Dux Bar

Dux Bar: Barcelona’s hidden gem

Down a narrow, twisted alley in Barcelona’s ancient and atmospheric El Born barrio, lies a little bar dedicated to all things gin. It’s hard to find if you don’t know where you’re going, but it’s well worth the effort once you find it. In the city that reinvented gin for the 21st century, Dux Bar was a pioneer. It was among the first cocktail bars to recognise the gin revolution that was coming.

All the best secrets are hard to find

Walk through the dark ancient streets of the old town and soak up the atmosphere before opening the doors to this vibrant little bar. They still take their gin here as seriously now as they did the first day they opened their doors. The atmosphere is convivial. Somewhere between the coziness of a pub and the cool buzz of a stylish cocktail bar. This place has got the balance just right.

Gins, cocktails (and much, much more…)

In addition to the wide selection of gins available behind the bar, they serve up signature cocktails with care and attention. Dux Bar even makes its own infused gins that can’t be found anywhere else. This is a classy place with classic gin drinks made to order with unusual creativity and flair. And if you’re not in the mood for gin then they have the standard range of inferior spirits available. They also have a decent selection of cold beers on tap.

Get in the swing – music to drink gin with

The other thing they’ve made a name for is their live music. More often than not, wander into this bar and relax to the sound of cool jazz. Or on another night, you might find a local DJ providing a relaxing and fun soundtrack to a memorable evening. This is a proper hidden gem and it’s hard-to-find location means that it is not over run with tourists in the way that some bars in the neighbouring Barrio Gotico can be.

Style, flair and imagination

This is a grown up place and the bartenders know their stuff.
Drinks are made with a certain style and flair that is common to Barcelona’s best bars. We think they are some of the very best cocktails in a town that’s already well known for its cocktails.
The vibe is nice, the crowd is fun and the cocktails are every bit as creative as the mixologists they employ.
The menu contains an entire page of infused gin and every drink is layered with several depths of hidden flavours and unexpected surprises such as gin cocktails infused with smoke, prepared at your table by Angel, the talented bartender and showman who runs the bar.

The decor is equally eclectic with everything from a working piano (for those impromptu jazz moments) to a beautiful collection of lead soldiers in an illuminated case. There’s even a welcoming fireplace complete with framed paintings of cartoon dogs. Another unique touch from this classy bar is that in addition to infusing their own gins, they offer personalised “gin boxes” and bespoke “gin packs”. These make ideal presents for your gin loving friends.

Classy (but affordable)

G&T lovers will be pleased to know that prices are in the 8-14 euro range, so there’s something for everyone. Given current restrictions, we’re not exactly sure what their opening hours are right now. But we definitely think this is one to put on your list for when things finally return to normal. We think it will be well worth the wait!

Saludos!

Dux Bar, C. dels Vigatans, 13, 08003, Barcelona, Spain


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.


RECENT POSTS

  • Dux Bar: Barcelona’s hidden gem
    Down a narrow, twisted alley in Barcelona’s ancient and atmospheric El Born barrio, lies a little bar dedicated to all things gin. It’s hard to find if you don’t know where you’re going, but it’s well worth the effort once you find it. In the city that reinvented gin for the 21st century, Dux Bar … Continued
  • The Ruddles Report: January
    Notes from a gin dog In the latest edition of the Ruddles gin report, our faithful gin dog has been sniffing out some news that you might find ginteresting. Winter is not his favourite time of year and lockdown hasn’t helped. He’s been keeping himself busy scouring the world’s media for the gin stories you … Continued
  • NUT gin: the clue is in the name!
    We stumbled across a lovely little gin the other day. It’s from right here in Catalunya and frankly it was too good for us not to share. Go nuts! Introducing NUT gin, craft-distilled in the Emporda region of Catalunya nestled between the rugged drama of the Pyrenean mountains and the cooling breezes of the Mediterranean … Continued
  • Gin-Gin Mule: a gin cocktail with a kick!
    Many of us will have heard of the legendary Moscow Mule.  It’s a classic cocktail and it’s been around forever.  It is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime.  The Moscow Mule is generally served in copper mugs and is one of the simplest and … Continued
Gin nut

NUT gin: the clue is in the name!

We stumbled across a lovely little gin the other day. It’s from right here in Catalunya and frankly it was too good for us not to share.

Go nuts!

