Novi recepti

6 odličnih gino -toničkih barova diljem zemlje

6 odličnih gino -toničkih barova diljem zemlje

Yelp/Matt L.

Matthias Merges ' nedavno otvoren koktel raj ne služi samo džin sa domaćim tonicima; Merges, bivši kuhar Charlieja Trottera i miksolog Alex Bachman četiri tonika koktela na dodir, svaki sa svojim osebujnim duhom i miješalicom za domaće kuhanje. Blanco tekila dobija tonik od slatkog drvenastog drveta i pelina; rum se miješa s tonikom prožetim goji bobicama i korom divlje trešnje; i vezana raž uparena je s okusima čička i maslačka. Klasični džin i tonik mogao bi izgledati običan, s mješalicom napravljenom od kore cimet, limunske trave, papra i citrusa, ali dodatak turske rabarbare i crne aloje čini tonik sirupom jednako dobrim kao što je gotovo Yusho's.

Billy Sunday, Chicago

Yelp/Matt L.

Matthias Merges ' nedavno otvoren koktel raj ne služi samo džin sa domaćim tonicima; Merges, bivši kuhar Charlieja Trottera i miksolog Alex Bachman četiri tonika koktela na dodir, svaki sa svojim osebujnim duhom i miješalicom za domaće kuhanje. Klasični džin i tonik mogao bi izgledati običan, s mikserom napravljenim od kore cinchone, limunske trave, papra i citrusa, ali dodatak turske rabarbare i crne aloje čini tonik sirupom jednako dobrim kao što je gotovo Yusho's.

Cata, New York City

Yelp/Tiffany T.

Ovaj tapas restoran na donjoj istočnoj strani New Yorka osvaja trend džin tonika kada je u pitanju ogromna količina G&T lista. Opcije tonika kreću se od kultne omiljene groznice do običnih ljudi, ali svaka je uparena sa specifičnim džinom za isticanje nota poput lavande, komorača, lovorovog lista, kafirskog limete i žalfije.

Coqueta, San Francisko

Bottegaotvorio Michael Chiarello Coqueta ranije ove godine, proširivši se na špansku hranu, pa tako i na špansko piće. Lista gin tonika sa šest stavki uključuje neke standardne parove (Bloom London Dry Gin, Fever Tree i grejpfrut), ali pripazite na sezonske tonike domaće proizvodnje, posljednje natopljene kajsijom i žirom. Chiarello postaje malo inventivan ručnim usitnjavanjem leda u "komade komadića", kaže nam, ubacujući Ibérico šunku u tarifu gin tonika (naravno, uživajte uz španjolski tanjir). Koktel se čak i pojavio kao desert u obliku Pirinejske snježne kugle, gin-tonika, pretvorenog u alkoholno-slatkicu zahvaljujući tekućem dušiku.

Jaleo, Washington D.C.

Često se pripisuje kao glavni utjecaj u trendu gin -tonika u državi, španjolski kuhar José Andrés zaustavlja se u svom Washingtonu. Jaleo flagship. The džin tonik lista prirodno uključuje José's Choice (s džinom, tonikom sa stabla groznice, limetom, kafirom i klekom, dostupno u svim Jaleo ustanovama), ali također sadrži i džin tonik iz bureta s kiselim đumbirom i pimentom ili londonsku suhu posutu bijelom bojom biber za iznenađenje. Sve ovo slijedi Andrésovo pravilo da "džin i tonik trebaju biti jedan dio džina i tri dijela tonika", poslužen preko najvećih komadića leda koje možete pronaći.

Brasserie S&P, San Francisko

Jedan od rijetkih nešpanskih restorana na ovoj listi, Brasserie S&P u Mandarin Oriental -u su prošlog ljeta pokrenuli svoj program gina i tonika. Danas lista G&T sadrži osam varijacija, uključujući jedno sezonsko piće koje se stalno mijenja i let džin-tonika za neodlučne. Ovo jedva pokriva čak 30 lista džina, koja se rotira prema unutra i van ovisno o sezoni i dostupnosti, plus tri tonika kućne izrade i četiri tonike za zanate u bocama, omogućavajući gostima miješanje i slaganje po želji.

Oceana, New York City

Osnovna namirnica u centru grada Oceana nedavno su počeli sa zalihama svog programa za džinove, koji sada sadrži 40 džinova za miješanje u klasične koktele poput Negronisa i francuskih 75-ih. Iako se džin i tonici lako sipaju, ubrzavajući kvalitetno piće nakon radnog vremena, oni su jednako uključeni. Direktor vina Pedro Goncalves u kući proizvodi četiri tonika (prikazano lijevo), s korom kinina, cimetom, klinčićima i korom citrusa kako bi istaknuli određene okuse u mikserima: začinski (napravljen s dodatkom kapsaicina), gorak, fokusiran na citruse, ili slatko.


Prošlo je malo vremena otkako smo učestvovali sa Mixology Monday, najvećim mjesečnim koktelom na mreži. Ali htjeli smo sudjelovati u temi ovog mjeseca, "Highballs", čiji su domaćini Southern Ash, Joel DiPippa i sjajni blog na stranici "#8220Cigari i ugostiteljstvo" za gospodu i dame. ” Joel objašnjava da je odabrao ovaj mjesec &# 8217s highball tema budući da je većina koktela najmanje tri sastojka s kojima je highball premješten u hitni ili krajnji izbor, ali u tim highball -ovima ćemo potražiti utočište. Za kraj dana ponekad je bolje poslužiti jednostavnu kombinaciju žestokog pića i miksera. ” Pravi highball obično ima veću količinu bezalkoholnog miksera dodanog u alkoholnu bazu. Gin & amp Tonic je možda najpoznatiji highball, ali naš post se nada da će pokazati da nisu svi isti.

Gin & amp Tonic ima veoma poznatu istoriju, počevši od pića sa ljekovitim svojstvima. Negdje u 17. stoljeću, španjolski jezuiti otkrili su da su autohtoni rani Peruanci koristili koru drveta chinchona, prirodni oblik kinina, za liječenje raznih “ groznica,#8221 uključujući malariju. Kinin je ubrzo nakon toga postao preferirani način liječenja za sprječavanje i liječenje malarije u cijeloj Europi i tropskim regijama. U početku dostupan u obliku praha kore, pomiješan je s vodom i šećerima kako bi se ublažila gorčina kinina, tvoreći ranu verziju tonika. Sredinom 1800-ih, vojni oficiri Britanske istočnoindijske kompanije (stacionirane u Indiji gdje je malarija bila stalni problem) počeli su miješati tonik sa svojim porcijama džina zajedno s limetom, potječući od klasične highball koju svi danas poznajemo.

Tijekom godina, prirodni oblik kinina iz kore chinchona zamijenjen je kemijskim verzijama koje se koriste u većini flaširanih toničkih voda koje su danas dostupne. Početkom 2000 -ih, britanski dvojac (odgovoran za Plymouth Gin i marketing luksuzne hrane) otkrio je da većina toničnih voda koristi umjetne arome i konzervanse, pa su krenuli u stvaranje potpuno prirodnog miksera s visokokvalitetnim sastojcima. Ti su napori rezultirali uvođenjem indijskog tonika Fever-Tree 2005. godine. Napravljen od kore chinchone iz Konga koja se miješa u izvorsku vodu s drugim biljem i začinima, tonici Fever-Tree su zaista ukusni i čine osnovu savršenog Gin & amp-a Tonic.

