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Jul 21, 2014

DIY G&T 2&3

As jobs go, I'd have to say I'm very fortunate.

I get to wear so many hats as an entrepreneur. The most overtly rewarding of my many assignments (no, not the recipe testing) are the events. I have the great pleasure of doing something creative and celebratory that gives me a platform for interaction (working from home with a two year old on your lap limits this), education and fun. Everyone likes a party, and the gal making the drinks is always popular.

Yes, you can have this at your party!

This past week I was invited to make some drinks for a birthday celebration. The man being feted loves gin and tonic. So much so that I was asked to make two different house tonics for the evening. My inner nerd was very excited. As an added bonus the weather was very cooperative and gin & tonics in their gorgeous backyard were a perfect fit.

If you have already made my Tonic #1, this will give you a chance to play with the technique. If not you can still start here, the method is exactly the same.

I made two simple variations on the recipe that yield drastically different results.

If you love bitter with your bitter, this is the one for you.

G Cubed
2 oz Victoria Gin
1 oz Tonic #2 (see below)
1/2 oz fresh grapefruit juice
1/2 oz fresh lemon juice
3 oz soda water
3 drops orange bitters (twisted & bitter)
grapefruit zest for garnish

In a mixing glass combine gin, syrup and juice, stir to combine. Fill an old fashioned glass with cracked ice, pour in mix, top with soda and drops of bitters. Stir and garnish with fresh grapefruit zest

I  use these small bowls to stay organized
Tonic #2 Grapefruit Ginger
2 C sugar
1 C water
2 grapefruit (juice and zest)
3 inches fresh ginger, sliced 
1 limes (juice & zest)
1 lemons (juice & zest)
2 tbsp cinchona bark
2 tsp citric acid
pinch salt

pinch cracked black pepper

Peel then juice citrus, set aside. In a heavy bottom sauce pan over medium heat, add sugar and water, bring to the boil, reduce to low heat, add remaining ingredients, stir gently. Simmer 20 mins, remove from heat, let stand, cool to room temp. Strain syrup through cheesecloth or coffee filter over a fine mesh strainer.
Refrigerate in an air tight glass container for up to 3 weeks.

If you prefer something herbal and savory, this will be your new G&T

Tanglad Tonic
1 1/2 oz Bombay Sapphire East
1/4 oz Martini Bianco vermouth
1 oz Tonic #3 (see below)
1/4 oz fresh lime juice
3 oz soda water
5 drops Black Pepper Bitters (twisted & bitter)
fresh lemongrass and lime zest for garnish

In a mixing glass combine gin, vermouth, syrup and juice. Stir to combine. Fill and old fashioned glass with cracked ice, pour in mix top with soda and bitters. Stir and garnish with fresh lime and lemongrass.

Tonic #3 Lemongrass Black Pepper
2 C sugar
1 C water

3 stalks fresh lemongrass or 1/2 C dried
2 limes (juice & zest)
2 lemons (juice & zest)
3 tbsp fresh cracked black pepper or 3 tsp ground

2 tbsp cinchona bark
2 tsp citric acid
pinch salt

see above for Tonic #2

A very special thank you for the gents who invited me to help at their party and make these new syrups.

Have you made your own tonic yet? Do you need me for your next party? Leave a comment or send me an email. 

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