A classic bartender shaking a cocktail behind the wooden bar counter in Dry Martini cocktail bar

Dry Martini: Barcelona’s cocktail HQ

In a year when we said goodbye to Sean Connery (arguably the greatest Bond ever to grace our screens) we thought we’d pay tribute to a Barcelona bar that has been honouring his favourite drink for more than 30 years. Welcome to the legendary Dry Martini bar in Barcelona.
From the outside, you might not notice it but this elegant and sophisticated bar will impress you once you enter the swing doors. Inside is a sophisticated space with high ceilings, impressionist artwork on the walls and banquette sofas to perch on as you order your drink. There’s a long bar to sit at if that’s your preference. Or you could pull up a chair at one of the elegant tables.

Jazzy vibe, elegant decor, classic artwork

Look around you at the walls bedecked in artwork. Survey the shelves of wine bottles protected behind their pristine glass cabinets. Take in the bartenders and wait people, all dressed up in white tunics and black bow ties, scurrying around making sure that everyone’s drinking and everyone’s happy. Soak up the warm colors of the paneled walls and listen to the chilled jazz soundtrack getting you into that mellow mood. Then, when you’re ready, order your drink. And really, there’s only one drink for you to start with in this cocktail palace. It’s the drink that gave the bar its name. Say these words, slowly: un Dry Martini, por favor.

The perfect Dry Martini

Your reward will be a classic Dry Martini, made to their exacting requirements with a strict formula that has stood the test of time. Their special combination: 1/2 London Dry gin (you can choose from their wide selection or let them decide). They then add an equal amount of French vermouth, before adding a dash of orange bitters and stirring it in an ice-filled beaker before decanting it elegantly into your Martini glass. The glass will then be garnished with either a squeezed lemon rind or a ripe, juicy olive, dependent on your taste. Then simply sit back and take a sip. Then another. And when the sipping’s done, order you’re second drink (since one of these is never enough). In fact, one of the distinguishing features of this classic cocktail bar is the incongruous digital counter that sits behind the bar.

Hitting the button, every time…

Every time a Dry Martini is ordered, the Martini button is pushed and the number goes up by one. At the last count, well over one million Dry Martinis had been ordered here since the bar was first opened. And with that sort of endorsement from your customers, it’s not surprising that this is one of only 6 bars in the world to have made it onto the world’s 50 best bar list, 7 times in a row. This is a tribute to the vision of Barcelona’s pioneering cocktail king, Javier de las Muelas who founded this legendary place back all those years ago.

And while this bar is all about the cocktails, they serve some decent tapas as well, served with panache to a well-heeled crowd of upmarket locals, cocktail fanatics and curious tourists.

A hidden speakeasy, a terrace and a cocktail school

Plus, hidden behind the panelled walls at the back of the bar is a secret door, leading to the clandestine Speakeasy restaurant, serving continental and Spanish fare in an atmosphere reminiscent of a gentleman’s club. Dry Martini serves a range of cocktails alongside its classic Dry Martinis and features all the standard classic gins such as Tanqueray 10, Bombay Sapphire’s Star of Bombay, Bloomsbury and Puerto de Indias for a blast of Spanish strawberries. Plus, the icing on the cake – these guys run a pretty decent cocktail school right next door where some of the best mixologists in Spain will share their tricks and tips – at a price.


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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Buckingham Palace

Buckingham Palace and Highgrove Organic: gins fit for a Queen (and a Prince!)

