Sona's four 'high' cocktails in the Flatiron District change flavor for cooler fall weather.
For some, the recipe for a gin and tonic is simple and sacrosanct: gin, high quality tonic water and lime. But keep an open mind. Johnny Swet, the mixology consultant at Indian restaurant Sona in the Flatiron district, has created four “high” gin tonics that show the beauty in variation. No. 3, for example, is made from Jin Jili India Darjeeling Dry Gin, grapefruit, elderflower, mint and star anise; grapefruit makes it delicious. The fragrant # 1 combines Hendricks gin with makrut lime leaves, coriander seeds and lime juice, but in the fall it will be varied with apple flavors. For n ° 4, which contains cucumber, cumin, fennel and Plymouth Gin, the cucumberre will soon be replaced by pear. The popular # 2 will lose its tangled strawberries for the persimmon, but the black peppercorns will still be in the generous balloon glass. Mr Swet said he wanted to preserve the Indian tradition of gin and tonic, while adding spices and other ingredients used in Indian cuisine, and also to make the drinks seasonal, not just for summer. . He consulted with the restaurant's chefs.
Elevated Gin & Tonics, $ 20, Sona, 36 East 20th Street, 212-203-6460, sona-nyc.com .
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