Serious Eats: Recipes
The Bitter Truth
This cocktail from Ardesia in NY plays on some of the flavors of a gin and tonic: quinine-spiced Bonal Quina (available online here) and white wine infused with juniper berries, coriander seeds, and star anise. A dash of celery bitters adds an aromatic vegetal note.
At Ardesia they use Pedro Ximenez from Elki in Chile for the wine, but any dry, minerally wine will work. Choose something neutral and not heavily oaked.