Vodka Is Dead And Gin Is In!

November 7, 2019

Gin is huge in Berlin! Really. Especially Spanish Gin. At the recent Berlin Bar Convent I discovered that vodka is dead and gin is in! The favorite way to enjoy gin in Berlin is the classic gin and tonic, but that is where the drink that we know in the USA and the one in Berlin differ.

European drinks do not use corn syrup tonic water which is sickeningly sweet. The stuff in your drink gun usually is made with high fructose corn syrup. Not only is this stuff unhealthy, but it will ruin your Spanish gin and tonic.

The sugar level is much different in Europe because they use cane sugar tonic. This is a premium product in the USA, but the usual tonic in Europe. Why is that? Corn is king in the USA. It’s cheap, it can be diluted and it’s very sweet. Why is sweet so important? Well, that’s what I’d like to know!

The gins that were most popular were Spanish gins. How does a Spanish Gin differ from the English or Botanical style of gin? First of all, botanical gin is herbaceous, Botanical gin does have a deeper aroma and herbal quality. English gin is bone dry or it should be. The botanicals should lurk in the background, not overpowering the delicate floral quality of the gin.

Spanish gin on the other hand is way out stuff. There are notes of rosemary, cedar, lemon, stone fruits and freshly cut grass in evidence. Spanish gin tends to be more assertive in the glass, the ABV rolls in at around 50% alcohol or more. Sometimes gin of this strength is called Navy Gin, but here in Spain, it is just called Spanish gin and it is just about the hottest thing in the drinking world right now. I’m sure that your liquor purveyor can rustle you up a few bottles to taste. One of my favorites is Mahon.

Mahon is wildly different from the industrial gin that lurks in your speed rack. It is lively in the mouth with aromatic bursts of lemongrass and freshly cut flowers. It is not sweet in any way, quite the opposite in fact with savory and salty elements in evidence. The way that they make tonic-gin in Berlin is quite close to the way I’ve had it in Spain. A large wine glass is used, think a Burgundy glass. To this large glass, add at least eight cubes of ice. From the method that I noticed, which is pretty close to the way that I make my tonic and gins, the Germans rub the inside of the glass with lemon zest. I didn’t see any limes in Germany so they may well be an American invention! To the lemon zest rubbed glass with the ice cubes, pour a 6 oz. bottle of European gin, think Fever Tree or Schweppes, but make sure the Schweppes is made with cane sugar. It will cost more. Your purveyor may only carry the corn syrup version. You must pass on that one. Try to find Q Tonic water, or maybe your specialty soda dealer has a cane sugar-based tonic that they can load into your drink gun. It’s important and this little detail raises the bar.

This method of pouring the gin into the tonic is essential. I know, it’s the reverse of the way you do it now, but no one said that learning was going to be the way you’ve always done something.

So… we have a lemon zest rubbed Burgundy glass filled with 6-8 cubes of ice. Then pour the tonic water into the glass.

Pour the gin over the tonic and stir, stir, stir until the ice tinkles in the glass. Now comes the fun part, the garnish. Spanish T&G’s (Tonic and Gin) will show off the quality of the ingredients. I’ve seen everything from slices of Spanish Ham wrapped around large cubes of ice, to crusts of sea salt dusted dehydrated citrus fruits. The salt will help make your guest thirstier, which as you well know translates to higher sales. And make sure you always put a glass of water down on the bar first, even before you baffle your guest with all those new and exciting varieties of Spanish Gin.

Here are two Spanish Tonic and Gin recipes…

The Galicia Tonic and Gin. This is a small but exciting tonic and gin. It gets its flavor balance from an anchovy added to the drink, just before serving offering a salty and funky balance to the cocktail.

I used a gin that is not yet available in the USA, unfair perhaps, but I’m pretty sure it will be imported soon according to the company.

Nordés Gin, a product of Spain is the perfect gin for your Spanish Tonic and Gin program. When (and if) it gets imported, you’ll be charmed by the lightly aromatic essence of lemongrass and lemon thyme. Deeper notes of crushed stones dipped in sea salt and Vietnamese fish sauce are as alluring as they are intriguing.

I recommend using a brightly scented tonic like Q Tonic for this cocktail.

The Galicia Tonic and Gin

Ingredients:

3 oz. Spanish Gin
6 oz. Cane Sugar Tonic Water of your choice
1 anchovy
1 small slice of Iberico ham or Smithfield (dry) ham
1 cocktail olive-Spanish preferred- no pimento!
6-8 ice cubes
Balloon sized Burgundy glass

Preparation:

Chill down a gigantic Burgundy glass with the ice cubes
Pour over the tonic water
To the Tonic water top with the Spanish Gin
Weave the anchovy and the Iberico ham onto a bamboo stick and place over the top of the cocktail and serve with a smile.