Collins and Hendrick's
Gin and Soda
- Food Network
- 4 to 5 tonic water Ice Cubes (recommended: Schweppes)
- 3 ounces gin (recommended: Plymouth Gin)
- 4 ounces tonic water (recommended: Schweppes)
- 1 tablespoon freshly squeezed lime juice
- Lime wedge for garnish
- Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge.
- Drink Street
- 2 ounces Gin
- 3 ounces Tonic Water
- Pour the gin and the tonic water into a lowball glass almost filled with ice cubes. Stir well. Garnish with a lime wedge.
- 4 cubes ice
- 2 fluid ounces gin
- 4 fluid ounces tonic water
- 1 tablespoon fresh lime juice
- 1 lime wedge
Collins and Hendrick's
- Collins Mix
- 5 ounces of tonic water
- 2 ounces of Hendrick's Gin - http://hendricksgin.com
- 1 ounce of Collins Lemon Bitter
- 4 ice cubes
- lime wedge optional
Zingerman's used to sell Fever-tree Premium Tonic Water.
Tonic is in the same class of ingredients as pesto. Both were used by sailors to solve a health problem. Pesto’s Vitamin C helped cure scurvy for the Genoese. Tonic stopped malaria for the British. Its key ingredient—quinine—had been known to ward off the disease since the Incas. Leave it to the British, though, to figure out how to fix malaria with a wonderful drink mixer.
I was used to a bitter, astringent tonic, and Fever Tree is much more delicate than anything I've ever had. Devised by two Englishmen who wanted a little more flavor from their tonic, it uses cane sugar, not high-fructose corn syrup. It also has herbal botanicals and natural quinine, not the synthetic stuff we figured out how to make during World War II. It’s very refreshing, featuring light, clear as a bell flavors but not too much sweetness.
Best paired with a delicate gin so as not to drown its charms. Bombay Sapphire is a smart choice.
Gin and Soda
June 2013 - Medium.com - The Perfect Gin & Soda, I.M.H.O.
The Glass: It must be a high ball. If you can manage it, the glass should also be frosted. This feels quite refreshing on the lips and will prolong the lifespan of the drink
The Ice: Fill the high ball to the brim with the largest, freshest, clearest ice cubes you can find. Perfectly square ice cubes are a fine bonus, but not necessary. You should not be able to squeeze one more cube into the glass if you try.
The Gin: This is the easy part. I use Gordon’s London Dry because it is the cheapest bottle in the store in Panama. But you can use whichever brand you’d like. Just know that it won’t make a difference. Pour at least two ounces over the ice.
The Limes: Do not use lime wedges, bottled lime juice or cordial. Use the softest limes you can find. Using some kind of squeezing/juicing tool, juice about one lime for each drink you plan on having. Add half an ounce of lime juice to the ice and gin.
The Soda: Your glass should be about half filled with liquid by now. Fill the rest of the glass up with club soda or soda water. If you’re using an open two litre bottle of soda, ensure it’s well carbonated.
Stir with anything long and thin. A skewer or chopstick will work. Or a thin knife.
Do not under any circumstances add herbs or spices, cucumbers or any other salad ingredient, berries, lime minute-aid, margarita mix of any kind, slush, sorbet, plastic ice cubes, or fruit juices or purées.
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