This month I want people to try gin and tonics with game (venison, boar or simply roasted pork); it will certainly change their perception of gin!
2 orange slices
2 lime slices
3 oz. gin
3 oz. tonic
>> Rub the inside of the glass with the oranges and limes, and keep them
in the glass. Put in ice, then top with both gin and tonic. Serve.
By Cory Cuff
[Cory Cuff is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and the restaurant & bar manager at Cielo in the Four Seasons St. Louis. Have a question? Email us at wine@townandstyle.com or connect with us on Facebook.]
