Mapa mundial do consumo do GIN

Nosso amigos da destilaria SIPSMITH'S, fabricante da marca de gin Sipsmith ,publicaram um mapa identificando o consumo de #gin nos países.

http://www.sipsmith.com/blog/articles/sipsmiths-guide-to-the-world-of-gin

Neste mapa, o tamanho de cada pais (área territorial) e proporcional ao consumo anual de gin entre seus habitantes, com base no consumo de 80 marcas em 2011.

Por surpresa (ou não), o primeiro pais foi a Filipinas, seguido dos EUA, UK, Espanha e Índia.

Uganda (?), aparece na Sétima posição, Japão na 12, Panamá na 17 e a Irlanda na 18 posição.

Analise dos resultados por parte de #gintonicbrasil

• O gin tem tradição no países de influencia e colonização inglesa. Isso fica evidente com a aparição das Filipinas,EUA, UK e Índia nas 5 primeiras posições.


• O caso da Espanha e particular. O pais não tem tradição de consumo de gin (historicamente) e a moda do gin e coisa de 2005 para cá, sem embargo o gin e parte do gosto espanhol.


• Uganda ,antiga colônia Inglesa, me parece o pais em posição mais peculiar no ranking. Ate porque só existe (o que eu pude achar), uma marca de gin em Uganda, porem o gin responde a 80% do consumo de álcool do pais, vamos um monopólio.

• A Irlanda em 18 lugar me surpreende negativamente. Está certo que os caras tem cerveja e Whisky dos melhores do mundo, porem para o que bebem e pela tradição inglesa, o gin deveria ter mais impacto no volume total.

• O Brasil esta longe de ser um eldorado para o Gin, na verdade toda a América do sul com exceção da Venezuela, o consumo de gin e muito baixo

Empresa do Reino Unido contrata estagiário para beber GIN

• O escolhido vai trabalhar por seis meses 
• Serão apenas dois dias de trabalho por semana.

O clube de assinatura mensal de GIN e Tonic ILoveGin está selecionando um estagiário, que eles chamam de “gintern” (estagiário de gim, em tradução livre), para testar novas marcas da bebida, entrar em contato com fabricantes e visitar destilarias em todo o Reino Unido e partes da Europa e, assim, viver o que eles chamam de “uma existência gim-cêntrica”. O estagiário vai provar ainda água tônica.

O escolhido vai trabalhar por seis meses e serão apenas dois dias de trabalho por semana.

Os interessados devem ser residentes no Reino Unido e ter carteira de motorista. As inscrições devem ser feitas no site http://www.ilovegin.com/gintern/.

http://g1.globo.com/economia/concursos-e-emprego/noticia/2016/08/empresa-do-reino-unido-contrata-estagiario-para-beber-gin.html

KYOTO DISTILLERY UNVEILS JAPAN’S FIRST GIN

The distillery has had two copper stills; a 140-litre still with an integrated botanical basket in the helmet and a 450-litre still with a swan neck, side-mounted botanical basket.

Japan’s first gin distillery has been granted a production licence, with the company confirming that its innagural release will be a rice-based gin called Ki No Bi.

The Kyoto Distillery’s first release, Ki No Bi (“The Beauty of the Seasons”) will be distilled, blended and bottled in Kyoto and made in a recognisable dry style but with a “Japanese accent”.

Using a rice spirit base, the team spent six months to source and select the best botanicals from across the country with the help of Japanese spirits industry “legend” Masami Onishi.

Botanicals include yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), bamboo, gyokuro tea from the Uji region and green sanshō (Japanese peppercorn) berries.

Fushimi water, famed for its purity, will be used to reduce the gin to bottling strength, with the final spirit bottled at 45.7%.

“To create our gin, we will be mastering not only the science of distillation as others have done before, but also the age-old art of blending”, said Alex Davies, head distiller.

