A Guide to G&T’s
July 14, 2020
A well made G&T is one of the most wonderful things in the world. But, not all G&Ts are created equal. Not all tonics and garnishes are either. And then there are those folks who say they don’t like Gin, but the fact of the matter is they actually don’t like tonic (or they’ve only ever tried bloody awful Gin drowned in awful Schweppes tonic – vom!!).
We’ve created this comprehensive G&T guide just for you and your bottle of Death Gin.
It’s a carbonated soft drink in which quinine is dissolved. Originally used as a prophylactic against malaria, tonic water now has a significantly lower quinine content and is consumed for its distinctive bitter flavour and also often sweetened.
We put a lot of time, passion and effort into distilling our gins, so cheap tonics can ruin the experience of a good G&T. When it comes to Death Gin, we recommend the following:
Capi Dry: because it has a unique dry finish and a lower sugar content. Plus, it allows the full flavour of our gin to shine through and be the hero.
Strangelove Dirty Tonic: because it’s bold, beautiful and bitter; with natural, earthy tones of the cinchona bark and delicate notes of rosemary.
Strangelove Light Tonic: because its light, dry and delicate citrus profile accentuates gin, rather than crowds it.
Fentimans Valencian Orange Tonic: because it’s refreshing and aromatic. Made with sweet Valencian oranges and infused with Lemongrass it pairs perfectly with citrus-forward gins.
Note: When mixing your gin with a flavoured tonic, be sure to do your research to see what flavours will complement the tasting notes of the gin without overpowering them.
The role of the garnish is to lift the actual spirit itself enhancing the smell and overall sensory experience, so make sure you understand the botanicals of the gin you’re drinking. Whilst a wheel of fresh lemon can be great, don’t be afraid to get creative with your garnish choices – whether they’re fresh or dehydrated.
We recommend these combos:
Death Gin Original: Strawberry, Basil, Lemon, Orange, Grapefruit, Rosemary
Death Gin Chilli: Lemon, Strawberry, Mango, Orange Peel, Mint, Basil, Cinnamon
Death Gin Coffee: Blood Orange, Orange, Blackberries, Cinnamon
For your other gins, here’s a general garnish guide:
London Dry Gins – fresh or dehydrated lime, lemons, grapefruit, orange.
Citrus Gins – fresh Coriander, fresh Basil, fresh thyme, fresh Rosemary, lime
Floral Gins – cucumber, edible flowers, citrus peel and all berries
Spicy Gins – cloves, cinnamon sticks, star anise, orange, peppercorns, red & yellow capsicum
Fynbos Gins – rosemary, rocket, apple, basil, strawberries, grapes
Savoury Gins – olives, thyme, rosemary, tomato slices, basil
Let your Gin be the hero, don’t drown it out. It should be crisp and refreshing, not heavy and leaving your head spinning.
We believe that a G&T should have a ratio of between 1:1 and 1:3 and a quality tonic should always be used. There’s no point drinking quality Gin and drowning it in something that resembles the sweat of an old shoe. Give it a gentle stir it to avoid the layering of flavours. Simply dip a spoon in and out; you don’t want to discombobulate the bubbles.
You should fill your glass with lots of ice. Too much ice doesn’t dilute gin but keeps it perfectly chilled. Bigger is better – added mass means the cubes melt slower. We swear by these beauties at Kmart.
Feeling fancy? Flavour your ice cubes by adding slices of citrus, flowers or herbs in with the water as it freezes. Tip: freeze for a few so ice forms on the top, then gently press your citrus/flowers, etc into the cube so it floats within.
Yes, it’s important. 80% of taste is down to smell, so you want to ensure the glass is tapering in at the top to enhance and direct the drinks’ aroma.
We recommend a Spanish-style Copa glass (Copa de Balon), which allows for a good quantity of ice, which will also stop the ice cubes from melting as quickly as they do in a standard Collins glass.