Pairings | Gin and tonic

 How to choose the right tonic for your gin

How to choose the right tonic for your gin

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.

How to make a perfect G & T

How to make a perfect G & T

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:

What to drink in a heatwave

What to drink in a heatwave

With temperatures breaking records all over Europe this summer, the official advice is not to drink alcohol and that may be wise in the heat of the day but evening drinks are not called a sundowner for nothing.

 The Ivy Gin and Fevertree clementine tonic

The Ivy Gin and Fevertree clementine tonic

It’s two for one in the bottle slot today - a terrific new gin and the perfect matching tonic.

Square Root Non-Alcoholic Gin and Tonic

Square Root Non-Alcoholic Gin and 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.

Korean meatballs with mango, lime and ginger gin

Korean meatballs with mango, lime and ginger gin

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.

Gin and tonic with peppered smoked mackerel

Gin and tonic with peppered smoked mackerel

Gin isn’t just an aperitif, it’s also a surprisingly good match for food as I’ve already suggested in this post. Last week I discovered yet another way to enjoy it - with peppered smoked mackerel.

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