The Italian Gin And Tonic Is Bursting The Cocktail Doors Open
A gin and tonic is one of the most refreshing cocktails around. Made with a simple base of juniper-infused spirit, tonic water, and a wedge of citrus, there's little wonder why it's become such a popular combination. However, since the drink's first appearance ages ago, mixologists have been swapping tradition for taste, adding locally-sourced ingredients like cucumber, rosemary, or citrus fruits like clementines or bitter oranges to give the beloved cocktail unique aromas and flavors that perfectly meld with the botanical complexity of most gins.
Recently, one New York City restaurant has taken to totally remixing the classic pairing, transforming it into a roseate aperitivo featuring multiple gins, a bitter apéritif, extra-dry vermouth, and hints of herbs and citrus. It's a uniquely Italianate riff on the original that borrows from the ever-loved Negroni as much as it does a traditional G&T. There's no question that it's making a splash on the cocktail scene.
Maialino's Italian gin and tonic
Patrick Smith, Beverage Director of New York City's Union Square Hospitality Group, created the cocktail as part of his menu for the Roman-inspired eatery Maialino. Working with a streamlined selection of ingredients in the pared-down trattoria style, he devised a cocktail intended to be faithful to authentic aperitivo (an Italian pre-meal drinking custom that started in the 18th century as a way to prep palates and stimulate appetites), telling Punch that he was aiming for "something ... very refreshing, bright, and lifted."
Called the E Tonico (translating to "and tonic"), the drink takes equal inspiration from the Negroni, which relies on gin as a base and is one of the most popular aperitivos worldwide. Smith's recipe features two types of gin: old-fashioned navy strength Perry's Tot from New York Distilling Company (with a supercharged ABV of 57%, or 114 proof), plus the brand's lighter botanical Dorothy Parker gin for its floral accents and resiny juniper.
Campari is nowhere to be found, but Mulassano Bitter offers a gentler bitter liqueur profile with a lower proof, while Cocchi Vermouth di Torino Extra Dry adds a more aromatic sensory experience to the drink. Fever-Tree Mediterranean Tonic, with its brightly herbaceous notes of rosemary and lemon, is the crowning touch. The result? An invigorating, unique take on two time-honored classics.
The gin and tonic's roots meet its future
Don't quite get the appeal of this new Italian-influenced, tonic-based cocktail? Understanding why the gin and tonic was invented might help. After all, it's hard to appreciate Maialino's flavorful, forward-thinking artistry without understanding how the unique flavors of the original have evolved over the years.
The gin and tonic is thought to have first appeared during the 19th century when British Army officers stationed in India were prescribed bitter quinine to help stave off malaria. As you can imagine, taking the medicine straight was quite unpleasant, so they mixed it with water, sugar, or other sweeteners to make it palatable. Over time, gin was added, setting the stage for what we now know as the classic gin and tonic.
The cocktail's been a staple in bars and at get-togethers ever since. The simple combination of gin and bittersweet carbonated water creates an unmistakably crisp flavor due in part to the boozy botanicals like juniper berries, cardamom, angelica root, and coriander, balanced with the tonic water's bracing bite. The drink works because of the fundamental, time-tested compatibility of spirits, sugar, and bitters.
When made well, a gin and tonic is light and well-balanced. It's this refreshing flavor profile that makes the cocktail an ideal candidate for an aperitivo-inspired spin, as Maialino has proved in spirited fashion.