a gin zombie

A Gin Zombie: no tricks, just a Halloween treat

posted in: Cocktails, Gin and Juniper | 0

After a couple of years where Covid managed to transform our once busy Halloween streets full of children dressing up as ghosts and goblins into what seemed like genuine scenes from a post apocalyptic Zombie movie, a Gin Zombie seems like the ideal cocktail to usher in the Halloween feast. Now, that life is returning to normal the ghosts and ghouls can return for their biggest night of the year. It feels like Halloween is back.

Be prepared for fright night

Whether you like it or not, those pesky kids will be ringing your bell again this year demanding treats and punishing anybody who dares to deny them unlimited access to sugar and candy.  Some of you will have prepared for this for months and will have bags of candy at the ready for anybody who rings your doorbell. Others will turn the lights out, lock the doors and hide in the back room until the threat has passed.

But whether you are hiding from the kids or fully embracing the spirit of Halloween yourself, an appropriate cocktail can help to make your evening a pleasure, not a chore. And that’s when our thoughts turn to Zombies. The cocktails, not the living dead.

High spirits

The Zombie first rose to popularity back in the 1960s as part of the Tiki cocktail revolution inspired by the slightly tacky, legendary (and tongue in cheek) Trader Vic’s.  But its history stretches further back into the mists of time.

The original Zombie is centred around 3 types of rum. They then add a bit of apricot brandy, some lime juice, some pineapple juice and a dash of grenadine. But, as you’d expect, we’ve switched up and adapted the original for our favourite spirit, gin and turned it into a Gin Zombie.

So, if you’re looking for a little something to keep your spirits high as the ghosts and ghouls stalk your neighbourhood, then fear not. Lock the door, turn the lights down and mix up a Halloween gin treat.  And that way, you get to eat all the candy yourself!!

Introducing the Gin Zombie

Ingredients:

  • Old Tom gin 1 oz
  • Navy Strength gin 1 oz
  • London Dry gin 1 oz
  • ¼ oz lime juice
  • ¾ oz grapefruit juice
  • ¾ oz elderflower liqueur
  • ½ oz grenadine
  • ¼ oz ginger syrup
  • 1 dash of Angostura bitters

Method:

  1. Put some ice cubes into a cocktail shaker with the 3 gins, lime juice, grapefruit juice, elderflower liqueur, grenadine, ginger syrup
  2. Pour into a chilled glass without straining (hurricane glass works well here)
  3. Add a large dash of Angostura bitters to the mix and float a little extra Navy proof gin on the top of the mix
  4. Decorate with a wedge of pineapple or and a slice of lime
  5. Sprinkle a little sugar over the top and serve

Happy Halloween everybody!!


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

Hot gin toddy: cold comfort from an old friend

posted in: Cocktails, Gin and Juniper | 0

The seasons are changing.  The summer heat is now well and truly behind us and we are now in that lovely space where the last of the summer sun still occasionally breaks through. It is a time to hear the leaves crunch beneath your feet, to watch the colors change from green to brown and gold and purple.  It’s a time of year when we appreciate every day of sunshine as we get ready for the inevitable winter weather ahead. It’s nature’s transition time and it follows a rhythm as old as the earth. We dig out the scarves and the Wellington boots and seek refuge in long country walks.  Sometimes this manifests itself in the glory of warm shaft of sunlight on your face. Other days, it shows itself in your breath, visible in the colder air.

The season of mists, mellow fruitfulness…and colds

In North America it is the season of Halloween costumes, pumpkin carving and family gatherings around the Thanksgiving table.
In the UK, it’s all about long country walks through gorgeous foliage. The trees are in their ultimate glory, lighting up the countryside with a rich tapestry of colours. The lure of a gorgeous country pub with a roaring fireplace, comfy chairs and convivial company keeps the walkers motivated whatever the weather.
In Barcelona, the sun still shines, but  it’s a time of transition. Some hot days, some colder days, but the sky stays blue and the locals still pile on the autumn clothes, wrapped in scarves and enjoying a welcome relief from the heat of summer.

But this seasonal uncertainty has its consequences.  The frequent temperature changes, the wetter weather and the chillier days and nights mean that it is also a time when we all become subject to seasonal illnesses such as colds and flu. And we’re delighted to let you know that gin can be a great ingredient in your winter recovery plan.  You might have read our recent article about the healthy properties of gin. Well, here’s more good news. Hot gin toddies are here to save your day!

