A sweet and sour cocktail mixer that is a concentrate of fruit, sugar and vinegar. Just like a simple syrup, it can be added to most liquors to add tartness and sweetness to a cocktail.
I love gin. It’s probably my favorite spirit to use in a cocktail. Tom Collins. Aviations. French 75’s. Martinis. I love the perfume of botanicals that transforms a neutral distillation of malt, rye, wheat and/or corn. Juniper berries give gin it’s predominant taste, but other botanicals can include coriander, angelica root, orange & lemon peels, anice, lavender, cinnamon, clove…even cucumber or green tea! Gin can be as complex as any single-malt scotch or vintage Bordeaux.
One of the most basic gin cocktails is the Gin & Tonic. Developed as part medicine and part refreshment in the tropical heat, the gin & tonic was introduced by the colonial army of the British Empire in India. The quinine in the tonic water was used to treat malaria and the lime was used to prevent scurvy.
Interesting gin fact I just learned: Gin contains very few congeners, or the chemical elements, which cause hangovers. So, drink up! Science!
I drink G&T’s because they have a light refreshing taste that are great when it’s warm enough to sit on the front porch with friends. Cheers!
Gin & Tonic
Fill a highball glass with ice. Pour:
2 oz of gin (I use a London Dry variety, like Bombay Sapphire or Cititdelle)
Squeeze in the juice of 1/2 lime. Rim the glass with the spent lime.
Top with tonic water.
Garnish with a lime wedge and a few juniper berries tossed in.