Herb Garden Gin and Tonic
- 4 oz Fever-Tree tonic
- 2 oz St. George gin
- 2 dashes Angostura bitters
- Fennel pollen
- Dried lavender
- Lime for garnish
- Fennel fronds, violets, and/or fresh herbs, such as flowering basil, bay leaf, parsley, rosemary, and/or dill for garnish
- Fill a rocks glass with ice. Add the tonic, gin, and bitters. Stir to combine. Sprinkle with fennel pollen and dried lavender. Top with lime and fresh herbs, add a fennel frond and some violets, and serve.
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.
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