It’s no surprise when an ingredient or two from dinner ended up in my gin and tonic glass recently. My partner and I were preparing a nice green Thai curry when it occurred to me that I could use some of the exotic herbs, lemongrass and kaffir lime leaves to be precise, with the Bombay Sapphire East hanging around on my shelf.
Bombay Sapphire East + Schweppes Tonic Water + Kaffir Lime Leaves + Lemongrass
A very Oriental Gin & Tonic!
Bombay Sapphire East has, unlike its most cost effective brother Bombay Sapphire, a more refined taste thanks to the infused Thai lemongrass and Vietnamese black peppercorns. I thought that by adding the extra lemongrass sprig and kaffir lime leaves, it would amplify the citrusy flavours in the concoction.
For the tonic, I decided to use Schweppes Heritage Orange Blossom & Lavender Tonic Water, because of its distinct floral notes. Typically, I would use Schweppes Heritage Ginger and Cardamom Tonic Water, to stay consistent with the Asian theme, but this time I thought a little change would be interesting.
What a brilliant blend of flavours it turned out to be! In comparison to using lemon and lime peels, the lemongrass and kaffir lime leaves made a stronger impact on my palate and gave a fuller aftertaste. It was the kaffir lime leaves in particular that hit me most with its spicy and citrusy flavour.
Definitely a gin and tonic to relish and remember. From now on, kaffir lime leaves will be featuring in more of my recipes…with or without the green Thai curry!
Up Close & Personal
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Gin Tonic Time 