There is something uniquely restorative about gin and tonic. It seems that it tastes always the same and there is no room for disappointment when ordering it. When I am caught in the moment and asked the question by a gentleman (my husband) “what would you like to drink?” – in those indecisive moments – I automatically pop out the answer “Gin & Tonic, please”.
Sky Blue High Ball Glasses
However, despite G&T’s apparent simplicity, it’s often made terribly. The most common are Hendricks, Bombay or Gordon’s and these are often the one served to us on the night out.
So what is the secret of a good G&T?
Is it the spirit, or whether there is not enough ice? Maybe the glass is not right? When all the incorrect ingredients are combined it all spoils the reputation of my most-loved cocktail…
The spirit – Gin
Did you know that there are over 100 independent brands of Gin in England?
England has its reputation and history of making this trunk since 17th century when it reached the English channel, and became well known in Britain after William of Orange took the English throne in 1688. Due to a low taxation, locally produced gin was cheap to make and so, cheap to buy. The popularity of it was impressive.
Gin can be flavoured with a wide range of botanicals but the core ingredient must be Jupiter. The rest is left to different producers.
Recently I have been invited to a club and served the Berkeley Square gin. I soon realised that it is indeed the single malt of gins infused with botanicals including basil, lavender, kaffir lime leaf and sage that are wrapped in muslin and left for 48 hours to infuse its essentials oils. Handcrafted at the oldest distillery in England it became my favourite of all.
As much as my son loves ice cream/hot chocolate parlour in Camden, my husband and I found our glorious place too. In the heart of Camden Lock we came across the micro distillery called Half Hitch. Infused with black tea and bergamot is like a fragrance to my pallets.
The perfect glassware
The perfect glasses are high balls (hi-balls) or in other words Long drink glasses. It is a glass tumbler that contains 280-350 ml and predominantly used to serve highball cocktails and mixed drinks.
For every cocktail to taste great the well-chilled crystal glass is an equivalent to a sommelier tasting wine glass. My ever favourite crystal high ball glass is Sky Blue decorated with the golden berry.
A fresh, crisp tonic is the final secret to achieve the best tasting drink. Forget about the bottle that had been opened two weeks ago and was not consumed since than. It will only spoil the lovely spirit you decided to buy.
Decorating is the final touch, the sensory “wow” factor.
My favourite garnishes include gold berry (Physalis fruit-berry) as on the image, watermelon and lemon with mint.
The rule of thumb is keeping everything cold. Gin and crystalware in the freezer along with a tray full of good ice, and some small bottles of fresh tonic along with garnishes in the fridge.
2 shots (50ml/2oz) frozen gin
Cold tonic water
Sky Blue Crystal High Ball
Physalis and star anise to garnish
Fill your high ball with ice, add the gin and slowly top with chilled tonic water. Stir gently then add a straw. Twist the star anise, cut one Physalis in half and add in . The second Physalis use to decorate.
Enjoy and have fun!