Like I had predicted a few weeks ago, our trip included many a good gintonic, especially when we were on the beach in Caldetes. While the lion’s share of them were traditional—served in giant balloon stemware and garnished with a hefty lemon peel—the creative minds at La Tasqueta de Caldes had to be the ones to make the slightest tweak to the formula to not only make it a little more unique, but also make it the perfect transitional cocktail between summer and fall. Even better is that no pumpkin-spiced-anything had to be involved in its creation.
Truth be told, this is a much better combination than that expected mix.
Instead of the traditional lemon peel or even lemon verbena leaf, they placed a large swatch of orange peel and a stick of cinnamon as the garnishes, which worked so harmoniously with the gin and the tonic water. The orange added that refreshing note but wasn’t quite as tart as a lemon, allowing the cinnamon to come to the party and add a slight warmth without being cloyingly autumnal. Summer’s final moments are officially winding away as I write this, but at least now I have a way to not only ease me into fall, but in a way that can recall warm evenings in a favorite seaside town.
If you’re like me and aren’t ready for fall to be here officially, fix yourselves one of these and come join me on my balcony while I plead for one last heat wave before it becomes permanent sweater weather until next April.
Autumn Gintonic “La Tasqueta”/ El gintònic tardor La Tasqueta
Makes one cocktail
- 2 oz gin
- 1 single-serve bottle Fever Tree Mediterranean tonic water, chilled
- 1 large slice orange peel, pith removed
- 1 cinnamon stick
Place ice in large wine glass, and pour gin over top. Add tonic water—preferably by pouring it down a bar spoon handle into the glass—and then add garnishes and serve.
If desired, float a small amount of gin on top of tonic water and garnishes.