Sometimes life doesn’t quite go as planned, hence the silence around here lately. But I am 200% determined to get back in the saddle and better organised for the weeks to come. Generally a lady of seasonal ingredients, I’ve had to adapt to the harsh winters and slow springs of my Nordic home country of choice. As nothing edible grows in Finland yet, I’ve been scouring around the supermarket produce section to find something appealing. And I did! Tasty looking pears from France have appeared as if from nowhere. After some mad experimenting with various types of tea and tisane, it seems lemon verbena works best in this scenario. The bitters were purchased completely by chance on a trip to Canada last autumn. If you are unable to find pear bitters, try other fruity varieties. One thing’s for sure – April’s gin and tonic won’t disappoint!
Ingredients per one glass:
4 cl gin of your choice
12 drops of (Dillon’s) pear bitters
(Fentimans) traditional tonic water
1 tsp dried lemon verbena leaves
60 ml hot water
a slice of pear
The how to:
- Put the lemon verbena leaves in a disposable tea filter bag and leave it in 60 ml of boiling hot water for about 30 minutes.
- When the brew has cooled down to room temperature, fill your favourite high ball glass half way with ice cubes and pour in the tea squeezing out the liquid from the filter bag also.
- Measure out 4 cl of gin and add it to the glass. Using a straw or cocktail spoon, stir in the drops of pear bitters.
- Cut up one semi ripe (rather hard) pear and put the slices in a bowl of water mixed with the juice of half a lemon (if you need to preserve the appearance of the pear). This slows down oxidation and keeps the fruit looking fresh. Cut a small slit into the prettiest pear slice and stick it on the rim of the glass.
- Top up the glass with tonic water and have a sip!
*** An idea occurred to me while writing up this recipe – instead of using the brew, why not make lemon verbena ice cubes?!?