Grant Achatz, chef and co-owner of Alinea, is a big inspiration for me. He and his business owner Nick are opening two new restaurants, Next and his molecular gastronomy bar Aviary in Chicago. In particular, Aviary’s ideas and concept opened up new ideas for me. After watching this video I found not only a cool way to make a Gin and Tonic, but a local gin that is heads above anything else. Here is the video.
Junipero Gin is a local San Francisco gin and literally distilled and bottled in room the size of a large garage. (look at video) When I opened up a bottle of this gin, it was aromatic, fruity, smooth, and very good. You can tell how good it is when you open the bottle.
For the gin and tonic:
3 parts tonic water
1 parts Junipero gin
1/2 part simple syrup
lime slice and a splash of lime juice
sprig of mint