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 <title>Cafe de Jenkster - Gin &amp;amp; Tonic Made Easy - Comments</title>
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 <title>Export strength a must. None</title>
 <link>http://cafe.jenkster.com/gin_tonic_made_easy#comment-8971</link>
 <description>&lt;p&gt;Export strength a must. None of this 40% &lt;span class=&quot;caps&quot;&gt;ABV &lt;/span&gt;rubbish.&lt;/p&gt;</description>
 <pubDate>Wed, 14 May 2008 20:55:00 +0100</pubDate>
 <dc:creator>Brian</dc:creator>
 <guid isPermaLink="false">comment 8971 at http://cafe.jenkster.com</guid>
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 <title>Gin &amp; Tonic Made Easy</title>
 <link>http://cafe.jenkster.com/gin_tonic_made_easy</link>
 <description>&lt;p&gt;There are only two things to remember:&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Gin&lt;/strong&gt;: Bombay Sapphire.  Nothing else will do.  Especially not Gordon&#039;s.  London Dry at a push, but not Gordon&#039;s&lt;sup class=&quot;footnote&quot;&gt;&lt;a href=&quot;#fn1&quot;&gt;1&lt;/a&gt;&lt;/sup&gt;.&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Tonic&lt;/strong&gt;: If the &lt;span class=&quot;caps&quot;&gt;G&amp;amp;T &lt;/span&gt;tastes harsh, add more gin.  If it tastes &#039;thin&#039;, add more tonic.  Repeat until perfect, or until you&#039;ve got a very large drink.&lt;/p&gt;

&lt;p&gt;That&#039;s my approach at least.  Any other useful suggestions?&lt;/p&gt;

&lt;p class=&quot;footnote&quot; id=&quot;fn1&quot;&gt;&lt;sup&gt;1&lt;/sup&gt; Yes, I know London Dry is a variant made by the same distiller.&lt;/p&gt;</description>
 <comments>http://cafe.jenkster.com/gin_tonic_made_easy#comments</comments>
 <pubDate>Wed, 14 May 2008 18:44:13 +0100</pubDate>
 <dc:creator>Kris</dc:creator>
 <guid isPermaLink="false">1286 at http://cafe.jenkster.com</guid>
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