"I love a Rum & Tonic during the summer,” says Ashwin Vilkhu, the co-owner of Saffron in New Orleans. “It’s a great alternative to a G&T because it’s light and refreshing all the while having depth of flavor." This drink is served Spanish-style in a large wine goblet, garnished with a lot of the ingredients whose aromas and flavors either compliment or coax out those in the rum.
- 1 oz Old Port East Indian rum
- 1 oz Paranubes Oaxaca rum
- Fever-Tree Premium Indian tonic water, to top
- Garnish: Fennel frond
- Garnish: Star anise pods
- Garnish: Cinnamon stick
- Garnish: Mint leaf
- Garnish: Orange wheel
- Garnish: Lime slice
- Garnish: Ginger slice
Combine the rums in a large wine glass filled with ice.
Top with the tonic and stir gently.
Garnish with a fennel frond, star anise pods, a cinnamon stick, a mint leaf, an orange wheel, a lime slice and a slice of peeled ginger.