“We will break down the botanicals in our gin into six different categories: Base, Citrus, Tea, Herbal, Spice and Floral and will then distil these separately before blending them back together again.”

The Kyoto Distillery was founded in 2015 and is owned by the Number One Drinks Company – a UK-based company founded by David Croll and gin producer Marcin Miller. Croll has lived in Japan for more than 20 years and for the last 10 of those has worked with Miller exporting Japanese whiskies all over the world.

“We have worked hard to make a delicious dry gin, from local botanicals where possible, which does justice to the culture of craftsmanship for which Kyoto has been famed for over a thousand years”, said Croll. “If we succeed in this objective, I am confident gin enthusiasts around the world will enjoy Ki No Bi.”

Ki No Bi Kyoto Dry Gin will be launched in Japan in October 2016 and other select markets thereafter.

Alex Davies, former distiller at Chase and Cotswold distilleries, is head distiller at The Kyoto Distillery

https://www.thedrinksbusiness.com/2016/08/kyoto-distillery-unveils-japans-first-gin/

Drink com gim lembra capuccino com especiarias

http://revistaglamour.globo.com/Lifestyle/Gastronomia/Receita/noticia/2016/08/drink-com-gim-lembra-capuccino-com-especiarias.html

Mafer Tejada, eleita a melhor Bartender do México, criou para a Glamour um drink especial. A receita foi elaborada durante o MIB, Most Imaginative Bartender, da Bombay Sapphire, competição que vai eleger o barman mais criativo do Brasil.

Aprenda a preparar a bebida com gim, chás, essência de baunilha e um toque caramelizado! 

Receita Bombay O' Clock - By Mafer Tejada

25 ml de suco de shisso (folha japonesa com sabor a limão, parece hortelã, manjericão)
20 ml de xarope de chá Earl Grey - Twinings
20 ml de suco de limão amarelo
1 clara de ovo
2 gotinhas de essência de baunilha
1 pitada de cúrcuma
50 ml de gim 

Para arrematar a obra de arte, açúcar no topo e maçarico para conseguir ponto de caramelo.

Mafer Tejada, eleita a melhor Bartender do México (Foto: Divulgação)

Bombay Sapphire Distillery

Being such a huge fan of Bombay Sapphire and passionately following the development of Laverstoke Mill with its new addition green houses designed by Thomas Heatherwick, I was ecstatic to receive an invitation to visit the distillery at and experience what it had to offer. Combining gin, architecture, rich history and very exciting future plans, the visit was an experience that I will never forget, one I am incredibly thankful to have been a part of it. 

Surrounded by the scenic Hampshire countryside, the distillery opened in its new location during 2014 after a huge restoration project, restoring the 300 year old mill and the grounds to their former glory. As we arrived on site, we were introduced to the team that would be hosting us for the day and given a refreshing gin and tonic to cool us down from the Summer sun. Everything about the location was perfect, from the stunning architecture to the friendliness and service of the staff. 

Cutting through the centre of the site is the River Test, an icon in itself with crystal clear waters unlike any I have seen before. The river is also where the new glass houses designed by Thomas Heatherwick are located, visually connecting the distillery to the waters of the river in historical reference to the mill's 300 year history. These incredible flowing structures house each of the botanicals used to flavour the gin. Three of the botanicals grow in the tropical house whilst the other seven are located in the larger Mediterranean house. 

After seeing the botanicals growing in the glass houses, it was time to move on to the dry room, where we had the chance to interact with and learn more about the botanicals in their dry state before they are introduced to the gin. This was a fascinating experience that really helps you understand the depth of the flavour. Interacting with the botanicals through touch, smell and sight lets you pin point the part of the flavouring that you like best, which in turn helps you understand the cocktail most suited to you. 

