[2] Go rogue with a cucumber garnish (photo © Hendricks Gin | Facebook).

[3] For the best G&T, in addition to good gin, use good tonic water, one which uses real sugar and quinine instead of corn syrup and artificial quinine flavor (photo © Q Mixers).

[4] Negroni, one of the world’s favorite cocktails, combines gin with red vermouth and Campari (photo © Lyres Spirit Co | Facebook).

[5] A French 75 blends gin with Champagne (photo © Pampered Chef).

June 15th is World Gin Day, a holiday created by Neil Houston of Birmingham, England. It started modestly in 2009 when Houston. who reviews gin on his website, Yet Another Gin, gathered some friends. It has since turned into a worldwide celebration.

“World Gin Day is a celebration of all things gin,” says Houston, “and a chance to mix up your favourite G&T [gin and tonic] or other gin cocktail.”

We’ll go for the G&T: as delicious as it is simple to prepare.
 
> The classic Gin & Tonic recipe is below.

> Also below: The history of the Gin & Tonic.

> Plus, a year of gin-related holidays.
 
 
THE TOP GIN COCKTAILS

In alphabetic order:

 
 
A YEAR OF GIN HOLIDAYS & RELATED HOLIDAYS

 
 
RECIPE: CLASSIC GIN & TONIC

Ingredients

 
Preparation

1. FILL a highball glass with ice cubes. Add the gin, tonic water, and lime juice. Stir thoroughly to blend.

2. GARNISH with a lime wedge and serve.
 
TIP: To prevent dilution of your drink, use our favorite trick: Make ice cubes with tonic water. For other drinks: make iced tea ice cubes for iced tea, juice ice cubes for juice, etc.

Simply freeze tonic water in an ice cube tray. We use a covered ice cube tray to keep the cubes tasting fresh, but you can use plastic wrap.
 
 
THE HISTORY OF GIN & TONIC

Historically, spirits were created for medicinal purposes. So was the G&T.

Malaria was a persistent problem in the world’s tropical regions. In the 1700s, quinine, a muscle relaxant developed from the bark of the cinchona tree by the Quechua natives of Peru, was found to be helpful in treating the disease.

Like much medicine, quinine had an unpleasant, bitter taste, even when diluted in water (quinine water).

Malaria was prevalent among British soldiers stationed in India. A Scottish physician, Dr. Francis Buchanan, who served with the East India Company in the early 19th century, advocated the use of quinine as both a prophylactic and treatment for malaria.

While it was not known who suggested masking the quinine more palatable with gin, this wasn’t a stretch because gin was the British spirit of choice.

The addition of sugar to quinine preparations to make them more palatable was attempted by a variety of people.

But a breakthrough occurred in the mid-19th century when British pharmacist Erasmus Bond created and marketed “Indian Tonic Water,” which included quinine and sugar. Over time, the name was shortened to simply “tonic Water,” and the G&T became a standard in cocktail culture anywhere in the world.

The first quinine water was not carbonated. With the expansion of carbonated beverages, fizz was added, and it was given another name, tonic water, to express its value in cocktail culture.

Today’s quinine water contains much less quinine since it is no longer used as an anti-malarial. That’s why some people enjoy it as a soft drink.

And note that mass brands contain artificial quinine—it’s much cheaper. For the real quinine experience, try an artisan brand like Q Tonic.
 
 
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*Whats the difference between a Gin Fizz and a Ramos Gin Fizz? In addition to the ingredients present in a typical Gin Fizz (gin, lemon juice, simple syrup, and club soda), a Ramos Gin Fizz also includes lime juice, orange flower water, heavy cream, and an egg white. It’s solid white and creamy. Here’s a photo and recipe.

Grey Goose has whipped up a new cocktail recipe to enjoy during the U.S. Open this weekend.

Called “The Original 19th Hole,” it was inspired by the brand’s relationship with the #4 golfer in the world, Matt Kuchar (Matt may have to hold off on enjoying one until after the tournament).

COCKTAIL RECIPE: THE ORIGINAL 19th HOLE

Ingredients Per Drink

1. MIX vodka with pineapple and orange juices. Pour over ice in a tall glass.

2. TOP with lemon-lime soda and garnish with a lemon wheel.
 

FIND MORE OF OUR FAVORITE COCKTAIL RECIPES.

One of our interns asked if sundried tomatoes had to be rinsed before eating, inspiring today’s tip.

First, the answer is yes: Like mushrooms, sundried tomatoes should at least be brushed or wiped with a damp cloth. But the rest depends on the format of the tomatoes and how you plan to use them. If you rinse them in water they will plump up, but your recipe might have other instructions.

WHAT ARE SUNDRIED TOMATOES?

Sundried tomatoes (also spelled sun-dried) are ripe tomatoes that have been dried in the sun for 4-10 days. They keep their nutritional value, and provide tomato flavor when the fresh fruits* are not in season. As with other dried fruits (raisins, prunes), drying concentrates the flavor and makes it more intense. So compared to fresh tomatoes, fewer sundried tomatoes are needed in a recipe.

*Yes, tomatoes are a fruit. Here’s the difference between fruits and vegetables.

Most of the water evaporates in the drying process, creating a shelf-stable ingredient. No refrigeration is necessary, and the tomatoes remain soft and flavorful for months.

It takes from 9 to 15 pounds of fresh tomatoes to make a single pound of sundried tomatoes. The tomatoes are typically pre-treated with the preservative sulfur dioxide to maintain their bright red color; otherwise they turn a blackish-red over time.

Traditionally, sundried tomatoes are made from red plum tomatoes, but you can sometimes find yellow varieties. Sundried tomatoes can be purchased loose or packaged, dry or packed in olive oil. They are sold in paste and purée forms.

