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Mr B’s guide to making the ultimate Gin & Tonic

Mr B’s guide to making the ultimate Gin & Tonic

I’m constantly asked how I make my Gin & Tonics, so I thought that this might make an interesting article.

How to correctly make a Gin & Tonic

To say I am slightly obsessed with gin would be an understatement. I have simplified this guide, as when I make Gin & Tonics I go out into the mountains, find the abandoned spring water factory and collect the water from the very source. The garnishes used are all hand picked by me from either our garden or one of a select few farmers I go to for specific fruits. I also dehydrate all my fruits to maximise flavour and minimise waste.

So here it is. Please, read and enjoy and remember you are always welcome at The Gin Library, where I make them in person.

Melbourne Gin Company

This is what you will need (it is always best to prep and have these to hand before you start.)
Gin (craft if possible)
Fresh lime, lemon, or grapefruit
Tonic water
Ice (preferably large, circular ice balls)
A sharp knife
Chopping board
Bottle opener
Pourer (or measuring device)
Long spoon for stirring

Start by rolling your fruit on a chopping board with the palm of your hand for 5 strokes. What this does is massage the fruit to get the juices flowing. This way you’ll be able to get a higher yield of juice from each wedge so it’s good for your wallet. Now you’re ready to cut your into scallions or wedges. I prefer scallions, but it is a prsonal choice.

Stop! Trick point. Obviously you have to go with scallions. To do this, don’t cut it in half from head to tail but through the circumference of the fruit and create 8 scallions. These will be juicy, beautiful (for the gram) and raring to add aroma and flavour. Oh, and, if you don’t happen to use up all your fruit scallions in one go, place them in a sealable container and pop in the freezer. This way they are ready to be used next time, so you save time and reduce waste.

Next take your ice and drop it into the bottom of a balloon glass. Take a bottle of your selected gin (and using your pourer) serve a double measure (50ml). If you don’t have a pourer then you could use the cap. This measures 15ml – measure out 3 of these add one last measure for luck.

Open your chilled bottle of tonic water just before you need it, tip your glass at an angle of 45 degrees and pour approximately 100ml over the ice. Let the bubbles settle then gently stir for a couple of revolutions to mix the drink and create a consistent flavour. Taste and add more tonic should you wish. You can pour the gin down the stirrer, bartenders do this for the show, but it adds nothing to the drink.

Add your citrus scallion and any herbs should you wish to complete the drink (NEVER EVER, EVER squeeze.) The garnish should be perfectly positioned on the top of your tipple to add aroma and visual appeal. Don’t under any circumstances ‘rim the glass.’ This isn’t Vegas and a margarita, and it certainly isn’t Tequila in Cancún. Leave those dreadful, hangover-inducing, tasteless drinks to the Americans.

And that is how you make a perfect Gin & Tonic.

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