Chef José Andrés' "ultimate gin and tonic" contains Hendrick's gin and Fever Tree tonic water, served over one big ice cube. It also utilizes four separate garnishes.

Andrés' preferred garnishes include one lime wheel, one lemon twist, one lemon verbena leaf, and three juniper berries. All of these garnishes serve a purpose.

The lime and lemon provide citrusy notes; lemon verbena, a shrub native to South America, gives off a sweet lemon aroma; and juniper berries are the key ingredient in distilling gin.

To recreate the drink, add 1 ½ ounces of Hendrick's gin to the glass, followed by one big ice cube. Place a fresh lime wheel directly on top of the ice cube.

Then express a lemon peel over the top of the glass and place it on top of the lime wheel. Next add a sprig of lemon verbena, laying it on top of the lemon peel.

Finally, crown the pile of garnishes with three juniper berries. Once the garnishes are set, slowly add one 6.8-ounce bottle of Fever Trees tonic water.