Introducing NUT gin, craft-distilled in the Emporda region of Catalunya nestled between the rugged drama of the Pyrenean mountains and the cooling breezes of the Mediterranean coast. This is an area that is sure to inspire you with its natural beauty. The guys at NUT have created a unique gin in the traditional London Dry style and have infused it with a special blend of locally grown fruits, flowers, herbs and Mediterranean spices. The result is a distinctive tasting gin that really stands out from the crowd. At 45% ABV, NUT gin doesn’t hold back on the alcohol, yet it still delivers a smooth tasting, unusual and delicious gin with a long, smooth orange finish.

Inspired by rugged beauty and local botanicals

Like most Catalans, the team at NUT have a deep respect for beauty and nature. The rich, productive soils here allow flora and fauna to both survive and thrive. So, what is it that makes this London Dry style gin so special?

Only the best ingredients

They only use the best base alcohol, distilled four times. They then infuse it with a delightful combination of locally sourced botanicals, which they macerate for a minimum of 24 hours. These include the required juniper, but also 12 others including coriander, cardamom, angelica root, lemon peel, orange peel, rosemary, thyme, olive leaves and licorice. Then it gets interesting. They’ve added some local ingredients that are not often found in gin and which give it a unique character. The clue is in the name. In a stroke of genius, the guys at NUT have added walnuts and bitter almonds.

Complex, smooth and just a little bit nutty…

So, what does this unusual gin actually taste of? Well, the first impressions on the nose are that it has an elegant intensity. There are strong notes of citrus (in a nod towards its Mediterranean origins). There is also a noticeable herbaceous element. This brings out the best of all the other spices just waiting to be released into your mouth. And finally, there is a smooth, long finish to this gin where you should pick up traces of orange peels for a bittersweet ending.

Good enough to drink alone

All in all this is a great value treat, delivering confidently on all its promises. In fact, this gin is so good that it actually tastes rather nice all on its own. Just pour a measure into a rocks glass over a large ice cube and add a twist of orange peel. And if you’d like even more Mediterranean adventure in your drink, simply swap the orange peel for a sprig of burned rosemary. You could even a little fig for added sweetness.

However, drinking gin neat is not necessarily to everyone’s taste. You’ll be relieved to know that this gin is outstanding in a Mediterranean style G&T and is a great gin if you’re looking to give your cocktails a unique twist.

The perfect pour

This is a Mediterranean gin and we think it should be served in the Mediterranean style. Take a large copa glass and fill it to the top with big ice cubes (the bigger, the better!) Pour in a decent slug of gin (you decide what that means!) Fill it up to the top with a high quality Indian tonic water such as 1724 or a subtly flavoured premium tonic such as Fevertree Mediterranenan. Add a garnish such as a cinammon stick or a fresh orange wedge to bring out the best of the botanicals. You could even add a pinch of nutmeg if you’re feeling really adventurous. Your reward will be a distinctive gin, packed with intense Mediterranean flavours. Take that first sip and prepare to be instantly whisked away to the beautiful heart of Catalunya.

Saludos!


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.


RECENT POSTS

  • Dux Bar: Barcelona’s hidden gem
    Down a narrow, twisted alley in Barcelona’s ancient and atmospheric El Born barrio, lies a little bar dedicated to all things gin. It’s hard to find if you don’t know where you’re going, but it’s well worth the effort once you find it. In the city that reinvented gin for the 21st century, Dux Bar … Continued
  • The Ruddles Report: January
    Notes from a gin dog In the latest edition of the Ruddles gin report, our faithful gin dog has been sniffing out some news that you might find ginteresting. Winter is not his favourite time of year and lockdown hasn’t helped. He’s been keeping himself busy scouring the world’s media for the gin stories you … Continued
  • NUT gin: the clue is in the name!
    We stumbled across a lovely little gin the other day. It’s from right here in Catalunya and frankly it was too good for us not to share. Go nuts! Introducing NUT gin, craft-distilled in the Emporda region of Catalunya nestled between the rugged drama of the Pyrenean mountains and the cooling breezes of the Mediterranean … Continued
  • Gin-Gin Mule: a gin cocktail with a kick!
    Many of us will have heard of the legendary Moscow Mule.  It’s a classic cocktail and it’s been around forever.  It is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime.  The Moscow Mule is generally served in copper mugs and is one of the simplest and … Continued
gin mule

Gin-Gin Mule: a gin cocktail with a kick!

posted in: Cocktails, Gin and Juniper | 0

Many of us will have heard of the legendary Moscow Mule.  It’s a classic cocktail and it’s been around forever.  It is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime.  The Moscow Mule is generally served in copper mugs and is one of the simplest and most delicious cocktails ever.
But what does all this have to do with gin, I hear you ask? Well, there is a special variation of this drink for gin lovers and, just like the city it was born in, it was so good, they named it twice.  It’s called (for obvious reasons), the Gin-Gin Mule.

