When Aaron was studying cooking in northern Thailand, his first lesson was to go to the green market to learn about the ingredients. Wandering the market he was transfixed by all the scents. He had never smelled anything so unique, so green, and so excitingly complex. Upon his return from Thailand, Aaron did some research on cocktail culture and learned about the evolution of the gin and tonic during colonial times and how the drink co-evolved with the local botanicals. The historical roots of the drink blended culture and taste into this refreshing cocktail. In the Southeast Asian Gin & Tonic, the kaffir lime announces itself first followed by Thai basil, mint and cilantro. Ginger, galangal and lemongrass wait patiently for their turn to be discovered.