Refreshing twist on the original. Gin infused with Makrut lime leaves (aka Kaffir Lime) embraces the hint of Thai cooking and drinks outside on a warm afternoon... Requires almost no work, just some advance planning!
Keyword makrut gin and tonic
Prep Time 4minutes
Infusing Time 1day
Total Time 4minutes
Author Ian Wickman
1cupgin(I used a local gin, Cutler's, that's one of my favorites)
8eachMakrut lime leaves(thai ingredient, aka Kaffir lime, I have a container tree but can be found at specialty stores and maybe locally, fresh/frozen leaves better than dried)
24oztonic(I used Fever Tree but use your favorite!)
Makrut Lime Infused Gin
I like to let my gin infuse for quite awhile so 2 - 3 days ahead I take my makrut lime leaves, fold them in half, roll them up tight and stick them in my partially used bottle of gin (if it's a fresh bottle you may need to pour some out or use a separate container to infuse in so it doesn't overflow!).
Folding and rolling the leaves releases the oils and allows you to put them in the bottle more easily.
Put your cap back on your container with the gin & lime leaves (making sure the seal is tight) and give it a good shake, making sure all the leaves end up soaking in the gin.
Let rest for a couple days (out or in the freezer, either will work)... hard but worth it!
Makrut Gin and Tonic
Proceed with your normal gin and tonic routine or follow these directions:
Fill a rocks glass halfway with ice, squeeze half a lime over the ice and add to the glass.
Add 2 ounces of infused gin.
Pour cold tonic into glass until full.
Give it a stir to mix your ingredients and sip the refreshing beverage!
If you don't have time to let the gin infuse you can slice some leaves and muddle in a shaker with the gin, let it sit for a couple minutes and enjoy. You won't get quite the depth of flavor but you'll still get a delightful makrut gin and tonic.