By this point the gin revival has hit so hard we're struggling to remember a time before everyone had a minimum of five gins just on their home bar.
Gin now, is not as gin was. Small batch, artisanal producers are firing up their copper stills and producing gins of such calibre that they can sipped alone. That's not to say that the G&T has died, rather that tonics are upping their game so they can match the balance and precision of today's gins.
There is of course the vast world of flavoured gins and gin liqueurs out there too but as we're here to talk about making the perfect gin and tonic they will not be mentioned again. Disagree? Take it up with me on .
While in days gone by you might have quickly whipped up a G&T with a lime wedge and a dose of supermarket tonic, that approach is now practically sacrilege. The gins on our shelves now are far too delicious to be so carelessly quaffed.
Now G&Ts are thought through, with garnishes chosen to complement the base botanicals of the particular gin in question.
To start you on the journey to enjoying a summer filled with perfect G&T's here are some bar tending tips and three completely perfect serves from gin brand (that's our panic-when-it's-running-low gin).
1. Don't underestimate your tonic
Don’t buy expensive artisanal gins only to mix it with a below par tonic which overwhelm the gin. Taste the tonic on its own first before mixing your drink to check the taste. We love , Double Dutch and 1724.
2. There’s more to life than lemons & limes
Depending on the type and taste of gin, try adding a flavour enhancing garnish. Cucumber, pink grapefruit, juniper berries, strawberries, sprigs of rosemary, mint leaves, mango peel, all bring different twists to your G&T.
Julia Forte from the advises, 'Match your garnish to the specific or highlighting botanicals in the gin. Lime, rhubarb, or an olive work well with dry gins, while grapefruit, citrus peel, cucumber, and rose petals work with floral gins. For a savoury gin, try rosemary, thyme, or basil with a cherry tomato.'
3. Opt for a bigger glass
Sure, the glass of choice in most bars is a tall, skinny one. But use a bigger, bowl shaped glass (or a large wine glass) which will not only help open up the flavours of the gin, but means you can cram more ice in, them your drink extra chilly and refreshing. Which leads us on to the next point…
Ice is there to chill, not dilute. Therefore you want big cubes that melt slower and having a bigger glass means you can fit more ice in that sits closer together, which lowers the rate of meltingness (technical term). Pack as much ice in as possible.
Obviously the ratio of gin to tonic depends on the strength of the gin, but work on the basis of one part gin to two parts tonic as a guide. No more drowning of the gin.
Now, three faultless recipes to get you started...
Gin and tonic with strawberry and black pepper
Fill a glass with ice and pour over 50 ml of Martin Miller's gin, top up with tonic water. Garnish with a quartered strawberry and a crack of black pepper.
Gin and tonic with grapefruit and basil
Fill a glass with ice and pour over 50 ml of Martin Miller's gin, top up with tonic water. Garnish with slices of pink grapefruit and fresh basil leaves.
Gin and tonic with chili and coriander
Fill a glass with ice and pour over 50 ml of Martin Miller's gin, top up with tonic water. Garnish with red or green chili and some fresh coriander leaves.
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