How to make the perfect gin and tonic – and there’s no lime in sight
Tear up the cocktail book and forget everything you’ve ever known – or at least you thought you knew – about gin and tonic.
If you’ve been squeezing in lime all these years then you’ve been doing it wrong.
The fruit you should be using is not lime. It’s not necessarily lemon either (though lemon actually goes better with gin because it marries with the lemon peel essence in the gin itself).
The fruit that best complements the complex flavours of a gin and tonic is actually *drum roll* mango.
The findings come from drinks scientist Stuart Bale, who discovered the winning combination as part of a scientific study commissioned by Mediterranean gin brand Gin Mare that saw him test 120 G&Ts made with 120 different garnishes.
Bale says that the mango, which should be garnished with a grind of black pepper, works particularly well with Gin Mare gin thanks to the botanicals of the spirit: Spanish arbequina olive, Greek thyme, Italian basil and Turkish rosemary.
The magic lies in the fusion of the chemicals present in the tropical fruit, the gin and the spice.
Both mango and black pepper contain high levels of a compound called pinene, which mirrors the flavours found in juniper (an essential component of gin) and Mediterranean herbs.
The combination creates a chemical reaction that basically causes a flavour explosion in your mouth.
What else do you need to know?
Use plenty of ice. The cooler the drink, the slower the carbon dioxide is released from the glass, maintaining a decent fizz for longer.
And use a balloon glass – not a hi-ball. The shape allows the aromas to escape and reach your nose, as they would with a fine wine. With 80 per cent of a flavour coming from smell, it will considerably enhance the experience.
But you know, don’t take our word for it. Go out and taste one.
Source : click me