To our surprise, we were taken to a space that is not associated with the general tour. The team had kept the main reason for our visit a secret. As the doors opened, smoke billowed out in cinematic style. Amongst the excitement and the smoke were six podiums, each containing an elaborate cocktail. This was the future of Bombay Sapphire. The brand had asked six of the leading mixologists from London's top bars and restaurants to create a new and impressive gin based cocktail. Inspired by the ten botanicals, it was the mixologist's task to create a cocktail that plays with the classic compounds of the gin & tonic whilst using their trademark, innovative style Click below to find out more about the mixologists and the cocktails they created. 

https://martynwhitedesigns.com/blogs/lifestyle/bombay-sapphire-distillery

Maria Tejada, melhor bartender do México: “É mais ou menos como ser um ator”

Esta quinta-feira promete ser animada para amantes da coquetelaria e o motivo não poderia ser outro – pela primeira vez, em dez edições, São Paulo foi escolhida para sediar o “Most Imaginative Bartender”, ação criada pelo gin Bombay Sapphire que tem como principal objetivo encontrar o melhor bartender da América Latina. O concurso abre nesta quinta e segue até o mês de outubro e, para a ocasião, a marca trouxe para o Brasil três dos maiores mixologistas do mundo – Ariel Leizgold, de Israel; o italiano Luca Cinalli e a mexicana Maria Fernanda Tejada, que com apenas 26 anos é a mais premiada (e requisitada!) da Cidade do México. Glamurama bateu um papo com Mafer, apelido de Maria, que entregou detalhes dessa paixão por drinks, caipirinhas e ainda revela os segredos para preparar um gin tônica inesquecível. Vem…

Glamurama: Como e quando você começou a trabalhar como bartender profissional?
Maria Fernanda Tejada: Eu estudava arquitetura e sempre me fascinei pelo universo atrás do balcão. Queria descobrir o outro lado e tudo aconteceu por acaso, quando não recebi o dinheiro de um projeto de arquitetura que estava fazendo, precisei me virar e comecei a trabalhar num bar qualquer, onde era garçonete e de um dia para o outro precisaram de uma bartender, me disseram que era só misturar as coisas e entregar para o cliente. E foi aí que descobri que havia algo além, que eu poderia fazer mais, por isso comecei a estudar sobre o assunto até chegar ao ponto que não conseguia mais conciliar as duas coisas e abandonei o curso de arquitetura. Meus pais acharam uma louca, mas era exatamente isso o que eu queria. O difícil, no começo, era me manter fazendo isso, porque o dinheiro era curto e as gorjetas eram divididas, as contas vinham e eu não tinha como fugir dessa responsabilidade. Aprendi muito e agora trabalho no Licorera Limantour, o 20º bar na lista dos 50 melhores bares do mundo.

Glamurama: Você é uma das juradas do “Most Imaginative Bartender”. Como é ser responsável por essa seleção?
Maria Fernanda Tejada: É uma das coisas mais difíceis porque todos os drinks que provamos são anônimos, não sabemos quem preparou. Recebemos a receita e uma foto do cocktail, depois disso provamos e damos uma nota. Não importa se o concorrente tem 20 ou 67 anos, ele precisa ser o mais criativo, imaginativo. Não temos como saber quem fez, isso não importa, o me que chama mais a atenção é a mistura, a apresentação, o talento impresso numa bebida. Essa competição é sobre um drink e esse drink precisa nos transportar para outro lugar, a pessoa precisa explodir minha cabeça com um sabor e combinação única. É dominar o paladar e me levar para outro lugar. Ser um bartender é mais ou menos como ser um ator, mas desta vez a atuação precisa vir em forma de talento líquido. Quem conseguir se expressar melhor sai na frente e ganha a batalha.

Glamurama: Qual drink, na sua opinião, tem a cara do Brasil?
Maria Fernanda Tejada: Tudo começa com a cachaça por aqui. A caipirinha é uma paixão nacional. Eu adoro fazer caipirinhas, mas acho difícil de preparar porque é uma receita única, clássica, e não há como mudar muito. Para fazer uma caipirinha boa é preciso ser criativo e saber avaliar que, por exemplo, um limão colhido fora da estação, pode não cair bem, então por que não substituir por outro tipo ou uma fruta da estação? Provei caju e fiquei apaixonada, queria poder usar essa fruta no México.

