Known for their Gin & Tonics, this seasonal version from ROOT restaurant and wine bar in Philadelphia adds apples to the mix.
1½ oz. apple-infused gin
3 oz. tonic water (ROOT uses Fever-Tree Mediterranean)
Glass: wine glass
Garnish: 1 clove-studded, dehydrated apple and a cinnamon stick (optional)
Combine the gin and tonic water in an ice-filled glass. Stir and garnish.
Apple-Infused Gin: Core and peel 2 apples. Discard the peels and place the apple in a jar with one 750-mL. bottle of gin (ROOT uses Beefeater). Let the mixture infuse for 24 hours. Strain the apples out and store the infused gin in a new bottle.
Aaron Deary, ROOT, Philadelphia
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