Sunday Brunch Ginvent Drinks!
Ginvent season brings with it great tidings…
Greetings readers. Whether you’re Gin Foundry regulars or are tuning in after Sunday Brunch, we’re sure you’ll found common ground in these fantastically festive cocktail ideas. These are all cocktails that we’ll be fixing up at the Ginvent Pop-Up in Notting Hill, London this year (running from 25th to 30th November). To tie in with the adventurous spirit of this years Ginvent Calendar, each night we’ll be hosting a different themed journey, in which – over a 90 minute session – guests will be treated to four delicious cocktails, as well as tutored tastings of the Gins involved.
Drop in if you are in town, or guarantee your space by booking in here…
Downton Distillery: Explorer’s Gin
Downton Distillery is definitely not what you’re thinking, but we’re of the opinion that this is an even better option. Based not on an ITV show but instead on the rich history of Downton Manor, the former home of Sir Walter Raleigh, the Gin celebrates the golden era of discovery defined by its former host. With a curious blend of botanicals, like red cedar and pink peppercorn, it stands out as one quite unlike any of the others. It’s really tasty and – less important to cocktails but terribly important to Gin cabinets – it’s exceptionally good looking!
We’re serving it up in a Gin twist on the typically Tequila-tastic Paloma, our nod to Sir Walter’s voyage to the Americas. The fresh citrus really contrasts the red cedar notes, making for a perfectly refreshing, yet complex, drink.
30ml Explorer’s Gin
15ml Freshly Squeezed Pink Grapefruit
5ml Freshly Squeezed Lime
5ml Sugar Syrup
Twist of lemon
Method: Add the gin, grapefruit, lime and syrup to a cocktail shaker with ice. Shake, hard, until well mixed, then strain into a glass. Top up with soda and garnish with a twist of lemon peel.
If you’d like to pick up a bottle of Explorer’s, look over on Gin Kiosk.
Loch Ness Gin
Loch Ness Gin is an amazingly rare treat, and one of the very few Gins in the UK to use homegrown juniper. Made by retired detective Kevin Cameron-Ross and his wife, GP Lorien Cameron-Ross, the gin came about after the duo attended a talk on the lack of juniper in the UK. They were mighty surprised to hear of the shortage, because their land was flourishing with the stuff…
They set about creating a Gin that literally sings a song of Scotland, with all of the botanicals involved harvested from within 500m of the distillery’s front door. It is full of sweet greens, crisp fruits and a hit of the outdoors. Honeyed and warm, it’s a tipple that could lean in a thousand directions. We’ve got a path in mind, though, and we’re sticking to it…
Loch Ness is a wildly transportive spirit, bringing you to the shores of Loch Ness with every sip. We wanted to reflect this in the cocktail, so made a wild herb syrup (packed with rosemary, thyme, nettle and heather) to boost the herbal touch this gin has.
50ml Loch Ness Gin
10ml Wild Herb Syrup
Indian Tonic Water
BlackBerries to garnish
Don’t be put off by making a syrup. It’s genuinely a doss and will make you feel unbelievably smug. It’ll keep in the fridge for a month too.
Method for syrup: Add a handful of rosemary, thyme, nettle and heather to four cups of water and cook, slowly, until the water boils. Pull out the nettles and heather at this stage, to stop them stewing, but leave the rosemary and thyme simmering for another five minutes. The water will condense. Pour the remains through a strainer, then measure a full cup of the herbal water and put it back in the saucepan. Add a full cup of granulated sugar and stir, until dissolved, over a medium heat. Let cool before using. Easy.
Method for Cocktail: Add the syrup and gin to a shaker with ice and shake until well combined. Strain over an ice filled copa glass, then top up with tonic and garnish with blackberries.
If you’d like to pick up a bottle of Loch Ness – look over on Gin Kiosk.
Batch Spirits: Industrial Strength Gin
We were exceptionally happy to include Batch Spirits in the Ginvent Calendar because it’s about as festive as a Gin gets without shoving a whole Christmas Tree (and perhaps an elf or two) into the bottle. With Frankincense and Myrhh in the botanical line it’s perfect fodder for this time of year. Irrespective of seasonality, it’s unbelievably tasty too, earning the best in show trophy at the San Fransisco Awards.
The gin has a huge dose of juniper, which means it makes a cracking Martini, but it’s the lovely heady lemon and grass tones of lemon balm that we notice on the aroma, so we decided to serve it in a cocktail that’s a bit of a sidestep from a Martini. Apricot liqueur adds richness to the mouthfeel, while a sage garnish keeps the leafy hit intact.
40ml Batch Industrial Strength Gin
15ml Dry Vermouth
10ml Apricot Liqueur
Method: Stir all ingredients with ice, strain into a chilled coupe glass. Garnish with a sage leaf.
If you’d like to pick up a bottle of Batch Spirits – look over on Gin Kiosk.
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