I’m a gin and tonic lover, and when not drinking it the regular way, which is simply sublime when mixed correctly, always seek new ways to stir it up, pun intended. This drink is inspired by the rosemary and rose patch which blooms in my Jamaican garden commencing every spring until summer. A heady waft of greets me when I approach it, not to mention the sensory beauty, always puts a smile on my face. Elderflower and lavender are added as a nod to the UK and France, the home of my birth and the home of my heart.
- 15ml lavender rose syrup
- 15ml elderflower liqueur
- 45ml The Botanist Gin
- 180 ml tonic water
- Dried rose petals
- Lemon slice
- Add ice to a large balloon shaped wine or martini glass.
- Add lavender rose syrup, elderflower liqueur and The Botanist Gin. Gently stir to combine.
- Pour in tonic water and garnish with dried rose petals, rosemary sprig and a lemon slice.
- Sip and enjoy!
* You must be 21 years and older to drink. Please drink responsibly!
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.