"I love a Rum & Tonic during the summer,” says Ashwin Vilkhu, the co-owner of Saffron in New Orleans. “It’s a great alternative to a G&T because it’s light and refreshing all the while having depth of flavor." This drink is served Spanish-style in a large wine goblet, garnished with a lot of the ingredients whose aromas and flavors either compliment or coax out those in the rum.
This recipe originally appeared as part of “It's Time to Give the Rum & Tonic Its Due.”
- 1 ounce Old Port East Indian rum
- 1 ounce Paranubes Oaxaca rum
- Fever-Tree Indian tonic water, chilled, to top
- Garnish: fennel frond
- Garnish: star anise pods
- Garnish: cinnamon stick
- Garnish: mint leaf
- Garnish: orange wheel
- Garnish: lime slice
- Garnish: ginger slice
Combine the rums in a large wine goblet filled with ice.
Top with the tonic and stir gently and briefly to combine.
Garnish with a fennel frond, star anise pods, a cinnamon stick, a mint leaf, an orange wheel, a lime slice and a slice of peeled ginger.