There are never any shortages of ways to vary gin and tonics, especially when the mind starts thinking of them in the late winter, when spring just can’t come soon enough. As you can see, local ingredients are a concept continually requested by the architects, and the request seemed especially germane taking into account Ms. Gang’s work.

Gin and Phonic

Jeanne Gang, FAIA, is the founding principal of Studio Gang, an architecture and urbanism practice with offices in Chicago and New York. Jeanne works across scales and typologies to test how design can strengthen relationships between individuals, communities, and environments. Her interdisciplinary and research-driven approach has produced projects from multi-acre urban parks to super-tall towers.Organized by: AIANY Architecture Dialogue Committee

Build in Collins glass:<ul><li>3/4 oz. Greenhook Gin</li><li>3/4 oz. Beach Plum Gin</li><li>1/2 oz. Dry vermouth</li><li>1/4 oz. Rhubarb syrup</li><li>Dash celery bitters</li><li>Dash Absinthe</li><li>Top with Ginger ale</li><li>Garnish with Rhubarb ribbons</li></ul>Rhubarb syrup:Simmer 2 cups chopped rhubarb in 2 cups water for 10 minutes. Dissolve in 2 cups white sugar. Remove from heat. When cool, purée in blender and strain.&nbsp;

Gin and Phonic

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