The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Catalonia G&T


2 ounces saffron gin (recipe follows)

⅔ Spanish tonic syrup (recipe follows)

3–4 ounces soda

10 drops Spanish bitters


Lemon peel

Spanish Tonic

4 cups water

2½ cups cane sugar

½ cup honey

1 cup chopped lemongrass (roughly one stalk)

2 tablespoons chamomile flowers

2 tablespoons juniper berries

2 tablespoons lightly toasted coriander seed

⅛ cup powdered cinchona bark

¼ teaspoon kosher salt

1 peel each of grapefruit, orange, lemon, lime

Juice of 1 grapefruit, 1 orange, 1 lemon, 1 lime

¼ teaspoon citric acid


Saffron Gin Add around 3–4 threads saffron per liter of gin. Stir. Let stand for an hour. Spanish Tonic Combine all ingredients for tonic and bring to a boil. Once it begins to boil, reduce heat and simmer for 20 minutes. Strain through chinois and chemex. The Cocktail When ready to serve drink, build first 4 ingredients in Collins glass and stir. Add quality ice cubes. Grate nutmeg, then express the lemon peel and use for garnish.