THE ART OF PAIRING
When I’m not ‘on the clock’ writing about gin, cooking is a passion of mine – specifically, cooking without recipes. There’s something magical in the art of combining herbs, spices and ingredients to create something unique and delicious.
In the early 2010s, contemporary-style gin exploded from niche into the mainstream. Making cocktails with some of these new gins suddenly felt a bit more like the kind of cooking I enjoyed. Distillers experimented with an ever-increasing range of botanicals. Some of these botanicals paired great with tonic water and sang when combined in the precise ratio of the Negroni.
Others? They didn’t. But was a nicely balanced juniper and mint-forward gin inherently flawed because it didn’t work
