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How to create a perfect G&T (it’s not what you think)

Written by Janice Leung Hayes
/
Photo by Certa

A gin and tonic is usually a “safe” drink – a drink you have when you’re not sure if the bar does good cocktails – but the way a gin and tonic is done at Capofaro, you’ll have no doubt that the bar can handle anything. It helps, of course, that the garnish is cucunci, the berries of the caper plant, preserved in salt, just like capers (which are the flower buds).

The plant has been cultivated on the island of Salina since antiquity and is a variety known for its distinct crunch – a quality that is accentuated through the salt curing process which takes months. Salty, crunchy, juicy, these fabulous cucuncio are made by a family of artisans just up the road from the locanda, staying true to Capofaro’s commitment to sustainability and Sicilian traditions. Who would have thought that you could take such a delicious sip of history by simply kicking back on a plush all-white lounge, gazing out into the Tyrrhenian sea?

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