I’ve dabbled in G&T since back in the late 90’s, long before it was fashionable. I only really ventured into the premium market a couple of years ago. In the past, I would have q couple of gins when I was too full to continue drinking pints.
I remember working in a bar around the turn of the millennium when Gordon’s came to teach us their perfect serve. Branded highball glass, rimmed with a wedge of lime, britvic split 125ml tonic. The industry has came a long way since then.
While on holiday in Majorca, I noticed a VIP gin section on the menu when ordering my food. What caught my eye was a Brockmans served with orange blossom and lavender tonic. I decided I would like a piece of that action so instead of ordering a desert I went for it.
My waiter arrived with a huge baloon glass, plenty of ice and some fresh strawberries. He proceeded to freepour a healthy measure, from a very classy looking bottle into the gigantic glass and sat it down along with the tonic.
I gave it a swirl, had a good sniff at it and immediately though WOW! This was not like a Gordon’s, Bombay Sapphire or anything else I had tried before. It smelled amazing! Smooth, berry flavours and not overly perfumed. This was a whole new experience. I added the tonic, took a sip and sat back rather pleased with my purchase.
My wife began to quiz me. “What’s that? How much was it? €11 for a gin and tonic? ” But that was it for me, I absolutely loved it. So began my obsession with the premium gin experience, much to my wife’s distress..
Glasgow Gin and Grub 