No wonder chef Josh Habiger will share bartender Matt Tocco’s recipe for this booze-free cocktail: He knows I’ll never take the time. Start by juicing ginger. (I’m already exhausted.) Add sugar and house-made tonic. The beverage equivalent of Oaxacan mole, tonic calls for a host of obscure ingredients such as quinine and lemongrass. Seldom, if ever, do I have cinchona bark on hand. Nor do I have a swimming pool, like Pinewood does. So — thanks for the recipe, Josh and Matt, but I’ll leave the hard work to you guys.
