7 errors that you can not afford when making a gin tonic
Does the perfect gin and tonic exist? This could be the million dollar question. Preparing this famous gin and tonic mix has become an art; Hundreds of tonics to choose from, exotic ingredients like cardamom or raspberries, and of course, an endless variety of botanical blends. The perfect gin and tonic may or may not exist, but what surely does exist are these seven unforgivable mistakes that many make when mixing this drink .
The gin and tonic lived its own baroque era, not long ago, if you ventured to ask for one of these cocktails, you would most likely find yourself in front of a very long menu of gins, tonic flavors and endless complements such as red fruits, exotics, spices and even wild flowers. The truth is that to enjoy a good gin and tonic you don’t need much, because simplicity is good taste.
Nowadays, you can order a good gin and tonic anywhere, but would you know how to prepare it at home? Are you capable of making a cocktail worthy of the best bartender? If you like gin and tonic and want to enjoy it at home, it is very important to know how it is prepared and, above all, to know some of the most common mistakes made when preparing it. Take note and learn from these mistakes, to prepare the best gin and tonic and surprise your friends.
Do you think you can make a good gin and tonic with cubes made from tap water? Error! It is not that you need to climb the mountain to collect spring water and freeze it, but it is convenient that the cubes that you use in its preparation are of good quality.
Ice is important not only because it refreshes the drink, but also because it lowers its alcoholic content and, in addition, it can vary the flavor. For example, when ice becomes white it contains impurities, such as salt or lime, when it melts it increases the pressure of the bubble and makes the alcohol rise faster to the head.
The “house” ice, the one from the bucket, melts quickly, so the gin and tonic will not get cold and will water down quickly, but you do not need glacier ice, a bag of ice from the gas station or the supermarket will suffice. Make sure that the surface of the cube does not have a hole, since if it does, the liquid seeps inside and erodes it more quickly. In the same way, if the surface is shiny like a mirror, it is starting to thaw and, therefore, it is no longer worth it. Of course, ice should be kept away from odors as it will absorb them.
If the ice is important, the glass is not short. The gin and tonic should be served in a balloon glass or a large, wide glass, such as a cider glass. Being in a wide glass, the liquid is oxygenated and its flavor varies slightly. At the same time, the gas rises and has room to spread out, so the drink won’t rise as quickly.
Do not refrigerate drinks
Despite what you commonly think, the gin for the gin and tonic should be stored in the fridge or even in the freezer, since the essence of the gin and tonic is that it is very cold. In this sense, there is no need to fear for the botanical flavors, since no matter how cold the gin is, these will not disappear.
In the end, the trick for a good gin and tonic is that both the tonic and the gin are well chilled.
A common mistake is to ask for a “loaded” gin and tonic. Going overboard with gin is one of the most common mistakes made, especially among young people. Even the best gin (check out some shopping options at this link) in the world, in excess, can ruin a gin and tonic.
Although the measure will depend on the taste of each one, the ideal is that the gin never exceeds 50 or 60 milliliters. To control the measurements well, it is best to have a meter, to help you find the exact point. However, once you have made three or four gin and tonics in this way, you will surely get the hang of it and be able to calculate the amount yourself.
Not long ago, everything had to be added to the gin and tonic: Flowers, berries, cucumber, spices, exotic fruits, vanilla, vegetables… Anything went to make the most ornate gin and tonic in the world. In the end, the only thing that is achieved by loading spices and flavorings is to kill the taste of the gin and tonic.
Gin and tonic doesn’t have to look like a salad, so the simpler the better. The trick with these ingredients is to reinforce the botanicals in the gin, not to make it taste completely different. The best, as always, a touch of citrus, either peel, slice or twist.
Serve the tonic wrong
Spiral stirrers have become a fixture in cocktail bars, especially for making gin and tonics. By pouring the tonic on the spiral of the spoon, the bubble breaks, letting almost all the gas escape. For gin and tonic, this is counterproductive, as the bubble in the tonic is essential to bring out the flavor of the gin.
Instead of the spoon, the ideal is to pour the tonic little by little or do it using the rim of the glass, as you would with a beer. The trick is for the tonic to lose as little gas as possible and for the bubble not to break.
remove too much
In the same way that pouring the tonic on the spiral spoon breaks the bubble, stirring the gin and tonic or shaking it in your hand while chatting causes it to lose gas.
For the gin and tonic to be good, you have to stir the gin with the ice, so that both the liquid and the glass are refreshed. Once the tonic is poured, you only have to move a quarter of a turn, so that the ingredients are mixed, but nothing more. It is not an instant coffee, if the gin and tonic is stirred too much, the bubble breaks and the flavor is lost.