Genévrier des Sud

Recipe from Tyler Pitman

Adapted by Jeff Gordinier

Genévrier des Sud
Tony Cenicola/The New York Times
Rating
5(75)
Comments
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This gin and tonic is made with Fever-Tree tonic, Hendrick’s gin, a slice of grapefruit, a sprinkle of freshly grated cardamom and a leaf of basil that’s clapped between two hands to foster the release of flavor. —Jeff Gordinier

Featured in: Gin, Tonic and a Dash of Restraint

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Ingredients

Yield:1 drink
  • Pinch of ground cardamom
  • 2ounces gin, preferably Hendrick’s
  • Tonic water
  • 1slice grapefruit
  • 1basil leaf
Ingredient Substitution Guide

Preparation

  1. Step 1

    Fill a cocktail glass with ice. Add cardamom and gin, and top with tonic water. Garnish with grapefruit slice and a basil leaf that has been clapped between your hands to release the flavor.

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Ratings

5 out of 5
75 user ratings
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Comments

Kit

I have a friend who calls me a “one trick pony” because I’ll add cardamom to anything. Recipes like this prove me right.

Suz

Same here. I love cardamom.

edie

Fever tree cucumber tonic water, Hendricks, a big squeeze of lime, and a couple of slices of cucumber. Yummy!

Kit

I have a friend who calls me a “one trick pony” because I’ll add cardamom to anything. Recipes like this prove me right.

Suz

Same here. I love cardamom.

Michael

This worked reasonably well with sage for the basil, orange for the grapefruit, Hendricks, and Canada Dry tonic water.

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Credits

Adapted from Tyler Pitman, Todd English Food Hall at the Plaza

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