Gin Diaries No. 2
Christ, I just made myself thirsty writing about G&Ts.
My task today is to write a two-page spread on how to make the perfect G&T. I was stuck for a bit wondering how to get into it and couldn’t settle on an approach that felt right. I didn’t want to lead with the history. Too vague for an opening, too theoretical. I thought maybe I’d try using its ubiquity or its simplicity-to-pleasure ratio. That didn’t work out either. Too abstract again.
So instead I just stopped for a moment and pictured in my mind a glass being handed to me. I don’t know why but it was against a window, the glass lit from behind. I smelled the lemon twist, heard the hiss of the bubbles fizzing on its surface, saw the sunlight catch in the spray of tiny droplets dancing about its rim, and I wanted one right there and then.
That’s my way in.
I took a creative writing course, years and years ago now, during which the poet Michael Donaghy taught us the importance of slipping concrete objects into the reader’s mind. If you’re writing about a wall, hand the reader a brick so they can feel its weight, its rough texture, its sharp edges. It makes everything else around it more real.
I may explore that simplicity-to-pleasure ratio some more, but not until I’m sure you’re ready to walk down that path with me, drink in hand.
A quick progress update for you: I’ve written a large chunk of the first half of the book. My writing target is 1,000 words a day, every day. Some days I manage a little less, some days a little more, so all in all I’m staying on track.
So far I’ve been concentrating on the sections that cover the history of gin, and how it is distilled, plus cocktails and how best to serve it. While I write all that I have been arranging samples for the tasting notes section of the book. It’s a lot to keep on top of.
So far I have received around 250 gins from more than 30 countries around the world, with more on the way. The real work of tasting begins soon but I have been dabbling already, natch.
One tip I can share for your Friday evening is that Sipsmith VJOP makes a superior negroni: 30ml each gin, Campari and sweet vermouth. Stir over ice and strain into a double rocks glass over yet more ice, then garnish with an orange twist. Or just make it right in the glass. I used Martini Rosso, which is fine, but something like Cocchi di Torino would definitely kick it up further notch.
With news this morning that up to 88% of Twitter employees have left the company, this potent and bittersweet drink could be just the thing to enjoy alongside a strange couple of days — possibly final days — on that platform. Cin cin!