Gin & Tonic: The Complete Guide for the Perfect Mix
Frédéric Du Bois , Isabel Boons
Format: PDF / Kindle (mobi) / ePub
Gin & tonic, the drink of the eighties, is more fashionable than ever before. Bars, clubs, gin menus in restaurants - gin is everywhere.
This beautifully compiled book is an essential guide for gin lovers in search of their own original take on this wonderfully complex drink. Richly illustrated, it covers the history of gin, the gin families with their distinct characteristics and distilled flavours, and the exciting, more recent developments in the marketing, the bottling and packaging of gin which is increasingly quirky, artistic and original. There is an overview of some of the smartest places to drink and discover a world of gin; hip and very cool.
Beyond 'ice and a slice', how do you put together the perfect gin and tonic, from the amazing array of new infusions? What are the flavors and textures in food that best accompany this very particular drink? With foodpairing ideas and recipes to create at home... find your favorite glass, crack the ice and indulge!
The perfect accompaniment to the booming "ginterest," this new edition includes a section on foodpairing (with new recipes!) with gin, and an overview of the most famous gin bars across the globe.
CATEGORIZATION Historically, we can divide gin into a number of classic categories: Old Tom, London Dry, Distilled, Plymouth and Compound gin. Because of the recent explosion of new gins, today we go further than these classic divisions and make use of the flavour cross, with each of the four arms of the cross representing a different taste: spicy/complex, citrus, sweet and floral. This flavour cross first appeared in 2010 in IMBIBE, a leading magazine in the bar community. In 2010, the
juniper berry. On tasting, it is mostly the aniseed and pepper flavours that come to the foreground. The coriander seed helps accentuate the sweet taste. INGREDIENTS juniper berry from Croatia coriander seed from the Middle East grains of paradise from the Gulf of Guinea savoury from the South of France orange and lemon peel from Spain liquorice from Calabria angelica from Western Europe Other ingredients are also used, but that secret stays in South East London. COMBINE WITH fruity
flavour is not strong enough, then by all means you should do so. De gustibus et coloribus non disputandum est — in matters of taste, there can be no disputes. Our advice? When you do decide to add lemon or lime to a gin & tonic, just add the peel or zest of the fruit, otherwise the juice and the acid will overpower the ‘real’ taste of the gin. Note: The purists and connoisseurs amongst us will doubtless prefer a slightly stronger gin & tonic. In that case the ratio can easily be adjusted to 1
distinction made between the peel and the flesh or juice of the fruit. CARDAMOM Cardamom is a member of the ginger family, with a sweet, sharp fragrance and tastes of bergamot, lemon and camphor. It originates from the Far East and is, after saffron and vanilla, the most expensive spice in the world. Before distillation, the seeds are crushed in order to fully release their warm, spicy aromas which are then infused into the gin. CARAWAY Caraway is a biennial plant that is most commonly found
or those who aspire to be so. For those who like to slowly savour, or those who thrive on a snap decision. For those in search of inspiration and information, or those who just want to use the book to get pleasantly sozzled. For those who are in search of a new love, or those who have already found their love. But first and foremost, for those who prize passion above all. For all who literally ‘live life to the fullest’ … Cheers to us! Note: The author F. Scott Fitzgerald was a notorious gin