Sunday Brunch Spring Trio
For all of you who saw Olivier this weekend – here are the three Spring Cocktails he featured on Channel 4’s Sunday Brunch.
A simple mix of muddled cucumber, gin, and Aperol might sound unexciting however, we can assure you that the combination is much, much tastier than the sum of its parts.
The Archangel comes from Michael McIlroy and Richard Boccato from New York’s Milk & Honey. Refreshing and easy to make, it’s easy to see why this cocktail appeals to bartenders and customers alike.
The bittersweet Aperol adds brightness with its bitter orange flavours, while the cucumber gives the drink a crisp and refreshing side. We’re using G’Vine Gin to make this cocktail, as the grape and floral tones of the gin suit cucumber and add to the cocktail’s fresh and lively flavours.
2 (approximately 1/2-inch thick) slices cucumber
60ml G’vine Floraison Gin
Garnish with a lemon twist
Add the cucumber slices to the bottom of a mixing glass. Muddle them to break up, but do not pulverize completely. Add Gin and Aperol to mixing glass then fill 2/3 with ice and stir until well chilled. Fine strain into a chilled cocktail glass, garnish with lemon twist and serve.
The Darkside cocktail combines smooth and light elements with the sweetness of elderflower. While you can garnish the drink with a brandied cherry, it can also be presented beautifully using a lime twist. We’re using Shortcross Gin to the mix to bring out the aroma of the upcoming elderflower bloom (late April to June) season.
60ml Shortcross Gin
30ml Sweet Vermouth
15ml Elderflower Liqueur
Garnish with a Brandied cherry
Add the Shortcross Gin, Sweet Vermouth and elderflower liqueur to a mixing glass. Fill 2/3 full with ice and stir until well chilled. Strain into a chilled cocktail glass, garnish with a brandied cherry, then serve.
The Martinez is one of our all-time favourite classic gin cocktails. This is a version inspired by the serve at Employees Only in NYC and lightens up the classic Martinez with Dolin Blanc in place of traditional sweet vermouth. The ratios are also inverted, making gin the dominant ingredient and changing the aroma of the cocktail considerably.
If you pick the right gin, the citrusy botanical scent can be amazing and the drink feels silky-smooth and refreshing going down. A little anise and mint flavour creeps in from the bitters of this impeccably balanced drink. We’ve used St. George’s Terroir Gin as the fragrant scent, so reminiscent of a walk through the California forest on a crisp spring day. The gin takes its lead with the foresty notes of Douglas fir, bay laurel and sage – all flavours that shine in the cocktail.
20ml Dolin Blanc Dry Vermouth
15ml Luxardo Maraschino
5ml Absinthe Bitters
Garnish with lemon twist
Add the St. George’s Terroir Gin, Dolin Blanc, Luxardo Maraschino and absinthe bitters to a mixing glass. Fill 2/3 with ice and stir until well chilled. Strain into a chilled cocktail glass, garnish with the lemon twist and serve.
Our editor Olivier, is Channel Four’s resident Gin Expert and presents new cocktails and discusses the gins that he used to make them every 3 months. If you want to see the segment – head on over to More4 (www.channel4.com) for the latest episodes.
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