Chef Pedro Subijuana explains "Desserts have always been very important at Akelarre. And this gin and tonic dessert is one that has been on the menu the longest: since 1998." To turn the popular drink into a dessert, they solidified a gin and tonic using gelatine, and added juniper sauce (juniper being the main aroma in gin), lemon sorbet, and lemon peel. "In transforming the drink into a dessert, we wanted to break up the sweetness of the jelly with a few pieces of caramelized sugar, finishing with another aromatic touch: lemon thyme."