This recipe comes from Craig Schoen, the man behind the bar program at Peninsula, an Iberian-inspired restaurant in East Nashville. He is a master of the gin and tonic, having been influenced during a trip to Spain by the diversity of gins and the inventive ways bartenders were mixing them up. This one is fantastic, with whole slices of peach perched artfully in a glass. Enjoy it with the Snapper Peach Crudo.
Makes 1 cocktail
Hands-on time: 5 minutes
Total time: 5 minutes
11/2 ounces Ford’s gin
1 (6.8-ounce) bottle Fever-Tree Mediterranean tonic water
4 slices peach
Pea greens or flowers, for garnish
Pour gin into an ice-filled burgundy or Collins glass. Top with tonic water and stir. Garnish with the peach slices and pea greens.