Having just succumbed to my first major cold of the season, complete with stuffed up nose, headache, constant sneezing, a chesty cough and what seemed like a river flowing through my nose, I mixed myself up one of these.  And the results were great.

What is a hot toddy and how does it help?

Well, one thing a hot gin toddy won’t do is cure your cold. But it can be a big help in managing your symptoms and helping you to feel better until the infection leaves your system. Tradtionally, the home made remedies are made with honey, lemon, hot water and alcohol. The customary booze for this remedy is whiskey but, as you’d expect, we think gin is a great substitute. And here’s the reason why.

The complex botanicals in gin are opened up nicely by the addition of hot water. Choose a good gin (with a flavour profile that suits your taste) and suddenly taking your medicine gets a whole lot easier. In fact, the flavour release is so effective that you don’t need to add tea (or anything else, for that matter). Drier gins may work better for this concoction and its best to add water that is just at the end of its simmer to get the best from the gin. And there’s even more good news – this cold cure tastes great and only has 120 calories!

How does a hot gin toddy work?

Well, let’s take one ingredient at a time.

  • Hot water – hot water seems to have the effect of clearing congestion. But remember, not too hot. Just 45 seconds in a microwave should do the trick and release all the aromas and flavours of the botanicals within.
  • Lemon juice – Vitamin C is the best thing for fighting colds and flu. Lemons are chock-full of antioxidants that have been shown to be good at fighting colds. According to studies, regular doses of vitamin C can reduce the length and strength of a cold and regular intake can stop you getting one on the first place.
  • Honey – this natural treat has been playing a significant role in treating cold symptoms for hundreds of years. Not only is it packed with natural goodness, but it’s also really good at soothing sore throats, reducing coughs and helping to improve sleep quality.
  • Gin – the alcoholic content in gin is a great decongestant. It helps dilate the blood vessels making it easier for your mucus membranes to deal with the infection. Plus, if you have one of these before bedtime, it can also make you a little drowsy, helping you to get a good night’s sleep – essential to a strong recovery.

Toddy tips:

  1. Use a juniper forward gin if possible. It’s bold flavours bring the best out of this drink
  2. High strength gins work better. Navy strength gins work particularly well.
  3. Use hot water, not boiling water. 30-45 seconds in the microwave should brng the best out of the botanicals

Hot Gin Toddy recipe

Ingredients:

  • 1 1/2 oz gin
  • ¾ oz freshly squeezed lemon juice
  • 1 tsp honey
  • 2 oz hot water
  • Garnish with cinnamon stick or clove (other garnishes are available!)

Method:

  1. Gather your ingredients
  2. Add the gin, lemon juice and honey into an Irish coffee glass, brandy snifter or mug
  3. Heat your water to a high simmer, ad to glass and stir to dissolve honey
  4. Garnish with cinnamon stick, clove or a slice of lemon

Please note: alcohol may interact negatively with other cold treatment remedies, so be careful.


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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Harahorn

Harahorn: the legendary beast behind the gin

We’ve been searching for the Harahorn gin for all our lives – we just didn’t know it.

Somewhere. way up in the rugged mountains of Norway, the Harahorn lives.  But few people have ever seen this mystical beast. In the high mountains, this elusive, shy creature has been glimpsed occasionally, but never captured.  Regardless, the mountain men of Norway have a clear recollection of what this magical creature looks like from their stolen glimpses over the centuries.  And this is what we are told.

Harahorn: The story of the beast

As its name suggests, the Harahorn is a large hare with the horns of a deer. It lives its reclusive existence far up between the majestic beauty of the Fjords and the heavenly show of the Northern Lights.  But this mystical creature is not unique. Similar legends appear in other remote areas across the world.  And for some reason, these mythical beasts have all become associated with gin.
In the USA, they talk about the Jackelope (but the basic story is the same). And, just as with the Harahorn, the Jackelope has also inspired a gin. In fact, Peach Street Distillers in Colorado have named their Jackelope Gin after it. And back in Ireland, one of my favourite distillers has been inspired by a similar legend. This time, it’s Drumshanbo Gin (infused with gunpowder tea and Irish botanicals) who claim to have seen this timid creature tiptoeing around the green fields of Co. Leitrim.

