A Perfect Gin and Tonic

The history of the world’s most beloved cocktail is one steeped in mystery and medicine. Maybe that is why it is considered one of the more frequent drinks served in Southern homes for parties and gatherings. The South is embedded with its own particular mystery and romance and the gin and tonic is a perfect fit.

clear drinking glass
Photo by picjumbo.com on Pexels.com

Though many stories abound over its origins, gin is traced back to 16th century Europe and a Dutch physician, Sylvus de Bouve, who distilled juniper berries into a drink as a treatment for patients with circulatory ailments. It didn’t take long for the spirit to make its way to Great Britain where by 1750, it is estimated over 11 million gallons were being consumed. Others have stated that European monks were the first to use a similar concoction as a cure for the Black Death that ravaged Europe in the 14th century. Their drink was also made from distilling juniper berries and mixed with herbs.

Quinine, an extract from the bark of the Quinquina tree, found growing on the hills of the Andes Mountains, was known as a cure for chills and fevers. To the local tribes it was known as “fever tree.” Another mystery unfolds as many stories surround the origins of this magic cure.

One such story is attributed to the Countess of Cinchona, who fell ill while visiting South America. Given the substance of the Quinquina tree, the countess survived and those among her travelling companions re-named the tree, Cinchona tree, in her honor.

pexels-photo-697662.jpeg

Another tale recounts those of Jesuit missionaries in South America who brought the treatment back with them to Europe. Known as “Jesuit powder,” the medicine is said to have been given to Charles II as a cure for fever.

Whatever the beginnings, the gin and tonic as we know it today, was once the medicine of choice for those suffering from malaria during the 19th century as Great Britain took over the governance of India. With so many British people flocking to the Indian subcontinent, they were not prepared for the humid climate and the dreaded effects of scurvy and malaria.

However, quinine is bitter, and many balked at drinking up the substance. It was only when British soldiers began mixing the quinine with water, sugar and of course, gin, that many could tolerate the cure. Adding a wedge of lime also helped diminish scurvy. By the end of the 19th century, gin and tonic was known as “the gentleman’s drink.”

wine glass beside android smartphone and sunglasses
Photo by Ollie Hoolachan on Pexels.com

Gin made its way to America in the 1700’s by way of the early colonists, and by 1830, it is said that more than 7 million gallons of pure alcohol was being consumed in saloons across the country. Temperance unions sprang up and not long after the turn-of-the-century took place, Prohibition was in full swing.

From 1920-1933, speakeasies, gangsters, outlaws and ordinary citizens, took to making their own gin spirits in what became known as “bathtub gin.” The mixtures were cheap and easy to make. Quality was not a concern and many of these gins caused severe health problems, some fatal.

black-and-white-alcohol-bar-barkeeper.jpg

As romantic, or, tragic, as the period of Prohibition was for America, this time in history gave us the cocktails we know today. Our ancestors mixed various flavorings and syrups with gin as to make it more appealing, and after Prohibition, gin was the most popular of spirits.

This now famous cocktail is simple to make and is favored on warm evenings and for summer parties. Four ingredients make up the gin and tonic, not far removed from the drink that saved the British Army over a century ago.

Here I have two recipes for gin and tonic; one a true classic, another for the spirit of 1920’s America.

The Classic Gin and Tonic

What you will need:

A highball glass (well chilled)

Dry gin (your choice of brand)

Tonic water (the best you can buy)

Ice

A wedge of lime

Fill the chilled highball glass with 50ml of your favorite gin over very cold ice (right from the freezer, don’t allow it to begin melting).

Add tonic water to taste.

Finish off with a wedge of lime.

Now for the Prohibition special, The Bee’s Knees

close up photo of honey bee on yellow petaled flowers
Photo by Swapnil Sharma on Pexels.com

What you will need:

A cocktail glass

Dry gin (your choice)

Fresh lemon

Honey

Ice

Mix 2 ounces of dry gin with 3/4 ounces of honey syrup (made by mixing together 1 tablespoon of honey with 1/2 tablespoon of warm water).

Add 1/2 ounce of fresh lemon juice.

Pour the mixture into a cocktail shaker filled with ice and shake well.

Strain the mixture into a chilled glass.

Finish with a lemon twist as a garnish.

Enjoy!

 

Resources: The Sipsmith Blog, sipsmith.com/gin-and-tonic-a-short-history-of, August 14, 2013

en.wikipedia.org/gin_and_tonic

 

 

 

 

 

 

 

Hulling Out Strawberries…Easily!

It is not uncommon today while perusing the shelves of many supermarkets and big box stores, to happen upon any number of gadgets made for one specific purpose. Some can be costly in more ways than one as these items usually end up shoved to the back of a kitchen drawer only to be seen again when we commit ourselves to spring cleaning.

This time of year, the South is abundant with strawberries and the fun of “pick-your-own” strawberry farms. Once you have these bright, red beauties home, then comes the task of digging into the middle in an attempt to remove that hard center.

However, a sturdy, plastic straw will suffice in place of stainless steel strawberry corers that can costs upwards of 10 dollars! Below, is a video to demonstrate how easy, useful and cheap, a simple plastic straw can be.

 

Southern Baking and Beyond

For many in today’s world, baking is a hobby, something dabbled in once the leaves begin to change into their brilliant colors towards the end of another year. Baking is a reason to show off a recipe seen practiced between the pages of a trendy magazine, or seen demonstrated on any number of television shows clamoring for our attention and ratings.

In the South however, baking is more than a hobby, it’s a way of life. It is as much a  fixture in our DNA as in our culture.

Southerners share food at every occasion, in times of celebration as well as sadness. Ask any Southerner to share a favorite memory of childhood and usually the answer will involve a grandmother’s kitchen filled with aromas that comforted the most troubled soul. The memory may include holidays and women with busy hands gathered together to make easy work of pies, cakes and cookies. Or perhaps thoughts harken back to a time one was in need and a special dish made from the heart was sure to accompany healing words. Nevertheless, kindness was the most important ingredient of any bake.

My mother remembers the multitude of baked goods served at dinners on the ground of her hometown church. She recalls how her mother made a well in the wooden bowl filled with flour, salt, and buttermilk for biscuit dough and “pinching off” the dough into drops that would mysteriously form a perfect round biscuit.

I still remember my grandmother’s fried chicken she always made special when we came to visit. The delicious, perfectly seasoned poultry was juicy and tender and far superior to anything you could buy in a bucket! My grandmother has passed on, but forty years later have not lessened the memory for me.

Old-fashioned Southern baking is too quickly becoming only memories for many. Today’s South seems to have no place for what is tried and true, replacing everything Southerners know and love with something newer, quicker, and more exotic. There is nothing wrong with trying something new, but when I can no longer find pimento cheese at the supermarket because it is considered “too Southern” for newcomers, I feel like a part of my heritage is being stripped away.

And so, I created this blog for classic Southern baking. You will not find obscure ingredients, or words you cannot pronounce. Along the way, I’ll provide stories and history behind our favorite bakes, as well as how-to videos and the recipes that didn’t work. (I’ve had many recipe fails! I am not a pro pastry chef!)

I look forward to sharing, learning and creating the bakes that are truly Southern as well as many that we have adopted as our own and become Southern through the years.

Thank you for visiting,

Suzanne