|
That's the gin menu from our holiday hotel in Mallorca recently. Managed to work our way through quite a few. Hendricks with cucumber and black pepper, and Fever Tree tonic was a favourite, as was Gin Mare which would be served with either 1724 or Fever Tree Mediterranean tonic.
The barman was brilliant, took a real pride in every gin being accompanied by the correct tonic and garnish. What he said was garnish in first, followed by the gin. Then swill around so the garnish infuses. Then add the ice, and finally tonic, poured in over a teaspoon so that the bubbles stay in the tonic. Very refreshing after a hard day by the pool . |
|