Go ahead, you deserve it!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Pink gin and tonic with rooibos and lemongrass
- 2 lemongrass sticks, bruised + extra, to garnish
- 500ml (2 cups) water
- 2 Rooibos teabags
- 125ml (½ cup) gin
- 2 x 200ml cans pink tonic
In a small saucepan over high heat, place the 2 bruised lemongrass sticks in the water. Boil for 5 minutes. Remove from heat, add the Rooibos teabags and set aside to infuse until you achieve the desired strength. Remove the teabags and lemongrass, and discard. Refrigerate the infusion to chill for 3 hours.
In a large jug, combine the remaining ingredients with the chilled tea infusion. Stir well. Divide, over ice, among 4 glasses. Serve garnished with the extra sticks of lemongrass.