As deliciously simple as a G&T is, it’s all too often badly made. Here are some of the biggest problems we face in search of a perfect drink.
Too Little Ice
Warm gin is, quite frankly, unpalatable and only excusable in extreme and unusual situations, neither a drink in that fabulous bar round the corner nor trying a new gin at home, counts. Gin should be drunk chilled, and with a decent amount of ice. Too little and the ice melts at an uncomfortably fast rate, watering your gin down before you’re ready to drink it but that’s still better than no ice at all. If this happens in a bar- refuse the drink.
It may seem like here at GinFestival.com we go on (and on and on) about the right garnish for every gin, but that’s because it’s so important! The wrong garnish will upset the balance of the botanicals, and that goes for big, robust gins too. A garnish is chosen to be that which best complements the gin, that brings it’s flavours together perfectly and it shouldn’t be an afterthought nor garnish for garnishes sake. If you’re ever totally unsure what to put with G&T, leave it without as that way you’re allowing the botanicals to shine through without any negative interference.
We’ve all had this problem. Ordered a G&T only to realise with horror that the tonic being poured into the glass is not going to work with our carefully chosen gin. Many of the bigger, older brands are, sadly, on the sweet side, a little flat and lacking much flavour and aren’t great with any gin (or any other spirit, for that matter) and hide the carefully blended flavours of the gin.
Too Much Mixer
Even with a high quality, premium mixer like Fever-tree, adding too much tonic water to a G&T is, quite frankly, a sin. A drowned gin is nothing but sparkling water, a touch of quinine with the gentlest memory of juniper. You want the tonic to lift flavours from the gin, not wipe it out completely.
The Perfect Serve
The perfect serve, on the other hand, varies massively depending on the gin! We always like to serve gin Spanish-style; using a copa glass stacked high with ice, a great gin (if you want us to do a double at a Gin Festival ask for one!), and some of Fever-tree’s finest tonic.
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It’s national chilli day! So we decided to celebrate in true gin style (the only way we know how to) and make some cocktails!