INTRODUCING THE GOLDAPPLE GINTONIC – designed by Barcelona’s top mixologist

 “Gin does not agree with me.”

“Yes I do.” – Gin

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Joao designed the Goldapple Gintonic at 11am. Extracted from my 5-page feature about Barcelona’s gintonic scene in Let’s Go inflight magazine, Dec 2013. Every day should start like this.

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Joao ‘Cocktailpedia’ Eusebio is serious about gin. As one of Barcelona’s top mixologists, he has trained some of the city’s most talented bartenders. A couple of years ago Joao set up a training bar and tasting school at Magaztem Escola, a specialist warehouse of spirits and wine, and one of the Catalan capital’s biggest vendors of gin. It stocks over 120 gins, 10 of which are Spanish and 6 local.

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Joao believes Barcelona’s gin renaissance started in the kitchen, “It has always been a drink drunk by chefs. In the past it wasn’t popular. It tasted of perfume, and suffered from bad press and image. Then the aromatic pioneers changed everything.”

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The bar pro likes to marry flavours that respect the personality of each gin as conceived by the master distiller by only using 1-2 decorative elements. He is not a fan of “salad culture”, preferring to put a personal touch on classic recipes.

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THE GOLDAPPLE GINTONIC:

Pre-chilled highball glass

6 perfectly transparent ice cubes

1 cinnamon stick

50-60ml Bluecoat gin

Fever Tree tonic – to be poured with time and passion

4 thin slices of apple

Edible gold spray 

Cinnamon powder

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