6 mistakes to avoid when preparing a Gin Tonic


6 mistakes to avoid when preparing a Gin Tonic

by Salvatore Cosenza 

Gin and tonic is one of the simplest cocktails to prepare at home, but you have to be careful not to run into one of these 6 mistakes.

Ice, gin and tonic water. With only three ingredients, Gin Tonic is certainly one of the easiest cocktails to prepare even at home but, as in all apparently simple recipes,as simple as a gin and tonic, if you know how to do itit doesn’t take much to compromise its enjoyment. Marco Gheza is an experienced bar manager, recently engaged as Brand Ambassador in the Alive with seasons of Japan campaign by Gin Roku, a premium product, launched on the Italian market in 2018. Roku means six, the number of botanicals used (flowers and leaves of sakura , Sencha and Gyokuro tea, Sansho pepper and yuzu) and which are collected during their Shun , that is the moment of maximum expression. An event dedicated to Roku was an opportunity to ask Marco Gheza what are the six mistakes (not a random number) to avoid when preparing a gin and tonic .

 

  1. Use a little ice . Maintaining the temperature of the drink while drinking is essential. The right amount of ice also serves to prevent the ice from melting and watering down the cocktail.
  2. Overdo the gin . The balance between distillate and tonic water cannot be renounced: little tonic means low carbonation, an element that acts as a vehicle for the aromas of the botanicals of gin.
  3. Mix too much . Also for maintaining the carbonation, avoid mixing the drink too much. In this regard, the foresight to pour the tonic on the twist of the bar spoon (the long mixing spoon) is a false counterproductive myth.
  4. Use lukewarm tonic water . Another suggestion regarding carbonation: the tonic must be cold. The sparkle is perceived by the trigeminal nerve which feels a sensation of pain, which is amplified by the cold. In summary: a cold tonic seems more sparkling.
  5. Use invasive toppings and tonics . The choice of the number of botanicals, six in the case of Roku, is a work of precision and research. Using invasive tonics or inserting too many garnishes in the glass means distorting the character of the gin. Better a tonic as neutral as possible and add something to the maximum to amplify the aromas already present in the distillate. In the Roku, for example, there can be a lemon peel or a slice of fresh ginger.
  6. Drink with a straw . First of all, the straw takes our nose away from the cocktail, making it more difficult to perceive the aromas of the gin, and it also loses the carbonation which, as we have already seen, is absolutely essential.

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