Španija je glavni grad kompanije Gin & amp Tonic, pije ga više po glavi stanovnika nego bilo gdje drugdje u svijetu. Gin Tónica barovi omogućuju kupcima da odaberu željeni džin, tonik i ukrase s menija. Možda ga je Ferran Adrià popularizirao u sada već ugašenom El Bulliju, Gin Tónica se poslužuje u čaši s balonom s puno leda. Dodatno bilje, botaničko bilje i voće dodaju se kao ukras za poboljšanje okusa i doživljaja highball -a. Možete pronaći odličnu Gin Tónicu u bilo kojem od restorana José Andrésa i#8217 ovdje u Sjedinjenim Državama, uključujući i odličan Jaleo u Las Vegasu (gdje smo ga doživjeli po premium cijeni od 20 USD). Ovdje u San Franciscu, menadžer bara Coqueta ’s Joe Cleveland, koji je prethodno radio za Joséa Andrésa, pravi prekrasnu verziju, mijenjajući aromatiku s godišnjim dobima. Ova verzija (prednja) inspirirala je ovaj post:

Prava tajna sjajnog Gin Tónice je korištenje tonika sa drvenom groznicom: to zaista čini uzvišenu, laganu i elegantnu highball loptu s pjenom poput šampanjca, a svaka druga tonična voda zaista se ne može usporediti s njom. Upotreba čaše s balonom, poput čaše za vino Burgundije ili Pinota Noira, bitna je za aromatiku da postane dio ukupnog iskustva pijenja.

Osnovni sastojci Gin Tónice su džin i tonik stabla groznice, ali prikupili smo izbor ukrasa koji se sastoji od različitih artikala koji mogu poboljšati biljne i gorke okuse džina i tonične vode. Na primjer, krastavac i grejpfrut imaju prirodne afinitete sa džinom, a limeta je prirodna pratnja klasičnom highball -u, ali volimo i trpkost naranči, posebno u ovo doba godine. Džin se proizvodi od bobica kleke, a dodavanje sjemenki (dostupno u trgovinama Whole Foods u odjeljku masovnih začina) pojačava borovu ili smolastu aromu džina:

Napomena: Tonici Fever-Tree dostupni su u četiri pakovanja od bočica od 200 ml/6,7 oz, čija se cijena prodaje oko 7 USD. To je savršena porcija za dodavanje čaši džina, ali, ovisno o džinu, može biti skuplja za uncu skuplja od alkoholne baze. Malo štedimo kupujući veću bocu njihovog tonika i odmjeravamo dio.

Gin Tónica
2 oz. Gin (volimo Beefeater)
6,5 oz indijske tonik vode sa stabla groznice
5-6 blago zdrobljenih bobica kleke
Kotač citrusa i/ili kora (koristili smo krvavo narančasti kolutić i koru grejpa od Rio)
Kriška krastavca

Dodajte džin, bobice kleke i citruse u balonsku čašu sa ledom ili bez stabljika (volimo koristiti veliku ledenu kuglu). Prelijte tonik vodom. Opcionalno: dodajte drugo bilje ili cvijet kao dodatni aromatični (koristili smo Meyerov cvijet limuna).

Gin & amp Tonic obično se upija tokom toplijeg vremena, ali ovu verziju pijemo tokom cijele godine ovdje u Gradu, pogotovo jer smo imali još jednu toplu zimu. Izuzetno je fleksibilan u pogledu ukrasa i aroma koje mu dodajete. Samo svakako upotrijebite tonik sa staklenom groznicom, bilo koja druga tonična voda jednostavno neće poslužiti. Vjerojatno ćemo u budućnosti eksperimentirati s drugim mješalicama Fever-Tree, poput gorkog limuna, ali ako ste ikada odbacili Gin & amp Tonic kao vrhunsku loptu, sada je vrijeme da razmislite.

Veliko hvala Joelu DiPippi u Southern Ash -u što je u ponedjeljak priredio miksologiju ovog mjeseca i#8217s Mixology i Fredu Yarmu u Cocktail Virgin Slut -u što je održao MxMo na životu.


Prošlo je malo vremena otkako smo učestvovali sa Mixology Monday, najvećim mjesečnim koktelom na mreži. Ali htjeli smo sudjelovati u temi ovog mjeseca, "Highballs", čiji su domaćini Southern Ash, Joel DiPippa i sjajni blog na stranici "#8220Cigari i ugostiteljstvo" za gospodu i dame. ” Joel objašnjava da je odabrao ovaj mjesec &# 8217s highball tema budući da je većina koktela najmanje tri sastojka s kojima je highball premješten u hitni ili krajnji izbor, ali u tim highball -ovima ćemo potražiti utočište. Za kraj dana ponekad je bolje poslužiti jednostavnu kombinaciju žestokog pića i miksera. ” Pravi highball obično ima veću količinu bezalkoholnog miksera dodanog u alkoholnu bazu. Gin & amp Tonic je možda najpoznatiji highball, ali naš post se nada da će pokazati da nisu svi isti.

Gin & amp Tonic ima veoma poznatu istoriju, počevši od pića sa ljekovitim svojstvima. Negdje u 17. stoljeću, španjolski jezuiti otkrili su da su autohtoni rani Peruanci koristili koru drveta chinchona, prirodni oblik kinina, za liječenje raznih “ groznica,#8221 uključujući malariju. Kinin je ubrzo nakon toga postao preferirani način liječenja za sprječavanje i liječenje malarije u cijeloj Europi i tropskim regijama. U početku dostupan u obliku praha kore, pomiješan je s vodom i šećerima kako bi se uklonila gorčina kinina, tvoreći ranu verziju tonika. Sredinom 1800-ih, vojni oficiri Britanske istočnoindijske kompanije (stacionirane u Indiji gdje je malarija bila stalni problem) počeli su miješati tonik sa svojim porcijama džina zajedno s limetom, potječući od klasične highball koju svi danas poznajemo.

Tijekom godina, prirodni oblik kinina iz kore chinchona zamijenjen je kemijskim verzijama koje se koriste u većini flaširanih toničkih voda koje su danas dostupne. Početkom 2000 -ih, britanski dvojac (odgovoran za Plymouth Gin i marketing luksuzne hrane) otkrio je da većina toničnih voda koristi umjetne arome i konzervanse, pa su krenuli u stvaranje potpuno prirodnog miksera s visokokvalitetnim sastojcima. Ovi napori rezultirali su uvođenjem indijskog tonika Fever-Tree 2005. godine. Napravljen od kore chinchone iz Konga koja se miješa u izvorsku vodu s drugim biljem i začinima, tonici Fever-Tree su zaista ukusni i čine osnovu savršenog Gin & amp-a Tonic.

Španija je glavni grad kompanije Gin & amp Tonic, pije ga više po glavi stanovnika nego bilo gdje drugdje u svijetu. Gin Tónica barovi omogućuju kupcima da odaberu željeni džin, tonik i ukrase s menija. Možda ga je Ferran Adrià popularizirao u sada već ugašenom El Bulliju, Gin Tónica se poslužuje u čaši s balonom s puno leda. Dodatno bilje, botaničko bilje i voće dodaju se kao ukras za poboljšanje okusa i doživljaja highball -a. Možete pronaći odličnu Gin Tónicu u bilo kojem od restorana José Andrésa i#8217 ovdje u Sjedinjenim Državama, uključujući i odličan Jaleo u Las Vegasu (gdje smo ga doživjeli po premium cijeni od 20 USD). Ovdje u San Franciscu, menadžer bara Coqueta ’s Joe Cleveland, koji je prethodno radio za Joséa Andrésa, pravi prekrasnu verziju, mijenjajući aromatiku s godišnjim dobima. Ova je verzija (sprijeda) inspirirala ovaj post:

Prava tajna sjajnog Gin Tónice je korištenje tonika s groznicom: to zaista čini uzvišenu, laganu i elegantnu highball loptu s pjenom poput šampanjca koju bilo koja druga tonična voda zaista ne može usporediti s njom. Upotreba čaše s balonom, poput čaše za vino Burgundije ili Pinota Noira, bitna je za aromatiku da postane dio ukupnog iskustva pijenja.

