Dine&Wine
Pravilan redosled je: led, džin i na kraju tonik. Led ne dozvoljava mehurićima u toniku da se rastope, pa piće duže zadržava resku penušavost The correct order is: ice, gin and, finally, tonic water. The ice prevents the bubbles in the tonic water from being absorbed, ensuring the drink retains its sharp fizziness for longer
Gin & Tonic A classic that’s always fashionable This drink’s long tradition is one of those lifestyle elements that have shaped our notion of sophistication. Simple sharpness for sweltering summer days, and how to make it even better P icture a scene that you’d like to be the protagonist of this summer - the bal- cony of a hotel bar with prewar architecture, a
most importantly of all, without excessive calories from the sugar that’s loaded into some other sum- mer cocktails. Undoubtedly contributing to the fame of this drink are the count- less film scenes in which it is or- dered by the lead characters. And yet, the story of its origins seems to be even more exciting and layered than a plot from the big screen. Gin was first created by Dutch chem- ist Sylvius de Bouve, who was on a quest to find a medicine that would cleanse the blood and help the kid- neys. As he’d used grain spirit al- cohol and junipers to produce his remedy, he named it after them: Jenever, with genièvre being the French word for juniper, so the drink came to be known as gin. The popularity of this potion among Brits came on its own, which isn’t particularly out of the ordinary given that it’s derived from grain alcohol enriched with oil of juni- per, but it was only once it found its way to another continent that it gained the status of an impres- sive cocktail. It was while serving in India that British soldiers first encountered malaria. In order to overcome this vicious disease, they decided to drink tonic water con- taining a large amount of quinine – a substance proven to be effec- tive in combating malaria. How- ever, they didn’t find the taste of
tonic water very appealing, so they added gin and thus created a drink that remains one of the most pop- ular to this day. And the rest, as they say, is his- tory. So, how can we make this infal- lible concoction even more appeal- ing today? Here are some guidelines from experienced bartenders. As tonic water represents the largest part of this cocktail, you should first select a good tonic wa- ter and only then choose a com- plementary gin. This might seem counterintuitive, but the fact that this is a cocktail composed of only two ingredients means it’s worth working on the right combination. Chill the glass for approximately 20 minutes prior to serving. This will keep your G&T pleasantly chilled for longer. The correct order is: ice, gin and, finally, tonic water. The ice prevents the bubbles in the ton- ic water from being absorbed, en- suring the drink retains its sharp fizziness for longer. Avoid straws! This cocktail’s best flavours are re- tained on the surface, and using a straw means that you’ll always be drinking from the bottom of the glass, preventing you from experi- encing the blend of wonderful aro- mas from the glass, because your nostrils won’t even be close to the drink. You can always add a slice of lemon, orange or ginger, as well as fresh mint leaves. Cheers!
leisurely sunny afternoon punctu- ated by a warm breeze, you dressed in linen with pleats lounging like a bohemian on a comfortable wicker chair... What drink do you visual- ise in your hand? It’s highly like- ly that it would be a genuinely re- freshing Gin & Tonic in a striking crystal glass, right? Of all the bubbly cocktails that exist, it seems that this sim- ple blend enjoys the most stylish reputation. Restrained enough that it can even be ordered when one’s in the company of business partners, casual enough that one doesn't re- quire special skills to gauge the cor- rect “strength ratio” of gin to ton- ic when making it at home, and,
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