G&T Twists

If asked to name one drink that could be described as the flagship cocktail for Gin, the Gin & Tonic would be on everyone’s shortlist. We’ve covered the story behind its transformation from bitter pill to modern concoction and the key players in its long history (See here). We have also written about the key players revolutionising the tonic industry and taking the soft drink to new heights (quite literally in some cases, as 1724 takes its name from the altitude they harvest their quinine).

Less talked about however, is that with all this choice - which gin, tonic, garnish, ratio, type of glassware to choose - the Gin & Tonic has evolved into a craft of its own. We won’t patronise you by telling you what to pour in order to create a perfect serve nor how to make it. It is simply too subjective. Too many variables. Too much choice to limit it to just one perfect way.

What has our attention over these Summer months is something far more interesting. More and more, people are adopting twists, little additions and are becoming more adventurous, eager to try something new… So to celebrate this progressive attitude and to encourage others to follow suit - while you can enjoy it however you like it - if you want to venture out into a brave new world of Gin & Tonic, here are three ideas that are worth a try!

The G&P (from Duck & Waffle’s head of spirit and cocktail development, Richard Woods).

It’s an old one now (yes, apparently 2014 is old news for cocktails in our fast moving times) but the simplicity of this infusion and the spectacular result it delivers means anyone can do it, and the taste of it means everyone will love it! The combination is unbelievably refreshing and will having you pouring another in no time.

Mind Your P’s and Q’s

50ml Bombay Sapphire Pea infusion
Tonic Water
Mint garnish

To create the Bombay Pea infusion
1 Bottle of Bombay Sapphire gin with 275g of sugarsnap peas.
Infuse in bottle for 24 hours then filter through a coffee filter before re-bottling.

To make the cocktail
Mix all in a highball glass and garnish with a mint sprig… (i.e. make a Gin and Tonic!)

Trans-formative Gin & Tonic

Transformative cocktails are not a “trend” as such, but something we’re seeing a lot more of since the start of 2015. While the name might suggest some mind boggling alchemy, in most cases the reality is very simple. Flavoured ice-cubes!

Simply chop fruit and place them in water before freezing them into ice cubes. When it comes to making cocktails however, the trick is to not overdo it. Less is more and it is essential to remain true to the original cocktail to begin with. The aim is to transform the cocktail over time, not from the start.

The best example we’ve seen in a Gin & Tonic is from Stuart Podmore from Muriel’s Café Bar in Belfast, who was named the winner in the highly competitive G&T category at the Shortcross Signature Serve competition.

His Muriel’s Signature Shortcross Serve, consists of Shortcross Gin, Fever-Tree Elderflower Tonic Water, fresh orange ice cubes and a sprig of fresh mint as a garnish. Stuart wanted to create a serve that not only complemented the flavours of Shortcross Gin, but was also easily replicated at home for everyone to enjoy. His Gin & Tonic is mostly classic with only a small proportion of cubes containing orange, allowing you to start off with those classic flavours and for it to slowly develop a citrus twist.

Muriel’s Signature Shortcross Serve

50ml Shortcross Gin
120ml Fever-Tree Elderflower Tonic

Garnish with a sprig of mint (looks good but it also creates a lovely fresh clean smell when taking a drink) and use two or three Orange laced ice cubes alongside regular ice cubes.

Incidentally - his drink is available to buy at Muriel’s Café Bar in Belfast now and for those of you familiar with the Craft gin, you will notice the serve has been displayed on bottles of Shortcross in the summer months.

Make a garnish fit to be a dinner on it’s own…

Pimp garnishes aren’t just for high-end cocktail bars, they can be made at home too and can have a huge impact on the flavour of a drink - especially the G&T - as well as be a visual feast. If you don’t fancy transforming your pineapple into a handcrafted cockatoo but still want something visually sticking and that delivers a serious punch, try this orange and grated spice concoction from James Street South’s bartender Ryan Adair.

We admit it’s still a little fiddly, but we’ve never had a Gin & Tonic like it. Complex spice accentuates the gin, combining both fresh citrus with a depth of flavour on the finish. It might just be a garnish, but it creates a completely new flavour experience, and a radically different Gin & Tonic.

35ml Shortcross Gin
70ml Fever-Tree Premium Indian Tonic

Garnish with a dried (or not) orange wheel, orange peel, ground cinnamon and a whole clove.

To make the drink

Fill high ball with ice. Wrap a long length of orange peel round inside of the glass. Add measure of Shortcross Gin.
Add tonic water. Dust orange wheel in cinnamon and flame to release essence (if dried)

Lastly, grate a single clove over the top & serve!

The COPITA glass tasting flights

Now, this little idea doesn’t involve innovating anything “new” however, if all of the above has you hot under the collar and you are still a little afraid to experiment - try the same gin with different garnishes as it will make for dramatically different flavours. You’ll be surprised just how much of an impact it makes and just how easy it is as a way to start experimenting.

Serving micro versions (15mls x 4 drinks) mean it’s not too boozy and makes for a fun half hour to find your perfect match. If you still can’t be bothered to stray further than a trusty wedge of lime at home - bars like Merchant House and The Oliver Conquest in London, Head’s and Tales in Edinburgh and many more offer up tasting flights too so simply take a pew at the bar and let them take you on a little flavour journey…

Ginspired  from this or not - however you serve your Gin & Tonic - enjoy it!