Verde Gin & Tonic

Heidi Swanson

Author, "Near & Far"

"While I love the classic gin and tonic, I will sometimes infuse the gin with spices I have out for the rest of the meal preparation." —Heidi Swanson

Reprinted with permission from Near & Far by Heidi Swanson, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC


  • 1 cup (240 milliliters) gin
  • 1 teaspoon dried coriander seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon torn fresh dill
  • Tonic water
  • Soda water
  • Orange
  • Fresh dill sprigs


Place the gin in a clean jar. Use a mortar and pestle to lightly grind the coriander and fennel seeds. Transfer the seeds to the jar of gin and stir in the dill. Allow the mixture to sit for 20 minutes. Strain and return the strained gin to the jar; keep it refrigerated until you’re ready to mix drinks.

For each drink combine 1 ounce infused gin, 1 ounce tonic water, and a splash of soda water in a cup with ice cubes and a couple of skinny orange wedges and tiny sprigs of fresh dill.


1 cup infused gin, enough for 8 drinks