Good Food Magazine March 2018 Edizione posteriore

Ordering a gin and tonic used to be a simple affair. Your host would reach for a green bottle, ask ‘single or double?’ and pour it into a short glass over ice. If you were lucky, you got a tiny sliver of lemon. How things have changed. Now, you’re likely to be offered a choice of London Dry, Old Tom or barrel aged, and hyper-local, artisan bottles vie for shelf space with glossy international brands. Tonic is no longer a matter of just regular or slimline – there’s elderflower, hibiscus and cucumber to choose from. Cocktail bars offer an array of garnishes like sprigs of rosemary or basil, and that lemon slice has been replaced by anything from grapefruit to fig. Drink-savvy friends sip the latest juniper forward sample from their craft-gin subscription. Everyone, it seems, is enjoying G&Ts. This is thanks, in part, to new producers and innovators who are on a mission to make our drinks more interesting. Find out why gin is king and what the next big trend will be. When you invite your friends over for those G&Ts, why not serve up a slice of our Easter chocolate nest cake to go with it? This and more inside!