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Herbal and effervescent, a gin and tonic just might be the most refreshing concoction in existence. I’m not sure why the drink has been on my mind lately; perhaps it’s the recent surge of warm weather, or more likely, my own need for invigoration. Whatever the reason, gin and tonic was quick to transform from a classic cocktail to a fresh dessert – first in my mind, then in my kitchen.
Juniper berries are intrinsic to gin, so it seemed natural to reach for them here, ignoring their common use as a savory seasoning. A bit sweet and sour with a hint of pepper and pine, the little blue spheres taste a lot like the liquor they flavor: aromatic, clean, earthy and botanical. I chose a unique, locally-sourced gin that proved to be simultaneously warm, cool and forest-like on the palate. It was sure to pair wondrously with fizzy tonic water and fresh lime – not merely to sip, but to bite, chew and savor.
Herbal and effervescent, a gin and tonic just might be the most refreshing concoction in existence. I’m not sure why the drink has been on my mind lately; perhaps it’s the recent surge of warm weather, or more likely, my own need for invigoration. Whatever the reason, gin and tonic was quick to transform from a classic cocktail to a fresh dessert – first in my mind, then in my kitchen.
Juniper berries are intrinsic to gin, so it seemed natural to reach for them here, ignoring their common use as a savory seasoning. A bit sweet and sour with a hint of pepper and pine, the little blue spheres taste a lot like the liquor they flavor: aromatic, clean, earthy and botanical. I chose a unique, locally-sourced gin that proved to be simultaneously warm, cool and forest-like on the palate. It was sure to pair wondrously with fizzy tonic water and fresh lime – not merely to sip, but to bite, chew and savor.
Place cooled cake on a wire rack nearby with a tray or liner underneath to catch run-off glaze. Measure out 2 cups powdered sugar, well packed, and set nearby. In a 1/3 cup measure, place 1 tablespoon lime juice and 1 teaspoon pure vanilla extract. Fill the rest of the cup measure with gin. Place in a small to medium saucepan. Add a dash or two of salt.
Heat until liquid just comes to a strong simmer, bubbling — this won’t take long. Turn off heat and add all the powdered sugar to pan. Working swiftly, whisk mixture vigorously, just until consistency is even. Immediately pour over cake; it should dry quickly. Repeat to add another layer of glaze.
If using sprinkles or other decorations that need to stick, add them immediately while glaze is still moist. (If glaze dries in pan before you’re done, you can heat it very briefly and whisk again to reuse, but avoid high heat and keep heating time short.)
