From the Cocktail Cookbook by Oskar Kinberg, London-based mixologist, here is his beefed-up G&T. Oskar’s take is to use savory ingredients — plus simple syrup — to transform cocktails into super tasting and super beautiful decadent beverages. Oskar says he knows cocktails are not healthy. So at least let them be pretty, or very pretty as this example shows.
This recipe calls for double straining. When you muddle fragile items like pea shoots and leaves, you get fragments. Double straining gives you a better chance of having a fragment-free beverage. You want the beauty.
Pea & Tonic
Yield: 1 cocktail
2 ounces gin
⅔ounce simple syrup
10 fresh verbena leaves, plus a couple more for garnish
Handful of pea shoots, plus a couple more for garnish
4 ounces tonic water
Muddle the verbena and pea shoots in the bottom of a shaker. Add all the other ingredients. Shake with ice for several seconds and double strain into a highball glass filled with cubed ice. Top with the tonic water. Garnish with leaves and shoots.
Source: Cocktail Cookbook by Oskar Kinberg [Frances Lincoln, 2016]