[1] One elegant can, one delicious G&AT (all photos © 6 O’Clock Gin).

[2] A mini bottle version of 6 O’Clock Gin’s 750mL bottle, poured into a G&T.

[3] The cans are portable, and there’s no glass to drop at a backyard barbecue.

[4] With most dry gins, juniper berries lead the blend of botanicals that creates each gin’s unique flavor.

[5] Would you drink your G&T from the can (with or without a straw)? Or would you pour it into a glass?

The Gin & Tonic is one of the most popular cocktails in the world. According to Liquor.com, it’s the go-to cocktail in Spain, where a particular gin’s botanicals are paired with a specific tonic water and aromatic garnishes.

In its homeland, Britain, it’s “an at-home staple,” with gin paired with different craft tonic waters [ibid].

That’s popularity!

Let us quickly elaborate on the parentage of the G&T: It was created not as a cocktail in England, but for medicinal purposes by British troops stationed in India.

Malaria was a persistent problem. In the 1700s, quinine was found to be helpful in both preventing and treating the disease.

But quinine had an unpleasant, bitter taste, even when diluted in water. (That was quinine water. Later, cocktails were made with tonic water, which included quinine but at a much lower percentage, plus sugar.)

In the early 19th century, someone (a doctor? an officer? a bartender?) suggested adding gin to make the medicine more palatable.

Thus emerged the predecessor of the modern Gin & Tonic: quinine water made palatable by adding sugar, lime and gin.

Over the years, the G&T became the cocktail of choice back home in England, as well.

Here’s more of the story.
 
 
6 O’CLOCK DRY LONDON GIN’S GIN & TONIC IN CANS

6 O’clock Gin is a premium brand in the U.K. that makes “strikingly smooth artisan gins.”

The company produces four expressions of gin: classic London Dry gin, Brunel (a stronger version, 100 proof, known as “Navy strength gin”), Damson gin (a fruitier style made with Damson plums, and Sloe gin (made with sloe berries).

The gins are handcrafted in small batches, using traditional techniques.

The brand name was inspired by the family’s long-held tradition of relaxing with a G&T at 6 o’clock, a custom enjoyed by gin lovers the world over.

(Maybe some start at 5 o’clock? After all, it’s 5 o’clock somewhere*.)

So…

What if you could open the fridge, grab an elegant 200mL/6.8-ounces can of G&T made with London Dry gin and all-natural tonic water?

Certainly more of us would be relaxing with a G&T. It’s easily portable…and maybe it’s just us, but looking at the elegant beauty of the can design is relaxing as well.

Even better, 6 O’clock’s G&T is a low-alcohol product: 7% ABV, 14 proof†. No one will be unfocused when it’s time to cook dinner.
 
 
WHO MAKES 6 O’CLOCK GIN

The 6 O’Clock brand is owned and operated by Bramley & Gage, a family-run artisan spirits company located on the outskirts of Bristol, England.

The company was one of just 23 spirit distilleries in England that, a decade ago, set about elevating the flavors of gin.

Artisanal gin is one of the fastest growing categories of spirits in the world. 6 O’clock Gin continues to evolve and innovate, regularly introducing new products, recipes and collaborations.

Discover more at 6oclockgin.com.
 
 
> THE HISTORY OF GIN
 

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*“It’s 5 o’clock somewhere” is an expression said by someone who wants a drink, even though it’s was not yet 5 p.m. Five o’clock was the end of the work day for many people—and for some of them, it meant time for a drink. So even if it wasn’t 5 p.m. in the person’s time zone, it certainly was in another part of the world. And, drinking before five o’clock (except for a beer or cocktail at lunch) indicated a possible drinking problem.

The quote is attributed to the comedian Red Skelton. As the story goes, in 1959 on Skelton’s 50th birthday, he was doing three shows a day at the Riviera Hotel in Las Vegas. Before his first show began he commented, “I don’t drink this early in the day but what the heck, it must be 5 o’clock somewhere in the world.” The phrase caught on. “It’s Five O’Clock Somewhere” (2003) was a hit song for Alan Jackson [source].

†Double the ABV to get the proof of an alcoholic drink: 7% ABV/14 proof is a lower alcohol level than a glass of wine. Non-fortified wines range from 7% ABV/18 proof to 14% ABV/24 proof).

You can garnish plain hummus with a drizzle of olive oil. Get fancier by adding some paprika and flat parsley leaves.

Get even fancier with sprinkle of whole chickpeas—the base ingredient of hummus. Roast them yourself or buy roasted chickpea snacks for a step further.

But the James Beard Award-winning Shaya Restaurant in New Orleans knows how to dazzle.

Its take on modern Israeli cuisine draws inspiration from the cuisines of Eastern Europe, Greece, the Middle East, North Africa and Turkey.

And some of those influences are turned into hummus toppings.

First, there’s the simple approach: olive oil and sumac (photo #2).