Osnovni sastojci Gin Tónice su džin i tonik stabla groznice, ali prikupili smo izbor ukrasa koji se sastoji od različitih artikala koji mogu poboljšati biljne i gorke okuse džina i tonične vode. Na primjer, krastavac i grejpfrut imaju prirodne afinitete sa džinom, a limeta je prirodna pratnja klasičnom highball -u, ali volimo i trpkost naranči, posebno u ovo doba godine. Džin se proizvodi od bobica kleke, a dodavanje sjemenki (dostupno u trgovinama Whole Foods u odjeljku masovnih začina) pojačava borovinu ili smolastu aromu džina:

Napomena: Tonici za drvo groznice dostupni su u četiri pakovanja od bočica od 200 ml/6,7 oz, čija se cijena prodaje oko 7 USD. To je savršena porcija za dodavanje čaši džina, ali, ovisno o džinu, može biti skuplja za uncu skuplja od alkoholne baze. Malo štedimo kupujući veću bocu njihovog tonika i odmjeravamo dio.

Gin Tónica
2 oz. Gin (volimo Beefeater)
6,5 oz indijske tonik vode sa stabla groznice
5-6 blago zdrobljenih bobica kleke
Kotač citrusa i/ili kora (koristili smo krvavo narančasti kolutić i koru grejpa od Rio)
Kriška krastavca

Dodajte džin, bobice kleke i citruse u balonsku čašu sa ledom ili bez stabljika (volimo koristiti veliku ledenu kuglu). Prelijte tonik vodom. Opcionalno: dodajte drugo bilje ili cvijet kao dodatni aromatični (koristili smo Meyerov cvijet limuna).

Gin & amp Tonic obično se upija tokom toplijeg vremena, ali ovu verziju pijemo tokom cijele godine ovdje u gradu, pogotovo jer smo imali još jednu toplu zimu. Izuzetno je fleksibilan u pogledu ukrasa i aroma koje mu dodajete. Samo svakako upotrijebite tonik sa staklenom groznicom koji nije točan. Vjerojatno ćemo u budućnosti eksperimentirati s drugim mješalicama Fever-Tree, poput gorkog limuna, ali ako ste ikada odbacili Gin & amp Tonic kao vrhunsku loptu, sada je vrijeme da razmislite.

Veliko hvala Joelu DiPippi u Southern Ash -u što je u ponedjeljak priredio miksologiju ovog mjeseca i#8217s Mixology i Fredu Yarmu u Cocktail Virgin Slut -u što je održao MxMo na životu.


Prošlo je malo vremena od kada smo učestvovali sa Mixology Monday, najvećim mjesečnim koktelom na mreži. Ali željeli smo sudjelovati u temi ovog mjeseca, Highballs, čiji su domaćini Southern Ash, Joel DiPippa i sjajni blog na stranici#8220Cigari i ugostiteljstvo, za gospodu i dame. ” Joel objašnjava da je odabrao ovaj mjesec &# 8217s highball tema budući da je većina koktela najmanje tri sastojka s kojima je highball premješten u hitni ili krajnji izbor, ali u tim highball -ovima ćemo potražiti utočište. Za kraj dana ponekad je bolje poslužiti jednostavnu kombinaciju žestokog pića i miksera. ” Pravi highball obično ima veću količinu bezalkoholnog miksera dodanog u alkoholnu bazu. Gin & amp Tonic je možda najpoznatiji highball, ali naš post se nada da će pokazati da nisu svi isti.

Gin & amp Tonic ima veoma poznatu istoriju, počevši od pića sa ljekovitim svojstvima. Negdje u 17. stoljeću, španjolski jezuiti otkrili su da su autohtoni rani Peruanci koristili koru drveta chinchona, prirodni oblik kinina, za liječenje raznih “ groznica,#8221 uključujući malariju. Kinin je ubrzo nakon toga postao preferirani način liječenja za sprječavanje i liječenje malarije u cijeloj Europi i tropskim regijama. U početku dostupan u obliku praha kore, pomiješan je s vodom i šećerima kako bi se ublažila gorčina kinina, tvoreći ranu verziju tonika. Sredinom 1800-ih, vojni oficiri Britanske istočnoindijske kompanije (stacionirane u Indiji gdje je malarija bila stalni problem) počeli su miješati tonik sa svojim porcijama džina zajedno s limetom, potječući od klasične highball koju svi danas poznajemo.

Tijekom godina, prirodni oblik kinina iz kore chinchona zamijenjen je kemijskim verzijama koje se koriste u većini flaširanih toničkih voda koje su danas dostupne. Početkom 2000 -ih, britanski dvojac (odgovoran za Plymouth Gin i marketing luksuzne hrane) otkrio je da većina toničnih voda koristi umjetne arome i konzervanse, pa su krenuli u stvaranje potpuno prirodnog miksera s visokokvalitetnim sastojcima. Ti su napori rezultirali uvođenjem indijskog tonika Fever-Tree 2005. godine. Napravljen od kore chinchone iz Konga koja se miješa u izvorsku vodu s drugim biljem i začinima, tonici Fever-Tree su zaista ukusni i čine osnovu savršenog Gin & amp-a Tonic.

Španija je glavni grad kompanije Gin & amp Tonic, pije ga više po glavi stanovnika nego bilo gdje drugdje u svijetu. Gin Tónica barovi omogućuju kupcima da odaberu željeni džin, tonik i ukrase s menija. Možda ga je Ferran Adrià popularizirao u sada već ugašenom El Bulliju, Gin Tónica se poslužuje u čaši s balonom s puno leda. Dodatno bilje, botaničko bilje i voće dodaju se kao ukras za poboljšanje okusa i doživljaja highball -a. Možete pronaći odličnu Gin Tónicu u bilo kojem od restorana José Andrésa i#8217 ovdje u Sjedinjenim Državama, uključujući i odličan Jaleo u Las Vegasu (gdje smo ga doživjeli po premium cijeni od 20 USD). Ovdje u San Franciscu, menadžer bara Coqueta ’s Joe Cleveland, koji je prethodno radio za Joséa Andrésa, pravi prekrasnu verziju, mijenjajući aromatiku s godišnjim dobima. Ova verzija (prednja) inspirirala je ovaj post:

Prava tajna sjajnog Gin Tónice je korištenje tonika s groznicom: to zaista čini uzvišenu, laganu i elegantnu highball loptu s pjenom poput šampanjca koju bilo koja druga tonična voda zaista ne može usporediti s njom. Upotreba čaše s balonom, poput čaše za vino Burgundije ili Pinota Noira, bitna je za aromatiku da postane dio ukupnog iskustva pijenja.

Osnovni sastojci Gin Tónice su džin i tonik stabla groznice, ali prikupili smo izbor ukrasa koji se sastoji od različitih artikala koji mogu poboljšati biljne i gorke okuse džina i tonične vode. Na primjer, krastavac i grejpfrut imaju prirodne afinitete sa džinom, a limeta je prirodna pratnja klasičnom highball -u, ali volimo i trpkost naranči, posebno u ovo doba godine. Džin se proizvodi od bobica kleke, a dodavanje sjemenki (dostupno u trgovinama Whole Foods u odjeljku masovnih začina) pojačava borovu ili smolastu aromu džina:

Napomena: Tonici Fever-Tree dostupni su u četiri pakovanja od bočica od 200 ml/6,7 oz, čija se cijena prodaje oko 7 USD. To je savršena porcija za dodavanje čaši džina, ali, ovisno o džinu, može biti skuplja za uncu skuplja od alkoholne baze. Malo štedimo kupujući veću bocu njihovog tonika i odmjeravamo dio.

