Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. The drink, a specialty of the bar at the Seattle restaurant Aragona, first appeared in our June/July 2014 issue with Camper English’s story, “Miracle Cure.”
- 1 1⁄2 oz. navy-strength gin
- 1⁄2 oz. dry vermouth
- 3 oz. bitter lemon tonic water
- 1 strip lemon zest, for garnish
- Combine 1 1⁄2 oz. navy-strength gin and 1⁄2 oz. dry vermouth in an ice-filled shaker. Shake vigorously and strain into an old-fashioned glass filled with crushed ice; top with 3 oz. bitter lemon tonic and garnish with lemon zest.