- 2 oz Fermentorium Stump Coastal Forest Gin
- 4 to 5 tonic water Ice Cubes, see Note 1 (recommended: Locally made New Theatre Tonics, see Note
- 3 ounces gin (recommended: Locally made Stump Gin)
- 1 tablespoon freshly squeezed lime juice, and garnish with a lime wedge (or see West Coast Stump Gin and Tonic variation below,
see Note 3)
Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge, and serve immediately.
For tonic ice cubes, fill an ice cube tray with tonic water, and let the cubes freeze. It takes just a few hours. Covered wel.
They will remain fresh-tasting in the freezer for at least a few weeks.
Note 2: New Theater tonic is made by Preemies son Jeff. It's a 500
concentrate, so blend half an ounce of concentrate to 4-5 ounces
of soda water (about 33 G&T from a bottle). We recommend you blend it
with Canada Dry club soda (its better than Schwepps). This tonic
is sweeter and not nearly as bitter as artificial tonic, but
must be refrigerated once opened, and should last 2-3 months.
for a list of places that sell it.
Note 3: For a A West Coast take on a global classic skip the lime juice, and Garnish with a sprig of rosemary smacked between your palms, a thin slice of lime, and juniper berries.
For some other West Coast gin recepés,
like the hoppy West Coast Gimlet, see The Fermentorium's Recepés