Posts tagged #gin

One year and 10,000 miles later

Has it really been a year since the last World Gin Day?

No, seriously, don't -

Look, it's called a rhetorical question. Of course it's been a year since the last World Gin Day. This year, however, marks the first year that it's fallen - for me, at least - in winter.

This is because I'm currently in the Southern Hemisphere and things are weird here. I'm told it's winter, but seriously? It's 18° Celsius (64° Fahrenheit) and, as a native of Scotland, I'd call that positively toasty but I'm surrounded by people wearing scarves and more layers than the middle act of Inception.

People are drinking mulled wine. In June. This I cannot deal with.

I'm used to thinking about drinks for summer right about now, so it's been a fun challenge to think about something a little more seasonally appropriate for where I am. It helps that I work at a bar that is famed for its house-made ginger beer, because what could be more warming than the rich spiciness of ginger beer?

Besides actual hot drinks, yes.

The obvious choice is Audrey Saunders' Gin-Gin Mule, although the one we make at Grandma's could be called a version of it rather than a strictly authentic recreation - the original calls for a still ginger beer and the addition of soda water whereas our ginger beer is carbonated; we also like to thrown in a dash of Angostura Bitters because reasons. It's turned out to be one of the most popular drinks on our new menu - that shouldn't be surprising, given that it has been named as one of the 25 most influential drinks of the past century by Imbibe (US). Described by its creator as an "ambassador to gin," maybe - like its base spirit - that's worth celebrating all year round?

Yes, again with the rhetorical questions.

 

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Gin-Gin Mule

45ml Tanqueray Gin
15ml lime juice
15ml sugar syrup
1 dash Angostura Bitters
8 mint leaves
Top with ginger beer

Shake the first five ingredients with ice and fine-strain* into an ice-filled sling/catalina glass. Garnish with a mint sprig and a piece of crystallised ginger.

 * Your mileage may vary when it comes to fine-straining drinks served over ice; in this particular instance I'd do it to remove any teensy, annoying bits of mint from the finished drink.

Posted on June 17, 2013 and filed under Mixology, Recipes.

One day in June

I've made this point before, but if January 25th can be designated No Name Calling Day and the last Wednesday in April marks Administrative Professionals' Day, then it is only right and proper that the second Saturday of June be set aside for World Gin Day. Instituted by Neil Houston (a.k.a. @yetanothergin) in 2009, today is an opportunity to celebrate a spirit that has had its ups and downs. While the popularity of gin today isn't at the level of the early-to-mid 19th Century - when its widespread availability led to what is now known as the Gin Craze and represents one of those rare occasions where the word 'craze' is a massive understatement - it has never been easier to find as wide a selection of really high quality products. Distillers across the world are finding new botanicals and techniques to bring to bear on production and bartenders and drinks enthusiasts are constantly breaking new ground in finding new ways to taste and explore those differing expressions.

My own contribution to this year's festivities works best, I think, with a juniper-forward, citrus heavy gin like Bombay Dry or Sipsmith, but your mileage, as ever, may vary. I also wanted to include a touch of Kamm & Sons Ginseng Spirit because I know the production and flavour of gin was a definite influence on how that particular spirit was conceived.

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Chauffeur-driven Dream

45ml gin
15ml Kamm & Sons Ginseng Spirit
10ml orgeat
15ml lemon juice
2 dashes Regan's Orange Bitters

Shake all ingredients with ice and fine-strain into a chilled 7-8oz cocktail glass. Garnish with a twist of grapefruit zest.

*** 

Though it may represent the opportunity to do so, days like World Gin Day aren't about drinking until you fall over. It's more about finding a fresh approach something that you might find very familiar so if you do one thing today, leave off the tonic water and try something new.

Posted on June 10, 2012 and filed under Mixology, Recipes.

