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TAG: Strainer
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Strainer

Freezing a Gin glass means promoting ice stones to touch walls of the glass in a circular motion. Albeit unintentionally, some of the ice will pass into liquid making the glass accumulate some water. For Gin and Tonic, we just want to remove the water and not the ice. To facilitate this process we can use a strainer. Relying on the edge of the glass we can reverse it and outputting all the water on it at the same time that we retain the ice cubes.
The strainer may also be useful in the production of cocktails. Its main function is to always make the separation of the solid from the liquid elements, allowing the latter to be poured into the glass leaving the solid, unwanted on the drink, in the shaker or mixing glass.
For more creamy finishes, where we do not want small ice crystals, we can use a net strainer beyond the strainer. This is called double strain.

Tips & Tricks
Dutch Gin

Geneva was the city where the British found inspiration to create Gin. During the Eighty Year’s war the British soldiers fought the Spanish troops alongside the Dutch. Before each battle, they would drink a shot of Geneva to warm the soul. Or as it became known Dutch Courage.
The name Geneva comes from the fruit Juniper, jenever in Dutch, and the Gin predecessor, which was being produced since the seventeenth century.
The first Geneva recipe was created by a respected professor at the University of Leiden, Franciscus Sylvius. The term recipe has a double meaning since Geneva was developed for medicinal purposes, particularly for kidney disease, and not for entertainment purposes as we drink it today.
The assignment of the invention is not yet consensus. To increase doubts, or even support the theory that Geneva was born before, there are some publications which say that Aqua juniperi dated many years before Sylvius birth.
The almost exclusive use of Juniper during the distillation and dilution with malt wine are two factors that differentiate Geneva from its successor Gin.
After distillation, the spirit obtained is diluted with water and malt wine. The amount of malt wine used allows to sort the different Genebras. Thus, there is the Jonge style (new) where is used a maximum of 15% and the Oude style (old) where the percentage of wine goes beyond this limit. There is also a third type where the percentage of wine is greater than 50%. It is given the name of Korinwijn and is restricted to the best produced spirits.

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