5 tips to perfect your Gin & Tonic

It’s hard to believe that the quintessential G&T could possibly get any better.

However, the gin-gurus behind Leeds’ popular restaurant and gin bar, Pintura Kitchen, have unveiled an exciting new way to savour the nation’s favourite drink this summer.

Blurring the lines between the traditional G&T and the cocktail, Pintura’s ‘Gin + Tonic Plus’ is an experimental new serve that uses garnishes, interesting tonics, bitters, tinctures, fresh herbs, juices, jams and even liqueurs, to take the classic ‘spirit and mixer’ to new heights.

Pintura’s head drink creator, Matt Coates, is sharing recipes and his top tips to perfect the art of the Gin & Tonic Plus at home…

Top 5 tips to perfect your ‘Gin + Tonic Plus’ By Matt Coates, Head Drinks Creator at Pintura Kitchen.

• Use a giant goblet glass: The ‘Copa De Balon’ glass – which literally translates as ‘balloon glass’ – is the perfect way to enjoy a G&T. The large bowl shape traps the aromas of the gin and garnishes, while also keeping the drink cool. If you don’t have one available at home then we recommend recycling your large red wine glasses into the perfect G&T vessel.
• Be generous with the ice: there’s a common misconception that using more ice will dilute your drink. In fact, the opposite is true. Packing your glass with ice will prevent it from melting and result in a perfectly chilled G&T.
• Be adventurous: The ‘Gin + Tonic Plus’ is a flamboyant serve and as such, should be imbibed with style. In Spain it is known affectionately as a ‘gin salad’ due to the extent of garnishes they add to each serve. Make ample use of fresh herbs, spices, fruit and vegetables that complement the botanicals of your gin.
• Tonic choice: Choosing the tonic is as important as the gin or garnishes. Gone are the days of heavily bitter, powdery tonic waters, instead they come in an array of flavours, infusions and styles which all pair with different gins and garnishes to create entirely different serves
• Gin to tonic ratio: The perfect G&T should be 3:1 ratio. It’s important that the gin still shines through and is the predominant flavour but isn’t overpowered by the tonic. I find this is the perfect balance.

Check out the cocktails that Pintura’s head drink creator Matt Coates is also recommending and how to easily make them at home…

The Orange-inal Copa

Ingredients:
35ml Larios 12
2 tsps Blood orange Marmalade
2 Dashes lemon bitters
Fever-tree Mediterranean
Garnish: tangerine, lemon wedge, juniper berries

Method:
Add two teaspoons of blood orange marmalade to your copa/ large wine glass
Add 35ml of Larios 12 gin
Dissolve the marmalade – this will be easier in the neat alcohol
Fill the glass with ice, don’t be afraid to pack it to the top this will keep your drink colder and stronger for longer
Top with Fever-tree Mediterranean tonic water and 2 dashes of lemon bitters. Dash the bitters on top for aroma
To finish garnish with a tangerine segment, lemon slice and juniper berries.

Zurriola

Ingredients:
40ml Rives Special Gin
15ml Lacuesta dry vermouth (or any good quality Spanish vermouth)
2 dashes olive bitters
Fever-tree Mediterranean tonic
Garnish: Dehydrated orange; olives; and rosemary spear

Method:
Fill your copa or large wine glass to the top with ice
Add 40ml Rives Special gin and 15ml of Lacuesta dry vermouth
Top with Fever-tree Mediterranean tonic and give a gentle stir
Garnish with dehydrated orange, olives and a rosemary spear
Add two dashes of olive bitters for essence

The Yorkshire Copa

Ingredients:
40ml Slingsby Rhubarb Gin
2 dashes of Rhubarb Bitters
10ml Cartron Ginger Liqueur
Franklins & Sons Sicilian Lemon Tonic
Garnish: twist of orange peel; Cardamon Pods and slice of fresh ginger

Method:
Fill a copa de balón or large wine glass to the top with ice
Add 40 ml slingsby rhubarb gin to glass
Add 10ml Ginger Liqueur
Add two dashes of Rhubarb bitters
Top with Franklins & Sons Sicilian lemon tonic
Give all ingredients a gentle stir
Add the garnishes