Drinkology December 2011

Pulse Ginger Dragon

Gin and Tonic has its origins as a medicine, developed in the 18th century by the British East India Company to treat malaria, utilizing the quinine in tonic water. Highly bitter by itself, gin was added to make the medicine more palatable. Throughout the centuries, mixologists have come up with countless variations on the recipe. Here’s our take, a redheaded stepchild of the Dragon Gin and Tonic:


2 oz gin
4 oz tonic water
2 pinches of ground ginger
1 pinch crushed black pepper
1 splash of Grenadine
1 lime

Mix the ginger and gin in a cocktail shaker with ice. Shake vigorously for about six seconds. Strain the mixture into a highball glass with some ice until half filled. Add tonic and Grenadine. Top with crushed black pepper to taste (yes, pepper, trust us). Garnish with a lime.