Road Trip: Sipsmith

Having lived in Scotland for pretty much all my life, I have a fairly well-developed idea of what a distillery looks like. It would be hidden away at the end of a glen somewhere remote where the taxation officers would be unlikely to stumble across it, with a cluster of copper pot stills in one building and a two-storey-high wooden washbacks for fermentation in another; otherwise it would be a sprawling industrial complex, all 40ft column stills and piping, that would draw comparisons with your choice of near-future urban dystopia.

Distillation, though, is not something that requires a lot of space in itself and that point was well-illustrated when I stopped by an open day at the Sipsmith Distillery in West London during London Cocktail Week.

If you didn't know what you were looking for, it would be easy to miss the otherwise unremarkable garage amongst Hammersmith's rows of terraced houses. But the unassuming setting hosts the first new distillery to be granted a licence in London since Beefeater in 1820.

At the heart of the distillery - even though she's located at the back of the room - is another rarity. Where many new products are made either under licence or in second-hand or recycled stills, Sipsmith's range is produced in a new copper pot still. Dubbed Prudence, the still was created by CARL, Germany's oldest still manufacturer, and also has small column attachment - through which Sipsmith's English barley vodka is passed - and a Carterhead attachment which has apparently been used for experiments in flavouring vodka.

One of the upsides of a micro-distillery is that the tour doesn't take too long and our group (of six people from anywhere between Manchester and Japan) spent a large chunk of the afternoon tasting the range with Sipsmith's James Grundy. Their London Dry gin and English barley vodka are fairly well known (partly thanks to the involvement of drinks historian Jared Brown, I suspect), but they've recently expanded into liqueurs with a sloe gin and a damson vodka - the interesting aspect of the latter two is they seem much less sweet than liqueurs of that type generally are which lets the base spirit come through more, particularly in the sloe gin.

Sipsmith are an almost perfect definition of the kind of operation craft bartenders fall for. They're not pushing the boundaries of spirit production, but I get the sense that, for now, they're not inclined to do that. It's a range of artisanal spirits produced by people with a clear passion for both the process and the products they create and it's hard not to like that outlook.

Posted on November 14, 2011 and filed under Places.

Road Trip: Balmenach Distillery and Caorunn

Scotland - and it's likely that I'm not the first person to notice - has a long history of distilling. The obvious product of that history is whisky - single malt or blended - but like any country with that kind of tradition, it's not uncommon for producers to branch out into other spirits. Up and down the length of the country, you'll find vodkas, gins, liqueurs, and much more besides, all produced on scales from a single shop to multi-national distribution runs.

All of this became particularly relevant as I accompanied Andrew Kearns from Monteiths, the winner of the Edinburgh heat of Caorunn Gin's cocktail competition, to the Balmenach distillery in Speyside. We travelled up with the Glasgow party, including regional winner David Smillie from the Blythswood Square Hotel and Caorunn's brand ambassador Ervin Trykowski, and met up with 99 Bar & Kitchen's Mike McGinty and the Aberdeen contingent at the distillery.

The word Speyside should be familiar to anyone with an appreciation of single malt Scotch. Of Scotland's whisky producing regions (the others being Highland, Lowland, Islay, Islands, and Campbeltown), it's home to the greatest number of working distilleries - including those of the world's top selling single malts, the Glenlivet and Glenfiddich.

The Balmenach distillery isn't a new addition to the scene; it was established by James McGregor at some point in the early 19th Century (it's often dated to 1824, when it was officially licensed but it's a fair guess that they'd been producing before then). It remained in family ownership through 1922 before changing hands a number of times through the 20th Century, until it's then-owner, Diageo, opted to mothball the site in 1993. Balmenach was taken over by Inver House in 1997 and production started anew in 1998.

Scotch whisky is, as many spirits are these days, subject to a whole raft of legislation governing what may and may not be used in its production, the method of production, length of maturation, and so on. As far as ageing goes, in order to qualify as a Scotch whisky, it must be barrel aged in Scotland for a minimum of three years and one day. If you wanted to bring a single malt to market, you'd be up against a lot of 10 and 12 year old expressions, so you're looking at a decade before you can bottle something and that's before you consider that the age statement on a bottle of Scotch refers to the youngest whisky in the blend (even for single malt). If you want to compete, then it could be upwards of fifteen years before you have the stock on hand to blend a whisky that you could label as a 10 year old.

