Makrut Gin and Tonic
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!
Servings 4 drinks
Ingredients
- 1 cup gin (I used a local gin, Cutler's, that's one of my favorites)
- 8 each Makrut 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)
- 2 each lime
- 24 oz tonic (I used Fever Tree but use your favorite!)
Instructions
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!
Notes
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.