It has long be considered that a daily dose of Gin & Tonic was medicinal due the the malaria resistant quinine in the tonic water. Fact or fiction it has worked for one of the faithful who has practised the ritual for the past 30 years in the topics without infection.<\/p>\n
Story by Laurence Civil<\/strong><\/p>\n The level of the gins today has \u00a0a bespoke re-incarnation but mass market tonic water hasn\u2019t made the same progress, Fever Tree where are you? Do your duty to be here to make the perfect gin and tonic with one of these premium spirits. We have ice and lime in abundance, you are the illusive missing ingredient<\/p>\n Beefeater 24<\/strong><\/span><\/p>\n Initially there is a subtle note of green tea followed by a subtle hint of grapefruit which awakens the classic aromas of juniper, coriander and citrus fruits. The flavour begins with gentle notes of spicy citrus before delivering a classic juniper flavour supported by the softer tannins from selected green tea. The long finish is thanks to steeping \u00a0all of the botanicals in pure spirits for 24 hours prior to distillation.<\/p>\n Gordon\u2019s<\/strong><\/span><\/p>\n First distilled by Alexander\u00a0Gordon in London Borough of Southwark in 1789 pioneering \u2018dry Lonfon Gin\u2019 with no sugar added. A triple distilled gin made using\u00a0juniper berries, coriander seeds, angelica root, liquorice, orris root, orange and lemon peel.Having received the week it takes 10 days\u00a0of distillation\u00a0\u00a0to produce.<\/p>\n Hendricks<\/strong><\/span><\/p>\n The combination of two distillates. For the first 11 of the world\u2019s finest botanicals are steeped in grain spirit and local spring water then boiled, vaporised and condensed in the 1860 Bennet still to produce a spirit with a heavily oily character with strong juniper flavours. While in the Carter Head still alchol vapour washes over a mix of raw botanicals deriving a more subtle flavour with lighter floral and sweet fragrances. The two distillates are combined and infused with cucumber and rose fragrences, whichs is why its not a \u2018London Gin\u2019<\/p>\n Bombay Sapphire<\/strong><\/span><\/p>\n Since its creation in 1761 by pioneering English distiller Thomas Dakin\u00a0BOMBAY SAPPHIRE has\u00a0been inovative using artisanal vapour infusion distillation of 10 exotic botanicals to process a\u00a0gin has an extraordinary smoothness with the overall taste being perfectly balanced\u00a0with\u00a0aromatic flavours and\u00a0a\u00a0crisp yet delicate finish.<\/p>\n Tanqueray<\/strong><\/span><\/p>\n The entry level Tanqueray London Dry Gin is made with just four botanicals juniper, coriander, angelica root and liquorice. That may not sound a lot but what makes this gin is the way in which they are crafted.\u00a0Tanueray No 10 Gin\u00a0<\/strong>contrary to popular belief gets its name from \u201ctiny ten\u201d still where its distilled. It has additional botanicals of fresh white grapefruit, fresh lime fresh orange and camomile flowers. What differentiates the two is that\u00a0No 10\u00a0<\/strong>has a wider palate of flavours from which to build cocktails.<\/p>\n BEST,\u00a0\u00a0RESTAURANT,\u00a0\u00a0WINE & DINE,\u00a0\u00a0LUXURY EXPERIENCES,\u00a0\u00a0THAILAND,\u00a0\u00a0ASIA<\/p>\n","protected":false},"excerpt":{"rendered":" It has long be c…<\/p>\n","protected":false},"author":1,"featured_media":1194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[403],"tags":[],"yoast_head":"\n