As rare as hen’s teeth…

But back in Norway, while the rugged mountain men have sworn to have seen the Harahorn, this extraordinary creature, nobody has actually managed to capture one on film – yet.
It is this shyness and timidity that keeps this creature so elusive. It is a rare and beautiful thing, like a great gin, waiting to be discovered.  So, imagine our delight when a bottle bearing an image of this mythical beast appeared in front of me on a gin shopping trip. With bunny-like grace, it almost hopped into my basket and this weekend, I cracked open a bottle to see if the gin really is as good as the back story – and I’m delighted to say, it is.

Juniper berries, blueberries and rhubarb

On the slopes of the mountain bearing its name, this mythical creature avoids the hunters. But the Harahorn need not fear them. These Norwegian hunters aren’t coming for him. They’re coming for the berries. Juniper berries, to be precise.
There, beneath the extraordinary majesty of the Northern Lights, on the gentle slopes of this Norwegian mountain, juniper berries grow.  They are picked by hand before being added to hand harvested rhubarb stalks from abandoned farms on the lowland slopes of the mountain. Natural blueberries are then plucked from thorny bushes in the deep forests of the lowlands.  They source carefully measured quantities of angelica and marjoram, which they add to the mix before it is all (as if by magic) transformed into a magnificent and unusual small batch gin from Norway.

What’s it like?

But does this interesting little gin with a big legend really stack up to the tale behind it?  Well, we think so!
And this is why.

Let’s start with the bottle. Small, but perfectly formed, this small, round-necked 50cl bottle is charming. With its blue-tinted glass and a beautiful etched image of the elusive Harahorn taking a starring role on the front, it’s topped by an attractive metallic silver top. This is an elegant bottle that will stand out on any gin shelf.
And it’s chock full of local Norwegian botanicals which contribute to its complex, well-balanced and distinctive flavour profile. The Norwegian juniper and the blueberries complement each other perfectly, while the fruity sharpness of the rhubarb shines through to give it a bit of an edge.
And at 46% ABV, it is strong enough to make you see things. Perhaps that’s the secret of the Harahorn after all?

The real deal – hand made in Norway

So, if you’re looking for a true craft gin experience, then this gin might just be the one for you. The folks at Harahorn are rightly obsessed with quality. That’s why they only make these gins in small batches of 300 litres at a time. And it features more unusual ingredients beyond the juniper and blueberries. You’ll find Bladderwrack seaweed from the Grimstad region, angelica from Oppdal and wild marjoram from Sunndal. The result is a delight for the senses.

Crisp, clear and deliciously complex

On the nose, it has a crisp, clear smell with strong, clean juniper notes backed up by citrus. Take a sip and you’ll unleash the fruitiness of the blueberries amidst the wild spiciness of the bladderwrack seaweed, the tartness of the rhubarb and the subtle and savoury taste of marjoram which comes through at the end.

The verdict:

This is a great drinking gin. Fruity, crisp, smooth and complex, it works beautifully in a simple gin and tonic (but there are a number of other great cocktail recipes on their website). In fact, here’s their recommended mix for the perfect G&T – easy to make in the comfort of your own home.

Welcome to the classic Harahorn G&T – a few of these and you might start seeing things as well!

The perfect pour: the Harahorn G&T

Ingredients:

  • 4cl Harahorn gin
  • 2 cl freshly squeezed lemon juice (or lime juice)
  • Ice cubes
  • Premium tonic water (dry is better)
  • Blueberries

Method:

  1. Take a large highball glass
  2. Pour in 4cl of Harahorn Gin
  3. Fill with large ice cubes
  4. Wipe the rim of the glass with a wedge of lemon or lime
  5. Squeeze in the fresh lemon or lime juice
  6. Top up the glass with a freshly opened, premium, dry Indian Tonic water (such as Franklin and Sons)
  7. Garnish with blueberries (or your preferred choice of herbs or botanicals).

Sit back and sip (and keep your eyes peeled for giant, horned rabbits – you never know when one might pop up!)

As they say in Norway, Skol!



