I’ve mentioned before that the gin & tonic is my most frequent go-to drink for its combination of two important factors: ease of assembly and general availability at any and every bar (not to mention the positively pleasing taste factor). So I was more than a little excited to read Jason Wilson’s most recent column for the Washington Post, which describes the writer’s quest and research in elevating the classic cocktail from a weeknight treat to a special occasion libation.
I recommend the article – and its recipes – to you in its entirety, but here are a few of my fave take-away lessons for your own G&T pleasure.
- Don’t limit yourself to lime. Different gins lend themselves to different flavor profiles – some are more well suited to citrus, other benefit from amplifying herbaceous notes with thyme or other herbs and spices.
- Homemade tonic is worth consideration. It does take some specialty ingredients and equipment – namely, quinine powder and a soda siphon – but making your own tonic gives you the ability to customize it with flavor infusions.
- There’s more to gin than just Tanqueray. Don’t get me wrong, this go-to gin is a fantastic quality. But there’s a whole world of other gin brands to be explored!
So what are we waiting for? It’s high time to get experimental and take our G&T concocting up a notch with creative garnishes, quality tonics and new and exciting gin prospects.
Posted by Miss Mojito.