1.5 oz gin
2-3 fresh jalapeño slices (or, if you prefer, a milder pepper), seeds removed
2-3 sprigs cilantro or basil
2-3 chunks cucumber
1 chunk celery stalk
4 oz high-quality tonic water (Fever Tree or Q Tonic)
1-2 cherry tomatoes, along with a basil or cilantro leaf, on a pick for garnish
Ice
Fill a mason jar, Collins glass, or short tumbler with ice. In between the ice cubes, layer in a slice or two of pepper, a sprig of cilantro or basil, and a cherry tomato.
In a cocktail shaker, combine the first five ingredients. Use a muddler or wooden spoon to gently crush the vegetables and herbs. Then add ice and shake well.
Strain the gin and pour over ice. Fill the glass with tonic water. Garnish with a cherry tomato and basil or cilantro leaf on a pick.
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- Cherries, Jalapenos and Biscuits | Kitchen Tableau - [...] Drunken Botanist by Amy Stewart. The whole book is great but the drink we’re mixing is the Mamani Gin…
Books by Amy Stewart
The Drunken Botanist
This was delightfully refreshing! We roasted our late summer veggies, ate some elk steak, and enjoyed this drink. Great night! I have yet to be disappointed with a drink I have discovered on this site! Looks amazing in mason jars, by the way.
Thank you so much for writing “the drunken botanist”. I enjoyed your book tremendously. I loved all the anecdotes and have enjoyed every drink recipe I have tried so far. It has sent me on a fun discovery journey … The above recipe is absolutely delicious. Thanks for writing!!