Tasting Gin & the Right Way to Serve It
We caught up with Tracy Gardner, Diageo’s Brand Ambassador for Victoria and Tasmania, and Trish Brew, Fever Tree Australian Brand Ambassador, to talk all things gin and cocktails.
Estimated reading time: 3 minutes
Tracy & Trish
Tracy is the Diageo Brand Ambassador for Victoria and Tasmania. Originally from Southern California, her passion for spirits, wine and mixology brought her all the way to us in Australia where she bartended and managed some of Melbourne's beloved southside bars.
Trish is an award-winning bartender and is considered an expert on all things gin, having managed Melbourne's most famous gin bar for many years, the Gin Palace. Trish is currently the Australian Brand Ambassador for Fever-Tree premium mixers and proclaims to have imbibed more G&T's than anyone on the continent!
HOW ARE THE EXPERTS CELEBRATING WORLD GIN DAY?
What are you going to be drinking this World Gin Day?
Trish: “Martinis or Negronis and of course Gin and tonics with Fever Tree at Gin Palace!”
Tracy: “I'm going to be enjoying Tanqueray No. 10 dry martinis! There is no better way to hero a great Gin”.
What makes a great Gin & Tonic?
Trish: “Being big and punchy, I always say gin should start at 47% that’s why Tanqueray 10 is one of my personal favourites for a Gin and tonic. You need a gin that’s very juniper-driven and citrus-forward. And I love the Fever Tree Indian tonic with these citrus notes. Don’t be afraid to garnish with a little something extra like mint.”
G&T: Highball or Copa glass?
Trish: “I really like those Burgundy style Copa glasses! You can really get your nose in there and smell all the aromas you get from the gin, tonic, and garnishes you add!”
The Gin market has been booming these past 10 years or so, what do you think has caused its popularity to continue to grow?
Tracy: The beauty of gin is it's open to interpretation and there is always a new bottle to try. Many drinkers have been introduced to the category through some of the newer flavoured styles and are only discovering the exceptional craft and flavour of Tanqueray No. TEN for the first time now. In the process of trying different gins, they’ve become more discerning about their cocktails and are discovering some forgotten classics. The number of classic cocktail recipes using gin along with its spirits mix ability make Gin a go-to spirit for home bartenders and bartenders working at the top bars in the country.
How do you drink your martini?
Trish: I drink my martini dry, a little bit of vermouth (It’s got to be fresh) and a twist of Citrus! I love a little lemon and I like a little twist of grapefruit every now and then if I really want to spice things up!”
Tracy: I like my martinis really dirty with 3 olives. I love the combination of gin botanicals and savoury, plus you get a snack!
What's the most underrated Gin cocktail?
Trish: “The Clover Club cocktail, with all these flavoured gins I’m surprised we’re not seeing more of them! Bring back the Clover Club! “
What are you most excited about in your portfolio right now?
Trish: “We’ve just released a Clementine Orange tonic and I’ve been saying for ages that orange is the new pink. It’s zesty and dry and almost has an orange bitters vibe to it that bartenders are always partial to. That with the Tanqueray Sevilla is a delicious combo.”
Tracy: I'm always excited about Tanqueray No. 10, it's my favourite Gin. It has a blend of fresh citrus and botanicals that is just so fun to mix into cocktails and I'm always impressed with how bartenders use it whether it's a new creation or a twist on a classic.
Are there any cocktails recipes that you're working on at the moment?
Tracy: I'm always revisiting the Flora Dora. It's one of my favourite cocktails and I have fond memories of drinking them in New York.