Classic with a twist: Jazz up your brunches with this gin and tonic recipe

To help jazz up your backyard barbecue, summer dinner party or Sunday brunch, try this version of the gin and tonic called Fighting 69th.

It’s the soundtrack of summer: ice cubes clinking, effervescent bubbles fizzing and corks a-popping. To help jazz up your backyard barbecue, summer dinner party or Sunday brunch, award-winning mixologist Philip Bischoff of Manhattan bar in Singapore shares his version of the gin and tonic called Fighting 69th. It is named after the heroic 69th Infantry Regiment in New York.

Inspired by the ‘Golden Age’ of cocktails, the drink is one such that pays tribute to the Big Apple. (Regent Singapore Hotel/Manhattan)

Inspired by the ‘Golden Age’ of cocktails, the Manhattan bar pays tribute to the Big Apple with a menu that travels all the way back to the 16th century, when the banks of the Hudson River were being settled by Europeans, to the late 19th century when the city began transforming with the arrival of Italian, Irish and Jewish immigrants.

The final chapter in the menu, “Bright Lights, Big City,” revisits New York when yuppies, wave, punk and hip hop transformed pop culture in the 1980s and 1990s.

INGREDIENTS

Sipsmith London Dry Gin: 40ml
Chamomile-infused St. Germain: 10ml
Basement Bitters: 2 dashes
East Imperial Burma Tonic: 60ml

METHOD

1. Pour first three ingredients in a glass.
2. Add big ice cube.
3. Pour tonic water on top and stir gently.
4. Add flower as garnish.

Follow @htlifeandstyle for more.