Gin Tónica
2 oz. Gin (volimo Beefeater)
6,5 oz indijske tonik vode sa stabla groznice
5-6 blago zdrobljenih bobica kleke
Kotač citrusa i/ili kora (koristili smo krvavo narančasti kolutić i koru grejpa od Rio)
Kriška krastavca

Dodajte džin, bobice kleke i citruse u balonsku čašu sa ledom ili bez stabljika (volimo koristiti veliku ledenu kuglu). Prelijte tonik vodom. Opcionalno: dodajte drugo bilje ili cvijet kao dodatni aromatični (koristili smo Meyerov cvijet limuna).

Gin & amp Tonic obično se upija tokom toplijeg vremena, ali ovu verziju pijemo tokom cijele godine ovdje u gradu, pogotovo jer smo imali još jednu toplu zimu. Izuzetno je fleksibilan u pogledu ukrasa i aroma koje mu dodajete. Samo svakako upotrijebite tonik sa staklenom groznicom koji nije točan. Vjerojatno ćemo u budućnosti eksperimentirati s drugim mješalicama Fever-Tree, poput gorkog limuna, ali ako ste ikada odbacili Gin & amp Tonic kao vrhunsku loptu, sada je vrijeme da razmislite.

Veliko hvala Joelu DiPippi u Southern Ash -u što je u ponedjeljak priredio miksologiju ovog mjeseca i#8217s Mixology i Fredu Yarmu u Cocktail Virgin Slut -u što je održao MxMo na životu.


Prošlo je malo vremena od kada smo učestvovali sa Mixology Monday, najvećim mjesečnim koktelom na mreži. Ali željeli smo sudjelovati u temi ovog mjeseca, Highballs, čiji su domaćini Southern Ash, Joel DiPippa i sjajni blog na stranici#8220Cigari i ugostiteljstvo, za gospodu i dame. ” Joel objašnjava da je odabrao ovaj mjesec &# 8217s highball tema budući da je većina koktela najmanje tri sastojka s kojima je highball premješten u hitni ili krajnji izbor, ali u tim highball -ovima ćemo potražiti utočište. Na kraju dana ponekad je bolje poslužiti jednostavnu kombinaciju žestokog pića i miksera. ” Pravi highball obično ima veću količinu bezalkoholnog miksera dodanog u alkoholnu bazu. Gin & amp Tonic je možda najpoznatiji highball, ali naš post se nada da će pokazati da nisu svi isti.

Gin & amp Tonic ima veoma poznatu istoriju, počevši od pića sa ljekovitim svojstvima. Negdje u 17. stoljeću, španjolski jezuiti otkrili su da su autohtoni rani Peruanci koristili koru drveta chinchona, prirodni oblik kinina, za liječenje raznih “ groznica,#8221 uključujući malariju. Kinin je ubrzo nakon toga postao preferirani način liječenja za sprječavanje i liječenje malarije u cijeloj Europi i tropskim regijama. U početku dostupan u obliku praha kore, pomiješan je s vodom i šećerima kako bi se uklonila gorčina kinina, tvoreći ranu verziju tonika. Sredinom 1800-ih, vojni oficiri Britanske istočnoindijske kompanije (stacionirane u Indiji gdje je malarija bila stalni problem) počeli su miješati tonik sa svojim porcijama džina zajedno s limetom, potječući od klasične highball koju svi danas poznajemo.

Tijekom godina, prirodni oblik kinina iz kore chinchona zamijenjen je kemijskim verzijama koje se koriste u većini flaširanih toničkih voda koje su danas dostupne. Početkom 2000 -ih, britanski dvojac (odgovoran za Plymouth Gin i marketing luksuzne hrane) otkrio je da većina toničnih voda koristi umjetne arome i konzervanse, pa su krenuli u stvaranje potpuno prirodnog miksera s visokokvalitetnim sastojcima. Ovi napori rezultirali su uvođenjem indijskog tonika Fever-Tree 2005. godine. Napravljen od kore chinchone iz Konga koja se miješa u izvorsku vodu s drugim biljem i začinima, tonici Fever-Tree su zaista ukusni i čine osnovu savršenog Gin & amp-a Tonic.

Španija je glavni grad kompanije Gin & amp Tonic, pije ga više po glavi stanovnika nego bilo gdje drugdje u svijetu. Gin Tónica barovi omogućuju kupcima da odaberu željeni džin, tonik i ukrase s menija. Možda ga je Ferran Adrià popularizirao u sada već ugašenom El Bulliju, Gin Tónica se poslužuje u čaši s balonom s puno leda. Dodatno bilje, botaničko bilje i voće dodaju se kao ukras za poboljšanje okusa i doživljaja highball -a. Možete pronaći odličnu Gin Tónicu u bilo kojem od restorana José Andrésa i#8217 ovdje u Sjedinjenim Državama, uključujući i odličan Jaleo u Las Vegasu (gdje smo ga doživjeli po premium cijeni od 20 USD). Ovdje u San Franciscu, menadžer bara Coqueta ’s Joe Cleveland, koji je prethodno radio za Joséa Andrésa, pravi prekrasnu verziju, mijenjajući aromatiku s godišnjim dobima. Ova je verzija (sprijeda) inspirirala ovaj post:

Prava tajna sjajnog Gin Tónice je korištenje tonika s groznicom: to zaista čini uzvišenu, laganu i elegantnu highball loptu s pjenom poput šampanjca koju bilo koja druga tonična voda zaista ne može usporediti s njom. Upotreba čaše s balonom, poput čaše za vino Burgundije ili Pinota Noira, bitna je za aromatiku da postane dio ukupnog iskustva pijenja.

Osnovni sastojci Gin Tónice su džin i tonik stabla groznice, ali prikupili smo izbor ukrasa koji se sastoji od različitih artikala koji mogu poboljšati biljne i gorke okuse džina i tonične vode. Na primjer, krastavac i grejpfrut imaju prirodne afinitete s džinom, a limeta je prirodna nadopuna klasičnom highball -u, ali volimo i trpkost naranči, posebno u ovo doba godine. Džin se proizvodi od bobica kleke, a dodavanje sjemenki (dostupno u trgovinama Whole Foods u odjeljku masovnih začina) pojačava borovu ili smolastu aromu džina:

Napomena: Tonici Fever-Tree dostupni su u četiri pakovanja od bočica od 200 ml/6,7 oz, čija se cijena prodaje oko 7 USD. To je savršena porcija za dodavanje čaši džina, ali, ovisno o džinu, može biti skuplja za uncu skuplja od alkoholne baze. Malo štedimo kupujući veću bocu njihovog tonika i odmjeravamo dio.

Gin Tónica
2 oz. Gin (volimo Beefeater)
6,5 oz indijske tonik vode sa stabla groznice
5-6 blago zdrobljenih bobica kleke
Kotač citrusa i/ili kora (koristili smo krvavo narančasti kolutić i koru grejpa od Rio)
Kriška krastavca

Dodajte džin, bobice kleke i citruse u balonsku čašu sa ledom ili bez stabljika (volimo koristiti veliku ledenu kuglu). Prelijte tonik vodom. Opcionalno: dodajte drugo bilje ili cvijet kao dodatni aromatični (koristili smo Meyerov cvijet limuna).