You may or not be a fan of The Crown, the latest must see hit mini-series from Netflix. We already know that the Queen is a big gin fan. According to inside reports, Her Maj is partial to a little sharpener of gin and dubonnet before lunch. Her eldest son, Prince Charles on the other hand is more of a G&T lover. In fact, royal insiders confirm that whenever the Prince goes on a royal tour, he takes his own booze with him. According to royal security reports, it’s bottles of gin for Charles and red wine for Camilla. While this might be seen as a touching gesture of frugality from a wealthy Prince, in fact it’s a security protocol to make sure that their drinks aren’t spiked.
Either way, this year saw a royal double. Both the Queen and Prince Charles joined the boutique/craft gin revolution. Each of them separately released their own branded gins, made from ingredients mainly sourced from their gardens. The Queen’s brew is called Buckingham Palace Gin and the Prince’s brand is called Highgrove gin. All ingredients have been sourced directly from his organic kitchen garden.
So, in the battle of the royals, who has the best gin?

Buckingham Palace gin: 42% ABV

This delicious spirit comes in an absolutely gorgeous bottle that would look good on anybody’s drinks trolley. The delicately angled and beautifully decorated bottle is made out of turquoise glass and features a golden wreath on the front, intertwined with a pretty array of wildflowers. Presumably, these are some of the 250 different types that are said to grow in her 16 hectare central London back garden. Most of the time, we only get to see it during garden parties and royal celebrations, but apparently in addition to all those flowers, there are also around 250 species of birds to keep the singing going all year round. Turn the bottle around and the flower theme continues on the back side, framing a beautiful engraved perspective of the Buckingham Palace facade. Enough to make the spirits of any true royal fan soar!
Many of the botanicals in the Queen’s gin have been directly sourced from the Palace gardens including lemon, verbena, hawthorn berries and mulberry leaves. The result is a delicious gin with prominent citrus and herbal top notes to balance the strong juniper base. The good news is that it will be served at royal engagements throughout the year, so get yourself on the guest list now. When it was first launched earlier this year, it sold out online within 8 hours, but it’s back and available for around £40 per bottle (2 bottle minimum). All profits from Buckingham Palace gin will go directly to The Royal Collection Trust which helps to fund the care and conservation of the Royal Collection. We’re not sure how involved the Queen was in developing the gin, but we’re sure she’ll love it with a little dubonnet and ice.

Highgrove Organic London Dry Gin: 40% ABV

Not to be outdone, her eldest son has also created his own brand Highgrove Organic Botanic London Dry gin. It comes in a plainer, less glamorous bottle than his mother’s gin featuring a simple white label crowned with the Prince’s royal symbol, the fleurs de lys. Prince Charles has long been an advocate for sustainable living and all of the botanicals in his gin have been grown in the Prince of Wales’ own kitchen garden at Highgrove, in the beautiful Gloucestershire countryside. They include lavender, sage and thyme, delivering a distinctive taste and flavour profile.
While juniper and citrus are the flavours that predominate here, the lemon verbena, thyme and rosemary come through on the top notes to create a delightfully tasting, elegant London Dry gin . The gin has been distilled for the Prince by master distiller Cory Mason who wanted to create a gin with the herbal notes of a traditional English garden. The result is a delicious, versatile gin suitable for any occasion – royal or not. All proceeds from the sales of Highgrove gin go to support the Prince of Wales’ Charitable Fund to develop meaningful projects in the areas of education, the environment, social inclusion health and wellbeing.

And the winner is…

We really couldn’t call this one (and we didn’t want to upset the royals) so to avoid a diplomatic incident, we’ve called it a draw. On looks and style, Buckingham Palace has the edge for sure, but it’s a little more expensive than the Prince’s version. But on taste, complexity, authenticity and price, Highgrove wins. However, don’t take our word for it, get a bottle of each and try them next to each other while watching The Crown. And let us know which one works best for you.

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.

Ginraw: 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.

Ginraw

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 Ginraw 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: serve Ginraw 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.

baked salmon

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 baked 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!

Gin baked salmon recipe

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 your baked salmon while still piping hot!