The beautiful “love child” of a Moscow Mule and a Mojito

Invented in New York in the year 2000, this delicious drink is the beautiful love child of a Moscow Mule and a Mojito, so it has good genes! But this is more than just a change of booze.  The subtle difference is that it substitutes gin for vodka and adds the muddled mintiness of a Mojito to create a gorgeous taste and flavour combination that, in my opinion, far exceeds the beauty of its two elderly parents.
Just imagine this – a muddle of sugary mintiness at the bottom, offset by the spiciness and bubbles of a freshly opened bottle of ginger beer (we recommend Fentimans or Fever Tree) with a little citrus tartness to give it a refreshing edge and a big blast of a decent london dry gin such as Beefeater or Bombay Sapphire.

The serve

Traditionally, a Moscow Mule is served in a small, handbeaten  copper mug, but this drink works almost as well in a highball glass or a tumbler.  But the copper mug is better for sure. Not only does it look good but it adds a bit of novelty to your regular drinking approach.  And apparently, drinking from a cold copper mug maintains and even increases the bubbliness of the ginger beer, ensuring that your drink will be sparkling every time.  You can pick up a set of four of these beautiful, hand beaten copper mugs for less than £20 and guarantee that the sparkle will remain right up to the last drop.

The verdict

Wow, Gin-Gin Mule is a great drink and its parents should be proud.  No wonder this quickly became a contemporary classic when it was first introduced to customers at New York’s Pegu Club 20 years ago. Deliciously spicy and citrusy at the same time, the fresh, muddled mint takes it to another level altogether.  We cannot recommend this cocktail highly enough, but make sure you use freshly opened,  high quality ginger beer to make sure the fizz is truly fizzing!

Gin-Gin Mule recipe

Ingredients:

  • 4 mint sprigs
  • 1/2 oz of fresh lime juice
  • 1/2 oz of simple syrup
  • 2 oz gin (Bombay Sapphire)
  • 2 ounces of high quality ginger beer (Fever Tree or Fentimans)
  • Garnish with lime wedges and a sprig of mint

Method:

  1. Muddle the mint leaves in the bottom of the mug/glass using a wooden spoon
  2. Add the lime juice, simple syrup and gin
  3. Stir to combine
  4. Add ice and fill to top with ginger beer.
  5. Stir gently
  6. Wipe the rim of the glass with a lime wedge
  7. Garnish with lime and mint (or a slice of ginger root)

gin mule

Calories per serving: 177

gin punch

Gin punch: a giant cocktail served in a bowl

posted in: Cocktails, Gin and Juniper | 0

We all like a cocktail. But 200 years before the term was invented, we had to resort to other creative ways of getting our alcohol fix. In those days, there were no cocktail glasses, fancy recipes or bartender’s tools in those days – so they turned to punch! In its earliest days, in the 18th century, a typical punch would contain ingredients that were considered exotic for the time. Often, these would include fruits that seem normal to us now, but which were extremely rare and expensive three centuries ago.
These included rare treats such as oranges from Asia, fragrant spices from the East and sugar, all the way from the Caribbean, which became the perfect match for the strong flavours of rum and brandy. The trouble was that rum and brandy were very expensive. On the other hand, English gin was increasingly affordable. It wasn’t long before gin became recognised as a better value concoction than some of its contemporary spirits and that was when it entered the mainstream world of punch.

A drink for the middle classes

The relative accessibility and affordability of gin quickly made punch more accessible to the burgeoning English middle classes.
However, strangely enough, the 18th century reveals no published gin punch recipes at all. According to a contemporaneous journal, “a hornful of punch should be administered to cattle in a bid to cure their distemper”. This is a clear indication that in those early days punch was initially considered something of low quality and not of much use to actual humans. However, towards the end of the 18th century, reports of its human medicinal qualities began to appear alongside suggestions that it could help to treat a variety of ailments. Gin Punch was soon believed to be a cure-all for everything from dissolving kidney stones, to curing Berri-Berri. It was also (bizarrely) considered a great way to encourage toxins to leave the body efficiently, in the form of sweat.

