Ruth’s Chris Gin and Tonic

Anyone who has ever had a drink with me knows I’m a big fan of the classic gin and tonic. My mom’s go to cocktail has always been a Bombay Sapphire gin and tonic. It must have grown on me, because I adopted it sometime around my 21st birthday. There’s something about the herbaceous flavor of gin that tickles my taste buds.

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That being said, when my brother told me about this cocktail he had at Ruth’s Chris, I had to try it and wanted to share! It’s a new twist on the classic. They call it a “Royal Street Gin and Tonic”, but since I will not be using an English gin, this name seems a little misplaced. Let me tell you a little bit more about the gin I’m using.

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I recently discovered St. George’s Terroir gin while I was living in Los Angeles and it’s such a winner. It has a really unique flavor meant to reflect the flavors of California. It’s made using local Douglas fir and California bay laurel. There’s also a hint of citrus in there! Another reason to love it that I hinted at is that St. George is distilled in Alameda, California. I’m always looking to try quality locally produced and American products! Lastly, I’m such a sucker for their bottles. The clear glass and barrel shape, green old west type print and California bear really appeal to me. The first time I purchased it, I bought the smaller size and I use it as a flower vase.

Now on to how we copied this drink!

You’ll need:

  • 1 sprig of fresh rosemary ( I’ve used dried muddled rosemary once, but trust me, it’s not very good! We happen to have a rosemary shrub in our yard and it’s extremely fragrant!)
  • 1 oz St. George Terroir gin
  • 1 splash of The King’s Ginger liqueur (Ruth’s Chris recipe calls for Domaine Canton)
  • 1 teaspoon whole pink peppercorns (we used Morton and Basset
  • tonic water
  • ice

This is the easiest cocktail and it is so beautiful! I can imagine serving this at holiday parties because it’s so festive looking! Simply combine your gin and tonic over ice and add your splash of ginger liqueur. Stir, top with pink peppercorns and garnish with fresh rosemary.

See? Easy!

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