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 smoothie

Gin Smoothie: healthy, delicious and fun

posted in: Cocktails, Gin and Juniper | 0

Sometimes, people think of gin as an unhealthy drink. Images of drunkards on Gin Lane, a speculative association with depression, unfortunate nicknames like “Mother’s Ruin”. None of these things really represent the truth. Gin is no worse for you than any other spirit – and in some ways it’s better! So, like any drink that is taken too much and too often, moderation is always the best policy. However, it’s worth noting a few things for the record. Gin doesn’t make you cry or feel depressed. In fact, it is one of the healthiest booze choices out there. For those looking to count their calories, it’s worth noting that gin is one of the least calorific of all the major spirit categories. Weighing in at under 100 calories per shot, you can pair it with a zero calorie tonic water and have a decent drink without worrying about putting on the pounds. Plus, with the addition of some fruit garnishes, it even starts to look healthy!

Guilt-free drinking…

So we thought we’d find a recipe that we can all enjoy – healthy, boozy and delicious. Welcome to the Barcelona Gin Smoothie.

This fruity, healthy little number is a simple blend of strawberries, lime juice, diet tonic water and…more strawberries!
Basically, it has all the ingredients required for guilt-free drinking and it’s delicious at any time of day. So, let’s take a look at how easy this gin smoothie is to prepare.
Here we go – an easy to prepare, delicious and healthy way to mix your gin (and get a little fruity goodness at the same time).
Enjoy!

Gin smoothie recipe

Ingredients:

  • 30 ml gin
  • 80g fresh or frozen strawberries
  • 1/2 lime (juiced)
  • 200 ml low calorie tonic water
  • More frozen strawberries (for garnish)
  • Ice

Method:

  1. Mix gin, frozen strawberries and lime in a blender
  2. Mix until smooth
  3. Add ice cubes and some frozen strawberries to your favourite glass
  4. Slowly pour in the fruity mixture, leaving space at the top
  5. Add tonic water to top up
  6. Sit back and sip smugly…

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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GinCity London

GinCity, London: the star of your bar

I love GinCity.
Every so often, you come across a gin that takes you by surprise. So, when I received a bottle of GinCity London this Christmas, I was initially seduced by the beautiful bottle.  Elegant and tall, the glass is intricately etched with a map of my home city in exquisite detail.  Every London street seems to exist and I had some fun finding all the different places I had lived over the years.  And then, I discovered the disco button.

Under an adhesive strip on the bottom of the bottle is a little bump.  Push it once and this beautiful bottle lights up with a gentle, blinking, pulsing red glow. Push it twice for a slower, gentler vibe. Or push it three times for a steady glow of red. Whichever you choose, with a simple push, this bottle is turned into a talking point. GinCity, will be the undoubted star of your bar.

The real deal…

But here’s the thing. My experience with gimmicks and promotions isn’t good.  Generally, the hype gets you in the door and the taste often makes you want to lock the door from the outside.  That’s why I didn’t rush to open this bottle.  I knew that its time would come. And so, this weekend, I turned the lights down low, switched the bottle to disco mode and poured.  I was pre-conditioned to be disappointed.  But I couldn’t have been more wrong.  Not only is this a stunning addition to my collection, but it tasted delicious.  And that’s what really matters.

So, what is this new gin, where does it come from and what does GinCity taste like?

A tale of two cities

GinCity London is one of two GinCity branded gins from their collection.  The one I tried is red and is etched with a detailed map of London. The other one is yellow and is etched with a beautiful street map of Valencia.  GinCity gins have been made by the team at Bodegas Vegamar, who have made their reputation from wine, but have recently turned their attention to gin. Their GinCity brand currently features the two gins we have mentioned.  Each of them have been meticulously produced and each has a completely different character. 

The Valencia version is the sweeter of the two and is made from a Muscat base that has been infused with the sweet aromas of orange blossom. Mediterranean flavours are then added, including chamomile, thyme and marcona almonds to give it a real warmth and softness.  Or at least that’s what it says on the website.  We haven’t tried it yet, but we will.

GinCity London – it’s all in the detail!

On the other hand, we’ve dived straight into the London version and we were deliciously (and pleasantly) surprised. This is no average gin in a novelty bottle. This is actually a delicious gin in a beautiful bottle. So, let’s take a look beyond the flashing lights and find out what it’s all about. 

This is a modern London Dry gin. It’s elegant and contemporary, with a beautifully blended selection of botanicals that include ginger, cardamom, cilantro, angelica, orange and lemon peel and mint. There’s also plenty of juniper, which helps retain its London Dry characteristics. This is a good thing. The result is a delightful gin, that despite being named after London, is actually packed full of Mediterranean flavour, as befits its birthplace, sunny Valencia.  But it’s not just that Spanish sunshine that makes this gin special. 