Gin & amp Tonic obično se upija tokom toplijeg vremena, ali ovu verziju pijemo tokom cijele godine ovdje u gradu, pogotovo jer smo imali još jednu toplu zimu. Izuzetno je fleksibilan u pogledu ukrasa i aroma koje mu dodajete. Samo svakako upotrijebite tonik sa staklenom groznicom, bilo koja druga tonična voda jednostavno neće poslužiti. Vjerojatno ćemo u budućnosti eksperimentirati s drugim mješalicama Fever-Tree, poput gorkog limuna, ali ako ste ikada odbacili Gin & amp Tonic kao vrhunsku loptu, sada je vrijeme da razmislite.

Veliko hvala Joelu DiPippi na Southern Ash -u što je u ponedjeljak priredio miksologiju ovog mjeseca i#8217s Mixology i Fredu Yarmu u Cocktail Virgin Slut -u što je održao MxMo na životu.


Prošlo je malo vremena otkako smo učestvovali sa Mixology Monday, najvećim mjesečnim koktelom na mreži. Ali željeli smo sudjelovati u temi ovog mjeseca, Highballs, čiji su domaćini Southern Ash, Joel DiPippa i sjajni blog na stranici#8220Cigari i ugostiteljstvo, za gospodu i dame. ” Joel objašnjava da je odabrao ovaj mjesec &# 8217s highball tema budući da je većina koktela najmanje tri sastojka s kojima je highball premješten u hitni ili krajnji izbor, ali u tim highball -ovima ćemo potražiti utočište. Za kraj dana ponekad je bolje poslužiti jednostavnu kombinaciju žestokog pića i miksera. ” Pravi highball obično ima veću količinu bezalkoholnog miksera dodanog u alkoholnu bazu. Gin & amp Tonic je možda najpoznatiji highball, ali naš post se nada da će pokazati da nisu svi isti.

Gin & amp Tonic ima veoma poznatu istoriju, počevši od pića sa ljekovitim svojstvima. Negdje u 17. stoljeću, španjolski jezuiti otkrili su da su autohtoni rani Peruanci koristili koru drveta chinchona, prirodni oblik kinina, za liječenje raznih “ groznica,#8221 uključujući malariju. Kinin je ubrzo nakon toga postao preferirani način liječenja za sprječavanje i liječenje malarije u cijeloj Europi i tropskim regijama. U početku dostupan u obliku praha kore, pomiješan je s vodom i šećerima kako bi se uklonila gorčina kinina, tvoreći ranu verziju tonika. Sredinom 1800-ih, vojni oficiri Britanske istočnoindijske kompanije (stacionirane u Indiji gdje je malarija bila stalni problem) počeli su miješati tonik sa svojim porcijama džina zajedno s limetom, potječući od klasične highball koju svi danas poznajemo.

Tijekom godina, prirodni oblik kinina iz kore chinchona zamijenjen je kemijskim verzijama koje se koriste u većini flaširanih toničkih voda koje su danas dostupne. Početkom 2000 -ih, britanski dvojac (odgovoran za Plymouth Gin i marketing luksuzne hrane) otkrio je da većina toničnih voda koristi umjetne arome i konzervanse, pa su krenuli u stvaranje potpuno prirodnog miksera s visokokvalitetnim sastojcima. Ovi napori rezultirali su uvođenjem indijskog tonika Fever-Tree 2005. godine. Napravljen od kore chinchone iz Konga koja se miješa u izvorsku vodu s drugim biljem i začinima, tonici Fever-Tree su zaista ukusni i čine osnovu savršenog Gin & amp-a Tonic.

Španija je glavni grad kompanije Gin & amp Tonic, pije ga više po glavi stanovnika nego bilo gdje drugdje u svijetu. Gin Tónica barovi omogućuju kupcima da odaberu željeni džin, tonik i ukrase s menija. Možda ga je Ferran Adrià popularizirao u sada već ugašenom El Bulliju, Gin Tónica se poslužuje u čaši s balonom s puno leda. Dodatno bilje, botaničko bilje i voće dodaju se kao ukras za poboljšanje okusa i doživljaja highball -a. Možete pronaći odličnu Gin Tónicu u bilo kojem od restorana José Andrésa i#8217 ovdje u Sjedinjenim Državama, uključujući i odličan Jaleo u Las Vegasu (gdje smo ga doživjeli po premium cijeni od 20 USD). Ovdje u San Franciscu, menadžer bara Coqueta ’s Joe Cleveland, koji je prethodno radio za Joséa Andrésa, pravi prekrasnu verziju, mijenjajući aromatiku s godišnjim dobima. Ova verzija (prednja) inspirirala je ovaj post:

Prava tajna sjajnog Gin Tónice je korištenje tonika sa drvenom groznicom: to zaista čini uzvišenu, laganu i elegantnu highball loptu s pjenom poput šampanjca, a svaka druga tonična voda zaista se ne može usporediti s njom. Upotreba čaše s balonom, poput čaše za vino Burgundije ili Pinota Noira, bitna je za aromatiku da postane dio ukupnog iskustva pijenja.

Osnovni sastojci Gin Tónice su džin i tonik stabla groznice, ali prikupili smo izbor ukrasa koji se sastoji od različitih artikala koji mogu poboljšati biljne i gorke okuse džina i tonične vode. For example, cucumber and grapefruit have natural affinities with gin, and lime is a natural accompaniment to the classic highball but we also like the tartness of blood oranges, expecially at this time of the year. Gin is made with Juniper berries, and addition of the seeds (available at Whole Foods stores in the bulk spice section) enhances the piney or resinous flavor of the gin:

Note: Fever-Tree tonics are available in four-packs of 200ml/6.7 oz bottles, which retails around $7. It’s the perfect portion to add to a shot of gin but, depending on the gin, it can be ounce-for-ounce more expensive than it’s alcohol base. We economize a bit by buying the larger bottle of their tonic and measure out the portion.

Gin Tónica
2 oz. Gin (we like Beefeater)
6.5 oz Fever-Tree Indian Tonic Water
5-6 lightly crushed Juniper Berries
Citrus wheel and/or rind (we used a blood orange wheel and Rio grapefruit rind)
Cucumber slice

Add gin, juniper berries and citrus to a stemmed or stemless balloon glass with ice (we like to use a large ice sphere). Top with tonic water. Optional: add other herbs or flower as an additional aromatic (we used a Meyer lemon blossom).

A Gin & Tonic is usually imbibed during warmer weather, but we drink this version year-round here in the City, especially since we’ve been having another great warm winter. It is extremely flexible regarding the garnish and aromatics you add to it. Just make sure to use Fever-Tree Tonic any other tonic water will just not do. We’ll probably experiment with other Fever-Tree mixers such as bitter lemon in the future, but if you have ever dismissed Gin & Tonic as a highball of choice, now is the time to reconsider.

Many thanks to Joel DiPippa at Southern Ash for hosting this month’s Mixology Monday and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo alive.


It’s been a short while since we participated with Mixology Monday, the largest online monthly cocktail party. But we wanted to participate in this month’s theme, Highballs, which is hosted by Southern Ash, Joel DiPippa’s great blog on “Cigars and Hospitality, for Gentlemen and Ladyfriends.” Joel explains that he selected this month’s highball theme since “most cocktails are at least three ingredients with the highball relegated to emergency or last resort status, but in those highballs we will seek refuge. The end of the day is sometimes better served by a simple liquor plus mixer combination.” A proper highball typically has a larger amount of non-alcoholic mixer added to an alcoholic base. The Gin & Tonic is perhaps the best known highball, but our post hopes to show that not all of them are the same.

The Gin & Tonic has a very storied history, starting off as a drink with medicinal qualities. Sometime in the 17th Century, the Spanish Jesuits discovered that the indigenous early Peruvians were using the bark of the chinchona tree, a natural form of quinine, to cure various “fevers,” including malaria. Quinine became the preferred treatment to ward off and cure malaria throughout Europe and tropical regions shortly thereafter. Initially available in the form of bark powder, it was mixed in with water and sugars to offset the bitterness of quinine, forming the early version of tonic. Around the mid-1800s, army officers of the British East India Company (stationed in India where malaria was a persistent problem) started mixing the tonic with their gin rations along with lime, originating the classic highball we all know today.

