Tag Archives: gin

ginandtonic

Your annual reminder of how to make a proper gin and tonic

The first warm weekend of the year is upon us which means a magical time of year has begun — gin and tonic time!

As long time readers, friends and family know, I do enjoy a gin & tonic on a warm evening. After many years of research, I believe I have perfected the gin & tonic. You may be saying, “oh, WFY, gin & tonics are gross” but don’t worry, I won’t jump on you for it. I say to myself, “don’t hate, educate” to the gin & tonic skeptics out there. Long-story short dump out all the ice in your freezer as soon as possible, put a bottle of gin in the freezer (I go with Beefeater), put some Schweppes tonic water in the fridge and get some fresh lime. By Monday evening, you’ll have plenty of fresh ice, ice cold-syrupy gin, and cold tonic. Since you’ll be outside, you’ll probably want to skip the glass and use plastic. If you are going the disposable route, I recommend Solo brand cups. Anyhow here is how you make the drink:

Cut fresh lime into quarters (limes cost no more than 70¢ so don’t be skimpy)
Squeeze lime juice into the bottom of the cup
Rub the rim of the cup with lime
Place lime in the bottom of but, rind down
Remove gin from freezer and pour directly into lime at the bottom of the cup. Gin should reach the top of the lime.
Add ice, I use 6 cubes from a icemaker or 4 from an ice tray
Pour entire contents of Schweppes tonic water over ice
Stir the drink
Enjoy

See, really easy to have a really refreshing drink which you should enjoy responsibly. You’ll probably be on the patio, sundeck or balcony when you do so you’ll be so relaxed you wouldn’t even think of driving a car of operating heavy machinery. When you’ve had enough, switch to ginger ale and lime for further refreshment without the side effects.

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Juniper threatened in UK, gin and tonics threatened everywhere

Gin and Tonics at Risk From Foreign InvaderABC News
OH NOOOOOOOOOOOOOOOOOOOOOOOO!

A fungus-like organism called phytophthora austrocedrae has been spotted infecting juniper plants and spreading throughout Northern Britain and Scotland.

The pathogen, whose first name literally translates to “plant destroyer,” is part of the same family as the pest responsible for the 19th-century Irish potato famine. Sarah Green, a scientist working with the Research Agency of the Forest Commission in the U.K., says it typically spreads through either groundwater or via streams.

“It attacks primarily through the root or stem, but can also penetrate through the bark and branches, as well,” Green told ABC News.

SAVE THE JUNIPER BUSHES! I don’t want to think about going through summer without gin and tonics.

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Spring beverage guide because, did you see the forecast?

WOW, look at that spring forecast

From weather.com


While Opening Day is my favorite indicator of spring, the weather doesn’t always cooperate on that day (mostly did this year) or after it (defintely the case on last Wednesday day). The good news is spring is really here. So, in addition to more baseball, outdoor activities, ladies in sundresses and other good things, refreshing beverages are in season.

Though it is early spring, you’ll forgive me if I jump ahead and invoke the “Property of Ones” (ONEitude is directly proportional to the Colditude of the ONE) or specifically, the addendum to that bogus mathematical theorem, that “on certain evenings in late spring, a Cool One can be very refreshing.”

That evening would be Sunday evening.

Moving forward to Monday, that most-dreaded of days is redeemed by the warm forecast and most importantly Monday evening. For the first time in 2013, the weather will should be perfect for the simple yet elegant cocktail, the GIN & TONIC.

Gin, tonic, squeeze of lime

As long time readers, friends and family know, I do enjoy a gin & tonic on a warm evening. After many years of research, I believe I have perfected the gin & tonic. You may be saying, “oh, WFY, gin & tonics are gross” but don’t worry, I won’t jump on you for it. I say to myself, “don’t hate, educate” to the gin & tonic skeptics out there. Long-story short dump out all the ice in your freezer as soon as possible, put a bottle of gin in the freezer (I go with Beefeater), put some Schweppes tonic water in the fridge and get some fresh lime. By Monday evening, you’ll have plenty of fresh ice, ice cold-syrupy gin, and cold tonic. Since you’ll be outside, you’ll probably want to skip the glass and use plastic. If you are going the disposable route, I recommend Solo brand cups. Anyhow here is how you make the drink:

Cut fresh lime into quarters (limes cost no more than 70¢ so don’t be skimpy)
Squeeze lime juice into the bottom of the cup
Rub the rim of the cup with lime
Place lime in the bottom of but, rind down
Remove gin from freezer and pour directly into lime at the bottom of the cup. Gin should reach the top of the lime.
Add ice, I use 6 cubes from a icemaker or 4 from an ice tray
Pour entire contents of Schweppes tonic water over ice
Stir the drink
Enjoy

See, really easy to have a really refreshing drink which you should enjoy responsibly. You’ll probably be on the patio, sundeck or balcony when you do so you’ll be so relaxed you wouldn’t even think of driving a car of operating heavy machinery. When you’ve had enough, switch to ginger ale and lime for further refreshment without the side effects.

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A recent Kojo Nnamdi Show featured 3 regional distillers

Distillers from Catoctin Creek Distilling Company | @catoctincreek of Loudoun County, Va., Blackwater Distilling | @sloopbetty (makers of Sloop Betty) of Stevensville, Md. and New Columbia Distillers | @dcdistillers(makers of Green Hat Gin) of D.C. were featured on The Kojo Nnamdi Show on February 20.

I have not sampled the products from any of these distilleries yet, but that will change.

