Is there anything more refreshing on a warm, breezy day than an icy cold gin and tonic? We don’t think so, which is why we’ve dubbed the humble G&T the drink of spring.
When it comes to making the perfect G&T you’ve got to start with a good base, like Bulldog Gin, made with an exotic blend of 12 botanicals, including Moroccan coriander, French lavender, Spanish lemon and Chinese licorice. We like the sound of that!
Here’s 3 hacks to take your G&T to the next level.
Ice Ice Baby
And we’re not talking about regular ice cubes. No, no, those melt way too fast. For the ultimate G&T, with the perfect amount of fizz (ice makes fizzy drinks fizzier), you want loads of big ice cubes—like these bad boys. A few regular ice cubes will melt much quicker than a big handful of large cubes, which means watered down G&T and no-one wants that. For ice that stays frozen for longer use boiled water as this reduces the amount of air in the ice which means it won’t melt as quick.
Let’s Do The Twist
If you’re looking to change up your G&T, there are a whole bunch of flavour combinations to play with. Get colourful and add a dash of Aperol, Campari or freshly squeezed pink grapefruit juice. And by dash we mean no more than 15mL. Be sure to avoid super sweet juices though, as this will mess with the gin’s flavour—so save the apple juice for breakfast.
Spice Up Your Life
Get crafty with your garnishes as these will help to bring out the natural flavor profiles of the gin. If you’re more of a traditionalist you could try orange and star anise with an orange wedge, orange zest and one star anise. If you like a bit of sweet spice action there’s always raspberry and pepper—slide five raspberries onto a long wooden skewer and top with finely ground pepper. And if you’re after something fresh and zesty you could muddle some lemongrass and fresh ginger in the bottom of the glass before making your G&T. Add a few edible flowers and you’ve got yourself a super profesh-looking drink. Other garnish options include coriander, lime, cucumber, thyme and lychee.
Image credit: Claudia Schmueli
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