I’m going to jump right in here guys:

We need to talk about the melting ice problem.

And no I’m not talking about global warming – although that is a problem.

I’m talking about mixing a G&T by filling a glass with ice and then pouring warm gin and tonic over it.

By the time you get to drink it, it’s mostly water which means you aren’t getting the full effect of the gin and it doesn’t stay cold for as long.

This is counterproductive to the G&T experience and we need to stop immediately.

It should also be noted that we don’t apply the same level of disrespect to tequila. Instinctively we all know that tequila belongs in the freezer.

I’m here to tell you that that’s where gin should live as well.  Master of Malt with why:

A G&T should be: majestic, refreshing and invigorating. Now think of those pub versions you’ve had: watery ice, flat tonic, and sad dried out lemon, if you get any citrus at all. The whole thing tasting sickly sweet. Here I turn to the words of the great Victoria Moore in her book How to Drink (it was published in 2009, we really need an updated version):

“Some people think that there is no need for instruction when it comes to making Gin and Tonic. Those people are wrong.” Making a good G&T isn’t difficult but it does require care.

To be safe go for a quality brand like Cape Town Gin. If your gin is good that’s half the battle won.

When it comes to flavours we’re spoiled for choice. You can go for classic gins with juniper berries like the Cape Town Classic Dry or floral lighter ones like the Cape Town Pink Lady.

Now the proper way to make the thing:

You need lots of ice, the cubes should be as large as possible. Try to avoid ice bought in bags as the cubes have holes in which makes them melt quicker. Both your gin and tonic should be chilled. I keep a bottle of gin in the freezer.

There you have it – making a next-level G&T starts with keeping your tonic in the fridge and your gin in the freezer.

Add some fruit and you’re on your way.

[source:masterofmalt]