Over the years, the natural chinchona bark form of quinine was replaced with chemical versions which are used in most bottled tonic waters available today. In the early 2000s, a British duo (responsible for Plymouth Gin and luxury food marketing) found that most tonic waters used artificial flavors and preservatives, so they set out to create an all natural mixer featuring high quality ingredients. These efforts resulted in the introduction of Fever-Tree Indian Tonic in 2005. Made with chinchona bark from the Congo that is mixed into spring water with other herbs and spices, Fever-Tree tonics are truly delicious and form the basis of the perfect Gin & Tonic.

Spain is the Gin & Tonic capital, drinking more of it per capita than anywhere else in the world. Gin Tónica bars let customers choose their preferred gin, tonic and garnish from the menu. Perhaps popularized by Ferran Adrià at the now-defunct El Bulli, the Gin Tónica is served in a balloon glass with plenty of ice. Additional herbs, botanicals and fruit are added as garnish to enhance the flavor and experience of the highball. You can find a great Gin Tónica at any one of José Andrés’ restaurants here in the United States, including the excellent Jaleo in Las Vegas (where we have experienced it at the premium cost of $20). Here in San Francisco, Coqueta’s Bar Manager Joe Cleveland, who previously worked for José Andrés, makes a beautiful version, changing the aromatics with the seasons. It is this version (front) that inspired this post:

The real secret of a great Gin Tónica is to use Fever-Tree Tonics: it really makes for a sublime, easy and elegant highball with champagne-like fizz any other tonic water really can’t compare to it. Use of the balloon glass, such as Burgundy or Pinot Noir wine glass, is essential for the aromatics to become part of the overall drinking experience.

The basic ingredients for the Gin Tónica are gin and Fever-Tree Tonic, but we collected a garnish selection comprised of various items that can enhance the herbal and bitter flavors of the gin and tonic water. For example, cucumber and grapefruit have natural affinities with gin, and lime is a natural accompaniment to the classic highball but we also like the tartness of blood oranges, expecially at this time of the year. Gin is made with Juniper berries, and addition of the seeds (available at Whole Foods stores in the bulk spice section) enhances the piney or resinous flavor of the gin:

Note: Fever-Tree tonics are available in four-packs of 200ml/6.7 oz bottles, which retails around $7. It’s the perfect portion to add to a shot of gin but, depending on the gin, it can be ounce-for-ounce more expensive than it’s alcohol base. We economize a bit by buying the larger bottle of their tonic and measure out the portion.

Gin Tónica
2 oz. Gin (we like Beefeater)
6.5 oz Fever-Tree Indian Tonic Water
5-6 lightly crushed Juniper Berries
Citrus wheel and/or rind (we used a blood orange wheel and Rio grapefruit rind)
Cucumber slice

Add gin, juniper berries and citrus to a stemmed or stemless balloon glass with ice (we like to use a large ice sphere). Top with tonic water. Optional: add other herbs or flower as an additional aromatic (we used a Meyer lemon blossom).

A Gin & Tonic is usually imbibed during warmer weather, but we drink this version year-round here in the City, especially since we’ve been having another great warm winter. It is extremely flexible regarding the garnish and aromatics you add to it. Just make sure to use Fever-Tree Tonic any other tonic water will just not do. We’ll probably experiment with other Fever-Tree mixers such as bitter lemon in the future, but if you have ever dismissed Gin & Tonic as a highball of choice, now is the time to reconsider.

Many thanks to Joel DiPippa at Southern Ash for hosting this month’s Mixology Monday and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo alive.


It’s been a short while since we participated with Mixology Monday, the largest online monthly cocktail party. But we wanted to participate in this month’s theme, Highballs, which is hosted by Southern Ash, Joel DiPippa’s great blog on “Cigars and Hospitality, for Gentlemen and Ladyfriends.” Joel explains that he selected this month’s highball theme since “most cocktails are at least three ingredients with the highball relegated to emergency or last resort status, but in those highballs we will seek refuge. The end of the day is sometimes better served by a simple liquor plus mixer combination.” A proper highball typically has a larger amount of non-alcoholic mixer added to an alcoholic base. The Gin & Tonic is perhaps the best known highball, but our post hopes to show that not all of them are the same.

The Gin & Tonic has a very storied history, starting off as a drink with medicinal qualities. Sometime in the 17th Century, the Spanish Jesuits discovered that the indigenous early Peruvians were using the bark of the chinchona tree, a natural form of quinine, to cure various “fevers,” including malaria. Quinine became the preferred treatment to ward off and cure malaria throughout Europe and tropical regions shortly thereafter. Initially available in the form of bark powder, it was mixed in with water and sugars to offset the bitterness of quinine, forming the early version of tonic. Around the mid-1800s, army officers of the British East India Company (stationed in India where malaria was a persistent problem) started mixing the tonic with their gin rations along with lime, originating the classic highball we all know today.

Over the years, the natural chinchona bark form of quinine was replaced with chemical versions which are used in most bottled tonic waters available today. In the early 2000s, a British duo (responsible for Plymouth Gin and luxury food marketing) found that most tonic waters used artificial flavors and preservatives, so they set out to create an all natural mixer featuring high quality ingredients. These efforts resulted in the introduction of Fever-Tree Indian Tonic in 2005. Made with chinchona bark from the Congo that is mixed into spring water with other herbs and spices, Fever-Tree tonics are truly delicious and form the basis of the perfect Gin & Tonic.

Spain is the Gin & Tonic capital, drinking more of it per capita than anywhere else in the world. Gin Tónica bars let customers choose their preferred gin, tonic and garnish from the menu. Perhaps popularized by Ferran Adrià at the now-defunct El Bulli, the Gin Tónica is served in a balloon glass with plenty of ice. Additional herbs, botanicals and fruit are added as garnish to enhance the flavor and experience of the highball. You can find a great Gin Tónica at any one of José Andrés’ restaurants here in the United States, including the excellent Jaleo in Las Vegas (where we have experienced it at the premium cost of $20). Here in San Francisco, Coqueta’s Bar Manager Joe Cleveland, who previously worked for José Andrés, makes a beautiful version, changing the aromatics with the seasons. It is this version (front) that inspired this post:

The real secret of a great Gin Tónica is to use Fever-Tree Tonics: it really makes for a sublime, easy and elegant highball with champagne-like fizz any other tonic water really can’t compare to it. Use of the balloon glass, such as Burgundy or Pinot Noir wine glass, is essential for the aromatics to become part of the overall drinking experience.

The basic ingredients for the Gin Tónica are gin and Fever-Tree Tonic, but we collected a garnish selection comprised of various items that can enhance the herbal and bitter flavors of the gin and tonic water. For example, cucumber and grapefruit have natural affinities with gin, and lime is a natural accompaniment to the classic highball but we also like the tartness of blood oranges, expecially at this time of the year. Gin is made with Juniper berries, and addition of the seeds (available at Whole Foods stores in the bulk spice section) enhances the piney or resinous flavor of the gin:

Note: Fever-Tree tonics are available in four-packs of 200ml/6.7 oz bottles, which retails around $7. It’s the perfect portion to add to a shot of gin but, depending on the gin, it can be ounce-for-ounce more expensive than it’s alcohol base. We economize a bit by buying the larger bottle of their tonic and measure out the portion.

