It seems incredible I have not yet blogged about the G&T. I have written about gin and tonics for both Avenue magazine and most recently for the Calgary Herald, yet for some reason summer’s eponymous sip has yet to be featured as my Drink of the Week. Until now.
What prompted this post was a bottle of Parlour Gin, the latest spirit from Eau Claire Distillery near Turner Valley, Alta. This delightful London dry-style gin’s reputation preceded it, and Parlour Gin does not disappoint. It’s fragrant and flavourful, thanks to its unique combination of botanicals including saskatoon berries, rose hips, lemon peel and of course juniper berries, among others. It’s a gin that I call sippable; meaning, it tastes wonderful on its own over ice, but you can add a splash of tonic until you reach the desired level of bitter fizz.
We have been experimenting with our Parlour Gin & Tonics this summer during trips to Fernie, BC, and we find that they taste best sipped on sunny patios after long hikes or lazy afternoons at the lake. Now that our bottle has finally run dry I think we have stumbled upon the best G&T recipe.
Parlour Gin & Tonic
- 1-1/2 oz Parlour Gin
- 3 oz tonic (or to taste) such as Fentimans or Porter’s
- Squeeze lime
- Lime circles garnish
In a rocks glass over ice add gin and tonic. Squeeze in 1/8 of a lime (or to taste), stir, and garnish with a couple of thinly sliced lime circles.