|
The thing I've found is that most pubs do not know how to serve a proper gin and tonic. Alot of people who say "I don't like gin" haven't had a good one. For me, there are a few important things:
1. Use a measuring jig. 50ml to a 150ml can of tonic makes a perfect G&T. Free-pour and you'll never get the balance right (and probably pour much more than a double measure).
2. Ice. Use ice. Lots of it. Preferably buy some big 2" ice cube moulds, and then just use one monster cube. If using normal ice, you need to pack the glass: this is for 2 reasons. One, it keeps the drink ice cold. This is important. Secondly, it stops the ice from melting too quickly and diluting the drink. Diluting the G&T makes the tonic go flat quicker and waters down the taste.
3. Use good tonic, and keep it in the fridge. Tonic needs to be cold, and preferably something good like Fever Tree. Above all, keep away from ALL light/diet tonics. They are horrid.
4. Use the right garnishes. These make a huge difference...just google for the perfect serve for your gin of choice.
5. Use a ballon glass and you'll get hit with the nose of the G&T much more, which has a psychological effect on the taste. |
|