Gin Tónica
2 oz. Gin (we like Beefeater)
6.5 oz Fever-Tree Indian Tonic Water
5-6 lightly crushed Juniper Berries
Citrus wheel and/or rind (we used a blood orange wheel and Rio grapefruit rind)
Cucumber slice

Add gin, juniper berries and citrus to a stemmed or stemless balloon glass with ice (we like to use a large ice sphere). Top with tonic water. Optional: add other herbs or flower as an additional aromatic (we used a Meyer lemon blossom).

A Gin & Tonic is usually imbibed during warmer weather, but we drink this version year-round here in the City, especially since we’ve been having another great warm winter. It is extremely flexible regarding the garnish and aromatics you add to it. Just make sure to use Fever-Tree Tonic any other tonic water will just not do. We’ll probably experiment with other Fever-Tree mixers such as bitter lemon in the future, but if you have ever dismissed Gin & Tonic as a highball of choice, now is the time to reconsider.

Many thanks to Joel DiPippa at Southern Ash for hosting this month’s Mixology Monday and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo alive.


It’s been a short while since we participated with Mixology Monday, the largest online monthly cocktail party. But we wanted to participate in this month’s theme, Highballs, which is hosted by Southern Ash, Joel DiPippa’s great blog on “Cigars and Hospitality, for Gentlemen and Ladyfriends.” Joel explains that he selected this month’s highball theme since “most cocktails are at least three ingredients with the highball relegated to emergency or last resort status, but in those highballs we will seek refuge. The end of the day is sometimes better served by a simple liquor plus mixer combination.” A proper highball typically has a larger amount of non-alcoholic mixer added to an alcoholic base. The Gin & Tonic is perhaps the best known highball, but our post hopes to show that not all of them are the same.

The Gin & Tonic has a very storied history, starting off as a drink with medicinal qualities. Sometime in the 17th Century, the Spanish Jesuits discovered that the indigenous early Peruvians were using the bark of the chinchona tree, a natural form of quinine, to cure various “fevers,” including malaria. Quinine became the preferred treatment to ward off and cure malaria throughout Europe and tropical regions shortly thereafter. Initially available in the form of bark powder, it was mixed in with water and sugars to offset the bitterness of quinine, forming the early version of tonic. Around the mid-1800s, army officers of the British East India Company (stationed in India where malaria was a persistent problem) started mixing the tonic with their gin rations along with lime, originating the classic highball we all know today.

Over the years, the natural chinchona bark form of quinine was replaced with chemical versions which are used in most bottled tonic waters available today. In the early 2000s, a British duo (responsible for Plymouth Gin and luxury food marketing) found that most tonic waters used artificial flavors and preservatives, so they set out to create an all natural mixer featuring high quality ingredients. These efforts resulted in the introduction of Fever-Tree Indian Tonic in 2005. Made with chinchona bark from the Congo that is mixed into spring water with other herbs and spices, Fever-Tree tonics are truly delicious and form the basis of the perfect Gin & Tonic.

Spain is the Gin & Tonic capital, drinking more of it per capita than anywhere else in the world. Gin Tónica bars let customers choose their preferred gin, tonic and garnish from the menu. Perhaps popularized by Ferran Adrià at the now-defunct El Bulli, the Gin Tónica is served in a balloon glass with plenty of ice. Additional herbs, botanicals and fruit are added as garnish to enhance the flavor and experience of the highball. You can find a great Gin Tónica at any one of José Andrés’ restaurants here in the United States, including the excellent Jaleo in Las Vegas (where we have experienced it at the premium cost of $20). Here in San Francisco, Coqueta’s Bar Manager Joe Cleveland, who previously worked for José Andrés, makes a beautiful version, changing the aromatics with the seasons. It is this version (front) that inspired this post:

The real secret of a great Gin Tónica is to use Fever-Tree Tonics: it really makes for a sublime, easy and elegant highball with champagne-like fizz any other tonic water really can’t compare to it. Use of the balloon glass, such as Burgundy or Pinot Noir wine glass, is essential for the aromatics to become part of the overall drinking experience.

The basic ingredients for the Gin Tónica are gin and Fever-Tree Tonic, but we collected a garnish selection comprised of various items that can enhance the herbal and bitter flavors of the gin and tonic water. For example, cucumber and grapefruit have natural affinities with gin, and lime is a natural accompaniment to the classic highball but we also like the tartness of blood oranges, expecially at this time of the year. Gin is made with Juniper berries, and addition of the seeds (available at Whole Foods stores in the bulk spice section) enhances the piney or resinous flavor of the gin:

Note: Fever-Tree tonics are available in four-packs of 200ml/6.7 oz bottles, which retails around $7. It’s the perfect portion to add to a shot of gin but, depending on the gin, it can be ounce-for-ounce more expensive than it’s alcohol base. We economize a bit by buying the larger bottle of their tonic and measure out the portion.

Gin Tónica
2 oz. Gin (we like Beefeater)
6.5 oz Fever-Tree Indian Tonic Water
5-6 lightly crushed Juniper Berries
Citrus wheel and/or rind (we used a blood orange wheel and Rio grapefruit rind)
Cucumber slice

Add gin, juniper berries and citrus to a stemmed or stemless balloon glass with ice (we like to use a large ice sphere). Top with tonic water. Optional: add other herbs or flower as an additional aromatic (we used a Meyer lemon blossom).

A Gin & Tonic is usually imbibed during warmer weather, but we drink this version year-round here in the City, especially since we’ve been having another great warm winter. It is extremely flexible regarding the garnish and aromatics you add to it. Just make sure to use Fever-Tree Tonic any other tonic water will just not do. We’ll probably experiment with other Fever-Tree mixers such as bitter lemon in the future, but if you have ever dismissed Gin & Tonic as a highball of choice, now is the time to reconsider.

Many thanks to Joel DiPippa at Southern Ash for hosting this month’s Mixology Monday and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo alive.


It’s been a short while since we participated with Mixology Monday, the largest online monthly cocktail party. But we wanted to participate in this month’s theme, Highballs, which is hosted by Southern Ash, Joel DiPippa’s great blog on “Cigars and Hospitality, for Gentlemen and Ladyfriends.” Joel explains that he selected this month’s highball theme since “most cocktails are at least three ingredients with the highball relegated to emergency or last resort status, but in those highballs we will seek refuge. The end of the day is sometimes better served by a simple liquor plus mixer combination.” A proper highball typically has a larger amount of non-alcoholic mixer added to an alcoholic base. The Gin & Tonic is perhaps the best known highball, but our post hopes to show that not all of them are the same.

The Gin & Tonic has a very storied history, starting off as a drink with medicinal qualities. Sometime in the 17th Century, the Spanish Jesuits discovered that the indigenous early Peruvians were using the bark of the chinchona tree, a natural form of quinine, to cure various “fevers,” including malaria. Quinine became the preferred treatment to ward off and cure malaria throughout Europe and tropical regions shortly thereafter. Initially available in the form of bark powder, it was mixed in with water and sugars to offset the bitterness of quinine, forming the early version of tonic. Around the mid-1800s, army officers of the British East India Company (stationed in India where malaria was a persistent problem) started mixing the tonic with their gin rations along with lime, originating the classic highball we all know today.

Over the years, the natural chinchona bark form of quinine was replaced with chemical versions which are used in most bottled tonic waters available today. In the early 2000s, a British duo (responsible for Plymouth Gin and luxury food marketing) found that most tonic waters used artificial flavors and preservatives, so they set out to create an all natural mixer featuring high quality ingredients. These efforts resulted in the introduction of Fever-Tree Indian Tonic in 2005. Made with chinchona bark from the Congo that is mixed into spring water with other herbs and spices, Fever-Tree tonics are truly delicious and form the basis of the perfect Gin & Tonic.

