from the desk of ROF:
straight gin “smells like pine needles and tastes like hair spray”.
that being said, i think i was hooked after my first one. when i fix a gin + tonic in a heavy, cut glass, i feel as if i’m transported to a swank party in london. it’s just such an english drink.
<side note: while dictating this blog to me, we just got in a riff about gin brands. ROF said that hendricks was not a proper gin brand but if i wanted to listen to miley cyrus or katy perry and drink it, that was my prerogative.” just thought i’d note that>
when i think of gin, i think of my grandfather, HB, telling stories of buying good bathtub gin from chicago to take to the indy 500 during prohibition. he said the last two years of prohibition – 1931 and 1932 were wilder than any of the 98 indy races in history. i would have liked to have seen that. i have continued to attend the indy 500 – this year will be my 30th.
i’m a fan of the original, old-school gin brands like tanqueray or bombay. when it comes to making gin + tonics, you may wonder why a recipe is even needed. the ingredients are pretty easy. but it’s all about the perfect g+t. the right amount of gin, the right tonic and cutting the limes just the way you like it. my dear friend emma, bar manager at the original bob’s chophouse in dallas, showed me a technique 10+ years ago that i still use today.
premium gin/bombay sapphire
fresh, unopened canada dry tonic
plenty of ice
fresh cut lime wedges
short, heavy cocktail glass
fill your glass to the top with ice. add 4-6 cubes in the bottom of the martini shaker. pour 2 oz of gin into the martini base. add 3 splashes of tonic. with the lid off, take a bartender spoon/stirrer and briskly stir the drink in the martini shaker base.
do not put top on martini shaker and shake it. you will have a disaster on your hands!
squeeze a wedge of lime over the glass filled with ice. place wedge on rim of glass. pour contents in martini shaker into glass.