Ageing whisky is not a cheap process, and so it makes a lot of sense to use the equipment you've got to make something that you can bring to market a lot sooner than, say, fifteen to twenty years and that means white spirits. In the case of Caorunn, the equipment goes some distance to shaping the product; they found two berry chamber stills -they would have typically been used in the production of perfumes.

Essentially, high-strength spirit is pumped into a vaporiser and turned into vapour. That vapour is channeled into the base of the berry chamber and passes upwards through five perforated drawers which contain a loose mixture of the eleven botanicals. Simon Buley, Caorunn's creator, says that the process differs from that used by other gin producers in that all of the vapour comes into contact with all of the botanicals; there's no other way out of the chamber.

The final product sits somewhere between a traditional style gin and newer, more exotically flavoured efforts. There are six traditional botanicals - juniper, lemon peel, orange peel, coriander seed, angelica, and quassia bark - and five Celtic ones - rowan berry (Caorunn is the Gaelic word for rowan), heather, bog myrtle (also famed as a midge repellent), dandelion, and Coul Blush apple (a local variant bred to survive in the changeable climate of Northern Scotland). It's an interesting product to work with, and we headed back to Grantown-on-Spey to see that demonstrated by the three regional finalists later in the evening. The winner was Mike McGinty from 99 Bar & Kitchen in Aberdeen, with drinks called the Haughs of Cromdale and the Celtic Fizz.

The Haughs of Cromdale

37.5ml Caorunn Gin 12.5ml Costacalda Passito Bianco (sweet dessert wine) 10ml Calvados 20ml lemon juice 15ml homemade apple gomme muddled pink lady apples smoked heather bud in boston shaker

Using a lighter, set a sprig of heather on fire. Hold the tin from a Boston shaker over the sprig to capture the smoke. Muddle the apple in the other part of the shaker and add the other ingredients along with cubed ice. Cap with the smoke-filled shaker and shake. Fine-strain into a chilled red wine glass.

Garnish with a slice of apple and a sprig of heather.

Celtic Fizz

50ml Caorunn 20ml lemon juice 20ml pressed apple juice 15ml homemade spiced apple gimme 1 dash egg white topped with Brewdog Punk IPA

Shake the first five ingredients with ice and strain into a chilled highball glass (straight up). Top with IPA.

Garnish with a single star anise.

Thanks to everyone at Caorunn and 3rdparty for making the trip happen!

Posted on September 26, 2011 and filed under Mixology, Photos.

Leaving the Twentieth Century

I've been in the process of working up a small cocktail offering for a function we're hosting at Sygn in a couple of months time. There are some obvious choices for it - the event isn't industry-focused so I won't be going too obscure or bleeding edge with anything - but flicking through various menus and recipe books led me to the Twentieth Century cocktail.

Twentieth Century Cocktail

35ml Gin
15ml Lillet Blanc
15ml Crème de Cacao (white)
25ml lemon juice

Shake all ingredients with ice; fine-strain into a chilled martini/coupe. Garnish with a twist of lemon zest.

According to Ted Haigh's Vintage Spirits and Forgotten Cocktails, it was named for a train, the 20th Century Limited, that plied the route between Chicago and New York in the near aftermath of Prohibition. Haigh suggests that earliest written record comes from the Café Royal Bar Book of 1937 and that "we now have a firm idea of exactly what Art Deco tastes like."

On a personal level, I found the Twentieth Century profoundly depressing. It's not because it's a bad drink - it certainly isn't - but there's something about the way those four ingredients just sing together that make me wonder if I'm ever going to put together a recipe that comes close.

On paper, it's just four ingredients. In the real, it's exceptional, and that's something to aim for.