Spain is the Gin & Tonic capital, drinking more of it per capita than anywhere else in the world. Gin Tónica bars let customers choose their preferred gin, tonic and garnish from the menu. Perhaps popularized by Ferran Adrià at the now-defunct El Bulli, the Gin Tónica is served in a balloon glass with plenty of ice. Additional herbs, botanicals and fruit are added as garnish to enhance the flavor and experience of the highball. You can find a great Gin Tónica at any one of José Andrés’ restaurants here in the United States, including the excellent Jaleo in Las Vegas (where we have experienced it at the premium cost of $20). Here in San Francisco, Coqueta’s Bar Manager Joe Cleveland, who previously worked for José Andrés, makes a beautiful version, changing the aromatics with the seasons. It is this version (front) that inspired this post:

The real secret of a great Gin Tónica is to use Fever-Tree Tonics: it really makes for a sublime, easy and elegant highball with champagne-like fizz any other tonic water really can’t compare to it. Use of the balloon glass, such as Burgundy or Pinot Noir wine glass, is essential for the aromatics to become part of the overall drinking experience.

The basic ingredients for the Gin Tónica are gin and Fever-Tree Tonic, but we collected a garnish selection comprised of various items that can enhance the herbal and bitter flavors of the gin and tonic water. For example, cucumber and grapefruit have natural affinities with gin, and lime is a natural accompaniment to the classic highball but we also like the tartness of blood oranges, expecially at this time of the year. Gin is made with Juniper berries, and addition of the seeds (available at Whole Foods stores in the bulk spice section) enhances the piney or resinous flavor of the gin:

Note: Fever-Tree tonics are available in four-packs of 200ml/6.7 oz bottles, which retails around $7. It’s the perfect portion to add to a shot of gin but, depending on the gin, it can be ounce-for-ounce more expensive than it’s alcohol base. We economize a bit by buying the larger bottle of their tonic and measure out the portion.

Gin Tónica
2 oz. Gin (we like Beefeater)
6.5 oz Fever-Tree Indian Tonic Water
5-6 lightly crushed Juniper Berries
Citrus wheel and/or rind (we used a blood orange wheel and Rio grapefruit rind)
Cucumber slice

Add gin, juniper berries and citrus to a stemmed or stemless balloon glass with ice (we like to use a large ice sphere). Top with tonic water. Optional: add other herbs or flower as an additional aromatic (we used a Meyer lemon blossom).

A Gin & Tonic is usually imbibed during warmer weather, but we drink this version year-round here in the City, especially since we’ve been having another great warm winter. It is extremely flexible regarding the garnish and aromatics you add to it. Just make sure to use Fever-Tree Tonic any other tonic water will just not do. We’ll probably experiment with other Fever-Tree mixers such as bitter lemon in the future, but if you have ever dismissed Gin & Tonic as a highball of choice, now is the time to reconsider.

Many thanks to Joel DiPippa at Southern Ash for hosting this month’s Mixology Monday and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo alive.


It’s been a short while since we participated with Mixology Monday, the largest online monthly cocktail party. But we wanted to participate in this month’s theme, Highballs, which is hosted by Southern Ash, Joel DiPippa’s great blog on “Cigars and Hospitality, for Gentlemen and Ladyfriends.” Joel explains that he selected this month’s highball theme since “most cocktails are at least three ingredients with the highball relegated to emergency or last resort status, but in those highballs we will seek refuge. The end of the day is sometimes better served by a simple liquor plus mixer combination.” A proper highball typically has a larger amount of non-alcoholic mixer added to an alcoholic base. The Gin & Tonic is perhaps the best known highball, but our post hopes to show that not all of them are the same.

The Gin & Tonic has a very storied history, starting off as a drink with medicinal qualities. Sometime in the 17th Century, the Spanish Jesuits discovered that the indigenous early Peruvians were using the bark of the chinchona tree, a natural form of quinine, to cure various “fevers,” including malaria. Quinine became the preferred treatment to ward off and cure malaria throughout Europe and tropical regions shortly thereafter. Initially available in the form of bark powder, it was mixed in with water and sugars to offset the bitterness of quinine, forming the early version of tonic. Around the mid-1800s, army officers of the British East India Company (stationed in India where malaria was a persistent problem) started mixing the tonic with their gin rations along with lime, originating the classic highball we all know today.

Over the years, the natural chinchona bark form of quinine was replaced with chemical versions which are used in most bottled tonic waters available today. In the early 2000s, a British duo (responsible for Plymouth Gin and luxury food marketing) found that most tonic waters used artificial flavors and preservatives, so they set out to create an all natural mixer featuring high quality ingredients. These efforts resulted in the introduction of Fever-Tree Indian Tonic in 2005. Made with chinchona bark from the Congo that is mixed into spring water with other herbs and spices, Fever-Tree tonics are truly delicious and form the basis of the perfect Gin & Tonic.

Spain is the Gin & Tonic capital, drinking more of it per capita than anywhere else in the world. Gin Tónica bars let customers choose their preferred gin, tonic and garnish from the menu. Perhaps popularized by Ferran Adrià at the now-defunct El Bulli, the Gin Tónica is served in a balloon glass with plenty of ice. Additional herbs, botanicals and fruit are added as garnish to enhance the flavor and experience of the highball. You can find a great Gin Tónica at any one of José Andrés’ restaurants here in the United States, including the excellent Jaleo in Las Vegas (where we have experienced it at the premium cost of $20). Here in San Francisco, Coqueta’s Bar Manager Joe Cleveland, who previously worked for José Andrés, makes a beautiful version, changing the aromatics with the seasons. It is this version (front) that inspired this post:

The real secret of a great Gin Tónica is to use Fever-Tree Tonics: it really makes for a sublime, easy and elegant highball with champagne-like fizz any other tonic water really can’t compare to it. Use of the balloon glass, such as Burgundy or Pinot Noir wine glass, is essential for the aromatics to become part of the overall drinking experience.

The basic ingredients for the Gin Tónica are gin and Fever-Tree Tonic, but we collected a garnish selection comprised of various items that can enhance the herbal and bitter flavors of the gin and tonic water. For example, cucumber and grapefruit have natural affinities with gin, and lime is a natural accompaniment to the classic highball but we also like the tartness of blood oranges, expecially at this time of the year. Gin is made with Juniper berries, and addition of the seeds (available at Whole Foods stores in the bulk spice section) enhances the piney or resinous flavor of the gin:

Note: Fever-Tree tonics are available in four-packs of 200ml/6.7 oz bottles, which retails around $7. It’s the perfect portion to add to a shot of gin but, depending on the gin, it can be ounce-for-ounce more expensive than it’s alcohol base. We economize a bit by buying the larger bottle of their tonic and measure out the portion.

Gin Tónica
2 oz. Gin (we like Beefeater)
6.5 oz Fever-Tree Indian Tonic Water
5-6 lightly crushed Juniper Berries
Citrus wheel and/or rind (we used a blood orange wheel and Rio grapefruit rind)
Cucumber slice

Add gin, juniper berries and citrus to a stemmed or stemless balloon glass with ice (we like to use a large ice sphere). Top with tonic water. Optional: add other herbs or flower as an additional aromatic (we used a Meyer lemon blossom).

A Gin & Tonic is usually imbibed during warmer weather, but we drink this version year-round here in the City, especially since we’ve been having another great warm winter. It is extremely flexible regarding the garnish and aromatics you add to it. Just make sure to use Fever-Tree Tonic any other tonic water will just not do. We’ll probably experiment with other Fever-Tree mixers such as bitter lemon in the future, but if you have ever dismissed Gin & Tonic as a highball of choice, now is the time to reconsider.

Many thanks to Joel DiPippa at Southern Ash for hosting this month’s Mixology Monday and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo alive.