Here we are, 3 weeks into July, and it’s hotter than ever here in Fort Lauderdale. Bring on the cocktails! I have another gin-based summer cocktail this week: Charred Lemon, Rosemary and Coriander Gin and Tonics. It’s a new take on a classic, and I’m excited to find out if I like a gin and tonic with lemon instead of lime!
This Charred Lemon, Rosemary and Coriander Gin & Tonic is something special! The flavours are so perfectly balanced and it makes a very beautiful start to the evening/afternoon. Well to any occasion!!
When I made this recipe for the first time, I was in love with the light taste of the Prairie Organic Gin. I really wanted to try it with tonic water since it has such a strong taste. I was curious to see if it would overpower the gin, and it did not. In fact, it made a very smooth drink. I think I’m turning into a gin person…
Fast forward to 2021, and I’m revisiting my old posts and their, um, not-so-great photography. I decided to remake these Charred Lemon, Rosemary and Coriander Gin and Tonics, but this time I only had a bottle of Hendrick’s on hand. Darn it all! But now I can now tell you without a doubt that Hendrick’s works just as well as Prairie in this cocktail.
You’ll want to char the lemons and give them plenty of time to cool before you add them to your cocktail. I didn’t and ended up melting the ice cubes in my first attempt pretty fast.
Also, make sure the skillet is very hot before adding the lemons so you get a nice char on them. It really affects the flavor (in a good way), and they smell divine!
Tip: Put peppercorns into a plastic bag before you crush them. I used a zippered sandwich bag to keep things neat and a meat mallet to crush them.
Slightly crush coriander seeds with the peppercorns and squeeze lemon a little before adding tonic. It increases the taste of both but still lets the gin stand out. I preferred my cocktails this way.