Five macerations…

These guys do it properly.  They divide the base spirit into three separate tanks, each of which macerates a different selection of botanicals.  In the first batch, they mix up juniper, cardamom, cilantro and angelica root.  In the second tank, they macerate a mixture of ginger and peppermint. And in the third tank, they macerate the citrus fruits including the lemon and orange peel. 

After 24 hours, each tank is redistilled with its own botanicals and with each distillation, the “heads and tails” of the gin mixture are discarded, leaving only the best of the gin in three new, high quality distillates.  Then, in a final flourish, all three mixtures are distilled for a fifth and final time, resulting in a fresh, powerful and flavour-packed gin that is easy to drink and deceptively intricate.

The verdict: oranges and lemons (and a hint of Yuzu)

Well, I was pleasantly surprised. I absolutely loved this gin. It is a complex mixture but its five distillations ensure a smooth, rounded and sophisticated drink that will suit most tastes. On the nose, there are the distinct floral notes of orange blossom. The lemon and orange peel lends it a citrus aroma that is a lovely signpost to the treat that awaits you. You can certainly smell the juniper bitterness, which is softened with hints of verbena and almond. These delicate notes linger on long after you’ve put the glass down.

And then when you taste it, you’ll probably pick up the silky smoothness of the blend that releases big, fruity citrus notes and a rich flavour that is rounded off by the sweet warmth of the Marcasa almonds. Long after I took my last sip, I was tasting the citrus notes, which almost tasted like Yuzu. The result is a gin to remember.

GinCity London: the perfect pour

This worked well as a Spanish style Gin and Tonic. I served a double shot in a copa glass filled with large, round ice cubes. Ice in first, then a gentle stir. Pour in your preferred amount of gin. Then cut a wedge of lime, squeeze the juice into the glass, wipe the rim with the wedge and drop it in. Top up with a freshly opened bottle of Franklin and Sons Premium Indian tonic water, sit back and enjoy. This is a gin to sip and respect.

The Gin Apple cocktail recipe

But, while this works really well as a G&T, it’s also a great gin for cocktail making with its lemony/ginger roots and yuzu like taste, it lends itself to your imagination. The folks at Gin City have recommended a few cocktails and we’ve chosen one to share with you if you fancy pushing the boat out one of these days. Introducing the Gin Apple, from the good people at Gin City.

Ingredients:

  • 30ml of GinCity London gin
  • 30ml of apple liqueur
  • 120ml of premium Indian tonic water
  • Plenty of ice
  • 4 apple slices

Method:

  1. Pour the ice, the gin and the apple liqueur into the glass
  2. Stir gently and add tonic
  3. Garnish with 4 apple slices
Gin Sangria

Gin Sangria: the best of both worlds

posted in: Cocktails, Gin and Juniper | 0

Some people think it’s impossible to have the best of both worlds.  At Barcelona Gin, we respectfully disagree.  Barcelona and London. Gin and tonic. Sun and sea…
But there’s a magical combination that combines all of these things in one delicious, refreshing jug of summer loving.  For most people, Sangria is a drink mostly tasted on holiday in Spain.  From Malaga to Madrid and from Barcelona to the Balearics, Sangria has become a tourist favourite. 
Easy to drink and easy to get drunk on, for some people it’s the perfect holiday cooler.  The trouble is that most tourists get to drink the tourist version. It’s fine, but the locals spin their Sangria any number of different ways.

Good, old fashioned bloodletting…

Sangria is a traditional alcoholic drink that originated in the Iberian peninsula and that remains popular across both Spain and Portugal.  In fact, only those two countries are officially entitled to use the name Sangria, so make sure you’re trying the real stuff.
And here’s an interesting fact – the word Sangria literally means “bloodletting” and it began to be popular as early as the 18th century. 

Punch and Sangria – cousins, separated at birth

It generally belongs in the punch family of drinks and is most often served in a large jug, filled with red (or white) wine, chopped fruit and ice. 
But often, other ingredients make an appearance including spirits. In fact, there are any number of variations of this delicious drink across Spain. It’s traditionally made with Rioja red wine. But it can also be made with white wine or cava.
Fruit is generally added to the mix depending on seasonality and region. Peaches, nectarines, apples and pears are common ingredients, but you’re only limited by your imagination.
In recent years, Sangria from white wine is becoming increasingly popular. And for those looking to add a bit of strength to their mixture, feel free to add a splash of brandy or a fruit liqueur.

