Gin and Tonic Season: Spring Fever

A simple spin on the classic G&T

Regan Smith seemed destined for a career in the hospitality industry. Around the age of five, she began working in her parents’ Missouri restaurant. From there, she traversed the country, sharpening her food and beverage skills under high-profile chefs and restaurateurs like Emeril Lagasse. In 2008, she partnered with friends and former co-workers Greg Best and Linton and Gina Hopkins to open Holeman and Finch Public House.

Like Best, who created yesterday’s Mr. Rudy’s G&T, Smith has a thing for classic cocktails, with a twist. Despite the name Spring Fever, a brightened up Gin and Tonic, transcends seasons. “It’s refreshing, but also simple and familiar,” Smith says.
“I added a little lemon to enhance acidity and act as a costar to the delicious bouquet of Hendrick’s gin,” Smith says. “The Peychaud’s gives the pink hue and subtle berry notes that say, ‘Drink me, I’m delicious!’”



  • Spring Fever

    • 2 lemon wheels, seeds removed

    • 4 mint leaves

    • 1 bar spoon of lemon juice

    • 2 dashes of Peychaud's bitters

    • 3 oz. Fever Tree tonic water

    • 1 1/2 oz. Hendrick's Gin


  1. In a Collins glass, gently bruise lemon wheels and mint leaves with lemon juice and bitters. Add ice, stir, and serve.

Recipe from Regan Smith of Holeman & Finch Public House in Atlanta, Georgia