Pompous “drinks scientist’s” claims of discovering how to make “the perfect gin and tonic” are utter tosh
There are many ways to make a gin and tonic. I like mine served in a heavy tumbler with ¾ gin, ¼ tonic, lots of ice and no garnish. I like Beefeater as an everyday gin and opt for Martin Miller’s, No. 3 and others such as Langley’s and Gilpin’s. When I feel adventurous, I sometimes turn to more exotic gins such as the newly launched VII Hills gin. I am very particular about what I like but equally I respect those who like their gin served in an entirely different way.
When, yesterday, I was sent a Metro article about someone named Stuart Bale having discovered “how to make the perfect gin and tonic”, I was astounded. My first thought was “what utter tosh” and my second was who paid for this pompous statement to be made?
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It turns out the “scientific study” was conducted on behalf of a gin brand named Gin Mare and involved Bale making 120 G&Ts with 120 different garnishes. His main findings were that gin is best served in a balloon glass (I don’t object to that), that plenty of ice should be used (I don’t object to that either) and that mango is the best fruit to accompany the drink as a garnish (I am far from convinced).
Gin Mare is a Spanish gin and it is quite different to the traditional gins most drink in Britain. It is a gin that has a dominant taste of basil and thus may well work best with mango. This does not mean that this is the route to “the perfect gin and tonic” however. The “best gin and tonic” is a simple thing: It’s the gin and tonic you like best.
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11 comments
Hear, hear, Mr Steeples!
Spot on.
Nail deftly hit on head by Sr. Steeples……..!
There is, and probably always will be only one place to get the perfect G&T and (especially) gin martini in London and that’s Dukes. After 12 years and a couple of changes in head bar men, the quality remains exceptional.
http://www.dukeshotel.com/foodanddrink-dukesbar.php
I can tell you some others: A G&T by Pablo or Alex at La Brasserie, a G&T in the American Bar at The Stafford Hotel and one by Ibrahim at The Rib Room Bar.
Totally agree, you can’t possibly come up with a definitive answer for this as there are so many variables, tonic, garnish, glassware, amount of ice, and of course type of Gin. Blind tasting has actually recently revealed that some of the supermarket own brand Gins stand up to the premium labels these days – a particular favourite is Aldi’s Oliver Cromwell version – http://bit.ly/1w4Sqma. Big tip for budget Christmas Partiers!
Aldi’s gin is a revelation and a genius creation. We need an Aldi in SW3. http://thesteepletimes.com/tipple-fare/cromwell-triumphs/
I’ll 2nd that!
Highly amusing! The article was originally for the telegraph some months ago…
http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11115828/Revealed-how-to-make-the-perfect-gin-and-tonic.html
“A G&T by Pablo or Alex at La Brasserie” ooft! – There’s your pomp right there. Big Tart.
It makes no difference. I want to drink the Gin neat, 14% alcohol content is for school boys. I will enjoy the drink with a strong French cigarette. We must make the best of life, there is no second chance. Perfect Gin is to ensure maximum alcohol content in drink. Drink and smoke responsibly, don’t make pigs of yourselves like the politicians in the Westminister Pub.
I agree with the commendation of ALDI Gin. Schlepp up to their branch in Kilburn Sainted editor. You don’t need a passport. Yonks ago an uncle recommended putting a slice of cucumber in his Plymouth Gin instead of lemon. It sort of caramelised the G &T and immediately it became my favourite too. (My father, a naval officer, would only sprinkle a couple of drops of Angostura in his, eschewing any tonic). Chin, chin old lad 🙂