Gin and Tonic Season: Gin and Green Tomato Tonic – Garden & Gun

For the Pickled Green Tomatoes:In a small saucepan, combine equal parts sugar, red wine vinegar, and water. Bring to a boil and add a pinch of garam masala. Boil for 1 minute, then remove from heat and cool. Cut green tomatoes to desired shape. Place in a jar and top with pickling liquid. Refrigerate at least two days before serving. For the Green Tomato Gin and Tonic: Fill a highball glass with ice. Add the gin, Jack Rudy tonic, and pickling liquid. Stir, then top with soda water. Garnish with two pieces of pickled green tomato.