Corpse Reviver

Corpse Reviver No. 2: a Halloween treat

posted in: Cocktails, Gin and Juniper | 0

Halloween is here and this evening, it is very likely that you will get a knock on the door. When you answer it, you will probably be confronted with a child dressed as a witch, or a famous superhero or even a headless ghost. They will charm you, and you will fall for their charms. And then, they will demand candy in return for not messing up your front doorstep. This has become the modern Halloween tradition that we all recognise.
But Halloween is not just a contemporary combination of a fancy dress party and a sugar-rush. It is an ancient festival, dedicated to remembering the dead and is thought to have evolved from ancient Celtic harvest festivals with pagan roots.

From pagan roots to hobby horses

Over the years, we have become familiar with the most recent incarnations of those ancient rituals. These include pumpkin carving, costume parties, telling scary ghost stories and generally spooking people out. But before the current tradition of trick or treat began, earlier versions were taking place.
From as early as the 16th century, the tradition of mumming was common in Ireland, Scotland and Wales. People went from house to house exchanging songs and verse for food. In those days, they would dress up as the souls of the dead. At around the same time, over in England, a man with a hobby horse led youths from house to house reciting verses with pagan overtones. And in Scotland people in masks went from door to door threatening to do mischief if they were not welcomed.

Turnips, pumpkins and cross-dressing Scots

Fast forward to the late 19th and early 20th century and it appears that the youth of Glamorgan and Orkney went for a bit of cross-dressing. In the 20th century, the pranks became more common in England as well and naughty kids would hollow out turnips and carve grotesque faces in them to use as lanterns. These in turn became the Jack ‘O’ Lanterns that we now carve out of pumpkins.
Echoes of these roots can still be glimpsed in our 21st century version of Halloween. And given the year we’re in, strangers knocking on your doors in masks may have a particular resonance.

Manning the barricades

So, if you’re planning on manning the barricades this Halloween, it’s best to be prepared. Obviously, you’ll need a large bag of assorted candy to ward off the ghosts and ghouls – and a strong gin cocktail to keep your own spirits up.
And what cocktail could be better than a Corpse Reviver?

Corpse Reviver classic cocktail was invented by the eminent Harry Craddock, original head bartender at the American Bar of the Savoy (and all round legend). It features in his famous Savoy Cocktail Book, first published in 1930. Ever helpful, right underneath the recipe, Harry offers the following advice:

Four of these taken in swift succession will unrevive the corpse again.

Harry Craddock

TOP TIP: We don’t necessarily recommend downing four Corpse Reviver cocktails in a row, unless you really want to see spirits. But one or two won’t do you any harm. And it will help you to deal with those pesky Halloweeners outside your front door.

Harry Craddock’s original recipe for a Corpse Reviver No.2:

Shake well and strain into a cocktail glass

Happy Halloween!


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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Akori gin

Akori gin: where Barcelona meets Japan

Barcelona has always embraced inspiration from all over the world. As an ancient Mediterranean port, it was a major trading hub, bringing in exotic herbs and spices from Africa and hosting traders and merchants from along the silk route. This cosmopolitan vibe is one of the hallmarks of this great city. You can see it in the food, the restaurants and the architecture that define this place.
And, as we know, it was at the forefront of the craft gin revolution. This is the city that redefined the way we approach gin, adding drama to the experience with exotic garnishes, giant glasses and loads of ice. Sipping a G&T on a roof top bar in Barcelona is an experience not to be missed.

Made in Barcelona, born in Asia

Having led the charge in the first revolution, which changed forever the way we think about a Gin & Tonic, Barcelona’s gin makers have now turned their attention to making the stuff themselves. Building on a rich tradition brands such as Larios, Gin Mare and Mahon often take centre stage. But now, there is a new generation of craft gin distillers in the Barcelona area who are once again redefining the gin we drink.
These craft distillers use clever blends of infusions, herbs and natural ingredients that are taking gin to another level. And amongst this new crop of artisan gin makers, we came across Akori Cherry Blossom gin .

