Recently I was lucky enough to snap up tickets to a free masterclass series hosted by CAPI and the Melbourne Gin Company. I wasn’t sure what to expect considering it was a free event, but not only did we learn about the history of tonic and the hidden world of gin, but we also taste-tested some amazing drinks and got to take home a goodie bag stacked with CAPI. BEST! (In case you don’t know, I’m kind of obsessed with CAPI. In fact, I recently bought a 24 bottle case of their yuzu flavoured sparkling from Dan Murphy’s and HOLY HELL do yourself a favour and try it STAT!!)
We also learned the three rules to making the perfect gin and tonic, which I’m pleased to say that even a rookie* like myself can perfect at home (*rookie in the sense of making G&T’s, not drinking them haha) I’ve already made one for the husband and #canconfirm, he was impressed. So here’s the lowdown:
1. The right ratio. 1 part gin to 3 parts tonic is what the experts say.
2. Ice ice baby. Don’t be afraid to throw more in, because more ice you put in the drink the faster the liquid gets cold, meaning less dilution.
3. Garnish goals. Rosemary and grapefruit helps the botanicals shine through, but finger limes are another choice garnish which look good, taste great, and as a bonus, impress even the most discerning of guests.
All that’s left to do is enjoy!