Historically a two-ingredient drink garnished minimally with a simple lime wedge, the gin and tonic is today the subject of a creative renaissance. In contemporary versions, a wild array of flavorful garnishes and add-ins are employed to concoct delicious drinks that stray far from the stalwart norm. At Miami’s Barceloneta restaurant, sweet-tart strawberries are muddled with spicy peppercorns to make this fruity elixir. This recipe first appeared in our June/July 2014 issue with Camper English’s story “Miracle Cure.”
- 3 strawberries
- 1⁄8 tsp. freshly ground black pepper
- 1 1⁄2 oz. navy-strength gin
- 4 oz. tonic
- Muddle 2 strawberries and ⅛ tsp. freshly ground black pepper in a shaker; pour into an ice-filled goblet. Stir in 1½ oz. navy-strength gin. Top with 4 oz. tonic; garnish with a strawberry.