How to make a gintonic like a Spaniard
It may seem like a simple two ingredients, but the Spanish way is a little different!
It’s summer and it’s hot, and that’s the perfect time to cool off with my favorite cocktail, a Gin & Tonic, or as we call it in Spain: “gin-tonic” or “gintonic.” You may think, José, the recipe for this cocktail is right there in its name: gin and tonic, so, no offense, but we don’t really need your help with a recipe. Ah, but you do! Trust me! Because in Spain, the gin and the tonic are just the beginning. The Spanish cocktail is all about the aromas and the garnishes.
So, here's a little guide to the Spanish gintonic…which, by the way, we normally serve as an after-dinner drink. Spaniards usually go for lighter drinks, like vermouth or sherry, for aperitivo, and save the strong stuff for after the meal. But it’s a free country, so you can make up your own mind. Just make sure when you make it, you do it the right way, the Spanish way. And let me know how it goes!
First, you need to have the right glass. And with a Spanish gintonic, you want something big and round, like a goblet-style wine glass, with or without a stem. The big wide bowl lets all the aromas really open up. If you don’t have that, you can use a big and wide rocks or whiskey glass.
You don’t want to use ice that’s too small, crushed or pellets that will melt quickly and dilute your drink. Instead, use one large cube if you can, or smaller dense ones (the ones from a freezer ice cube tray should work fine )...it's up to you, as long as there's enough ice in the glass to keep it cold without quickly diluting it.