A good gin and tonic always works well. Whether as an aperitif on the balcony, at the next garden party or in the comfort of your own home with friends while watching the telly on a Sunday. If you want to add a little more depth to your long drink glass, try this recipe. The cucumber strips bring a wonderful freshness to the drink. The roasted Chinese pepper gives a slight sharpness and anise note first in the nose and then on the tongue. Highly recommended, especially on hot summer days.
Gin and tonic with cucumber and Szechuan pepper
- Ice cubes
- Jigger (measuring cup)
- 1 long drink glass
- 60 ml Dry Gin
- 120 ml mild tonic water
- 5 strips cucumber
- 1 teaspoon Szechuan peppers
- Place the Szechuan peppers in a small pan and roast on medium heat for 2 minutes to release the essential oils.
- Fill glasses to the brim with ice cubes.
- Peel the cucumber strips with a peeler and put 5 strips into the glass.
- Pour in tonic water and add pepper on top.
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