A different kind of workshop (Or: Making a gin and tonic)

Last Thursday some coworkers and I were invited to a cocktail making workshop. The cocktail in question – gin and tonics! Not something I drink very often. Upon entering, we were given a choice of red or white wine:

wine-glasses-red-and-white-wine

After we were told that we would be making gin and tonics, we were shown three mystery gins. There was obviously a difference in taste – some herbal, some floral. Not something I would have expected.

choice-of-three-mystery-tonics

Sampling each of the three gins – a small shotglass of each

And here’s a look at the three gins used:

three-gins-at-a-gin-and-tonic-making-workshop

Hendrick’s, Bombay Sapphire and Gordon’s (my favorite was Gordon’s).

After that we sampled three tonics, still mystery style like the gins. One was Mediterranean, another Indian, and I don’t remember the third. The Indian tonic was my favorite as it had a bit of carbonation behind the flavor.

After we had chosen our gin and our tonic, we could add either wet or dry ingredients.

gin-and-tonic-making-workshop

the table with wet and dry ingredients (not everything was shown here)

I kept my drink rather simple, opting for only the slightest hint of basilic basil syrup in an attempt to give it a bit of color and red peppercorns for a bit of spicy after taste. Also a lime wedge, but that was just garnish.

gin-and-tonics

A coworker and I’s inventions – mostly the same, except that she chose the Mediterranean tonic and a lemon wedge. Unfortunately the color from the syrup didn’t really come through, but I was trying not to make it too sweet.

I never drink gin and tonics, but I might have to give it a try after this workshop!

Oh, and a bit of final trivia: the prevailing theory is that gin originally came from the lowlands (Netherlands and Belgium). All gins use juniper to some degree. The Dutch word for juniper is jenever, which became genever in old English, which was later shortened to gin.

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