Gin and tonic, a Spanish obsession - Baltimore Post-ExaminerBaltimore Post-Examiner

Gin and tonic, a Spanish obsession

“The Spaniards are obsessive about gin and tonics” espoused Chef José Andrés in an August, 2017 article in Food and Wine Magazine. He said, “Spanish bars can have upwards to 50 gins.” These gins vary with assorted aromatics and botanicals.

Baltimore’s own Spanish tapas restaurant, Tapas Teatro, located in the Station North neighborhood, next to the Charles Theatre, tempts patrons with their signature gin-tonics. Tapas Teatro’s uses Fever Tree Tonic, made with natural sugars, no high-fructose syrup and also a favorite of Chef Andrés.

Who knew the simple juniper berry would lead to such an obsession, not only in Spain, but here in the States. A small group of us went through a tasting of Tapas Teatro’s 7 signature gin-tonics:

Tonic No. One – Cold River Gin, Juniper Berries, twist of lemon

El Gato Negro – Barr Hill Tom Cat Gin, blackberry shrub, mint-simple syrup

Susanna – Barr Hill Gin, Maxime Trijol Orange, Lavender bitters

Muerte de Tonto – Masters Gin, house maraschino syrup, orange bitters

Alegria – Hendrick’s Gin, thyme-infused Combier Orange, fresh grapefruit juice, grapefruit bitter

Rosalita – Orange-infused Nolet’s Gin, St. Germain, Domain de Canton, fresh lime juice, raw honey, fresh rosemary

La Isla – The Botanist Gin, house grapefruit shrub, fresh lemon juice

It is always fun to eat tapas, lots of tastes and flavors, now you can do the same with Tapas Teatro’s signature gin and tonics.   For gin-tonic officanados, you might want to check out Chef Andrés – Jaleo’s gin and tonic festival in March/April.

Tapas Teatro

1711 N. Charles Street

Baltimore, MD 21201

410 332 0110

About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. She even works as a kitchen slave part-time for the continuing culinary education and most important, the leftovers. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is on Women Chefs and Restaurateurs’ national public relations committee. Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Contact the author.

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