The Vaca Tonic Recipe

Prepare frozen gimlet concentrate (if not using pre-made)

If you don't have pre-made frozen gimlet, combine 2 parts fresh lime juice with 1 part simple syrup (1:1 sugar to water). Freeze in an ice cube tray or use chilled concentrate. For this recipe measure 1 oz of that concentrate (or 3/4 oz lime juice + 1/4 oz simple syrup if using fresh components).

Add 2 oz Brooklyn Gin and 1 oz frozen gimlet concentrate into a cocktail shaker.

Tear the 3 basil leaves in half (this lightly bruises them to release aroma) and add them to the shaker with the gin and gimlet concentrate. Do not over-muddle — just press once or twice with a muddler or the back of a spoon to release oils without making the mixture bitter.

Fill the shaker about two-thirds full with ice (approximately 1 cup). Cap the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well-chilled.

Double strain (using a Hawthorne strainer and a fine mesh strainer) into a chilled Collins or highball glass filled about halfway with fresh ice. Double straining removes basil bits and any stray ice shards for a cleaner drink.

Top the poured cocktail with 3 oz (adjust to taste) Fever-Tree Mediterranean Tonic. Pour gently down the side of the glass to preserve carbonation and create a layered look if desired.

Garnish with the basil blossom or small basil sprig placed on top of the drink and add a lime wheel on the rim if using. Clap the basil blossom once between your palms and hover it briefly over the glass to release additional aroma, then place it on the drink.

Serve immediately with a straw or stirrer. Encourage the drinker to gently stir once or twice before sipping to integrate the tonic.