Glamurama: Qual é o segredo para preparar um gin tônica incrível?
Maria Fernanda Tejada: O segredo de um bom gin tônica é ele ser feito por quem vai tomar. 60 ml de gin, 100 ml de tônica da sua preferência e duas gotas de limão. Para completar, uma rodela de limão – ou dentro da taça ou preso na borda. A melhor dica e a mais importante é: sempre preparar um gin tônica num copo gelado. Coloque a taça ou o copo num congelador ou encha tudo com gelo antes de preparar seu drink. (Por Matheus Evangelista)

http://glamurama.uol.com.br/maria-tejada-melhor-bartender-do-mexico-e-mais-ou-menos-como-ser-um-ator/

Tanqueray embala noite de jazz na Galeria Lume com muito gin & tônica

O gin Tanqueray armou nessa sexta-feira mais uma edição do Tanqueray Jazz Lume, experiência que reúne entusiastas de jazz e a dupla imbatível: gin & tônica. O agito na Galeria Lume, em São Paulo, teve Marquinhos Félix, eleito melhor bartender do Brasil pela Diageo World Class, dando dicas e truques sobre o gin tônica perfeito. O som ficou por conta do trio improvisado de Guilherme Degani, Fernando Bicencio e Pedro Prado. Quer ver como foi? Sida a seta!

Can a Gin and Tonic Repel Zika Mosquitoes?

With the Zika virus on so many minds these days, people are feverishly trying to control the mosquito population by spraying pesticides and getting rid of standing water. 

In addition, to ensure those nasty, virus-carrying bloodsuckers don't snack on our tender bodies, Miamians have taken to using Off! as our new cologne and wearing long pants and turtlenecks in the middle of a South Florida summer. Don't even try to find a citronella candle at Home Depot!

Maybe we should all just relax and have a nice gin and tonic. This classic cocktail was invented in the 1700s for British army officers in India as a way to entice soldiers to drink their quinine. The quinine in the tonic was an effective antimalarial and used in tropical regions. Soon the drink became a popular summer cocktail around the world. 

It was also found that the quinine in tonic water also served as a direct deterrent to mosquitoes. Though it sounds like fake science, the United States Department of Agriculture backs up this claim. In an August 2014 study, quinine worked like deet or citronella to repel mosquitoe

Scientists discovered that three sensory cells were activated in the hair. One cell was activated by salt, a second cell was activated by sugar, and a third cell was activated by either quinine or the insect repellents tested, including DEET

Of course, tonic water now is mostly carbonated sugar, with only trace amounts of quinine. But if you're going to have a cocktail anyway, make it a gin and tonic just to be on the safe side

Gin vs. Vodka: What You Need to Know

http://drinkwire.liquor.com/post/gin-vs-vodka-what-you-need-to-know#gs.wpM0oAQ

Vodka and gin are both grain-based spirits with a rich tradition of European distilling. Vodka is often associated with Russia; famous premium brands such as Stolichnaya, Russian Standard and Smirnoff were founded there. The Russians trace their vodka production all the way back to the late 9th century. Gin, on the other hand, is a relative newcomer.

The Dutch started production of a precursor to gin — genever — in the early 17th century as a medicinal spirit for ailments. In fact, a crude version of gin was given to British soldiers fighting in the 30 Years’ War to steel their spirits. If you’ve ever wondered where we get the term “Dutch courage,” now you know.

Gin vs. Vodka A difference of taste

While both vodka and gin are clear, colorless spirits that can be made from a variety of grains, including barley, wheat and potatoes, they differ in their flavor profiles. Vodka is virtually neutral and tasteless, while gin often has distinctive, herbal notes. So what accounts for the difference in flavor? Vodka is essentially pure alcohol mixed with water, which lends itself to more of an unfettered, clean finish. Original dry gin uses eight botanicals to achieve a unique, juniper-laden flavor.

