re: #151 Bagua

Fascinating.

I use a big glass with ice made from distilled water, a variable amount of tonic to thirst, and a squeeze from a decapitated lemon. Oh, and cheap London Gin.

its wonderful, but I’ll try your recipe next.

i’ve used lemon in a pinch but i’m stuck on lime. whether it’s acquired or actually a better fit for the gin is beyond me…

although they’ll serve you lime in a restaurant/bar if you don’t insist otherwise, as i’m sure you’ve noticed.