Best Sip – Platú G&T
There are always wonderful drinks to be found at food and chef´s conferences and the Fòrum Santiago is no different.
The one that really stood out today was the gin and tonic made with Platú gin.
I found out that the gin, while called a ¨London Dry Gin¨, has been tweaked for local tastes primarily by dropping the alcohol from 40% to 35%. It made for a smooth and refreshing cocktail, especially when mixed with Fevertree tonic, fresh orange peel and a little bit of cinnamon stick.
After a long day it really hit the spot!