Here is a video of Green Hat in action:

PREVIOUSLY

D.C. distilling: Green Hat gin12.09.2012

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D.C. distilling: Green Hat gin

A New Green Hat in Town: DC’s First MicrodistilleryWashingtonian
Following the trend microbrewery openings in and around Washington, D.C., a microdistillery has opened up. Green Hat, named for Capitol Hill Prohibition bootlegger George Cassiday’s signature headware, is producing gin and rye.

In 1920, fresh off a tour of duty in World War I, the West Virginia native walked off a French freighter and into one of the worst job markets in US history. With Prohibition in full swing, a well-paid friend explained that bootlegged booze was bringing a pretty penny. Especially with DC politicos.

(George) Cassiday would wheel his heavy luggage, overfilled with liquor, into the House Office Building, tip his trademark topper to the door guards, and make his rounds of discreet bureau drawers and library shelves—responding to 25 calls a day, on average, from thirsty lawmakers.

Cassiday got busted and moved his bootlegging to the Capitol lawn, eventually having to start making his own. That’s the story that Michael Lowe and son-in-law John Uselton are building a brand around at the District’s first legal distillery since before Prohibition. Their gin is available at several liquor stores, including Ace Beverage where my friend Joe works. I haven’t tried it yet, but probably will when the weather warms up again.

Another distillery, Catocin Creek in Purcellville, Va. distills white and rye whiskeys, gin, and brandy. I have not tried that either, but want to do so sometime in the New Year.

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The false winter has yielded to early spring

Daylight savings time began this weekend — our clocks shifted us into 70° weather and beautiful sunlight when we get home from work and school.

Get on your bikes and ride.

Gin and tonic season will begin either today or tomorrow in BeltwayLand. Make sure you are prepared.

Spring training is well underway, the real thing starts in 24 days, home opener (for the Washington Nationals at least) is 31 days away.

Cherry Blossoms are coming — peak bloom is less than 2 weeks away.

Get those grills going.

Spring!

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How to make a proper gin and tonic

Gin, tonic, squeeze of lime
There is no cocktail in this world more refreshing than a cold gin and tonic on a summer evening. With Memorial Day coming, the peak of gin and tonic season is here and will last into September. in order to truly enjoy it, I’m going to share with your how to make a proper gin and tonic, refined over many years of practice.

INGREDIENTS

Fresh Ice (empty your icemaker before you leave for work or make a fresh tray in the morning)
Fresh Lime
Cold, unopened Schweppes tonic water in 10 oz. glass bottles
Gin, ideally from the freezer. My go-to these days is Beefeater, but that brand is a personal preference and not the most critical part of the cocktail
16 oz. glass, though plastic cups are okay if you are drinking them outside

DIRECTIONS

Cut fresh lime into quarters (limes cost no more than 70¢ so don’t be skimpy)
Squeeze lime juice into the bottom of the cup
Rub the rim of the cup with lime
Place lime in the bottom of but, rind down
Remove gin from freezer and pour directly into lime at the bottom of the cup. Gin should reach the top of the lime.
Add ice, I use 6 cubes from a icemaker or 4 from an ice tray
Pour entire contents of Schweppes tonic water over ice
Stir the drink
Enjoy

COMMENTARY

The secret of a proper gin and tonic is not the gin. in fact, it might be the fourth most important part of the beverage. The most important factor is to have cold fresh Schweppes tonic water from a glass bottle. The glass bottle is better at keeping in the carbonation. Having fresh ice also makes a tremendous difference, it gets stale after a few days in the freezer, so cycle it often, maybe every 3 days at least. The lime should also be fresh, if it isn’t at peak anymore, get another one. No point in spoiling $2 worth of product to save a quarter with an old lime. As for the gin, pick whatever you like. I used to use Gordon’s since it was cheaper, but have since bit the bullet and gone to Beefeater all the time. It might cost a quarter more per serving. Also, contrary to what you get in a bar, the tonic to gin ratio is at least 5 to 1. Having it closer to 50% is silly because it lacks the effervescence of the tonic and you wind up with watered-down gin. If you want a lot of gin, just have a martini or drink it straight.

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Armageddon Cooler — a brief history of the gin and tonic

Through the magic of Web analytics, I learned my most recent post about gin and tonic was linked from a year old Wall Street Journal blog post called Armageddon Cooler: G&T by Eric Feltin that is essentially a history of the gin and tonic. I enjoyed this passage about JFK discussing nuclear war:

Asked how many bombs Russia would need to destroy the U.K., Penney said, “It would take five or six, but to be on the safe side, let us say seven or eight, and” — just at that moment a steward passed by — “I’ll have another gin and tonic if you would be so kind.”

This statement, Arthur Schlesinger Jr. wrote in “A Thousand Days,” “uttered in one rush of breath, summed up for the Prime Minister and the President the absurdity of mankind setting about to destroy itself.” For the rest of the summit, Kennedy and Macmillan used “I’ll have another gin and tonic, if you would be so kind” as an all-purpose punch line.

Apparently, Lucy the monkey developed a taste for them as well.

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I’ve been Express-ed

My return to Metroblogging DC is now officially triumphant. For the first time (that I know of) Express, the free tabloid The Post gives out, has referenced a blog post of mine…sort of. Yesterday’s entry about the difficulties of finding Schweppes tonic water in greater Arlandria got this blurb:



Page 36 (PDF)

I’m glad they liked my post enough to mention it. I have still got a ways to go before I pass dl004d for Express appearances though.
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