In gin, a neutral grain alcohol is distilled with natural flavorings like cinnamon, orange peel and licorice, along with juniper. Brands such as Bluecoat in Philadelphia use a mix of, among other things, natural coriander seeds and angelica root. Where gin impresses with flavor, vodka relies on its mouthfeel and purity to really shine. A good vodka should be soft and smooth, never harsh or burning. All good gins should taste balanced but can range anywhere from citrusy and spiced to soft and floral.

Check out a few more key differences between vodka and gin, so the next time you’re in the mood for a stiff drink, you’ll know exactly which spirit to reach for:

1. Gin is great for simple cocktails.

The complex profile of gin really comes to life when mixed with straightforward flavors. Take the classic gin and tonic — the effervescence of the tonic, the hit of sweet quinine and a twist of citrus (lemon or lime) makes a deceptively basic drink come to life. The gimlet — with just gin, lime juice and simple (sugar) syrup — is another great refresher.

2. Vodka is best served ice cold.

Chilled vodka has a couple of benefits. Vodka is viscous at ice-cold temperatures, and that leads to a better mouthfeel. As there aren’t as many flavor compounds in vodka, chilling it doesn’t mute the flavors as it does with gin. For the best-tasting vodka experience, you may want to store yours in the freezer.

3. Either one makes a great martini.

Gin is the liquor of choice when it comes to a classic, smooth-drinking martini. Vodka also makes a killer martini, especially if you like yours on the dirty (i.e. spiked with olive juice) side.

4. Vodka is great for mixed drinks.

Vodka’s neutral taste is perfect for drinks where you want fruity or strongly flavored mixers to shine, rather than the botanicals of a gin. Better still, flavored vodkas can add another layer of depth to your cocktail. An orange vodka is perfect when used in a good-quality Cosmopolitan, and even coffee-flavored vodka is now available for the ultimate pick-me-up — the espresso Martini.

5. Gin can be dry or sweet.

London dry-style gins, including Bombay Sapphire, Beefeater and Tanqueray, are ideal for when you want a no-nonsense beverage. Old Tom-style gins, like The Dorchester and Ransom, are less dry, providing the perfect base for a number of classic and craft cocktails. In The Martinez, made with Old Tom Gin, red vermouth, maraschino liqueur and a dash of good bitters, the subtle sweetness from the gin adds a nuanced hint of flavor that Manhattan and Negroni drinkers will love.

- See more at: http://drinkwire.liquor.com/post/gin-vs-vodka-what-you-need-to-know#gs.wpM0oAQ - Read more at: http://scl.io/R6K653Yh#gs.wpM0oAQ

GIN AND TONIC CAKE

GIN AND TONIC CAKE

 
- Small pleasures, small pleasures, who would deny us these? Gin toddies, large measures -

As a child of the nineties, Charles Dickens' tragic heroine taught me from an early age that small pleasures make for a very fine life indeed. I'd even go so far as to suggest that Nancy paid her spirit of choice a bit of a disservice. To this writer at least, large measures make for large pleasures - but maybe that's just personal preference.

Nancy had clearly twigged that there are very few situations for which a G&T is inappropriate. Summer, winter, formal, casual - the gin and tonic is the little black dress of the drinks cabinet. It's hard to beat a well made gin and tonic, so much so that my work colleagues swear by the infamous 'gin interlude', so named as a refreshing break from the steady flow of prosecco (*fulfilled every PR stereotype in a single sentence*).

That aside, Uncle Gordons and Auntie Sapphire have certainly nurtured my friends and I through our younger years, being there through the good, bad, ugly and side-splittingly hilarious. You've got to hand it to my gin-relatives, they've always got your back.

