A dash of Angostura
I don´t know if you folks saw the uplifting spectacle of the epic match Trinidad and Tobago versus Sweden last Saturday.
It was beautiful, but it was also nerve racking.
Therefore, for the match today against England, I think the stakes have to be raised. Tinto de verano is all very well, but for moments of higher emotional stress, Gin&Tonic has to come into play.
And for this occasion, of course, it has to have Angostura bitters, the single most famous product of Trinidad.
Angostura was first marketed as a tonic. Like tonic water, I guess. This may explain why G&Ts are such a wonderful elixir.
If I make my own, the glass has to be big, but not enormous. At home, Ikea´s Bistro line does just fine. The ice, big cubes from the shop, not home-made, which melt faster. First, a strip of lemon peel. Then, lemon juice squirted onto the ice, so it crackles and pops and absorbs some of the juice. Then, the gin. Whatever good one´s around.
The tonic has to be Schweppes, non-negotiable. I love the taste, I love the look, and I love that Coca-Cola just can´t beat them, no matter how hard they try.
The couple of drops of angostura I usually add after the gin and before the tonic. And if I remember, I rub the crushed lemon over the rim of the glass.
Before that, to soak up the liquor and to show that we´re not mindless hooligans but simply interested in food and drink from different cultures, I´ll try out a Trinidad curry from Madhur Jaffrey´s Ultimate curry bible.
If it turns out well, I´ll share the recipe, in time for the third match.
And by the way, Spain were so totally awsome yesterday that I now eat my words, one after the other. I tremble like a leaf in the anticipation of Monday.