Now - when your have gone to a lenght, to match your Gin with the perfect Tonic, there's actually still one more thing, you can do to make sure your Gin & Tonic makes it to the hall of fame – and thats choosing a garnish, which either works perfect with the botanicals in the Gin, or perhaps even helps lifting them to a whole new level.
Basicly you can take 2 different approaches with the garnish:
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Choose a garnish already present in the Gin you intend to use in your Gin & Tonic, and thereby build upon - and perhaps even enhance - the tastes and flavours, already present in the Gin.
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Choose a garnish which is not already present in the Gin, but complements and perhaps even helps building upon the already present elements, to enhance the taste and experience, when drinking your Gin & Tonic.
Nomatter which approach you choose, the absolute most important thing, is to use the best possible commodities you can find, as garnish.
Gintossen recommends, you try to use ecological and non-surface-treated berries, fruits, herbs and herbs, which in general tastes - and above all - smells of much more, which is really important when you design your Gin & Tonic.
When using dried spices, we recommend you use spices from Mill & Mortar, which is very high standard and have muc more aroma than most other products on the market – and by the way, are produced sustainable. Dont forget, that the spices will need to add both flavour and scent in your icecold drink, in a very short amount of time– so you absolutely need to use the best possible spices you can get..!
When using fresh her, we recommend you "wake up" the herbs, before adding them to the glass. You do that by, hitting them a few times on the edge of the table, or just place them in the palm of your hand, and clapping them a few times. You wil then find, they are much more fragrant - both in nose and mouth - than before "waking them".
When using fresh berries, the same thing goes as with the fresh herbs - but here, you just need to squeeze them a little, between your fingers. Its completely fine, if blueberrie, currant, blackcurrant or such, breaks - they will just deliver a little more taste.
When using citrusfruits, or especially the zest from them, we really recommend you use non-surfacetreated fruits, so that the taste from the oils in the zest, are not influenced by pesticides if used on the zest. Use a peeler to shave of the zest of the citrus, and do this over the glass, as fragrant oils are released into the air, and over the glass. Take care not to get to much of the white from the fruit, as this can be very bitter after a while in the glass. If you want even more taste from the citrus, squeeze the zest over the glass, before dumping it in the glass. But beware - you can easily overpower the botanicals in the Gin, so perhaps try adding just a little at a time, to find the right balance.