And so it was as I sipped on a particularly good G&T last weekend that I wondered, why not put gin in a cake? Adding a little spirit to your baked goods is nothing new, but you don't often stumble across Gordons or Bombay in the ingredients list. This cake took a few attempts to get right - I'm rather disappointed at the caution I exercised on my first attempt, as this little number can certainly hold her drink.

A beauty this cake is not, but don't let that fool you. She's seeped in gin and rich with sunny lemon zest. I think it really works, but don't take my word for it. Bake 'er up for someone special, and they'll be the rum to your baba before you've got the ice out of the freezer.

THE INGREDIENTS

4 eggs, weighed in their shells

equal weight of:

butter

caster sugar

self-raising flour

2 lemons

8-10 shots of your favourite gin

dash tonic water (optional)

150g granulated sugar

THE RECIPE

Ensure that all your ingredients are at room temperature, and preheat the oven to 180C. Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of both lemons. Stir through the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.

Remove from the oven, and set aside while you make the drizzle. combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle. Don't worry if it looks messy - it will taste B.E.A.Utiful. 

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Rémy Cointreau lança Gin The Botanist para o mercado de luxo brasileiro

A Rémy Cointreau, líder global no mercado de bebidas destiladas, traz com exclusividade ao Brasil o The Botanist, um Gin singular, com produção artesanal, elaborada por uma das destilarias mais refinadas do mundo, a Bruichladdich, localizada na Ilha de Islay, na Escócia. A chegada do destilado ao portfólio da Rémy confirma a estratégia da empresa de se firmar no mercado de luxo nacional, com rótulos sofisticados e únicos.

The Botanist é um gim raro, preparado com 31 componentes naturais, produzidos também na Ilha de Islay. A bebida é destilada após a maceração noturna dos nove componentes básicos na composição de um gim, que incluem sementes, bagas de zimbro e diversas cascas de frutos e raízes. O vapor obtido dessa infusão, com a destilação do álcool, passa através de uma cesta com mais 22 ingredientes botânicos que somente o The Botanist possui. O processo confere o sabor singular desse gim e permite que os mais delicados aromas sejam incorporados ao líquido. A técnica de destilação demora cerca de 17 horas, quatro vezes mais que a média de produção de um uísque.

Entre os diversos elementos naturais que compõem o The Botanist, estão: menta, camomila, erva-cidreira, hortelã-verde, hortelã-da-água, trevo-branco, tomilho, sabugueiro, tojo, espinheiro-branco, queiró, trevo-vermelho e cardo-das-vinhas.

A cor do gim é límpida e preserva as características distintas de seus componentes. Toques mentolados, porém delicados, são perceptíveis em seu aroma. Sua textura é como cetim, e o sabor é presente, valorizado por um frescor cítrico que estimula as papilas gustativas e permitem uma explosão de sabores que se complementam. O paladar do gim é influenciado exclusivamente pelos elementos utilizados em sua composição, sem essências nem óleos artificiais.

The Botanist é distribuído em todo o Brasil e o valor médio da garrafa é de R$ 520,00, que pode ser encontrada em restaurantes, bares e hotéis de luxo.

 Sobre The Botanist:

Importado pela Rémy Cointreau, The Botanist é um gim singular, com produção artesanal elaborada por uma das destilarias mais refinadas do mundo, a Bruichladdich, localizada na Ilha de Islay, na Escócia. Produzido para o mercado de luxo, o gim possui 22 componentes a mais do que uma bebida de sua categoria, processo que confere o sabor exclusivo do líquido e o classifica no mais alto patamar dos destilados.

