The Perfect Gin & Tonic

As the dark, cold days of winter once again pass into the warmth of a new spring and summer it's time to get into the swing of things with some nice cocktails. My favourite cocktail has to be the cool and classic Gin & Tonic, but it has to be made just right - believe me it does make a difference!

Ingredients (makes 2 large G&Ts):

• 100ml (4 x 25ml shots) Gordon's Dry London Gin
• Schweppes Indian Tonic
• Ice (lots)
• Fresh lime - cut into four wedges

Method:

1. Fill 2 tall, straight glasses (Slim Jim/Highball 10oz or 12oz) with ice
2. Squeeze one lime wedge into each glass and sit the other lime wedge on the ice.
3. Pour 50ml Gordon's Gin over the ice
4. Top up with the Indian tonic
5. Enjoy :O)

One of my pet hates, when seeing drinks mixed, is to watch the ice being added at the end. To many people it may seem that it doesn't matter. It does! In this case, pouring the gin over the ice releases a lot more of the subtle flavours than simply adding a couple of ice cubes at the end.

I just looked at my watch and it's a little early but in an hour or so I shall be happily fixing myself a G&T - if you read this in time why not join me :O)

Cheers!

Seasoned Ginger Oil

This is really a super quicky recipe but if you're like me you'll find this oil indispensable when cooking Chinese food. It is also very effective when used with my Teriyaki Chicken recipe too.

Ingredients:

• Fresh root ginger (a good, thumb length piece per 250ml oil)
  
• Sunflower or vegetable oil (not olive oil!)

1. Peel the ginger and chop it into 10-15mm cubes
2. Add the oil and ginger pieces to a cold pan
3. Begin to heat the oil and when the ginger begins to sizzle turn off the heat and allow the oil to cool
4. Bottle the cooled oil - you can strain or retain the ginger pieces as you like.

Told you it was a quicky :O)