Makrut (Thai) Lime Leaf Gin & Tonic
It is summer and that means gin & tonics in the garden. Infusing your gin with makrut lime leaves (also called Thai lime leaves and Kaffir lime leaves) adds a potent citrus flavor that is sour, with a floral undertone. The leaves have a unique citrus aroma that complements fresh summer evenings. You can find Thai lime leaves in Asian shops or online. In Anchorage, Alaska New Sagaya Central Market typically has fresh makrut lime leaves amongst the basil and mint.
My friend Melanie Janigo has been infusing gin with makrut lime and suggested I do the same. Mel knows I love to cook with makrut lime because it adds a unique flavor to rice, soups, stews, and curries. She first experienced this infused gin in a cocktail at Pok Pok’s Whisky Soda Lounge in Portland.
I’ve seen the light. This infused gin makes the best gin and tonic for bright summer nights. Thanks Mel.
The first step is to infuse gin with makrut lime leaves. This recipe yields a quart of infused gin, which will make 16 drinks using 2 ounces of gin. Adjust the quantity of gin you infuse to the number of drinks you anticipate making. The infusion process requires 24-48 hours. Get started now and you will be toasting the sun tomorrow evening.
All you need is:
1 quart of gordons or simple dry gin
Place gin in a open, wide mouth jar with a lid that allowa you to remove the leaves after the infusion is complete. Add 5-7 makrut lime leaves and seal the jar with the lid. Place the jar on the counter at room temperature for 24 to 48 hours, depending on the the freshness of leaves. Taste after 24 hours for flavor. Remove the leaves if it the gin is sufficiently aromatic and flavorful, otherwise continue to infuse the gin for an additional 24 hours. Remove the leaves and seal jar. Chill and store gin in the freezer.
Oh boy, get ready to make the cocktail. You will need:
4 cubes ice
2 fluid ounces makrut lime infused gin (See directions above)
4 fluid ounces tonic water
1 tablespoon fresh lime juice
1 lime wedge
Thai basil chiffonade/ribbons
Place the ice cubes in a cocktail glass (add additional ice if gin is room temperature). Pour gin infused with makrut lime leaves, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge and a few basil threads (optional). Serve immediately.