1776: the punch revolution

In 1776, at around the same time as the American’s were plotting their revolution, diarist James Boswell wrote (after a particularly good night on the town) that he: “drank rather too much gin punch. It was a new experience to me and I liked it much”.
By the end of the 18th century gin punch had elevated itself from its humble position at the heart of the local gin palace, into something more fitting. This elevation made it suitable for the more sophisticated and rarified atmosphere of London’s gentleman’s clubs. Stalwarts such as the Garrick or Limmer’s Hotel became the places that finally established punch as a popular and respectable, middle class drink. In fact, one of the first gin recipes at the turn of the 18th century, sounds rather nice (but very strong):
two pints of gin, oranges, lemons, orange sugar syrup and white wine.

Punch goes upmarket

A few decades later, London’s Garrick Club added a new twist to its own “house punch” – soda water. The original Garrick Club Punch recipe called for:

half a pint of gin, lemon peel, lemon juice, sugar, maraschino, a pint and a quarter of water and two bottles of iced soda water.

It didn’t take very long for its fame to spread around London and before you know it, punches and punch bowls were popping up everywhere. Over time, these punches evolved into more complex single serve variants which were popularised by Americans in the 1870s. They gave them personal names such as the John Collins and the classic Tom Collins. By the end of the century, punch had been truly established in English culture and English Dry Gin had become a mainstay of many of the best punches. But why is punch served in a punch bowl?

Why is punch served in a bowl?

It’s simple, really. As strong punch loosened inhibitions, it helped reserved Englishmen come out of their shell. It helped them to add a little well-lubricated wit to social gatherings, political discussions and business occasions. Drinking punch was always a fabulous social occasion and gathering around the punch bowl ended up becoming the popular focus for many a high spirited evening, loosening inhibitions and encouraging conviviality, conversation and sharing in a way that had never been seen before.

From simple punch bowl to sophisticated cocktails

These days, punches have fallen out of fashion, but that’s a real shame since these simple-to-make, sociable drinks can be a lot of fun. And they can be deceptively strong. Over the years, people’s tastes evolved once more and the simple punch bowl morphed slowly into the next big alcoholic fad in the 19th century – cocktails. Bartenders began to mix drinks to suit their specific customers and the approach to alcohol became increasingly bespoke and sophisticated. Now, the cocktail is definitely king – of that there is no doubt. But there are still some great gin punches out there – and it would be a great shame to let this fabulously simple tradition die out. Check out our recent article on a classic New Year’s Eve punch. And here’s another variant on the gin punch for when the weather gets a bit better.

Gin Punch recipe

Ingredients:

Method:

  1. Cut and combine all the fruits into a large punchbowl
  2. Add the gin, juice, syrups, creme de framboise (or alternative fruit liqueur) and water
  3. Refrigerate for 4-5 hours
  4. Before serving: add ice, fill to top with cava and stir
  5. Ladle into punch glasses with plenty of fruit (and ice)
  6. Repeat frequently!


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.


RECENT POSTS

  • Dux Bar: Barcelona’s hidden gem
    Down a narrow, twisted alley in Barcelona’s ancient and atmospheric El Born barrio, lies a little bar dedicated to all things gin. It’s hard to find if you don’t know where you’re going, but it’s well worth the effort once you find it. In the city that reinvented gin for the 21st century, Dux Bar … Continued
  • The Ruddles Report: January
    Notes from a gin dog In the latest edition of the Ruddles gin report, our faithful gin dog has been sniffing out some news that you might find ginteresting. Winter is not his favourite time of year and lockdown hasn’t helped. He’s been keeping himself busy scouring the world’s media for the gin stories you … Continued
  • NUT gin: the clue is in the name!
    We stumbled across a lovely little gin the other day. It’s from right here in Catalunya and frankly it was too good for us not to share. Go nuts! Introducing NUT gin, craft-distilled in the Emporda region of Catalunya nestled between the rugged drama of the Pyrenean mountains and the cooling breezes of the Mediterranean … Continued
  • Gin-Gin Mule: a gin cocktail with a kick!
    Many of us will have heard of the legendary Moscow Mule.  It’s a classic cocktail and it’s been around forever.  It is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime.  The Moscow Mule is generally served in copper mugs and is one of the simplest and … Continued
smokey ice cubes

Smoky ice cubes: are they really a thing?

posted in: Cocktails, Gin and Juniper | 0

No smoke without fire?

