Tag Archives: gin & tonic

Three things I’ve learned about…Non-London Dry Gin

Ready for Gin & Tonic season?  The April 2012 issue of Wine Enthusiast magazine will include (among other things) my review column on Non London Dry Style Gin!  You can pick up a copy at the newsstand, or view it in digital format on Zinio.  Here’s what I learned:

1. New gins are coming to market in leaps and bounds. Long after I’d filed my review copy, I still continued to hear about new and intriguing gins, and eventually persuaded WE’s editors to run a story on “New Generation Gins.” Now…will we find enough drinkers to consume all of these gins? I’m skeptical, since the gin market runs far behind vodka, whiskey, and many other spirits in terms of market share. But its devotees are passionate, including the mixology community, so I’m hopeful.

2. Those damn botanicals again. As with other gin categories, botanicals (those natural “flavorings” like herbs and spices) figured into the mix. My favorite finding: Edinburgh Gin includes milk thistle among its botanicals. This is the same botanical that Elana Effrat, aka @theboozemuse, advised me to take before Tales of the Cocktail last year. As a hangover preventative! Nothing like having a hangover cure in your booze, is there?

3. There’s a fine line between gins considered “London Dry” and not. When I covered London Dry style gin last year, the first order of business was to figure out what the heck “London Dry style” meant. Essentially, it boiled down to juniper as the dominant botanical — and that was what differentiated it from the sweeter Old Tom style, the stronger-flavored Plymouth style, flavored/infused gins, aged “golden gins,” and Dutch genevers/jenevers.  

But really, where is the line of demarcation? A number of the Non London Dry gins still had a good dose of juniper, though overall they were more full-bodied, robust, and in some cases sweeter than traditional London Drys.

If you have a favorite gin (or gin cocktail!) I’d love to hear about it. Personally, I made a lot of Fitty-Fitty martinis (half gin, half dry vermouth…”50/50,” get it?) after the gin review sessions.

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For the perfect Gin & Tonic, just add…spice?

Is this the "ultimate" G&T?

So I’ve survived Snowpocalypse 2010. There’s still two feet of snow on the ground, and I plan to distract myself from the big dig-out with a warm-weather drink:  a cool, crisp gin and tonic.

Not long ago, a distiller confided to me his recipe for a “perfect gin & tonic.” Sure, it features his gin…but still, I love meeting (and drinking with) distillers. They tend to be intelligent people (often with advanced degrees in engineering or chemistry) and passionate about what they do and what they drink.

So when a distiller makes a cocktail suggestion, I listen.

The distiller in question was Alexandre Gabriel, president of Cognac Ferrand. I’ll spare you the details of our interview, but it’s important to note that his portfolio includes rum (finished in Cognac casks, natch) and Citadelle gin.

Gabriel mentioned that Spain is the number one market for Citadelle, and as a result he travels there frequently.

Only Spain knows how to make a gin and tonic,” he insisted. “They use a big glass, like a tumbler or a Riedel burgundy glass. They use a full mini bottle (about 1.6 ounces) and then the full bottle of tonic, so the proportions are correct. And lots of good ice, so it refreshes the drink but doesn’t dilute it down. They add lemon, lime, or around Christmas they add a little cinnamon, anise, or nutmeg.”

Say WHAT? To me, a G&T is served in a tall glass, maybe a squeeze of lime, and that’s it. But…nutmeg?

“Oh yes,” Gabriel assured. Further, he continued, in Madrid, there’s a restaurant named Padre, which brings around a G&T cart loaded with different gins (over 200 brand are available in Spain, according to Gabriel), and an array of spices for you to select for your drink. A good gin & tonic, Gabriel said, “should be like being in a garden of spice.”

The verdict:  It’s very good. Those who groove on the botanicals in gin will especially love the extra kick and aromatics that fresh spices add to the drink (note – skip the straw so your nose is all but immersed in the pretty fragrances). However, I’m not sure I’d describe this as the ultimate gin & tonic for me. I still prefer the long, tall, cool version.

That said — I can see the potential for adding fresh herbs and spices to G&T’s, Spanish style. I’m still dreaming about the cilantro-and-muddled-lime G&T I recently had at Bar Basque. (They don’t have a G&T cart, but they do have an intriguing G&T menu.)

Alexandre Gabriel’s Recipe for the Perfect Gin & Tonic

1.6 ounces Citadelle Gin

200 ml Fever Tree tonic

Lime or lemon skin (for just a little oil from the peel; not the full wedge)

Grated nutmeg, star anise, or cinnamon stick

In a large tumbler, stir together gin, tonic, and ice. Twist citrus peel over the drink and add to the glass. Garnish with spice and drink (no straw). And as per Gabriel, “Toast to the Spanish!”

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