The ritual
The perfect serve
Four steps, no shortcuts. The same pour we teach at the tasting bench.
Ice
More than feels polite. A balloon glass, filled to the brim.
Gin
Thirty millilitres, poured slowly over the ice.
Tonic
A premium tonic, down the side of the glass, never rushed.
Garnish
One twist of citrus. Nothing else. The gin carries the glass.
The way we pour it at the cellar door.