But expand your horizons to toppings like these:

 
The point here is that you can put almost anything atop a dish of hummus: legumes, meat, pickles, seafood and vegetables galore, with a variety of herbs and spices.

Start experimenting today!
 
 
THE HISTORY OF HUMMUS

Chickpeas, sesame, lemon, and garlic have been eaten in the Levant* for millennia. Though widely consumed, chickpeas were cooked in stews and other hot dishes.

Puréed chickpeas eaten cold with tahini do not appear before the Abbasid period (750 to 1517 C.E.) in Egypt and the Levant†.

The earliest known recipes for a dish similar to hummus are in 13th-century cookbooks from Cairo.

Some food historians believe the paste appeared a century earlier, prepared by Saladin, who was the first sultan of the Ayyubid dynasty (1174–1193).

(That is to say, it was created by one of Saladin’s chefs.)

If so, it was more likely created by a cook in his kitchen, the idea of the warlord Saladin-as-cook being tough to swallow.

Recipes for cold purée of chickpeas without tahini, but with vinegar, oil, pickled lemons, herbs and spices—but no garlic—appear in medieval cookbooks; as do recipes with nuts vinegar (though not lemon), with many spices and herbs.

Whomever and however, we’re grateful that it came to be part of our [almost] daily diet.
 
 
25+ MORE HUMMUS RECIPES

[1] Hummus topped with a Middle Eastern “salad” of jammy eggs, onions, pickles and herbs (photos © Shaya Restaurant).

[2] Hummus garnish at its simplest: topped with extra virgin olive oil, Aleppo pepper and shredded parsley.

[3] Grilled octopus and chanterelles as hummus toppers? Yes, along with roasted corn and a sprinkle of sumac.

[4] Chopped eggplant is spiced and sautéed, then topped with peas and pine nuts.

[5] A garnish of roasted cauliflower and caramelized onions.

*The Levant is an English term that first appeared in 1497. It originally referred to the “Mediterranean lands east of Italy.” The historical area comprises modern-day Iraq, Israel, Jordan, Lebanon, Palestine and Syria. Among other popular foods, Levantine cuisine gave birth to baklava, balafel, kebabs, mezze (including tabbouleh, hummus and baba ghanoush), pita and za’atar, among other dishes that are enjoyed in the U.S. and around the world.

†Jammy eggs are eggs cooked until the white is set but still tender, and the yolk has a soft, custardy, spreadable texture. It is a soft-boiled egg, but one where the yolk isn’t runny, but somewhere between soft-boiled and hard-boiled.

[1] Variegated pink lemons are difficult to find outside of California, but you can order them online from specialty produce purveyors like Melissa’s (photo © Melissa’s Produce).

[2] Serve a slice with a cocktail, seafood or salad, and let family and guests experience the fun of discovery (photos #2 and #3 © Fast Growing Trees).

[3] If you can grow citrus outdoors, buy yourself a dwarf tree.

[4] Pink lemonade (photo © Sence Nectar [now closed]).

When life gives you lemons, goes the proverb, make lemonade. But when life gives you a fancy lemon, show it off to your family and friends.

The variegated pink-fleshed Eureka lemon in the photos is a beauty inside and out, from its pretty striped rind to the pink flesh inside.

Yes, its juice is pink, too…and if can afford it (they’re more expensive than conventional lemons), make pink lemonade!

The juice is sweeter (less acidic), with wonderful lemon flavor and fewer seeds than the conventional Eureka lemon.

The crop grows throughout year in California, but is mainly sold in that state at specialty markets, and online.

The leaves are variegated green and white, making the tree a lovely ornamental choice, although it’s a bit less vigorous than a typical Eureka lemon tree.
 
 
SO WHAT IS THE VARIEGATED PINK-FLESHED EUREKA LEMON?

Also called the variegated Eureka lemon, pink-fleshed Eureka lemon or pink lemonade lemon, it’s a cultivar of the Eureka lemon (Citrus × limon*).

It was discovered as a bud sport on an ordinary Eureka lemon tree in a private garden Burbank, California, in 1931 [source].

In botany, a bud sport, or sport, is a part of a plant that shows morphological† differences from the rest of the plant.

Sports may differ by foliage shape or color, flowers, fruit, or branch structure. The cause is believed to be a chance genetic mutation.

Sports with desirable characteristics are often propagated to form new cultivars.

In addition to the variegated Eureka lemon, examples of fruits propogated from bud sports include, among numerous others, the:

 
 
HOW TO SHOW OFF THE LEMONS

This pink-flesh lemon deserves to be the focus of attention, so people can enjoy the appearance of both the rind and the flesh.

The best way is to use it as a garnish for:

 
 
GET YOUR VARIEGATED EUREKA LEMONS

 
 
> THE DIFFERENT TYPES OF LEMONS

> THE HISTORY OF LEMONS
 
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*The supermarket lime, or Persian lime, is Citrus × latifolia.

†Morphological means relating to the form or structure of things.