How to Winterize a Gin and Tonic
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, star chefs reveal their favorite drinks.
Chef David McMillan of Montreal’s decadent Joe Beef doesn’t stop drinking gin and tonics in the winter—he adapts them to the cold weather by making a cocktail called an Island No. 7. “It’s a gin and tonic with crushed cedar,” he says. “You crush the cedar with your hands to release the essential oils, then drop it into your gin and tonic. It’s this cocktail from Barkmere, Quebec, an ancient weird community of lake cottages that’s kind of a secret. A lot of the cottages are off the grid, so you don’t always have lime on hand. So when you make a tall gin and tonic, you crush a branch of cedar and put it in your glass, and sip on it as you work throughout the day.”