Sobre a Rémy Cointreau:

O grupo francês Rémy Cointreau é líder no mercado global bebidas destiladas. A companhia é resultado da fusão dos negócios das holdings Hériard Dubreuil e Cointreau, que em 1990 controlavam a E. Rémy Martin & Cie S.A. e a Cointreau & Cie S.A., respectivamente. Hoje a marca é reconhecida pela produção de sofisticados conhaques, licores e bebidas destiladas. Seu luxuoso portfólio inclui as marcas Rémy Martin, Mount Gay, Cointreau, Metaxa, The Botanist, Islay Scotch Whisky Bruichladdich, entre outras.  

http://paranashop.com.br/2016/07/remy-cointreau-lanca-gim-the-botanist-para-o-mercado-de-luxo-brasileiro.html

Gin Tonic nos Jogos Olimpicos do Rio 2016 - Post 01

A WORLD OF GIN ANNOUNCES GIN: THE MOVIE

https://www.thedrinksbusiness.com/2016/08/a-world-of-gin-announces-gin-the-movie/

Starting with Brighton Gin in the South, Gin The Movie will travel to Hayman’s Gin, Williams Gin, Mason’s Gin, Edinburgh Gin and Shetland Reel Gin with a stop off at Double Dutch Mixers to talk tonic. Audiences will receive tasting flights to sample the gins as their story is told on the big screen, alongside getting a number of other surprises whilst in the cinema creating a ‘5D viewing experience’.

Working closely with production company Boilerhouse Video Unit the film will be shot throughout August followed by a year-long screening tour working with independent cinemas and venues across the country.

Nik Koster, of A World of Gin said: “our aim with A World of Gin is to change the way consumers interact with brands and do something different, our first event, the sell-out Ginder was proof there is a lot of demand for this. We’ve handpicked the brands we’re working with and we’re very excited to take viewers on this journey”.

Screenings will begin in late September and will run for 12 months.

For more information on the event and upcoming A World of Gin campaigns visit: www.aworldofgin.com.

Salute Summer with these 15 Gin and Tonic Variations

https://www.yahoo.com/style/salute-summer-15-gin-tonic-202453602.html?soc_src=social-sh&soc_trk=tw

This article, Salute Summer with these 15 Gin and Tonic Variations, originally appeared onChowhound.

The tinkle of its ice cubes signals refreshing cocktail relief — something cool, dry, and clear. A gin and tonic is everything we crave in the muggy, hot summer doldrums. Why is that?

For the same reason lemonade slakes our thirst, says Dianne de la Veaux, professional chef and mixologist in New York City. "Bitter and sour flavors are perceived as refreshing by the palate," she says, "and with a gin and tonic, you usually have lime with it and just enough sweetness to make it easy to drink."

When the classic G&T gets boring, there's no end to the ways you can mix it up. De la Veaux created a new gin and tonic recipe by infusing her Dorothy Parker gin with leftover Key lime shells (the remains after being zested and juiced) and slices of ginger. Then de la Veaux added a touch of hibiscus flower Hella Tonic syrup, along with a squeeze of lime juice and Q tonic, a brand that uses agave nectar instead of high fructose corn syrup.

As for the basics: Gin is a clear alcohol made from distilled grain or malt that tastes predominately of juniper berries. Unlike other liquors, gin has loose definition other than that, so the taste of gin among each distiller is enormously diverse and often has citrus, nuts, herbs, and cucumbers added to it. Tonic water is different from club soda and soda water because, while it's also a carbonated water, it has quinine, a bitter-flavored cinchona bark that used to be a malaria drug for sailors visiting the tropics. Legend has it, gin was added to the quinine tonic water to make it taste less bitter. (Tonic water has a lot less quinine in there now.)

One ingredient just can't be excluded from a gin and tonic, de la Veaux says.

"I probably wouldn't bother if I didn't have a lime," de la Veaux says. "Sometimes with other drinks, the lemon or lime garnish is superfluous, but with a gin and tonic, the lime is essential."

Our classic recipe has all the essentials, but as for the rest, well … see for yourself how we mix it up.

