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

Method
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








Method
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


Method
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

Method
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. 
 

COCKTAIL PARINGS

Food pairings for cocktails, it can be done.

Did you come to one of our Victoria Gin tastings at the LCBO? The last two weekends we were out sampling the delicious Canadian gin at locations around the GTA.

One of the messages I tried to impart was that you CAN pair food with cocktails. I admit it can be challenging but when you find one that works it's a revelation. If you've ever had a perfect food and wine pairing you'll know how the right dish can bring the right wine to a new level, this works the same way.






Here we pair a fresh Cucumber Crostini with a classic Gin & Tonic. This recipe match can represent the first in a series of food pairings, a good place to start since it's summer and you will likely be entertaining and probably serving at least a few Gin & Tonics. 









A simple snack, the Cucumber Crostini combines just a few fresh ingredients but creates an amazing pairing. It's the high alcohol level (unlike wine) that can mask the taste of food and one of the reasons why it can be difficult to match cocktails with dishes.

The triple cream cheese acts to counter the high alcohol content in the gin. The cucumber refreshes and matches the herbaceous quality of both the gin and the tonic (try your next martini with a slice of cucumber, you won't be disappointed).

The mint opens up the nasal passages and invites you to use your sense of smell to taste more of the flavours in the food and the drink (one of the reasons mint makes a terrific drink garnish even when there isn't any mint in the drink).

The savoriness of onion is a match for the other flavours in this nibble but also an excellent highlighter for gin (think gibson).

Cucumber Crostini

25 crostini, or other small crackers
200 g triple cream brie, St. Andre or Creme de bourgogne
1/2 English cucumber
2 green/spring onions
1/4 c fresh mint

Slice cucumber, onions and mint very thin. Spread 1 tsp of cheese on each cracker. Layer on cucumber, sprinkle with onion and mint.



Do you have a favorite snack to eat with a Gin & Tonic? Did you try this recipe? Let me know!

G&T DIY

Have you ordered a Gin and Tonic lately? Surprised to get a golden, sparkly glass of deliciousness instead of your usual? The recreation of simple, popular drinks is on the rise, and house made tonic is becoming the new standard.

In the case that you love a G&T but are unaware of where that unique flavour comes from, it's Quinine. In most common grocery store brands an artificial flavouring is used. Natural quinine comes from Cinchona Bark, which can be found at Herbalists and natural stores everywhere. It's also what gives tonic its bitterness. The zip and tartness come from the use of citric acid, which can be found at bulk food stores, and works as a natural preservative.

*The drink hasn't been stirred to show the contrast in colour. I also used a gin that happens to be yellow adding to the effect. 

If you want to try it at home, it's much easier than you might think. You just need a little time to shop and some patience. It's totally worth the effort, plus you get to customize it to your taste.

This will serve as a base formula that you can play with. Try adding more lime or less citric acid. Go crazy and add some lemongrass... If you're unsure what flavours you favor, try buying some high end tonics like Fever-Tree or Q Tonic, when there isn't any HFCS you can really taste the quinine and the other more subtle flavours.

*Nerd Alert* The sun has returned and while I encourage you to try this, I also encourage you to save making it for a rainy day and serve it to friends on a sunny one... 

Tonic Syrup 1

2 C sugar
1 C water
2 limes (juice & zest)
2 lemons (juice & zest)
2 tbsp cinchona bark
2 tsp citric acid
pinch salt
pinch cracked black pepper

Method
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.

Gin and Tonic 1

2 oz gin
1 oz tonic syrup
1/4 oz fresh lime juice
3 oz soda water

Method
In the bottom of an empty highball glass add gin, syrup and lime, stir to combine. Fill glass with ice top with soda, gently stir to combine being careful not to flatten the bubbles. If you are a millionaire you may proceed with a lime garnish as well but it's going to be a tough call, limes are going to be very expensive this year.