Ever heard of a Spanish Gin & Tonic? I kind of hope you haven't so you can try this guy and be amazed. The short answer is that a Spanish style G&T is (usually) served in a wine goblet with plenty of fresh fruit/veg/herbs/spices, depending on the season. My spring version uses a fresh snap pea infusion and watermelon radish -- it's a bright, vegetal porch sipper that will have you thinking outdoor thoughts in no time flat.
SNAP PEA SPANISH G&T
2 oz ice cold snap pea infused gin (recipe below)
5 oz very cold tonic water
For the snap pea infusion, combine ⅔ cup roughly chopped snap peas with 1 cup gin. Let sit for one hour, stirring occasionally, then strain through cheesecloth or a nut milk bag. Store in freezer.
For the cocktail: Express the lemon peel by twisting it into a chilled, empty wine goblet. Run the peel around the edges of the glass and discard. Add gin to the goblet. Gently pour the tonic water into the gin by titling the glass and pouring it down the side. Gently add ice (slide it slowly down the side of the glass) and garnishes (adding these last keeps the carbonation high and mixes the ingredients best). I garnished with juniper berries, pea shoots, and watermelon radish slices.