Corpen

Corpen’s Brian Burgess: my favourite cocktail

Corpen Week is coming to a close and we’ve loved learning more about this brave new Barcelona gin brand. We’ve heard about how tough it is to open a gin brand in the middle of a pandemic. We’ve reviewed the deliciously complex Corpen Llevant to reveal its complex flavours. We’ve heard why integrity is so important to the Corpen process.

Now, in a final flourish, we’ve invited Corpen’s co-founder Brian Burgess to be Barcelona Gin’s guest bartender for March. 
The team at Corpen have created an extraordinarily delicious gin. It’s bursting with citrus notes, brimming with earthy tones and jam-packed with gentle spice. When you have a gin as good as this, the last thing you want to do is to ruin its unique flavour by drowning it in a sea of sugary cocktail mixes. This is a good gin and it demands respect.

We asked Brian to suggest his favourite cocktail. Something that would make the most of the gorgeous flavour combinations in Corpen Llevant. 

This is what he came up with…

“For me, it’s the Martini – a cocktail classic that stands the test of time and showcases the flavour of the gin. For me, the perfect mix is a 50/50 Martini. “
“The classic version can sometimes be a bit intimidating. There’s a hard core of drinkers whose use of vermouth is, shall we say, minimal. I think we all know these people. We may even be these people. The common view is that drier is better. Just wave a bottle of vermouth in the general direction of the glass and you’re done. Some martini lovers think that you should simply rinse the glass with vermouth and then pour out the contents before adding the gin. Others pass a bottle of vermouth over the mixing glass without even taking the cap off the bottle. Winston Churchill used to just wave his glass of gin in the general direction of France!”

“Don’t get me wrong, this is fine and each to their own. We love our gin and serving it cold on ice is still delicious, but it’s not for everyone. We think the vermouth can add some delicious flavours and we don’t want to miss out on them. We use Dolin Dry as our vermouth and a squeeze of lemon, which we think makes this a much more accessible drink than the ultra dry version. We don’t add any bitters. It’s a less boozy version of the classic and we think it’s a great entry level Martini. We hope you enjoy it!”

Corpen’s 50:50 Martini

Ingredients:

Method:

  1. Add the gin and dry vermouth to a mixing glass
  2. Fill with ice and stir until well chilled
  3. Strain into a chilled Martini glass
  4. Squeeze some lemon into the glass
  5. Garnish with a lemon twist

Cheers!

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Larios Citrus

Larios Citrus: orange gin, big flavour, great value

We often get asked about our “go to” gins. The kind of gins that are well made, great value and perfect for every day drinking. We find ourselves going back time after time to a few favourites. Larios is one of those. Many of us will be familiar with Larios as a popular pour when we visit Spain on our holidays (remember those?).

How it all began

The Larios brand has a rich pedigree that goes all the way back to 1866, when French businessman Charles Lamothe and his Spanish friend Pedro Jimenez founded a small distillery in Malaga. Meanwhile, the third Marquis of Larios and his family had been involved in the business of sugar cane processing for generations before branching out into distillation in 1863. In 1934, the Marquis acquired the Larios business and it is the number one gin brand in Spain and one of the top 10 best selling gins globally. They must have been doing something right.

The Larios collection

The standard Larios Dry is a great gin for those who want a decent taste and character without breaking the bank. But recently, under their new owners (France’s Pernod-Ricard Group), they’ve launched a number of premium gins. These new gins deliver pots of flavour at a great price. The standard Larios Dry gin is a 37.5% ABV gin made with Mediterranean orange and lemon botanicals. Then there’s Larios 12 (a 40% ABV gin made with 12 botanicals including the essence of orange blossom). The third in their trilogy is Larios Rose (37.5% ABV and infused with strawberries).

Double-distilled and bursting with citrus flavour

And now, they’ve done it again with Larios Citrus a delicious premium Mediterranean Gin, bursting with flavour. This little beauty has been distilled (not once but twice) with Mediterranean oranges, wild juniper and citrus fruits. In a world of orange gins, Larios is following a well highlighted trail blazed by the outstanding Tanqueray Sevilla. But somehow, Larios manages to deliver a powerful blast of complex flavour at a fraction of the price of other premium orange gins. It has an intense orange colour and comes in an attractive retro bottle.

Easy on the eye, easy on the tastebuds, easy on the wallet!

It’s not only easy on the tastebuds but it’s easy on the eye as well. And even better, it’s easy on the wallet. Larios Citrus has fast become one of my standby drinks and works superbly on its own, in a Spanish style gin and tonic. But it’s equally at home in any cocktail recipe that could do with a little extra orangy zestiness. This gin will make you happy. It will make you think of Mediterranean beaches, sunshine and joy. And at around £12 a bottle, it’s a small price to pay for happiness.

Keep it simple

This gorgeous gin is so tasty that it works well as an aperitif. It also adds a little extra character to some of those citrus cocktails you’ve been thinking of making. But for us, the best way to drink this is in a Spanish style gin and tonic. Our recommendation is to keep it simple. A premium Indian Tonic water is the best option to make the most of the complex layers of flavour that lie within.

Larios Citrus perfect serve:

  • Find a tall glass, fill it with the biggest ice cubes you can find
  • pour your Larios Citrus
  • Squeeze in a little orange and wipe the rim with the squeezed fruit
  • Pour in your mixer (Fever Tree Mediterranean also works well for a more refreshing mix)
  • Garnish with a twist of orange and serve.

As those Mediterranean flavours dance on your tongue, imagine yourself on a sunny Spanish terrace watching the world go by.


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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gin cake

Christmas gin treat: boozy ginger and orange drizzle cake

Who doesn’t like cake? I suspect most of us do – especially if that cake is baked with all the boozy goodness of gin!
This delicious, moist fruity spiced cake is made with Tanqueray Flor de Sevilla gin (for an extra hit of orange). Its buttery flavour is boosted by a rich mixture of gin-soaked fruit and raisins, and then warmed up with a blast of ginger. It’s then topped with a deliciously sweet and citrus gin, sugar and Clementine icing that you can slowly drizzle over this delicious treat while it’s still warm and just out of the oven. It’s making my mouth water just writing about it.

So, if you’re still looking for some extra home-made treats to serve to your loved ones this Christmas, give this recipe a try. And if you’ve still got room in that strange space between Christmas and New Year’s Eve, it’s the perfect time to dig put the old chef’s apron and get your hands dirty in the kitchen (accompanied by a large gin-based beverage, of course!)

In fact, this is a great recipe all year round, especially when paired with a glass of Tanqueray Flor de Sevilla as you lovingly stir all those gorgeous ingredients. We’ll drink to that!

Ingredients

  • 250g butter
  • 100g caster sugar
  • 150g brown sugar
  • 4 medium eggs
  • 250g self raising flour
  • 100g of mixed fried fruit or raisins
  • 50ml of Tanqueray Flor de Sevilla gin
  • 30g of fresh ginger

For the icing

Method

  1. Pour the orange gin over the dried fruit and leave to soak for 30 minutes
  2. Mix together the softened butter and sugar until light and fluffy.
  3. Gradually add the eggs in one at a time until fully incorporated.
  4. Add the flour and fold it in with a metal spoon carefully ensuring not to over mix.
  5. Finally add in the soaked fruit and mix together.
  6. Pour the cake mix into a loaf tin and bake for 30 minutes in a pre-heated oven 180c
  7. While the cake is baking, mix together the gin, icing sugar and the juice from the clementine.
  8. When the cake is baked remove from the oven and leave to cool for 20 minutes before drizzling the icing over the top of the cake.

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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