Inspired by Japanese cherry blossoms

This delicate gin (blended with rice based spirit) is inspired by Japan but distilled in Barcelona. It is the younger sister to Akori Premium gin (which we also highly recommend). The cherry blossom is one of the the national flowers of Japan and is the key botanical of this unusual gin. It sits comfortably alongside the more exotic flavours of kumquat, ginger and dragonfruit. There’s even a hint of almond in there. The result is a delicious, refreshing and complex gin with a subtle cherry citrus flavour. This modern gin manages to build a contemporary bridge between Asia and Europe. Plus, its crisp, smooth finish make it ideal for sipping in a cool environment. And, as you would expect from a Barcelona gin, it comes in a drop dead gorgeous bottle that is sure to stand out on anybody’s gin shelf.

The perfect serve:

Best served in a large Spanish Copa glass, filled all the way to the top with large cubes of ice. Pair it with a freshly opened Indian Tonic Water or some Fentiman’s Yuzu tonic for a refreshing, invigorating drink. Then garnish it with a slice of ginger, a sprinkling of juniper berries or a kumquat. Finally, sit back in your chair, take a deep breath and relax. We think you’re going to like this one.

ABV: 40%


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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prawn scampi

Prawn scampi: made with gin!

Some things are made for each other. Let’s face it, where would gin be without tonic?
Where would fish be without chips? Where would salt be without pepper?
But what if we could have the best of all worlds and use our favourite drink to make one of our favourite dishes. As the current gin boom continues unabated, our drink of choice is appearing in more and more popular recipes – some expected and some not.
Over the years, we’ve tried gin ice cream and gin cheesecake. We’ve nibbled on gin After Eight mints and eaten lashings of gin curry. We’ve had lemon tart with gin, gin pasta and even gin milkshakes.
But this is a new one for us – prawn scampi in gin and tonic batter.
Once again, our dear friend gin plays a starring role in the delightfully light and crispy batter that make these prawns so crisp and crunchy. Plus, we share our recipe for a delicate lemon mayonnaise which perfectly complements the crispy gin and tonic batter and juicy prawns, This is one you might want to try at home. It’s easy to make and absolutely delicious.

This recipe will serve two people comfortably. We’ll leave the chips to you.

Prawn scampi in gin and tonic batter (with lemon mayonnaise)

Ingredients:

  • 300g of raw prawns, shelled and de-veined
  • 200g plain flour
  • 75 ml gin
  • 100 ml tonic
  • 1 pinch of salt
  • Vegetable oil

For the lemon mayo:

  • 2 egg yolks
  • 1 tbspn Dijon mustard
  • 300ml veg oil
  • Salt and pepper
  • 1/2 lemon (juice only)

Garnish:

  • Coriander leaves
  • Sliced red chilli
  • Lime wedges

Method:

  1. Pre-heat the fryer to 190c.
  2. Whisk together the flour, gin, tonic and slat. Dip each prawn in the batter and fry for 1 minute.
  3. Drain onto kitchen paper and season with salt.
  4. Whisk together the egg yolks and mustard, slowly add the oil and then add the lemon juice.

To serve:

  1. Place the prawns on a serving plate and drizzle over the lemon mayo.
  2. Sprinkle over the coriander and chilli then dot with lime wedges.

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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Whitley Neill

Whitley Neill Scottish Raspberry gin: a real gin, bursting with red fruit

If any of you saw my post on our Facebook page the other day, you might know that I’m on a bit of a Whitley Neill tasting drive. I like their gins anyway, but this little bottle was courtesy of a lovely birthday gift from my sister. Well, I broke out the Whitley Neill Scottish Raspberry gin (paid link)  just the other day and I am pleased to report that it was absolutely delicious. Much better than I had expected. 

So, let me tell you all about it.

Powerful, but not overpowering

I know that Whitley Neill flavoured gins are not to everyone’s taste, but I love them. I think they’re  great value and in the past, they’ve come up with some really creative and unusual combinations.