Smoky ice cubes are indeed a thing. And they’re so easy to make. You could go all out and spend a day preparing a fire, smoking the wood and delicately infusing the ice. Or, you could simply buy a small bottle of liquid smoke and add a few drops to your ice cubes.  Bingo!

This little hack is a gift from us to you – we know you’re busy and who has the time to do this from scratch?  As the ice cubes inevitably melt, your drink becomes infused with a gentle smokiness that can enhance strong, complex cocktails such as a Negroni or a gin Old Fashioned. It’s a little magic trick that will impress your friends. For more inspiration, check out our free Top 10 gin bartending hacks.

Here is a great recipe that will draw out the smoky  flavour from the ice to really lift your cocktail out of the ordinary.

Ingredients:

  • 10-15 smoky ice cubes
  • 1 lime (cut into 8 wedges)
  • 90ml of gin (citrus gins work best)
  • Premium tonic water

Method:

  1. Squeeze the juice of two lime wedges per glass
  2. Fill the glass with the remaining lime wedges and fill to top with smokey ice cubes
  3. Add the gin and top up with tonic
  4. Garnish with  half of the thin lime slice and serve immediately

smokey ice cubes

Relax. Continued

happy new year with a gin punch

Adiós, 2020. This year, we’re getting punch drunk!

posted in: Cocktails, Gin and Juniper | 0

Congratulations. You are a survivor. You’ve just made it through one of the most challenging years in living memory and that in itself is quite an achievement. It’s been tough, many of us have not been so lucky. We’ve been separated from our families, isolated from our communities and normal life has been put on hold until this virus has been beaten. So, in a year where it doesn’t seem like we have a lot to celebrate, there is one thing we know we can raise a glass of gin punch to – the start of 2021!

Keeping your spirits up

And while we recognise that this New Year’s Eve will be a slightly more modest affair than usual and the big parties have been put on hold, there is still every reason to keep your spirits up with a few gin-based drinks. We’ve already introduced you to the delights of the Spanish 75 (a twist on the French 75 using cava instead of champagne for a smoother, better balanced drink).

Get the party going with a gin punch!

We also mentioned that we’d be sharing a gin punch recipe for New Year’s Eve that is easy to make, deceptively strong and gets the party off to a quick start. Plus, it has the added advantage of eliminating the need to constantly go back and make fresh drinks. Just make a big batch in advance and dip in whenever you need a refill. So, after some exhaustive research, here’s a really easy and delicious gin punch recipe that is guaranteed to get the party going. With only around 200 Kcals per glass, this recipe will serve 8 people and can be rustled up in as little as 10 minutes. It is fruity, spicy and strong and the gentle heat of the ginger beer along with the sweetness of the pomegranate gives it a lovely, warming winter feel – just right for New Year’s Eve.

Easy to make, easy to scale!

Plus, it can easily be scaled up by doubling (or tripling) the ingredients. All you need is a bigger bowl. We think this recipe lends itself to a Twisted Nose gin. This Hampshire-gin is distilled with the gentle warmth of locally grown watercress for a little extra peppery depth. We think this is the perfect way to dial up the flavour this New Year’s Eve – and we’re pretty sure that after a few of these, you’ll be dancing at midnight. Just make sure you’re socially distanced!!

Happy 2021, gin lovers – you deserve the best!

Gin punch recipe

Ingredients:

  • 400g of gin (Twisted Nose will work well with this)
  • 180ml Chambord (or raspberry liqueur)
  • 160ml pomegranate juice
  • 4tbsp ginger sugar syrup (from a jar of stem ginger)
  • Grated zest and juice of 2 limes (plus extra wedges)
  • 320ml (or more) to taste of chilled, peppery ginger beer (we recommend Fentimans or Fever Tree)

Method:

  • Half fill a punch bowl with ice.
  • Pour in the gin, Chambord, Pomegranate juice, ginger syrup and lime juice.
  • Then stir, before adding a few more lime wedges
  • Top up with ginger beer (add as much as you like to achieve your preferred taste)
  • Ladle the drink into 8 punch glasses or heavy tumblers
  • Make sure everyone gets loads of ice
  • Garnish with a lime zest
Gin punch



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.


