Gin is in.
There is just no questioning it, gin is the it drink of the moment. The classic G&T has been shaken and stirred into so many new forms that some might find it hard to keep up.
By this stage in the year, I am approximately three parts woman, one part gin.
Living in London, creativity seeps out of every corner of the city, and it’s been no different during this gin-spirational year. In fact, last year this explosion of ingenuity lead to more than 50 new distilleries opening in the UK. We are witnessing the return of the artisan, and it tastes pretty good.
Brasserie Blanc is leading the way, launching their new gin trolley at the beautiful Fulham Reach restaurant. We popped in to find out more about where the nation’s current favourite comes from and how to make the perfect G&T.
Brasserie Blanc sits unassuming on the riverside, the floor to ceiling windows glinting as the moonlight reflects off the river. Stunning at night but also the perfect destination during the day for lunch with a view.
Here’s how to make a 10/10 G&T, according to Bombay Sapphire gin and Fever Tree Tonic Waters.
1. Fill the glass up with ice cubes all the way to the top.
NO, this does not mean your alcohol will dilute faster. If you don’t add enough ice, the temperature of the gin and tonic will melt the ice quicker (as there is more liquid than ice) and results in a diluted, weak drink. The key is to fill right to the top so the ice cools your drink but stays solid for as long as possible.
2. Next comes a measure of double gin (of course).
We used Bombay Sapphire throughout the night, which is also available on the Brasserie Blanc gin trolley. Bombay is the perfect gin to mix with the full selection of Fever Tree Tonic Waters as it is a solid, basic gin.
3. Choose your poison.
What is your favourite tonic? We had never put much thought into it before visiting Brasserie Blanc, but after tasting the Sicilian Lemon Tonic and Meditteranean Tonic, these would definitely be our tonics of choice.
4. Garnish for the gram.
Obviously you want your drink to look nice, but it’s far more important that it tastes good. Palatable flavour combinations are easy to identify; Mediterranean tonic with a slice of pink grapefruit and rosemary; Fever Tree’s Ginger Ale with a slice of orange and a roll of cinnamon; Sicilian Lemon tonic with lemon balm and mint. The list goes on.
The gin trolley is available for all guests to make their own G&Ts using Bombay Sapphire and Fever Tree Tonic Waters. You’ll even get a little tear-off checklist where you can select your mixer, botanical flavour and garnish all for £5.
And what’s a drink without the right food to accompany? We had a taster of the new autumn menu – the Crispy Beef with Soy and Citrus Glaze was a personal favourite, along with the Terrine ‘Maman Blanc’ which is inspired by Raymond’s mother’s recipe, and the Salmon and Crab Fishcake.