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Nessie – Vaca 


In an effort to take the classic gin and tonic to the next level with a few simple additions, Renee Griego, Bar Manager of Vaca Restaurant in Costa Mesa, California, has created the Nessie. 

It is “robust and refreshing, with classic elements of a Gin and Tonic,” explained Griego. “The Caorunn brings the spicy, crisp and full-bodied flavor that stands up to the bold bitterness of the Burma tonic. Using ginger and whole pressed peppercorns highlights those vigorous and spiced characteristics in the gin, while the orange peel and its oil emphasizes the floral and citrus characteristics. All these elements together have created a perfectly balanced and refreshing cocktail that has a beautiful flavor that lingers.”



  • 2 oz. Caorunn Gin 
  • 3 oz. East Imperial Burma Tonic 
  • 1 slice of peeled ginger  
  • 8 whole black peppercorns 
  • 1 large swath of fresh orange peel 

Directions: Build the cocktail by pouring the Caorunn gin and East Imperial Burma Tonic into a stemless wine glass filled with fresh ice. Garnish with 1 slice of fresh ginger, 8 whole black peppercorns, lightly pressed with a wooden muddler to open then up slightly and one large swath of fresh orange peel. Use the orange peel to express orange oils directly over the mouth of the glass and then drop the expressed peel into the glass.