Tips & Tricks Dutch Gin or Jenever |
Jenever can be considered one of the first Gins. Produced in the low countries since the 17th Century, it was developed for medicinal ends. At the time, it was believed that juniper, Gins main botanical, had curative powers, and it was juniper which gave it its name (jenever being Dutch for juniper). |
Tips & Tricks Distilled Gin |
Distilled Gin is an ever growing group of Gins which bring a new approach to production methods, giving the Master Distiller greater freedom. |
Tips & Tricks Barrel Aged Gin |
Barrel Aged Gin is the most recent Gin class, and it brings together the gins that undergo an ageing process post-distillation. Also known as Yellow Gins, for their resultant amber colour, they are Gins with a complex aromatic profile, quite smooth and rounded. The contact with the wood of the barrel takes down the intensity of the juniper and the same time as conferring aromas of warm spices, vanilla and caramel. |
Tips & Tricks London Dry Gin |
London Dry is the most widely known Gin all over the world. Juniper occupies central stage, just as defined in the technical specifications with which any Gin must comply to have the London Dry designation. |
Tips & Tricks Old Tom Gin |
The Old Tom Gins were the natural successor to Jenever and the first Gins distilled in Britain. They were known as low quality distillations, masked with the addition of rose water, orange flower, elderflower or sugar. |
Tips & Tricks Canelador |
Citrus fruit may be added to the Gin in various ways. Zest, twist, slice or even parts. The peel has essential oils so the first two are the most commonly used. A slice or part have is a problem. These bring large amounts of citric acid to the Gin and tonic that cause premature destruction of the tonic gas bubble. |
Tips & Tricks Glass |
It is essential to drink a Gin Tonic or any other cocktail. Obviously choosing the right glass related to the drink we serve. Cocktails are served in an almost infinite number of glasses, where the capacity is always decisive but the visual aspect also weighs a lot. |
Tips & Tricks Bar Spoon |
Cocktails, Gin and tonic is no exception, require a more or less extensive set of tools to aid their preparation. The Bar Spoon is one of the most common and versatile. |
Tips & Tricks 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. |
Tips & Tricks Jigger |
With the Gin boom in recent years, the respect for the drink proportions that make up a Gin Tonic have also been taken seriously into account. The golden rule: 1 to 4 or 5 cl of Gin for 20 cl of tonic water. This spread rapidly and jiggers have become a common tool in bars but also in Gin passionate homes. |