Svmer is icumen in
Lhude sing cuccu!
Gentlemen and ladies:
I call your attention to the excellent article in today's New York Times concerning one of summer's greatest events: The well made Gin and Tonic, or, as our Spanish friends would call it, a gin-tonic. Just as we are living in the golden age of beer, so too the creation and uses of gin are at a high point. The article is here:
http://www.nytimes.com/2013/05/22/di....html?src=dayp
The Bueller standard weekday evening gin and tonic is Tanqueray, Sweppes, and a generous wedge of lime. Simple. Refreshing and delicious. I don't have time for the import their own cinchona bark, for God's sake. But from accomplished mixologists in Washington, one at Estadio and the other at The Source, I have adapted and modified some of their work, and offer an ever so slightly more complex version that is something you might want to try.
Start with Cadenhead's Old Raj Gin, the blue label higherer proof version. Fever Tree tonic. Instead of just cutting a lime wedge, first roll the lime several times on the cutting board. Halve the lime, turn the cut edge to the cutting board, and quarter. In a tall glass that you have just taken from the freezer, fill with large ice cubes and mix the drink. I think you will have as good a drink as there is. Possible adaptation is to use ice cubes made with tonic water. Some use a grapefruit wedge, but I stick with lime.
A somewhat minor problem with this drink is that even the home version is rather expensive. Old Raj goes for about $47 for the 750ml. bottle, Fever Tree cost $6 for four small bottles. (Compare that with $27 for a large bottle of Tanqueray, and Sweppes for $6 a six pack.) Do it anyway.
In closing, two points. First, I urge you to try the cocktail. Second, if you are fortunate enough to have a long weenend this Memorial Day, lift that cocktail glass in honor of those who cannot do so themselves because they gave their last full measure of devotion on some Godforsaken battlefield. Happy Memorial Day.
