It seems like forever ago when I first wrote about Quina Fina. For Australian drinkers though, there is big news afoot, Quina Fina can be found lurking behind some of the best bars in Sydney (as well as at my house.)
Why should you care? Because you should really be drinking more tonic, and in sugar-obsessed Sydney, this is a much better choice than your stalwart Schweppes.
Most of you will be familiar with the traditional Gin & Tonic but you should also be considering pairing up a selection from the aperitif or vermouth sections of your drinking options. I’m loving Campari Spritzers right now. dress up a wine glass at home with a handful of ice and herbs from the garden, a measure of Campari and a splash of Quina Fina. Serve it up with a bottle so your guests can alleviate your heavy or light handedness as required.
You might also like to try the Queena Fina, equal measures gin and Dubonnet, tall over ice, topped with tonic and a lemon slice.
From the cavernous mind of Jacob Briars, the drink references HRH and her mothers preference for the delightfully frolicsome interplay between the two core ingredients. Again, typically for a Briars drink it comes with it’s very own historical conundrum over what sort of gin to use. While Tanqueray holds the Royal Warrant (a purchased peerage, rumour has it) the Queen Mother would have developed her taste for the beverage on Gordons, albeit at a higher ABV than currently ships around the globe.
Trying both seems the only sensible solution.
Talk to Vanguard if you’d like this in your bar in Australia, if you’d like this at home you’ll need a friend in the industry or to be willing to
endure some Dad jokes. or go to Camperdown Cellars Parramatta rd, Elizabeth Bay Cellars, Salt meats Cheese in Sydney (thanks James)