RECENT POSTS

  • Dux Bar: Barcelona’s hidden gem
    Down a narrow, twisted alley in Barcelona’s ancient and atmospheric El Born barrio, lies a little bar dedicated to all things gin. It’s hard to find if you don’t know where you’re going, but it’s well worth the effort once you find it. In the city that reinvented gin for the 21st century, Dux Bar … Continued
  • The Ruddles Report: January
    Notes from a gin dog In the latest edition of the Ruddles gin report, our faithful gin dog has been sniffing out some news that you might find ginteresting. Winter is not his favourite time of year and lockdown hasn’t helped. He’s been keeping himself busy scouring the world’s media for the gin stories you … Continued
  • NUT gin: the clue is in the name!
    We stumbled across a lovely little gin the other day. It’s from right here in Catalunya and frankly it was too good for us not to share. Go nuts! Introducing NUT gin, craft-distilled in the Emporda region of Catalunya nestled between the rugged drama of the Pyrenean mountains and the cooling breezes of the Mediterranean … Continued
  • Gin-Gin Mule: a gin cocktail with a kick!
    Many of us will have heard of the legendary Moscow Mule.  It’s a classic cocktail and it’s been around forever.  It is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime.  The Moscow Mule is generally served in copper mugs and is one of the simplest and … Continued
Negroni cocktail

Negroni: the Holy Grail!

posted in: Cocktails, Gin and Juniper | 0

All good drinks should have a story attached and this classic Negroni cocktail is no exception. 
Some time, way back in the 1920s,  Italian Count Camillo Negroni walked into a bar called Cafe Casoni in Florence looking for a drink that required freshness, acidity and a touch of bitterness.  He asked the bartender for an Americano (equal parts Martini Rosso and Campari, topped with soda water).  But he didn’t think it was quite doing the trick.  So, he took out the soda and put in a shot of gin. The rest is history.
In fact, the Negroni cocktail is the bartenders Holy Grail.
Get it right and it’s a sublime drink. Get it wrong and it can taste a little bitter.
But one thing is certain, it is a true cocktail classic – up there with the Old Fashioned (for Bourbon fans). That’s why it is so important for you to get the Negroni cocktail recipe right.

No more than 20 Negronis per day!

The Negroni  first became popular in the 1920s and has been an iconic, classic cocktail ever since. In fact, Frances Harper of London wrote a letter to the ailing Count in 1920 which was delivered to his hospital bed. It offered some valuable advice:
– “You say you can drink, smoke and laugh just as much as ever. I feel you are not too much to be pitied. You must take no more than 20 Negronis in one day!”
This classic Negroni cocktail is the perfect drink for before (and after) dinner, but (like the Count) you can drink it any time.
Welcome to the king of drinks. Here is our version of the classic, simple  Negroni cocktail recipe that the Count inadvertently created back in the 1920s.

Negroni Cocktail Recipe

Ingredients:

  • Equal parts of gin, Campari and Italian red vermouth

Method:

  • Mix in an ice filled mixing glass
  • Stir gently and pour into an Old Fashioned glass or tumbler

Garnish with chunky orange wedge and drink.


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.


RECENT POSTS

  • Dux Bar: Barcelona’s hidden gem
    Down a narrow, twisted alley in Barcelona’s ancient and atmospheric El Born barrio, lies a little bar dedicated to all things gin. It’s hard to find if you don’t know where you’re going, but it’s well worth the effort once you find it. In the city that reinvented gin for the 21st century, Dux Bar … Continued
  • The Ruddles Report: January
    Notes from a gin dog In the latest edition of the Ruddles gin report, our faithful gin dog has been sniffing out some news that you might find ginteresting. Winter is not his favourite time of year and lockdown hasn’t helped. He’s been keeping himself busy scouring the world’s media for the gin stories you … Continued
  • NUT gin: the clue is in the name!
    We stumbled across a lovely little gin the other day. It’s from right here in Catalunya and frankly it was too good for us not to share. Go nuts! Introducing NUT gin, craft-distilled in the Emporda region of Catalunya nestled between the rugged drama of the Pyrenean mountains and the cooling breezes of the Mediterranean … Continued
  • Gin-Gin Mule: a gin cocktail with a kick!
    Many of us will have heard of the legendary Moscow Mule.  It’s a classic cocktail and it’s been around forever.  It is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime.  The Moscow Mule is generally served in copper mugs and is one of the simplest and … Continued

