On the podcast this week, we talk with Chet Holstein who produces Kuma Turmeric Liqueur in Washington State. We’ll talk about his unusual and delicious product.
Plus the humble Gin and Tonic - how can we change things up a little?
Tonic began as a medicine many years ago.
According to Wikipedia:
"Quinine was added to a drink to protect against malaria. It was originally intended for consumption in tropical areas of South Asia and Africa, where the disease is endemic.
"Quinine powder was so bitter that British officials stationed in early 19th Century India and other tropical posts began mixing the powder with soda and sugar, and a basic tonic water was created. The first commercial tonic water was produced in 1858. The mixed drink gin and tonic also originated in British colonial India, when the British population would mix their medicinal quinine tonic with gin."
Many bars are making there own Tonic syrups, which are then mixed with seltzer to make Tonic water. Brands like El Guapo Bitters also sell great bottled Tonic syrup.
There are many possiblities for a G&T. I love a healthy dash of fresh lime juice in my G&T. You can add some of Chet's Kuma Turmeric Liqueur, or some El Guapo Rose Cordial, (which is up for a 2018 Good Food Award btw).
Another option is to serve your G&T with fresh herbs & fruit in a big wine glass, the way they often do in Spain.
If we have any subscribers that represent a Rum brand and would like to send some samples along for us to play with for the Daiquiri episode, please get in touch! You can use the same email address firstname.lastname@example.org
Please get your thoughts on the Daiquiri to me by 12/20/17. We’ll aim to release that episode as the first Bartender Journey episode of 2018.
Toast of the Week:
Here’s to our guest! Friends of our Friend’s is double our friend. Here to them!