Sunday Brunch Autumn Trio
For all of you who saw our Editor, Olivier talking Gin cocktails on the tellybox this weekend on wanted to try making them for yourself – here are the three Autumn Cocktails he featured on Channel 4’s Sunday Brunch.
Sloe Gin Fizz
Squeeze of lemon juice (around 15ml)
1 Teaspoon of sugar syrup
Soda as top up
Shake well with ice in a cocktail shaker. Strain contents into a chilled Collins glass to an inch or so from the top, then add soda so that it creates a fizz.
Sloe Gin Fizzes are a fruity concoction, simple to make and quite easy on the palate as they have a relatively singular flavour profile. It’s best summed up by the words of one of the greatest drink hacks of his generation – “Its haunting pink color and fruity opulence are topped with a handsome collar of natural foam which, if the sloe gin be of first quality, is gladsome aplenty.” Lawton Mackall, August 1941.
Sloe season begins in late September and extends to November. They are best picked by hand and from bushes that are away from roads and pollution – Old Wives tales say that the berries are at their ripest after the first frost of the season! When making Sloe Gin at home, use a good quality Gin and only add little sugar when first macerating the berries with the gin. It’s easy to over-sweeten the mix and spoil the end result. Far easier just adding a little in to begin with, then add more to taste once the gin has been sieved out a few months later.
40ml Elephant Gin
60ml Fresh apple juice
35ml Pear purée
20ml Cinnamon syrup
15ml Lemon juice
1 Bar spoon of simple sugar
Build drinks straight in a glass and stir with crushed ice. Garnish with a lemon wedge and a pear fan.
The Orchard Cooler is a refreshing and mellow cocktail made with autumnal ingredients such as apples and pears. Made with Elephant Gin in this instance which features apples as one of their signature botanicals – the cocktail is also often served with an apple fan as a garnish.
Apple and pear orchards are a common sighting all over the world, but less well known is the fact that many of these orchards also have Quince trees too. Many apple based ciders use both pears and quince in tiny amounts to help enhance the apple flavours as the acidity of each fruit enhances the other.
50ml Ferdinand’s Saar Gin
1 Table spoon of quince marmalade
1 Table spoon of lemon juice
Pour all ingredients into a shaker with cubed ice. Shake and strain into a chilled cocktail glass. Squeeze a thin zest of orange peel and garnish with a thin spiral of orange.
The original Breakfast Martini is now a world famous drink. Created in the late 1990’s by bartender Salvatore Calabrese, it was invented whilst he was working in London’s Library Bar in the Lanesborough Hotel. The Breakfast Martini has a wonderful texture and a bittersweet flavour from the marmalade which combines beautifully with any brunch. Our recipe is a twist on the classic Breakfast Martini adapted to the gin used, Ferdinand’s Saar Dry Gin, to incorporate and highlight their signature botanical, quince.
Salvatore’s Breakfast Martini has gone on to inspire bartenders and gin fans alike around the world to create their own cocktails using preserves. The precedent had been set much earlier however – Harry Craddock’s 1930 ‘The Savoy Cocktail Book’ includes a recipe to a ‘Marmalade Cocktail’, which is very similar to Salvatore’s Breakfast Martini. Regardless of who was first – the Breakfast Martini reinvigorated the interest in preserves and jam sours and is a perfect aperitif before lunch.
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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