Balm & tonic

Date

09.28.18

CategoryFood

Rosemary adds a twist to this non-alcoholic version of the classic cocktail.

Juniper berries and crushed rosemary create the woodsy florals of gin without the alcohol. A pinch of pink sea salt adds electrolytes, and lemon balm has been shown to increase levels of a calming neurotransmitter called GABA, says Laura Rege, a New York City-based recipe developer.

Serves 4
Prep time: 10 minutes, plus 1 hour cooling time
Cook time: 6 minutes

Photography by Armando Rafael. Food and prop styling by Ali Nardi.

Ingredients

4 teaspoons juniper berries, crushed

3 tablespoons sugar in the raw or Stevia (optional)

2 strips lemon peel, about 3-inches long each

1 4-inch sprig rosemary, roughly chopped

1/4 teaspoon coriander seed, lightly crushed

Pinch ground cinnamon

Pinch pink sea salt

½ teaspoon lemon balm tincture (such as Botanic Choice Lemon Balm Liquid Extract)

Tonic water

4 lime wedges

4 rosemary sprigs

Directions

Set a fine mesh sieve over a 2-cup measuring cup. In a small saucepan, bring 2 cups water, juniper berries, sugar or Stevia (if using), lemon peel, rosemary, coriander seed, cinnamon and salt to a boil. Boil 6 minutes, until reduced to 1½ cups. Strain the mixture and discard the solids.

Transfer the juniper mixture into the refrigerator. Let cool completely, about 1 hour.

Fill 4 highball glasses with ice. Stir lemon balm tincture into the juniper mixture. Add ¼ cup of the drink to each glass. Top with tonic water and stir. Garnish with a lime wedge and rosemary sprig.

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