hi I'm Alan and I'm here at the Munk cocktail bar in Buxton today we're gonna look at breaking down every element and working out how we can make the absolute best gin and tonic and the first thing is the glass you know most bars and restaurants you'll get your gin and tonic and like a either a short or a tall kind a Collins glass ideally you want your gin and tonic served in in a Chardonnay glass like this it's got a really big wide open rim and a massive balloon which means it's gonna like aerate all that gin it means you're gonna get absolutely as much out of the aromatics and the botanicals as you can and also it's got a stamp which means when you're holding it you're not gonna warm up the spirit you're not gonna warm up the ice not gonna start making it all melt so then we'll add our ice I said in our previous video that you're going to want to make your own ice really bagged ice isn't great it kind of generally deteriorates very quickly and then we'll add our spirit now I'm using Mason's Yorkshire gin this is a really beautiful small batch gin they make it in batches I think of about 200 bottles it's our closest thing we have to like it a local gin so it's kind of fun for us to play with and it's got some amazing botanicals in there they keep the recipe pretty close to their chest but for me it's got notes of orange lemon vanilla coriander and the Juniper comes through really nicely gins not gin unless it's got juniper in and I know they grow their own juniper bushes which is people yeah so because we've got this big balloon we're getting loads of lovely aromatics the gins really like alive in there yeah beautiful and I always encourage you to make when you're making a gin and tonics at home to sip the gin you know think about what you're working with a lot of people have never had a gin without tonic in it so it's quite fun to try it then your next element would normally be tonic water we're not gonna use tonic water today we're going to use a Jack Rudy cocktail company 20 this stuff's amazing it comes from Charleston over in the States and it's actually crated by a bartender who just wanted to up this gin and tonics and it really does that you'll get the same kind of tannic things you get out of your standard tonic water but then a whole load of other big flavors that none of them are there to overpower the gin they're all there to work with a gin bring out as many flavors as possible and you just have these two beautiful ingredients you've got a good gin and you good tonic syrup working together to make your drink better and better our next element would be our citrus normally we use lime in gin and tonic it has that good combination of a dryness to balance ever needs like kind of sweets or bigger flavors in there and also a citric acid element which is gonna cut through the tonic and gin so you can taste everything and everything's a bit cleaner with this combination we don't need to do that it's already balanced once we have the soda water so all we like looking to do with our citrus element is to bring a new flavor make it a bit more interesting and just yeah up the drink generally so we're gonna add a little bit more ice and then our pink grapefruit here so you want to cut like a nice wide slice and then just squeeze the zest over the top of the glass you'll see all the oils flying out there like a massive aromatic to it and just run it around the rim of the glass but really gently you don't need to be rubbing it on there it's gonna get too bitter there's gonna be too much if you do that stick it in your glass and then if you try it again though we've got a syrup in there we've got the grapefruit everything's working together to bring out as many flavors as possible to make this drink just as big and as they talked about flavor volume and it's all about bringing volume to your drink and then finally we'll finish it with a bit of soda water we've got two shots of gin in there 3/4 shot of this syrup so we won somewhere between like four and five ounces of a soda water so we're not going to drown this drink just a little bit of water and what you'll find is with the effervescence more flavors will come out that's the beauty of a professed since it's white beer wantyou beer to be fizzy it's why you went champagne to be fizzy it's the same the genotype it's just next-level gin and tonic everything's there big flavors loads of volume super refreshing it's beautiful