Spanish Gin & Tonic Recipe

Chill glass and prepare citrus

Chill a highball or copa glass in the freezer for 5–10 minutes. While glass chills, cut the lime half into a thin wheel and reserve the other half for fresh juice. Gently crush 3 black peppercorns between the flat of a knife and a cutting board (just a light crush to release oils).

Assemble base

Remove the glass from the freezer. Add 4 large ice cubes to the glass so it fills most of the vessel. Pour 2 oz Aviation gin over the ice.

Add citrus

Squeeze the reserved half lime lightly over the gin to release about 0.25 oz (a light squeeze). Drop the thin lime wheel into the glass.

Add tonic

Slowly pour 4 oz chilled tonic water down the inside of the glass (or over the back of a bar spoon) to preserve fizz and create a layered look.

Float aromatic wine (optional)

If using the optional Spanish white vermouth or fino sherry, gently float 0.25 oz on top by pouring it over the back of a spoon so it sits as a thin aromatic layer. This adds a subtle Spanish character without overpowering the tonic.

Drop the whole star anise onto the top of the drink. Add the lightly crushed black peppercorns on top of the star anise (or scatter across the surface). Give the glass one gentle stir (about 2 rotates) to integrate the gin and tonic while keeping most of the aromatics on top.

Serve immediately with a short straw or without. Encourage the drinker to nose the star anise and pepper as they sip to enjoy the layered aromatics.