Is this the best way to make a G&T?

Food scientist Natalie Alibrandi has caused quite the stir with her research which claims to have cracked the winning formula for a perfect gin & tonic.

Working with spirits producer Quintessential Brands (which includes Opihr Oriental Spiced Gin and Thomas Dakin among its portfolio), Alibrandi’s study does not refer to some kind of sophisticated molecular mixology, but actually suggests far more practical measures for making one of the UK’s favourite drinks.

One of the key elements, Alibrandi’s research shows, is keeping everything cold. It is recommended to keep your gin in the freezer, in addition to chilling the glass. When it comes to glassware, a Copa de Balon is suggested. Its bowl shape maximises the aromas from the gin, while the stem minimises temperature interference from the warmth of the drinker’s hand.

The shape of the ice must also be considered – standard cubes will melt too quickly and dilute the drink. Instead, Alibrandi’s trials found that crescent-shaped ice yielded the best results when it came to keeping things cool.

For the tonic, the critical factor is carbonation, according to the research. Four and a half volumes of CO2 per volume of liquid was found to give the best, long-lasting fizz. The study also suggests that a slow pour of the tonic and no more than two stirs to mix will keep the bubbles in.

And while most of us might opt for a wedge of lemon, or a slice of cucumber as a garnish for a G&T, the research found that mango and pine best complement the aromatic terpenoids found in London Dry Gin.

Alibrandi acknowledged that the search for “perfection” was subjective, telling db: “I personally believe it will always be down to taste. At the end of the day, the consumers are the ones making the decision to drink this beverage and if it doesn’t taste good they won’t drink it.”

However, Alibrandi is still eager to see more mixologists embracing science when behind the bar: “There is still so much more we can learn and experiment with in terms of taste, texture, and experience.”

When asked whether the research will continue in order to hone other drinks recipes, Alibrandi said: “I would want to focus on the classics and see how we can modernise them with different flavour profiles.”

These techniques could well change how G&Ts are made across the UK – but not for Prince Charles, who would (allegedly) prefer someone else to make them for him.

Related news

Here are the drinks companies with Royal Warrants

Ex-Campari boss joins Cygnet gin

Value and ultra-premium spirits see growth in US market, as spending polarizes