Skip to main content

The Jade Gin & Tonic

Another new drink, to be featured in Blue Jade - the amazing Pan Asian restaurant in the Ritz Carlton Dubai...

The Gin 'n Tonic is one very popular drink in Dubai. Yeah - here are a lot of Brits. But it is also a really great drink - and it defies very much the heat!

For Blue Jade I wanted to break with the normal highball procedure, and really wanted to shake a drink up. As I reviewed East Imperial before, and titled it "not a lazy bartender tonic", I thought it will work as ingredients far better than any other tonic. It has some medium sweetness - however no acidity, which we will anyway apply with some fresh citrus juice...
There is some muddled lemongrass [yeah - I don't usually like to muddle, but lemongrass just usually taste not that great, if used differently] - but the game changer is here the house crafted pandan syrup.
It just brings the whole G&T into the East!

The Jade Gin 'n Tonic
We didn't only called it Jade G and T because of Blue Jade, but as we use house-crafted pandan syrup, which colors the drink in a beautiful green [completely without artificial colorants!].
5 cl Bombay Sapphire
2 cl fresh lime
2 cl pandan rich syrup
1 stalk lemongrass
1 btl East Imperial Tonic Water

Prechill your Boston glass [or shaker] - as well as your highball glass [or goblet].
Muddle 1/2 stem of lemongrass in the stainless steel part of the shaker.
Pour all liquid ingredients [except of the tonic water] over the ice cubes in the Boston glass [remove before the melted water] and shake virtuously for 15 seconds.
Fine strain over ice cubes into the highball or goblet. Garnish with a lime wedge, pandan leave and the rest of the 1/2 lemongrass as stirrer. Serve the East Imperial Tonic Water separate and fill up the glass in front of the guest [or for yourself when it is for you].

Pandan syrup
Use a full pandan leave bundle and snip it with scissors in 1 cm pieces.
Add those into a blender. Add little water and blend the hell out of it [2 minutes on high].
Pour out the paste into a cheese cloth and press it out - keep the emerald green "juice".
Add the pulp back to the blender - again add a little water and blend again. Pour it again into the cheese cloth and squeeze it out [press it into the previous badge of "juice"]. Repeat this procedure once more - then discard the pulp.
Measure 2 parts of sugar to 1 parts of pandan infused water and blend everything [in a cleaned blender] until the sugar is completely dissolved. Voila - your pandan syrup.

I actually asked the guys of Bacardi [Bombay Sapphire is owned by Bacardi] if they have Bombay Sapphire East. Obviously this would well work with the overall vibe and especially with Blue Jade - but "East" is not available in the [UAE] market.
Finally I was pretty happy, that I didn't used this product- but fresh lemongrass [Bombay Sapphire East is more or less the normal Bombay Sapphire but with added botanicals: black pepper and lemon grass] and standard Bombay Sapphire. The gin here has still great 47% abv - and not the inferior 40% like in Europe [and the East contains only 42%]. 
But the shaking adds quite some melting water - so we need the extra % alcohol here!

Overall this drink is great. It welcomes with typical G&T characteristics, but very soon reveals some hints of lemongrass. As next hint comes the "sweet grass'iness" of pandan - which is rather subtle. 
The East Imperial really shines here - as it let the lime do its thing, without adding acidity. But its bitterness and root'iness is definitely there to make it a superior gin and tonic.

Lecker, lecker! Yeah - it is not as easy than a normal G&T - but I guess, it is a bit a new attempt, to offer this classic without reciting too much the British - nor the new Spanish style - it is new - as well as authentic!

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…