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Pliny’s Tonic From Anvil Bar & Refuge

A cocktail that taps into the compatibility of gin, cucumber, lime, and mint.

By tapping into the power of gin’s compatibility with cucumber, lime, and mint, the Pliny’s Tonic from Anvil in Houston has become a modern classic.


  • 2 oz. gin
  • 1 oz. fresh lime juice
  • 3/4 oz. simple syrup (1:1)
  • 2 dashes chili tincture
  • 4 slices of cucumber
  • 10-12 mint leaves
  • Tools:muddler, shaker, strainer
  • Glass:coupe
  • Garnish:mint sprig


Muddle the cucumber and mint in a shaker tin, then add the chili tincture, lime juice, and gin. Add ice and shake to chill, then fine-strain into a coupe and garnish.

Chili Tincture: Chop equal parts habanero and serrano peppers. Pack them tightly into whatever sized glass vessel you have on hand and top with vodka, just to barely cover the chilis. Let sit for 1 month. Strain the chilis out before use.

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