The taste of bergamot, known best to Americans as the predominant flavor of England’s Earl Gray Tea, takes gin to a whole other level of Spring. Just infuse a handful of the dry herb in a bottle of gin until it has the bergamot intensity you like (about 3 days for us) then strain before use.

Just like the other ingredients in this cocktail from [ONE] Restaurant in Chapel Hill, North Carolina(Cynar, agave nectar, and orange bitters), it will be easy to find more uses for the bergamot-infused gin, including a slightly fancier version of the Spring go-to, the gin and tonic. And you can find bergamot at many a health-food store, so take the initiative and get to infusing. Cheers.