Sunday, July 12, 2015

tonics should have their moment of glory too

We say, the sushi rice is the *heart* of the sushi.

So goes the wisdom. Perfection you see, as they say, is achieved not when you cannot add anymore, but rather when you cannot take anymore away. Gin tonics, like sushi, like all things which strive for that elusive perfection, is about simplicity, about minimalism, about a deep respect for the natural character of each ingredient. Forget about this trendiness in foodyism spreading like a virus - you don't create a drink or a dish, so much as discover the essence of what you're working with. Bear with me ... I'm in that mood this week

One year ago, I was in Pamplona with friends, taking in the festival of San Fermin. Good times. But that's neither here nor there. What's here is this situation I'm in - job hunting is like death by a thousand cuts. I'm ten times the man I was before leaving for Barcelona, and I'll be fucked before I go back to the sad sucker I was. Hell gon' freeze over. Let's keep things simple, no? Do things the right way, with patience, with humility.

The right gin with the right tonic with the right garnish. See how smooth I did that? The right tonic water has to be aromatic, bubbly, and dry. Yes, dry - a subtle sweetness is needed, of course, to balance out any roughness you may get from the gin. But it has to have that dryness, that extract on the palate that gives you a feeling of freshness. Schweppes has that, particularly these Premium Mixer bottles. A whisper of citrus, a balanced bitterness, all over a layer of dry extract that gives you everything you want in a tonic.

Simplicity, perfection - important in all elements of a cocktail. Supporting players need some love too.


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