GIN GENIE
For some reason, gin has always been given a rather step-motherly treatment by tipplers. Vodka can have the same effect, they say, and under this pretext, poor ol’ gin has been relegated to the background.
Martinis today are increasingly being made using vodka, and other cocktails aren’t too far behind. But though gin’s popularity is on the wane, it has its own set of die-hard fans who’re working hard to revive their drink.
Gin is vodka that has been infused with a number of botanicals, principally juniper berries, corriander, anise, lemon, grapefruit zest, cinnamon, and many other herbs, spices and plants. So while the classic flavour of gin is dominated by juniper, high-end gins have their own flavours, with differences that are easily apparent.
Balanced and distinct, the flavours are clean and floral. It’s all about subtlety, and it’s almost always an acquired taste. My grandfather, a quintessential “burra sahib” from Calcutta with a colonial hangover, definitely had one; he loved having his gin and tonic during the summer.
With its high alcohol content, gin begs for salty foods that have a little fat. That works perfectly for me, as I prefer my salted snacks with a glass of gin. Try a potato cake covered with egg, like a Spanish tortilla of sorts. The sautéed potatoes with olives and thyme are baked and sliced and served like a cake. A dash of Parmesan cheese, and it is a great and filling snack to go with your gin.
Given all its complexities, the decline of gin was always unfortunate, and I’m glad it’s gaining ground again. In fact, at the J.W. Marriott Hotel in Mumbai, there is all set to be a brand new restaurant and bar dedicated to gin, that will stock over 30 varieties of gin from across the world, along with signature cocktails and gin-based classics.
I can barely wait to visit the place. Gin lovers, celebrate!
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