Pairings | Gin and tonic
The Chinese New Year, which starts on February 1st, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it, inauthentic though it absolutely is.
It’s hard enough to keep on top of all the new gins that are coming out without having to master the burgeoning world of tonics too.
In case it's escaped your notice today is International Gin and Tonic Day - a rather bizarre notion but then every food and drink seems to have its own day these days. However it does provide an excuse to re-run this article on how to make the perfect gin and tonic, under the guidance of the great Salvatore Calabrese:
With temperatures well into the 30's this week it's not a bad idea to cut down on the alcohol. Here's how to make your drinks a little less boozy
It’s two for one in the bottle slot today - a terrific new gin and the perfect matching tonic.
If you’re embarking on dry January you may wonder how you’re going to do without your G & T without buying an expensive alt-gin, as they’re often referred to these days.
Oooofff, Korean food is spicy! Even when I toned down the gochujang chilli paste in the meatballs I made on Saturday night they were a challenge for most of the wines I tried with them (a characterful Babylonstoren rosé powered through). But the best match by far was a gin and tonic made from Romy's Edition Mango, Ginger and Lime gin, a collaboration between Bristol-based Six O’Clock Gin and Indian food writer Romy Gill.