Lemon Twist Gin and Tonic

Time 5 minutes
Yields Makes 1 drink
Lemon Twist Gin and Tonic
(Genevieve Ko / Los Angeles Times)

Fill a glass with ice and swirl to chill the glass. Dump out the ice. Use a vegetable peeler to remove one 5-inch long strip of zest. Twist and squeeze the zest over the glass, then rub it around its rim. Reserve the lemon zest.


Fill the glass two-thirds with ice, then add the gin. Pour in the tonic along a spoon, then stir twice. Add the reserved zest and serve immediately.

Look for Fever Tree tonics in specialty stores or online.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.