José Andrés smiling.
The Uncommon Ingredient In José Andrés’ Gin And Tonic-Inspired Cocktail

NEWS

By MATTHEW LEE
José Andrés smiling.
In his cookbook, “Zaytinya,” chef José Andrés shared that his love for the Gin and Tonic led him to uncover a rare and more flavorful variation of the drink: the Mastiha and Tonic.
Glass of Mastiha and Tonic.
Mastiha, or “mastika liqueur,” is a Greek liqueur that’s hard to come by outside the Mediterranean. Having plant resin added, mastiha has a unique herbal, woody, and grassy flavor.
Mastic trees against blue sky.
In the peninsular country of Greece and the island of Chios to the far north of the Aegean Sea, an entire industry is devoted to harvesting the aromatic sap of the mastic tree.
Mastiha in two shot glasses.
The sap is either mixed with alcohol and sugar to produce a sweet-tasting mastiha that serves as both an aperitif and a digestif, or distilled with alcohol to make a drier mastiha.
Bartender making a cocktail.
Dry mastiha has a more pronounced herbal flavor, a higher alcohol content, and, per Andrés, extra notes of “mint, lavender, and chamomile,” making it ideal for crafting cocktails.
Glass of cocktail with a lemon slice.
When making Mastiha and Tonic, using dry mastiha ensures the tonic water’s bitterness shines through, preventing an overly one-dimensional taste that sweet mastiha might create.
Hand holding a glass of Mastiha and Tonic.
As Andrés puts it, once you throw together dry mastiha, tonic water, and a dash of citrus juice to brighten the flavor up a little, the resulting drink will “haunt you forever.”