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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hot gin toddy

Warm your cockles on a cold Autumn weekend with a Hot Gin Toddy – a hug in a mug!

posted in: Cocktails | 0

Autumn is definitely in the air and we all know that Winter is just around the corner.
So, while you’re feeling the comforting crunch of fallen leaves beneath your feet and before the cold winter wind drives you towards the mulled wine, how about something a little different – a nice warming Hot Gin Toddy to get you through the weeks between now and Christmas.
Hot gin might sound a bit weird but it’s delicious.
Why not give it a try this weekend if you need a little “gin hug” to revive your spirits..
There are some great seasonal gin cocktail recipes that are perfect for the season of mists and mellow fruitfulness. They are easy to make and guaranteed to warm you up from the inside out as the nights grow colder, longer and darker.
You can even drink them from a coffee cup – nobody will ever know!
Here’s one of our favourites, a simple recipe, full of Autumn goodness and gingery warmth.
Wrap up warm, put the kettle on and enjoy.

Hot Gin Toddy Recipe

Ingredients:

  • 1 ginger tea bag
  • 1 tablespoon honey
  • 1 oz. gin
  • 8 oz hot water
  • 1 lemon

Method:

  1. Put all the ingredients in a mug.
  2. Add 8 oz hot water.
  3. Garnish with a cinammon stick.

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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Toto, our Barcelona gin joint of the month

posted in: Gin and Juniper, Gin bar reviews | 0

Update: Toto closed in 2019. See our gin bar reviews for other great bars in Barcelona.

Imagine if you could click those ruby slippers and transport yourself to a classic cocktail bar, with a great bartender, a nice selection of gins and the best almonds in town.
You’ve just landed at Toto – one of my favourite places to sip on a gin in Barcelona (and a great place to eat as well!).
Nestled on the corner of Valencia and Balmes (in Barcelona’s elegant Eixample district) and only a block away from Barcelona’s iconic Rambla Catalunya, this is one of the classiest bars in Barcelona. Inside, it’s all art deco and modernism with a classic bar with half a dozen barstools, a stunning and well stocked selection of bottles, antique mirrors and a fab wine and cocktail list.
But the king here is Mathias, their Argentinean bartender, who will mix you up a fabulous drink of your choice. Gins behind the bar include some of the classics – Monkey 47, Gin Mare, G-Vine, Beefeater and Bombay Sapphire.

They also have a delightful little gin trolley that they can wheel out to your table and mix right in front of you. G&Ts are served in giant Barcelona style Copas, ice cubes are round and large and you can choose from Schweppes or Fever Tree tonic to give it that extra fizz. But the star of the show here is the presentation – a beautiful selection of small glass jars adorn the bar and Mathias plunders these regularly to make sure that the ingredients – from dried rosemary to chili peppers, to burned orange peel adorn your drink in the prettiest way possible while adding a unique flavour and character to each drink.

It can take a bit of time to mix one of these babies up, but it’s well worth the wait. Order up a G&T, soak up a little of that fabulous classic cocktail bar atmosphere, listen to the jazzy soundtrack and order a little plate of snacks. Their almonds are delicious, but then so is their cheese, locally sourced dried sausage and giant, juicy olives (in a jar the size of a small child, tantalisingly perched on the edge of the bar).
If you don’t fancy a G&T, then there’s a nice selection of cocktails on offer here – some gin-based and some not, but all good. Ask Mathias for a Lost in Caribbean Sea – they are to die for.  Officially, this is a vodka based drink, but ask him to substitute gin and it becomes the perfect gin cocktail. Spiced up with ginger and dried chilli peppers, it has a lovely sweet/spicy kick that’s a great way to start or end the evening.

This is a great place to sit at the bar and soak up a little classic 1920’s ambiance.
It must be good, since I sat next to Bono at the bar after a U2 gig last year. If it’s good enough for him, it’s good enough for me.

For more information about Toto, click here:


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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