#gastrognome: indulge gins
we’ve all been away a while
but it’s an especially long while since we had any advice from our demi-resident food critic and general gourmet the #gastrognome.
what better way then, we thought, to both reinvigorate ourselves and welcome the small amount of fine weather that we are currently subject to, than by asking for his thoughts on and tips for the perfect gin and tonic?
be warned, however, he has only recently returned from leading overpriced steak tasting courses in St John’s Wood, Wells, Tunbridge Wells, Primrose Hill, the non-carnivaley bits of Notting Hill, and West Didsbury, and he’s not quite gone back to normal-speak.
anyway, that not withstanding – enjoy. cheers! *chink* (with eye contact)
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o Route One Frankly shovel crushed or better-still shaved ice into a crystal tumbler. Introduce an indifferent squeeze of a lemon and four long shards of the former’s peel. Charm the citrused ice with a measure and a drip of G’Vine Nouaison, further grant Fever-Tree Indian tonic water and shallow-whirl three times. Announce it as ‘crafted’.
– Leopold Bros. American Small-Batch for Genevieve
– nothing for Hendricks (if they don’t have it, burn the place down)
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