The G&T with a slug of rosemary honey syrup before the tonic.
Why you are pouring this tonight
This is the gin and tonic for the hosts who spent twenty minutes earlier in the day wandering around their garden in slippers, snipping at things they don’t quite know the name of, looking like a man with an opinion about wine. Rosemary, honey, lemon, gin, premium tonic. It tastes like a Sunday roast about to happen.
Make a small batch of rosemary honey syrup (four sprigs of fresh rosemary, slapped between your hands first to release the oil, steeped in hot 3:1 honey-and-water syrup for thirty minutes, strained). Use a juniper-forward dry gin (Four Pillars Rare, Tanqueray, Beefeater) and a real tonic (Fever-Tree Mediterranean if you want it grassy, Strangelove if you want it drier). Build over ice in a Spanish copa, slap one more rosemary sprig and lay it on top with a wide lemon wheel. Drink while something with thyme and garlic is happening in the oven.
What to pour it alongside
Roast lamb, Sunday lunch, anything with thyme or rosemary in it.
Notes
Rosemary honey syrup: add 4 sprigs of fresh rosemary to a 3:1 honey-water syrup while it cools. Strain after 30 minutes.
The recipe
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