If you want to get more from your G&T, start measuring the tonic. The ratio of gin to tonic should be between 1:1 to 1:3. For a new gin where you want to appreciate the subtleties of the taste we would suggest 1:2 (you can always put in more tonic afterwards).
Traditionally gin and tonic was served in a high ball glass with a lemon wheel but the contemporary way is to use a Spanish style Copa glass or large red wine glass. This has the affect of keeping the drink colder, which means the ice takes longer to melt. Using a strip of the peel of the lemon ads flavour as the oils just below the peel are sweeter than the juice itself.
So fill a Copa with a good measure of ice, add a strip of lemon peel, pour over the gin, the tonic and stir gently to mix.
2 Muddled Raspberries (Gently mash at the bottom of the glass! That’s muddling!)
Take a cocktail shaker or mixing glass and add the following ingredients: 50 ml Urban Rhino, 20 ml Lime Juice, 20 ml Grapefruit Juice, 20 ml Sugar Syrup.
Take two raspberries and place them in the bottom of a glass. Use a muddler or the back of a spoon to gently mash the raspberries. This process is called muddling, and it helps release the flavors and juices from the raspberries.
Once the raspberries are muddled, add ice to the glass. You can fill the glass with ice cubes or use crushed ice, depending on your preference.
Now, take the cocktail shaker or mixing glass with the other ingredients and shake vigorously for about 10-15 seconds. This will thoroughly mix the ingredients and chill the cocktail.
Strain the contents of the shaker or mixing glass into the glass with the muddled raspberries and ice. Use a cocktail strainer or a fine-mesh sieve to remove any ice shards or fruit pulp.
Optionally, you can garnish the cocktail with a fresh raspberry or a slice of lime or grapefruit. This will add a nice visual touch to your drink.
Serve and enjoy your Ruby Rhino cocktail with the vibrant flavours of lime, grapefruit, and muddled raspberries.