Although cheating may have a negative connotation for many of you, I would like to convince you that cheating can sometimes be quite enjoyable. I also cheat sometimes, especially in hot weather…
As an avid wine lover, many bottles go through the Peters household. Always at the right temperature and adapted to the “drinking moment”. However, in extreme heat, as was the case at the time of writing this article (42ºC/108 ºF in the shade), I occasionally make a “trip” to another alcoholic drink. Because by definition I do not put an ice cube in the wine because this affects the purity of the taste, I opt for a nice, cool Gin and Tonic at such a "cheating" moment. This time no article about wine, but exceptionally about the ins and outs of Gin and Tonic.
The beginning
The year was 1783, when German jeweler Johann Jacob Schweppes, living in Geneva, invented an effective system for providing bottled water with carbon dioxide. However, it would not be until 1870 that someone had the brilliant idea to add quinine to orange soda and so the first Tonic was finally born. This refreshing drink was mainly used as a medicine against malaria. Quinine is one of the substances that is suitable for combating this disease. However, the Tonic of that time had little to do with the taste of the Tonic we know today. The reason many people did not drink it to enjoy it is that the drink was very bitter due to the large amounts of added quinine. However, the soldiers of that time found a perfect way to make this drink tastier; they added Gin. An additional advantage was not only that the drink now tasted much better, but because it now contained a lot of alcohol, courage (fighting spirit) also increased.
Gin tonic
The basic ingredients of Gin and Tonic are, how could it be otherwise, Gin and Tonic. Over the years, this drink has changed a lot in a positive way. The most traditional way of making Gin and Tonic is to serve it with segments of citrus fruits such as orange, grapefruit or lime. Today, “real” cocktail mixers use a whole range of skills to give this drink some more cachet. It is important that the taste of the Gin is retained and does not become "watery". All components must be fully appreciated in the ideal cocktail, allowing the color, aromas and taste to emerge optimally. An important part is the choice of glass. It is recommended to use a wide, short glass or a large balloon glass. Then the moment of drinking is also an influencing factor when adding the Tonic. If you take it as an aperitif, then according to experts, the Tonic should be added with a so-called "bar spoon", which is a long, narrow spoon with a spiral handle (see photo). This ensures that the bubbles remain intact instead of "breaking" and this in turn stimulates the appetite. If you want to drink the drink as a digestif after dinner, this method is not necessary.
Below is the 6-step plan for the perfect Gin and Tonic:
1. Place large lumps of ice in the glass and swirl until the glass has cooled.
2. Remove the resulting water from the glass.
3. Add a maximum of 7cl. Gin per used bottle of (cold) Tonic of 20cl.
4. Slowly add the Tonic, preferably with a bar spoon, but never pour it directly into the glass (in the case of an aperitif).
5. Stir the contents from top to bottom 4 to 5 times without touching the bottom of the glass.
6. Heat a piece of orange peel with a lighter and add it (this provides extra aroma).
7. Add a slice of lime/grapefruit or orange.
You have just created a perfect, elegant Gin and Tonic, enjoy!
Just like with wine, there is also a lot of diversity in quality and supply on the Gin and Tonic market.
For example, you can get a bottle of Gin for less than $7.- at the so-called “low budget” supermarkets and the house brand cans/bottles of Tonic also are available for a low price. You will find the opposite in the liquor store world, where a good bottle of Gin can quickly cost around $30.-. There is a Gin and Tonic for every wallet...
Roel Peters RP-Vinos USA
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