Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Aatxe Gin and Tonic

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Aatxe Gin and Tonic Empty Aatxe Gin and Tonic

    Post by Lobo Sat 26 Nov 2016, 6:01 pm

    Aatxe Gin and Tonic Img16l
    Aatxe Gin and Tonic

    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Servings: 1
    Ryan Pollnow, chef at San Francisco’s Basque-inspired restaurant Aatxe, says, "I like to keep my gin and tonic garnishes as straightforward and simple as possible. In Spain, it’s common to see extravagantly garnished gin and tonics with flowers, herbs, spices and other botanicals, but at Aatxe we pride ourselves on curating the craft gins and tonics that stock our bar, and we want to highlight them rather than mask them. For this combination, I chose three garnishes that play off the flavor profile of the gin itself: cinnamon, juniper and citrus peel.” Both the gin and the tonic are made in small batches in California and are difficult to find outside the state. If you don’t have access to them, experiment with using your favorite gin and artisanal tonic water.






    • 98

    Ingredients:


    • 2 oz. (60 ml) Venus Spirits Gin Blend No. 02
    • Strip of grapefruit zest
    • 4 juniper berries
    • Cinnamon stick
    • 5 oz. (150 ml) Bette Jane’s Tonic

    Directions:

    Pour the gin into a 12-ounce (375-ml) glass. Fill the glass with ice. Add the grapefruit zest, juniper berries and cinnamon stick to the glass. Add the tonic water, stir gently to combine and serve immediately. Makes 1 drink.

    Ryan Pollnow, chef, Aatxe, San Francisco, CA
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