1. Would you like to join the IL team? See open jobs!
    Dismiss Notice
  2. What can you teach someone online? Tell us here!
    Dismiss Notice
  3. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice

Gin, Then Lime/lemon Juice, Then Wait..wait..wait.. And Then Only Tonic, And Icecubes.

Discussion in 'Recipe Central' started by Amulet, Sep 6, 2019.

  1. Amulet

    Amulet IL Hall of Fame

    Messages:
    3,147
    Likes Received:
    5,079
    Trophy Points:
    408
    Gender:
    Female
    The waiting time (two to five minutes) is when something called "esterification" takes place. A good bartender would put the crushed lime wedgie into the gin in the glass....attend to few other drinks...or ask the customer about the weather/well-being etc.. This is time when the reaction of the alcohol in the GIN linking up with the fruity-acidic components in the lime/lemon happens. Esters are sweet smelling organic chemicals -- a class of chemicals used in our perfumes as well. The icecubes tickle the Tonic to release its carbondioxide bubbles, and those bubbles bring out the sweet smell, and break into the air as you lift the glass to your mouth. And the bouquet hits your schnauzer; you feel pleased. The sequence of addition matters in making a good cocktail drink.

    The same formula works for Bourbon as well. BLT stands for bourbon, lemon/lime and Tonic.... as well as a non-kosher sandwich, with Lettuce and Tomato. The trick to producing a good "bouquet" from the drink is to let the esterification happen. Mixing Gin and Tonic, and then tossing some lime juice, and a twist of the skin on top is the wrong sequence in mixing, because diluted Gin does not react with the lime juice as effectively as gin does before the Tonic arrives into the glass.

    Recently while browsing I gathered that desi's are slowly moving away from "drinking to get drunk" to having the appropriate alcoholic beverage for socializing as well as part of their diet. Here are a couple of google search results -- that show the progress from 2013 to 2016.


    Western Ghats have wineries sprouting up on the slopes... and a few of them have even competed in the international wine shows. Bravo !
     
    Loading...

  2. Amulet

    Amulet IL Hall of Fame

    Messages:
    3,147
    Likes Received:
    5,079
    Trophy Points:
    408
    Gender:
    Female
    We often have idiots commenting as if India is one uniform gastronomic entity. Here is one of those comments:
    “Indian food is most challenging cuisine to pair with wine,” said Raj Vaidya, 32, the Mumbai-raised head sommelier of Daniel, a three-Michelin-star restaurant in New York City. “Finding a wine to stand up to the aggressive flavors isn’t easy.”
    source:Having Dosas? Then Drink Champagne, of Course!

    Aggressive flavor ? A medhu-vadai is mild (medhu) in both flavor and texture. It is punctuated by the surprising find of a chunk of black pepper now and then. This is an ideal snack food for a bar that serves light lagers or ales.

    The notion that all desi food is laced with chili powder, green/red chilis, turmeric, coriander, cumin, and ginger-garlic paste is total bunkum. Courses in desi food can be matched/paired perfectly with sparkling wine (champaign, if you must :wink:), white (from p. grigio to chablis) or red (p.noir to Syrah... in grades of how strong the food/wine pair can be).
     
  3. Anusha2917

    Anusha2917 IL Hall of Fame

    Messages:
    2,122
    Likes Received:
    6,081
    Trophy Points:
    383
    Gender:
    Female
    When we have drinks like Panagam, lime juice, Neer more (butter milk) ,Khatta meeta aam panna, jal jeera (which aides the digestion of food), lassi etc etc. champagne wampen ka kkuch jarurath nahi. :grin:
     
    Amulet likes this.
  4. Anusha2917

    Anusha2917 IL Hall of Fame

    Messages:
    2,122
    Likes Received:
    6,081
    Trophy Points:
    383
    Gender:
    Female
    Yes. Sula vineyard in Nashik is one such place . Visiting the place with a few friends a few years back is a great memory I have.

    One could get high just by tasting the wine varieties there .:yum:
     
    Amulet likes this.
  5. Amulet

    Amulet IL Hall of Fame

    Messages:
    3,147
    Likes Received:
    5,079
    Trophy Points:
    408
    Gender:
    Female
    Napa Valley in California is popular with tourists. During the day one can see hundreds of people on that winery road, stopping in wineries at every few miles, and going in to taste. Usually the passengers in the car would not only taste, but also gulp.
    The responsible drivers will taste, but use the spit-bucket to spit it out.
    Now and then one would come across desi families, young couple and old couple with some grown kids. It is usually "the mother" of the kids who spits, because she is the one who drives. Always surprised, and happy to see old indian ladies, the parental generation, giving in to the pleasures. Lovely to hear those lip smacking sounds.

    Samosa's should be enjoyed with a dense red -- a Cabernet Sauvignon or a Syrah.
     
    Anusha2917 likes this.

Share This Page