1. Gin and Tonic

Chowhound

When you want a classic gin and tonic, this is the recipe that gets it done. Take note of the ratios and technique. It's simple, but a few things can be improved upon. Get our Gin and Tonic recipe.

2. Gin and Tonic, Barcelona Style

Chowhound

Spain is a gin and tonic swilling country. One of their most celebrated cities has its own angle on it too, involving a lemon twist, rosemary sprig, sea salt, caperberry, small, mild, aromatic olives, Plymouth gin, and Indian tonic water. Get our Gin and Tonic, Barcelona Style recipe.

3. Virgin Gin and Tonic

Chowhound

Making a nonalcoholic rendition of a cocktail that uses only two (or three, if you count the lime) ingredients actually takes a lot more ingredients. Get our Virgin Gin and Tonic recipe.

4. Glow-in-the-Dark Gin and Tonic Jelly

Leites Culinaria

Did you know if you shine a black light on tonic water, it will glow in the dark? The quinine in it is sensitive to ultra-violet light. Just add gelatin to your gin and tonic and make it in molds or little plastic cups for Halloween, a weird party, or you know, Tuesday. Get ourGlow-in-the-Dark Gin and Tonic Jelly recipe.

5. Spiced Gin and Tonic

Chowhound

A dry gin like Bluecoat or Beefeater complements the homemade spiced tonic waterneeded in this cocktail. You'll infuse the tonic water with juniper berries, orange peel, Sichuan peppercorns, and cardamom pods for a real full-bodied spicy flavor. Get ourSpiced Gin and Tonic recipe.

6. Bloody Strawberry Gin and Tonic

Chowhound

London Dry gin is just buttoned-up enough for half of a blood orange and one large strawberry, along with the tonic. Get our Bloody Strawberry Gin and Tonic recipe.

7. A G&T with Juniper and Bay Leaf Syrup

Chowhound

Infuse your sugar syrup with juniper berries and bay leaves, which mimics the herbaceous and menthol taste of London dry gin. Then proceed with your usual gin and tonic, adding the syrup to taste. Get our Juniper and Bay Leaf Syrup recipe.

8. Tom Collins Cocktail

Chowhound

Admittedly, this has soda water instead of tonic so you don't get that characteristic quinine flavor. It also uses a dash of superfine sugar and a lemon instead of a lime. Get our Tom Collins Cocktail recipe.

9. G&T with Mint Syrup

Chowhound

Some gins already have a menthol taste, so it's no surprise that mint syrup would be a great addition to the classic. Get our Mint Syrup recipe.

10. Raspberry Rose Gin and Tonic

Hungry Australian

Fresh raspberries, rosewater, sugar, lime, and dried rose petals make this pretty (and pretty wonderful) cocktail. Get the recipe.

11. Melon Gin and Tonic

A Cozy Kitchen

Blend up some honeydew melon with sugar and water, and strain it so you can add it to your G&T. Get this recipe.

12. St. Germain Gin and Tonic

The Sweetest Occasion

The addition of St. Germain, an elderflower liqueur is fragrant, delicate French idea. Get the recipe.

13. Ginger and Lime Cocktail

The Little Epicurean

Fresh mint, lime juice, lime bitters and ginger syrup mix with gin, but not tonic. Here, it's ginger beer. Get the recipe.

14. Hibiscus Gin and Tonic

The Girl on Bloor

This is not just the Jamaican flower in this G&T. There's also cucumber and grapefruit here. And the hibiscus is infused through tea. Get the recipe.

15. Cucumber Rosemary Gin and Tonic

Eat Drink and Be Tracy

Cucumber is the natural foil to the herbaceous rosemary, which spruces up your ho-hum gin and tonic without adding any cloying flavors. Get the recipe.

Header Photo: Linnea Covington for NewYork.com

Amy Sowder is a NYC-based food and fitness freelance writer who's also on Chowhound's editorial staff. She loves gooey things, especially cheesy toasties and puns. Ice cream is a strong motivation for her running habit.

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