For company
Pink G&T with rooibos and lemongrass
Pink gin lengthened with tonic over a rooibos and lemongrass syrup — utterly South African, with a lemongrass twist that lifts the whole glass.
From Food & Home Entertaining SA, February 2020. Serve it in the biggest balloon copa glass you own — half the pleasure is the size of the glass.
Method
- 01
Bring the water and sugar to a simmer, stirring until the sugar dissolves. Take off the heat, add the rooibos bags and the bruised lemongrass, and leave to steep for 20 minutes.
- 02
Strain, cool completely, and keep in the fridge for up to two weeks.
- 03
Fill a large balloon gin glass to the brim with ice — the glass should be genuinely cold before the gin touches it.
- 04
Pour over the pink gin and the syrup and stir briefly.
- 05
Top slowly with chilled tonic, tilting the glass so you keep the bubbles.
- 06
Tuck in the grapefruit wheel and the split lemongrass stalk and serve at once.
Keep cooking
