Chef José’s favorite gin & tonic takes a citrus-forward approach to the cocktail. The tropical aroma of Kaffir lime leaves from Thailand is perfect for a summer sunset.
Pour gin over ice (preferably a single large ice cube).
Arrange the garnish on top of the ice cube, rolling the Makrut leaf or smacking the verbena sprig to add aroma.
Top with tonic water to taste (José recommends filling tonic to just below the surface of the ice cube).