1 Lump of Ice. (few lumps fridge ice)
The Juice of 1/2 Lemon.
1 Glass Gin. (2 oz No. 209 Gin)
1 Split of Ginger Ale. (Reed’s Extra Ginger Brew)
Serve in long tumbler.
I was hoping to garnish this with some delicious smelling Holy Basil I got from a couple weeks ago, but it didn’t make it. So I stuck in a couple Tarragon sprigs I had in the fridge. The tarragon added nearly nothing to the cocktail aside from visual interest.
It’s really hard to argue with this combo, especially on a hot day. Even if the rest of California is on fire.
If I were to quibble, I’d say, this is my first time trying Reed’s “Extra Ginger Brew” and I was hoping for it to be a bit zestier. I dunno, maybe I’ve burned out all my taste buds, but I didn’t find it particularly pungent.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.