These include rhubarb and ginger (paid link) and one of my favourites from last year, their Lemongrass and Ginger gin. So, when I opened the bottle, I wasn’t sure quite what to expect. What I got was a big blast of raspberry on the nose, which I found powerful, not overwhelming – a very seductive start.  This is a full-on gin , sweet (but not too sweet!)

When I poured it (long) into my brand new Silent Pool gin tumbler (paid link), I could really smell the raspberry.

Then I loaded the glass up with giant ice cubes and filled it to the top with some standard Nordic Tonic Water. Finally, I added a slice of orange and took a long deep sip.

I was pleasantly surprised.

Big burst of “raspberry-ness”

I got a full on hit of pure Scottish raspberry – but not the kind of raspberry taste you get from a Raspberry Ripple ice cream. It was the kind you get from freshly picked raspberries from a hedgerow. It was packed full of delicious raspberry-ness. It tasted of lush, slightly over-ripe fruit, but it also had a little edge of bitterness which stopped it becoming a “bubble gum” gin.

A big blast of flavour opens the account, with a tangy fruity burst that lingers in the mouth.

The Scottish raspberries come through loud and clear and it doesn’t taste fake.

The guys at Whitley Neill have added coriander, licorice and hibiscus (amongst other botanicals) all of which give way to delicious red fruit. But it’s well balanced and not too much.

Whitley Neill first  introduced this mouth-watering gin to the Whitley Neill range in 2018 and, I’m pleased to say that it’s not as sweet as I had expected.

The perfect pour: At 43% ABV, they have not sacrificed strength or flavour. Whitley Neill seem to have the knack of producing  great gins at great prices. I highly recommend this one. Somebody has suggested that it tastes even better when paired with frozen raspberries and elderflower tonic.

I think I’ll have to give it a go.

www.whitleyneill.com

www.silentpoolgin.com


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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A picture of the front door of Bobby Gin cocktail bar in Barcelona

Bobby Gin: a true Barcelona classic

Hopefully, one of these days this darned Coronavirus will leave us alone. And when we no longer live in fear of new pandemic outbreaks or unexpected travel restrictions, where should we go?
We think Barcelona should be top of the list for your next short gin break. 
Barcelona kicked off the reinvention of the gin scene back in the 2010s. It has quietly led the way ever since with a plethora of G&T combos to taste and innovations galore.  With gorgeous roof terraces to sip your gin on and a massive selection of exotic gins, gin bars and cocktails to enjoy one thing is for sure. Gin is in. 
Barcelona’s gins are always served large and made with loads of love. So, if (post-Covid) you want to escape to a happy gin place for a few days, then Barcelona is definitely the place for you. 

80 gins, bespoke cocktails (and tonics galore!)

Leading the charge since the early days is the pioneering gin bar Bobby Gin. This little bar is located on a side street in Barcelona’s bohemian Gracia barrio.  It is a true Barcelona classic. Bobby Gin’s was at the forefront of the Barcelona gin revolution. It is a tribute to the vision and skills of head bartender, Alberto Pizzaro, who is one of the best (and most respected) bartenders on the current Spanish gin scene.
This stylish and cool gin bar might be small but it features a massive gin collection. In fact, the menu lists well over 80 separate gins. Alberto has also created a further 11 gin based cocktails, especially for his customers. And of course, he stocks a bewildering collection of tonics to pour into those gins. Each of them adds a unique flavour edge to enhance and improve your gin’s character.  If in doubt, just ask – the bartender will recommend the perfect pour. 

