Today, Saturday 19 October, is theInternational Gin Tonic Day, the day dedicated to the cocktail that, more than any other, has seen an increase in consumption by Italians in recent years. To learn more about this phenomenon and how to best prepare this cocktail, we interviewed Diego Cesarato, owner of The Gineria of Santa Maria di Sala (VE).
“In the last fifteen years this drink has had a very important exploit. The labels have increased exponentially, thanks to a significantly increased interest, also thanks to the help of Instagram, TikTok, and the experimentation, mixed with interest, of young producers, bartenders, but also of the public. Each of these parties has looked for something that could differentiate itself from the standard, and this explains the sensational increase in gin. In addition to the new names, on the market we also find some historic producers, who have rejuvenated their brand, thanks to the entry of new blood into the company”.
The trend comes from Spain, which, Diego tells us, was “theatre of experimentation, as regards new types of infusions and distillations”. This has not only led to an improvement in the cocktail, of course, but certainly to a greater choice in terms of product. And that has led, today, to a wide spectrum of flavors: from fruity to sweet, passing through bitter and spicy.
At La Gineria, there are 1220 gins. “We have reached a very important selection of gins. Today, if I have to put something in the bottle, I look for something exclusive and of quality”, a parameter that can be defined in particular according to a criterion. “If I read London Dry on the label I know it is synonymous with quality, because it is the only gin with specific production regulations”.
To prepare a good gin and tonic, first of all, you need to choose the right glass, according to Diego the Cortina Cooler: a long highball, to be filled with ice, again of quality. In addition to gin and tonic, “there can only be room for a lemon or grapefruit peel, which can help release the aroma of the spirit. Nothing more, otherwise you no longer taste the gin”.
And tonic? In Diego's bottle rack there are about 30, all Indian Tonic, that is tonic waters prepared with water, sugar and quinine, without particular flavourings. The reason? “Again, as with the choice of garnish, it is important not to cover the aromatic profile of the gin.”
Dry Gin and Tonic
- 4.5 cl Portobello Road Gin N° 171 London Dry: produced in England, with lemon and orange peel, cassia bark, nutmeg, angelica root, orris and liquorice, coriander seeds
- 11 cl Thomas Henry Tonic Water: produced in Germany, with a high quinine content and a light citrus aroma
Citrus Gin and Tonic
- 4.5 cl Wint & Lila London Dry Gin: produced in Spain, with orange blossom, lemon and lime peel, mint
- 11 cl Acqua Brillante: produced in Italy, with a bitter and thirst-quenching taste
Spiced Gin and Tonic
- 4.5 cl Gin PiùCinque: produced in Vicenza, with bergamot, bitter orange, zedoary turmeric, angelica sage, iris, ginger, almond and artemisia
- 11 cl Premium Tonic Water Goldberg: produced in Germany, with citrus notes and a citrus aroma
Diego Cesarato's favorite Gin Tonic?
The citrus variant, with Wint & Lila and Acqua Brillante, and the one with Bulldog Gin and Thomas Henry Tonic Water. In this case, it is a London Dry gin of English origin, made with twelve different botanicals: lemon, lavender, angelica, white poppy, dragon's eyes, lotus leaves, almonds, coriander, juniper, iris, cassia and liquorice.
