Hi steemit community, I hope you are well. Today I want to tell you about a classic cocktail called "Gin Tonic". Years ago it was a drink not very popular with the general public, it was only consumed by elderly people, there were very few young people who requested it, because it was a marga, strong drink with few components (only gin, tonic water and a acid or botanical). As everything in life is fashionable, it turns out that later the gintonic to this day is a cocktail very requested in all the bars and in my place of work is not the exception, it is one of the specialties of the house.

Although it seems simple to do, it is not. It is a drink that has its science is not so easy to make the gin, tonic and acid or botanist achieve an almost perfect combination. There are many factors that influence, a good glass, choose good ice, in the case of using an acid apply a good technique to aromatize and in my opinion one of the most important is that all ingredients are very cold, since one of the intentions that you have with this drink is that it is served as cold as possible.

One of the most requested Gin and Tonic at my place of work (Solare) is the cucumber.

It is served in a cooled glass cup, with a peeler slices of cucumber are cut, they are passed through the interior of the glass and with the help of a utensil they are elegantly arranged, they are used to flavor the gin and in turn decorate the cocktail. It adds a lot of ice and then 2oz of Geneva (of your choice), ice is added to the top and with the help of the barspoon the tonic water is gently poured. To finish it is stirred gently to integrate a little all the flavors and as garnish is placed on a slice of cucumber funky with the help of a toothpick.

The manipulation of botanicals or acids to use can vary in their cuts or presentation, in the case of cucumber can also be used in slices giving a different touch and sometimes if the bartender wishes, you can use one of the slices to submerge it in 1oz of gin and give more flavor to cucumber. Then arrange the rest of the slices add ice, the remaining 1oz of gin and repeat the process explained above.

In another opportunity I will comment on other Gintonic that I do in my work, mandarin, classic and orange pepper for example, as well as other tips to make them each time better. It should be noted that the Gintonic of the photos are made by me and that it took me time to refine the technique for its execution as it is a bit complex.