Virgin Gin and Tonic Recipe

• 2 tablespoons juniper berries
• 1 teaspoon coriander seeds
• 3/4 teaspoon anise seeds
• 1 medium lemon
• 2 cups dealcoholized or nonalcoholic white wine
• Ice
• 1 lemon or lime wedge
• 4 ounces tonic water, chilled

1. Place the juniper, coriander, and anise in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
2. Remove to a medium bowl.
3. Using a vegetable peeler, remove the zest from the lemon and add it to the bowl.
4. Add the wine and stir to combine.
5. Cover the bowl with plastic wrap and let it sit at room temperature for 3 hours or refrigerate for up to 1 day.
6. When the mixtures done infusing, set a fine-mesh strainer over a pint jar and strain the infused wine into the jar.
7. Discard the contents of the strainer.
8. Use the infusion immediately or seal the jar and refrigerate it for up to 1 month.
9. Place an Old Fashioned glass in the freezer to chill for 5 minutes.
10. Fill the chilled glass halfway with ice and add 2 ounces of the nonalcoholic white wine infusion.
11. Gently rub the lemon or lime wedge along the rim of the glass, then squeeze and drop it into the glass.
12. Top with the tonic water, gently stir to incorporate, and serve immediately.
13. Refrigerate the remaining wine infusion for up to 1 month.

juniper berries, coriander seeds, anise seeds, lemon, nonalcoholic, lemon, water

Taken from www.chowhound.com/recipes/virgin-gin-and-tonic-30599 (may not work)