A spin on the classic G&T with wild botanicals
The Gin and Tonic is a delightfully simple drink. We came up with a mocktail version that highlights the classic flavors of gin, but without the excess alcohol. Gin is commonly made with a blend of aromatic roots, seeds and berries. One common factor of each blend is that there’s always Juniper involved. Historically, using juniper berries as a medicine extracted with alcohol goes back thousands of years to around 70 AD when herbalist Pedanius Dioscorides published a book on herbal medicine and stated that juniper berries steeped in wine would combat “chest ailments.” The forthcoming Dutch made “genever” wine steeped in juniper berries which then morphed into “gin” by the British. In the 1700s Britain pioneered gin into what it is today.
All of the plants infused in gin are carminatives… meaning that their aromatic volatile oils are essential for moving gas through the digestive tract to alleviate any possible discomfort. This drink is best enjoyed to prime the appetite for a delicious meal as an aperitif or to help digest as a digestif.
The Juniper Berry Mocktail is a simple way to incorporate herbs into gatherings. Summer is ripe time to celebrate the abundance of the season. This drink is the perfect pairing with a little or a lot of indulgence and spending time together. The flavors pair well with smoked salmon, ricotta or chevre, cucumber, strawberry, and anything battered or fried.
Why tonic and lime?
The pairing of tonic with gin came from Britain’s navy sailors who brought along quinine to prevent and fight malaria. Because quinine tasted terribly the sweetened quinine water was created “indian tonic water.” And limes were added for vitamin C to prevent scurvy.
About the herbs
Juniper (Juniperus occidentalis.) is an incredibly warming herb. It is well known to produce hydrochloric acid in the stomach, which is essential to have a balanced amount to assimilate food in the stomach. It may be best known for its diuretic properties, cleansing the kidneys and bladder. Fennel (Foeniculum vulgare) seeds are a sweet and cooling digestive.
Try your hand at wildcrafting.
Meeting plants in their natural habitat is a great way to get to know your local landscape. Sourcing your herbal medicine from the wild can be a really empowering practice. Here in Oregon we have many species of Juniper across the state, all of which are edible and available to wild harvest the berries. They are green in the first year and turn blue or purple during the second year. We also have wild fennel in areas that provide enough warmth and water. Be sure you know how to identify wild fennel before harvesting. The Carrot Family (Apiaceae) is known for other stalky species with umbel flowers that are poisonous plants like Poison Hemlock (Conium maculatum). Fennel has a definite licorice scent but no purple spots on the stalks; poison hemlock does not smell of licorice and does have purple blotches.
Gin and Tonic Mocktail Recipe
Ingredients:
- 1 tablespoon of Aromatic Decoction*
- 4 ounces Tonic water of your choice. We like Q’s less sweet tonic water. Or add a little sweetness and floral note with the Elderflower variety.
- Ice
- Fresh lime for garnish
*Recipe below
Instructions:
-
- Find your classic tumbler or small mason jar and fill with ice.
- Add Tonic water
- Add Aromatic Decoction and stir until combined.
- Garnish with a few dried juniper berries.
Enjoy!
Aromatic Decoction
Ingredients:
- ½ tsp dried Juniper berries
- 2 tsp dried Fennel seeds
Instructions:
1. Measure 4 ounces of water into a small pot.
2. Add your blend of seeds and berries.
3. Simmer on medium for 15 minutes.
4. Take off heat and strain.
5. Store in your favorite airtight jar or bottle.
6. Store in the refrigerator for up to 3 days.
- Makes approximately 4 ounces of bitter tea.
Sources: https://vinepair.com/articles/england-gin-history/