HOW TO USE SUNDRIED TOMATOES

You can use the tomatoes as is, or reconstitute them. Specific recipes will tell you what to do, but here are some general uses:

Dry Sundried Tomatoes

 
Reconstituted Sundried Tomatoes

You can purchase sundried tomatoes already reconstituted in oil, but it’s more cost effective and flavorful to reconstitute your own. You control the quality of the oil, and can add basil, garlic cloves, jalapeño or other heat, oregano, rosemary, etc. (or use flavored olive oil).

Fettuccine with sundried tomato pesto. Photo courtesy American Egg Board.

To reconstitute the tomatoes in olive oil or other oil (we like a flavorful oil), cover them with the oil and refrigerate for 24 hours. You can add herbs or spices to the oil. Then drain the oil and use it for salad dressing or cooking oil.

Once the tomatoes are reconstituted, use them within several days or cover then in olive oil and store in the fridge for up to two weeks. Be sure that the unused tomatoes are completely covered with oil, adding adding more oil as necessary—and planning to use the oil when the tomatoes are gone.
HOW TO USE SUNDRIED TOMATOES

Use sundried tomatoes anywhere you’d use fresh tomatoes, and even where you wouldn’t:

 
But the best way to use them is to put them on the counter as you’re preparing food. The opportunities will simply present themselves!

So here we remedy the situation, and also explain some of the different “crèmes” in French pastry.

Crème pâtissière (CREHM pah-tissy-YAIR) is used to fill cream puffs (profiteroles), napoleons, éclairs, tarts and génoise (sponge cakes), among other cakes and pastries. Traditionally flavored with vanilla, it can be flavored with cocoa, coffee, orange and other flavors.
 
 
CRÈME PÂTISSIÈRE RECIPE

Prep time 5 minutes, cook time 10 minutes, chill time 1 hour.

Ingredients

1. WARM the milk over low heat in a small saucepan, until it is just hot enough to steam. While the milk is warming…

2. WHISK together the egg yolks, sugar, flour and cornstarch until the mixture is completely smooth.

3. ADD half of the steaming milk to the egg mixture, whisking constantly.

4. ADD the milk and egg mixture back into the pot of hot milk, continue to stir. Heat for 1-2 minutes, until the custard reaches 170°F on a thermometer and is very thick.

5. REMOVE from the heat, stir in the vanilla extract or other flavor. Chill for an your or longer before filling pastry.

 
THE DIFFERENT TYPES OF FRENCH CRÈMES

In French baking, there is no word to match the English term custard. Thus, recipes with the word “crème” encompass both eggy English-type custards and creamier fillings. Here are a few; see our Custard Glossary for many more.

Creme anglaise (CHREM on-GLEZ, translated as English cream) is a thin pouring custard, used as a sauce. The idea evolved in ancient Rome, where cooks used eggs as thickeners to create sweet custards and creams. Both the English and the French have a long history with both, either consumed alone or used to compose a wide range of desserts. Here’s a recipe.

Crème brûlée (CREHM broo-LAY, meaning burnt custard), is the richest and thickest of the three classic, silky, baked French custards (crème caramel and pot de crème are the others). All three are made of eggs, sugar, milk and/or cream in different proportions, along with a flavoring such as vanilla. The “brûlée” is a brittle layer of caramelized sugar, burned under a salamander or other intense heat source. Here’s a recipe.

Crème caramel, the lightest of the classic French custards, crème caramel is made with whole eggs as well as yolks, milk as well as cream. Caramel syrup is poured into the mold or ramekin before adding the custard base. After the custard has set, it is unmolded, leaving the caramel sauce on top and pooling around it. Here’s a recipe.

Crème pâtissière is the equivalent of confectioner’s custard, although the English confectioner’s custard is less rich kind than French crème pâtissière. Made from egg yolks, milk, sugar and a little flour, with vanilla or other flavoring, crème pâtissière is used to fill cream puffs, eclairs and gateau St. Honoré,* and is a base for fruit tarts. Here’s a recipe.
 
 
LOVE THIS STUFF? CHECK OUT OUR CUSTARD GLOSSARY.

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*Gateau St. Honoré, or St. Honoré cake, is named for the French patron saint of bakers and pastry chefs, Saint Honoré (Honoratus, bishop of Amiens, d. 600 C.E.). It is a base of puff pastry with a ring of pâte à choux (cream puff pastry) piped on the outer edge. Small cream puffs are dipped into caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream, using a special St. Honoré piping tip.
  

[1] Grilled potato salad [added franks not shown], (photo © McCormick).

We adapted this recipe for Montreal Grilled Potato Salad from McCormick.com, adding our own spin: grilled frankfurters, cut into bite-size pieces and mixed into the potato salad.

The potato salad recipe makes eight 3/4-cup servings; depending on how many franks you use, the portions will be larger.

Prep time for the potato salad is 10 minutes, cook time is 20 minutes.
 
 
GRILLED POTATO SALAD WITH HOT DOGS/FRANKS/BRATS

Add a fun flavorful twist to summertime potato salad by first grilling the potatoes and vegetables.

Put some franks on the grill at the same time, cut them into bite-size pieces and add them to the salad. You can also use brats.

 
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*Substitute: Create your own blend of coarse salt, black pepper, garlic, paprika and red pepper.

Preparation

1. MICROWAVE the potatoes on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking.

2. GRILL the potatoes and vegetables over medium heat for 10 to 15 minutes, or until the potatoes are crisp and the vegetables are tender, turning occasionally and brushing with oil.

3. COOL the potatoes and vegetables slightly then coarsely chop. While potatoes are grilling, add franks to the grill.

4. MIX the mayonnaise and seasoning in large bowl. Add the potatoes, vegetables and sliced franks; toss to coat well. Sprinkle with additional seasoning, if desired. Serve warm or at room temperature.