LIFESTYLE NEWS - With summer upon us and plans for much outdoor entertaining and alfresco meals in mind, one of the most popular drinks to enjoy is a gin and tonic, served in a long, tall glass with blocks of tinkling ice and a wedge of lemon to add that extra element of refreshment.
So popular is this drink that it’s even been given its own day – 19 October – which this year falls on a Saturday – the perfect day to wheel out the drinks trolly and pour yourself a long one wonder and say cheers to the start of summer!
Interestingly, International Gin & Tonic Day was launched in 2012 by a woman called Jayne Withers in honour of her grandmother, Mary Edith Keyburn.
Says Withers: "Mary Edith was a remarkable woman who loved to have the occasional tipple of Gin & Tonic. She passed away in hospital on October 19 2010 at the age of 95, with a Gin & Tonic at her side that was smuggled into the hospital in a water bottle and served in a teacup."
Below are three cocktail recipes to delight even the most ardent gin fans:
Ginologist Strawberry Summer Cup Strawberry Bramble
Recipe makes two cocktails.
Ingredients
- Ice (both whole and crushed)
- 50ml Ginologist Citrus Gin
- 30ml lemon juice
- 30ml simple syrup
- 3 strawberries, roughly chopped
- 30ml Ginologist Strawberry Summer Cup
- Fresh strawberries (to garnish)
- Sprig of mint (to garnish)
Method
- Begin by adding Ginologist Citrus Gin, lemon juice, simple syrup, and four whole ice cubes to a cocktail shaker.
- Shake vigorously to achieve the perfect blend. In a glass, muddle the chopped strawberries.
- Add crushed ice and pour in the gin mixture.
- Finish by topping it off with Ginologist Strawberry Summer Cup. Garnish with fresh strawberries and a sprig of mint. Serve immediately.
To make the simple syrup:
- Heat one cup of water in a small saucepan over medium-low heat, ensuring it becomes hot without reaching a boil.
- Add one cup of granulated sugar and stir until fully dissolved.
- Allow the syrup to cool to room temperature before using.
- Transfer to a glass jar and store in the refrigerator for up to three weeks.
Plaisir Wine Estate, the French 75
Named for the fast-firing 75mm field gun that was utilised by the French during WW1, consisting of gin, lemon syrup and bubbly, the drink is a lot friendlier than the name implies.
According to drinks historian David Wondrich, the recipe first appeared in 1927 at the height of Prohibition. Today it is a favourite in cocktail bars and also much enjoyed over a hearty brunch.
The drink offers a boozier kick than a Mimosa, while still providing ultimate refreshment before, during and after a plate of eggs Benedict.
Ingredients
- 1 part Tempest Gin
- 1 part artisanal lemon syrup – (NO cordials!)
- Plaisir Cap Classique Brut
Method
- Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
- Pour into a martini glass and top up with Plaisir MCC Brut.
The French 75
DiOxygin, OxyGin Spritz Cocktail.
Ingredients
- 30ml diOxygin gin
- 30ml orange juice
- 120ml Cap Classique or Champagne of choice
- Optional garnish: rosemary or spekboom twig, or a slice of orange.
Method
- Fill a tall glass with crushed ice.
- Add the diOxygin gin and orange juice and top with the bubbly.
- Garnish with a rosemary or spekboom twig or a slice of orange. Santé!
OxyGin Spritz Cocktail.
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