Restaurants›Vaca DTLA›Clive Recipe

Clive Recipe

Inspired by Vaca DTLA

Time6m

Serves1

Hayman’s London Dry Gin (UK), Fever-Tree Mediterranean Tonic, Lemon, Cardamom, Lemon Balm

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Ingredients

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Cocktail

1/4 cup (60 ml) Hayman’s London Dry Gin5/8 cup (150 ml) Fever-Tree Mediterranean Tonic2.03 tsp (10 ml) Fresh lemon juice2 each Cardamom pods (whole)6 each Lemon balm leaves6 each Ice (large cubes or sphere)1 each Lemon wheel (garnish)

Optional (for extra aroma)

1 each Cardamom pod (smash for garnish)1 twist Lemon zest (expressed)

Method

Cocktail

Prep glass and aromatics

Chill a large balloon or Copa glass by placing it in the freezer for a few minutes or fill with ice and discard excess water. Lightly crush 2 cardamom pods in the palm of your hand or with the back of a spoon to release some aroma, but keep them mostly intact so they don’t overly spice the drink. Gently clap 4–6 lemon balm leaves between your hands to release oils.

Build the drink

Add 4–6 large ice cubes to the chilled glass (or one large sphere). Pour 60 ml Hayman’s London Dry Gin over the ice. Add 10 ml fresh lemon juice.

Add cardamom and tonic

Drop the lightly crushed cardamom pods into the glass so they rest among the ice. Slowly pour 150 ml Fever-Tree Mediterranean Tonic down the inside of the glass (pour over the back of a bar spoon if available) to preserve carbonation and create a clear layered look.

Finish and garnish

Gently stir once or twice with a bar spoon to integrate gin, lemon and tonic without flattening the tonic. Tuck the gently clapped lemon balm leaves against the ice or rim (do not fully submerge) so their aroma sits atop the drink. Add a lemon wheel to the rim. Optionally, lightly smash one extra cardamom pod between your palms and rest it on the lemon wheel, and express a twist of lemon zest over the drink to release oils.

Serve

Serve immediately while the tonic is fizzy. Encourage the drinker to nose the lemon balm and cardamom as they sip to appreciate the herbal and spice aromatics.