The premise behind the Ginness is a simple one; take half a pint of Guinness and add to it a Gin & Tonic. Not to be put off by the prejudice of unconventionality, I decided to put on a brave face and give it a go.
Here is the recipe, straight from its inventor…
• 4 ice cubes
• 2 oz Hendricks gin
• 4 oz Fever Tree Indian Tonic Water
• 10 oz Guinness Original Stout
• Lime wedge for garnish
1. Gently pour Guinness into a straight pint glass.
2. Place the ice cubes in a tall, narrow glass.
3. Add the Hendricks and the tonic water onto the ice cubes.
4. Stir gin mixture well with a long spoon.
5. Upend gin into the pint glass with the Guinness.
6. Garnish with lime wedge and serve immediately.
7. Rinse and repeat.
This wasn’t the abomination that I initially thought it might be. The inherent bitterness of the Guinness blends well with the natural bitterness of the G&T, but the freshness and cleanliness also lift the Guinness to less cloying, lighter heights. The citrus and quinine cut through the heavy stout, cleaning the palate as one drinks. Personally, I would like to see this served in volumes smaller than a pint as it does get a little heavy toward the end, but the result is a strangely compelling drink.
You might not go back for a second, but at least give it a go.