Passing, like almost all fashions, the universe of gin and tonic salad It seems to have passed on to a better life. However, it continues to be one of the favorite Spanish drinks for after-dinner, afternoon or after-work and, how could it be otherwise, chef José Andrés also loves it.
However, the most international of our chefs sells a kind of ‘Spanish way of life’ in a version of ‘Spain is different’ when it comes to talk about gin and tonic when you compare it with what Americans drink, because our drink is much less alcoholic than what is customary in the United States.
It has to do with the moment we take it, that it’s not so nocturnal as in the Anglo-Saxon world, where José Andrés explains that the measure is usually one part of gin to four parts of tonic.
However, chef José Andrés has several more tricks when it comes to talking about gin and tonic and it also has to do with the glass, with the ice, with the tonic itself, with the dressings and, as is also evident, with own gin.
The perfect gin and tonic, according to chef José Andrés
In the case of the distillate, the Asturian chef is clear when he explained how to make the perfect gin and tonic on his blog. To do this, he resorts to two 100% Spanish gins such as Xoriguer Gin from Mahón, a Menorcan classic, or betting on the Rives Special Premium Tridistilled gin, from Malaga.
Gin Xoriguer Gin – 700 ml
Beyond alcohol, it also leaves clues to the tonics that he recommends to use, explaining that he prefers the brands Fever Tree, London Essence, Q or Fentimans. Then the herbaceous festival unfolds, which in his case is quite restrained.
Rives Special Black Gin – 700 ml
For the perfect gin and tonic, the Asturian chef recommends just adding a piece of lime peel, a piece of lemon peel, a lemon verbena leaf and three juniper berries. No more no less. Although it goes to taste, of course.
Fentimans Botanically Brewed Tonic – 24 x 125ml
However, the two master touches by José Andrés have almost less to do with what is thrown. To do this, he recommends that the perfect gin and tonic be served in a goblet-type glass —with or without a stem—, since it is a large glass that opens the aromas better.
However, the final trick of José Andrés is in one of the great dramas of the national gin and tonic: the watery drink. Using small ice, of poor quality or in a small amount, will dilute our drink and also not be cold. For this reason, he recommends that we use large ice or high-density ice —like those from the gas station— and not the typical small cooler ice that we all have in the freezer.
Images | Longer Tables
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