GINRAW: an avant-garde gin packed with Barcelona style

Barcelona is a city known for its avant-garde style, creativity and sophistication. Over the years it has nurtured artistic geniuses such as Pablo Picasso and Joan Miro.

But visionary engineer Ildefons Cerdà really put it on the map at the end of the 19th century as he designed the beautiful Eixample area in all its modernist beauty. The city extension that he created was recently named the best neighbourhood to live in the world according to Time Out magazine. And the flair doesn’t end there.

We couldn’t possibly talk about Barcelona without mentioning its extraordinary cuisine and its disproportionate clutch of Michelin starred restaurants. This is the place where some of the best chefs in the world have set up shop and built their reputations. This includes some run by the world famous Ferran Adrià who championed molecular gastronomy, right here in Catalunya.

Add to that heady mix, the classic cocktail of blue Mediterranean skies, sunshine, music, beaches, countryside and culture. You even have a ready selection of stunning rooftop terraces to choose from when you decide to sip your drinks.

A stunning gin, a stunning bottle

If this all sounds inspiring, it shouldn’t surprise you to hear that when a chef, a sommelier, a mixologist and a perfumier all got together they wanted to celebrate their city in all its creativity. And they did so with a gin. Ginraw is a true triumph of both style and substance. Barcelona’s modern design heritage is apparent in the striking, semi-frosted tall, thin bottle with its distinctive wide-brimmed wooden cap and aluminium band.

El Clásico…

Its beautifully designed leather information tag tops it all off in style and the bottle is truly unique. But quality is everything here and this gin is distilled at a low temperature for a smooth, easy to drink gin, simply packed with flavour. Fresh botanicals including lemon peel, kaffir lime and laurel leaves combine with smoky black cardamom and savoury coriander seeds. The result is a true Barcelona classic. With strong notes of juniper up front, there are also hints of peppercorn, coriander and lime zest. On the palate, the early indicators are savoury, before a citrus wave wafts in to save the day. And the cardamom seeds add some welcome spice to the finish of this exquisite, smooth and beautifully designed bottle of gin.

We highly recommend this Barcelona classic, preferably sipped on one of our gorgeous Barcelona roof terraces watching the sun go down over the terracotta rooftops of the old town.

The perfect pour: served over loads of ice in a large copa glass and garnished with a lemon leaf or a slice of lime. And if you want to spice things up a bit, you could try pairing it with a slice of apple or a little bit of ginger for some added heat.

A fresh raw salmon filet being sliced

Gin-baked salmon: full of buttery, juniper goodness

Gin seems to be everywhere these days and increasingly, it’s popping up in delicious, easy to prepare recipes.

Whether you’re looking for a booze-soaked cake to cheer you up on a dark autumn afternoon or a hearty stew to keep the cold winter weather at bay, somewhere there’s a gin recipe for you. And when gin does make an appearance, its junipery bitterness and complex botanicals can elevate even the most ordinary dish into something a bit special. Gin delivers an extra layer of character that will keep your guests coming back for more. Some people have more of a sweet tooth and prefer gin-soaked trifles or gin and lemon drizzle cakes. Others are partial to more savoury treats such as casseroles and even curries.

All of these delicious dishes (and many more) are suitable candidates for gin cooking.

10 minutes to prep, 60 minutes to sip

That’s why we wanted to share a quick and easy salmon recipe that is healthy and can be knocked up with as little as 10 minutes prep time.

This is important, because it leaves you with a full 60 minutes in which to select a decent gin, find an appropriate garnish and top up your favourite glass with a freshly poured tonic water. Then sit back and watch while the salmon slowly roasts in the oven. This is the perfect way to enjoy cooking with gin and this recipe is so easy to make.

Bertha’s revenge?

First of all (and most importantly) choose a decent gin – the more aromatic the better. This easy gin recipe will infuse your salmon with a gin flavour that perfectly complements the creamy richness of the salmon. We recommend using a bottle of Bertha’s Revenge (paid link). This is a complex, charismatic gin from Ireland made from milk provided by the offspring of Bertha, Ireland’s most famous cow (check out our recent review of Bertha’s Revenge to get the full details).

But for now, all you need to know is that it will infuse your salmon with a buttery, juniper-rich flavour, balanced by the soft citrus notes from the gin. Bertha’s revenge says on the label that their final ingredient is “plenty of laughter” – a sentiment that we heartily endorse every time you put your chef’s apron on.

So, here’s the simple recipe – and don’t forget to pour that chef’s drink as soon as the oven door has closed!

Ingredients:

  • ⅓ cup coarse sea salt
  • ⅓ cup sugar
  • zest of one lemon
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon of coarsely ground black pepper
  • 1 tablespoon gin (Bertha’s Revenge highly recommended)
  • 2 x 8oz salmon fillets
  • 1-3 tablespoons of cooking oil

Method:

  1. Preheat oven to 225F.
  2. To prepare the fish, rinse the fillets and pat dry with paper towel. Rub lightly with cooking oil
  3. Mix together the salt, sugar, lemon zest, thyme and pepper. Add gin. The mixture should resemble wet sand. Remember, this rub can be stored for one week (in an airtight container).
  4. Rub the salmon fillets with the mixture using around 1 tablespoon per fillet.
  5. Wrap fillets tight in plastic wrap and refrigerate for between one and two hours.
  6. Cook fish right away (or store in fridge for one day). Bake at 225F for 25-30 minutes. Begin to check fish after 20 minutes.

Pour yourself another well deserved G&T and eat while still piping hot!