God Save the Gin! (Fonk)

But the real star of the show here (and its most famous innovation) is Bobby Gin’s Gin Fonk – a delightfully easy to drink gin concoction that comes in 5 deliciously different varieties. 
So, what exactly is a Gin Fonk? It’s a new and refreshing way to drink your gin, invented right here in this bar – and it’s absolutely delicious! The bartending team smoke, age, infuse, macerate or flavour their chosen base gins with plants, flowers, fruits or spices. The secret is in the preparation and Bobby Gin has 5 different versions available right now.  My particular favourite is the Roku Gin Fonk with its light citrus and herbal notes.
They’ve infused a base of Roku gin with Oolong tea, Umeshu, lemon juice and topped it up with Schweppes Matcha tonic.  Sipped slowly, with loads of ice from a large copa glas, this is a gin drink to be savoured at any time of year. And don’t be deceived by its light, citrus taste. These ginfonks can be deceptively strong. And no stress. If a Gin Fonk’s not your thing, at Bobby Gin’s you have another 80 gins to choose from!

Retro vibe, modern drinks, fun people

So, what about the bar itself? Bobby Gin’s has a kind of retro, 1960s living room feel, with witty gin slogans decorating the tastefully wallpapered walls and funky coasters featuring their critical mission: “God Save the Gin”. They’re open until 2.00am (subject to the latest Covid restrictions) and they also do great bar food. They have everything from guacamole to nachos and from mini-burgers to pulled pork sandwiches. Plus a wider range of well cooked snacks and tasty and affordable street food.  
Bartenders cheerfully mix all the drinks individually with love and care (and extreme professionalism). Snacks start from as little as 4 euros. And while the Gin Fonks weigh in at between 10-12 euros each, they are made with exquisite care. The cocktails are delicious and they are deceptively strong. So, who drinks at Bobby Gin’? Well, it is a mixed crowd with just the right amount of casual style. At the front of the bar, it’s a bit younger with drinkers in their 20s and upwards. Around the back, it’s a bit quieter with a slightly older crowd mostly in their 30s to 40s. The vibe is casual and funky. The soundtrack to Bobby Gin seems to be a mix of rock, jazz and underground music. But the real star of the show is undoubtedly the gin.

 


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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Inflight gins: EasyJet and Fever-Tree team up with premium gin bar

posted in: Gin and Juniper, Gin news | 0

Last month, I found myself on an EasyJet flight to London. I’d paid a few quid extra for some for a front-row seat and was dreaming of my first gin and tonic as the cabin crew prepared their service. The flight attendant duly came to take my order. I asked what inflight gins they had.

What happened next took me by surprise. “Which gin would you like, sir? I’ll bring you the gin menu.”

Gin menu? On EasyJet? I kid you not!

I was presented with a beautifully produced, well-designed, glossy bar menu featuring high-class photos of the inflight gins, which included Bombay Sapphire, Bloom, Hendricks and The Botanist (paid links). All 50 ml bottles. All paired with specially selected Fever-Tree tonics. And all priced under €9 (including the tonic).

Now I know this isn’t cheap – but it is fun.

They even had a small section devoted to vodka and whiskey (but that’s for another blog).

So, back to the gin

I was thirsty, so I ordered two: Bloom and The Botanist.

According to the menu, The Botanist is a “small-batch Islay Dry gin, made with 22 hand-picked local botanicals, paired best with Fever Tree naturally light tonic.”

Despite the plastic airline glass, it tasted delicious. Dry and fragrant. And the lightness of the Fever-Tree tonic gave it just the right amount of zest, while allowing the complex flavours from the botanicals to shine through on the palette. It worked a treat, so I thought I’d break out the second one.

This time, I ordered Bloom, described by EasyJet as “refreshingly light and delicate, enriched with honeysuckle, chamomile and pomelo, paired best with Fever-Tree Elderflower tonic.”

This was a triumphant combination. The fruity notes from the gin were enhanced and enlivened by the subtle notes of elderflower from the tonic water, making it refreshingly easy to drink and the perfect accompaniment for my short journey between Barcelona and London.

Hats off to EasyJet and Fever-Tree for this aerial tribute to gin – and for elevating my humble budget airline seat into a true luxury experience.

Who needs a business class seat with a budget bar service like that?

 


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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