Half gin and tonic and full appetizer
Who said that the gin and tonic was only for the nights of jarana or the comilonas tabletops? This combination also serves as an appetizer, as long as you don't put a bucket, of course. The recommended amount to enjoy it with some pecking is the gin and tonic medium, an alternative to consider if you are already a little to the loquat of so much cane and vermouth.
It is not necessary to be National Cocktail Prize to prepare it, but so that you do not skate with the quantities, that we already know you, here you have a recipe in video and in writing. It is accompanied, in both cases, by some easy accompaniment ideas that fit perfectly with the bubbling acidity of the gin and tonic: some olives tuned with citrus and aromatic, nuts dried with curry and a pintxo of prawn.
HALF GIN TONIC
- 3 cl Beefeater gin
- Tonic half
- 3 ice
- Lemon peel
- Fill a short glass with ice.
- Pour the gin.
- Pour the tonic, dropping it gently on an ice cube.
- Decorate with a lemon peel that previously we can have pinched on the glass to release its aroma.
OLIVES WITH CITRUS AND HERBS
- Olive oil of mild flavor, arbequina type
- The zest of a lemon, a grapefruit and an orange
- Fresh rosemary and thyme
- In a bowl, mix the oil with the rosemary and the chopped thyme and the grated skin of the citrus fruits.
- Add the olives, mix and preserve in a pan overnight in the fridge.
DRIED FRUITS DRIED WITH CURRY
- A handful of raw almonds
- A handful of raw hazelnuts
- A handful of nuts or raw pecans
- A couple of tablespoons of brown sugar
- A teaspoon of curry
- Heat a nonstick skillet and incorporate the nuts and sugar.
- Stir without stopping until the sugar begins to caramelize and the nuts are well covered.
- Sprinkle with curry to taste.
- Let cool on a plate covered with baking paper.
- When it has cooled and the sugar is hard, break into pieces and serve.
- Crispbread or toast
- One prawn per person.
- the skin of a lemon
- 5 basil leaves
- Soft olive oil, arbequina type
- Chives or Salmon Roe
- Chop the basil, grate the lemon and mix with the olive oil. It is better if you prepare one day in advance.
- Peel the prawns, reserve the heads and discard the intestine
- Chop the shrimp tails and mix them, in a bowl, with the juice of their heads, a little salt and the flavored oil.
- Serve the tartare on toast and decorate with chopped chives or salmon roe.