As previously noted, it’s officially G&T season, and there’s so much more to gin and tonic than lime wedges! This G&T is credited to none other than master chef, restaurateur, and amazing humanitarian José Andres.

The fruits and herbs should be readily available in most locales. Here in Rochester, I’ve gotten lemon verbena plants at Green Acre nursery in Greece and at Bristol’s in Victor. Along with mint, basil, thyme, and occasionally other herbal delights for cocktails, I grow a lemon verbena in a pot every summer, so I always have a fresh supply. (Fair warning: Lemon verbena grows into a 3-4’ spreading plant. One will be more than any individual needs.)

JOSÉ’S GIN AND TONIC
3 Juniper berries (or more, to taste)
1 Lime wheel
1 Lemon peel
1 leaf Lemon verbena (bruised to release its aromas)
1½ oz Gin of choice (Sipsmith VJOP is my first choice)
1 bottle Fever-Tree or Q tonic water

To a wide-bowled or stemless red-wine glass, add juniper berries, lime wheel, lemon peel, one leaf of lemon verbena and a large ice cube. (To release its aromas and flavors, first smack the verbena leaf with a fist in the palm of your hand.) Add gin. Slowly add tonic water to taste.