The gin is in!

And this is where our good friend gin enters the scene. As usual, while we fully respect the tradition of a Sangria (and we know we might be breaking some of the rules), we think gin is the missing ingredient. It is the thing that links Spain and London. It makes regular appearances in old fashioned punches and it can add a little boost to the spirits. This is a drink that truly bridges both worlds.

So, here’s a cheeky Gin Sangria recipe that is really easy to make and that makes use of a little gin to pep up this traditional Spanish drink.

Gin Sangria recipe

Ingredients:

  • 2 bottles dry Spanish red wine
  • 6 oz gin (Gin Mare or Gin Xoriger Mahon)
  • 3 tablespoons of sugar
  • 4 oranges (3 juiced, 1 whole)
  • 2 limes (1 juiced, 1 whole)
  • 4 lemons (3 juiced, 1 whole)
  • Ice
  • 24 oz guarana soda

Method:

  1. Combine the wine, gin, sugar and the juice from the 3 oranges, 3 lemons and one lime
  2. Slice the remaining orange, lemon and lime and add them to the pitcher as well
  3. Stir the pitcher and let it sit overnight in the refrigerator
  4. Pour the sangria into glasses filled with ice and top up with guarana soda
  5. Sit back and drink.

Salud!


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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key lime pie

Gin Key Lime Pie: a taste of summer sunshine

Summer is on its way!

It’s that time of year when the weather likes to tease us.  We’re offered little glimpses of sunshine before the warmth is dampened by the clouds.  We enjoy walking on the sunny side of the street, but freeze in the shade.  We have warm spells but we know we can’t rely on them. Yet!

But our time is coming.  Beyond spring lies summer – a time of long, hot sunny days, warm evenings, outdoor cocktails and barbecues. So, we have something good to focus on while we wait for the retreat of winter and dream of the better days that lie ahead. Some of us are dreaming of freedom to travel, others are dreaming of reuniting with loved ones.  I’m dreaming of Key Lime Pie.  That’s the space that I inhabit. 

Key Lime Pie – a Florida classic

Key Lime Pie is one of the great contributions of America to world cuisine. This amazing, tangy, sweet dessert is simple to make and delicious to eat. If you have lime juice, eggs, condensed milk and digestive biscuits in your larder, you can whip one of these up, no problem.  Some of us may be more familiar with lemon meringue pie, its better known cousin.  But this younger family member is even better. Sharper, tangier and lighter, it’s a great summer treat.  

Fire up the grill, load up those plates with sausages, burgers and steaks – and save enough room for a little dessert.  After all that heavy, rich food this light, citrus tart cuts through all those heavy flavours with a little lime goodness that immediately let’s you know that summer is coming.  Key limes are a special type of lime, mostly found in Southern Florida. The juice is yellow instead of green – and so is the pie.  But the taste is pure lime and wonderfully unique. 

No history, but a great tradition

There is no clear history to this pie – and nobody quite knows when it was actually invented.  But it first gained fame in the 1950s when it began to be promoted as “Florida’s most famous treat”. Once this glorious dish had achieved its initial fame and notoriety, it has never looked back.  But one thing could make this dish even better – the addition of a well chosen gin to this Florida favourite.

So, with that in mind, here’s an easy to make Key Lime Pie recipe that won’t challenge casual cooks too much. It’s simple, delicious – and with the addition of a large measure of gin to the recipe, it is almost as good as a gin and tonic. 

We recommend using Tanqueray Rangpur for a little extra lime zestiness.  Plus, if you keep a bottle nearby while you’re cooking, it’s even simpler to cut up a few extra limes and fix a large G&T.
You’re the chef. Nobody deserves it more!

Gin Key Lime Pie Recipe

Ingredients:

key lime pie
  • 200g digestive biscuits
  • 100g sugar
  • 50g butter
  • 4 limes
  • 1 can of condensed milk
  • 4 egg yolks
  • 4 oz Tanqueray Rangpur gin

Method:

  1. Crumble the digestive biscuits into a blender.
  2. Blitz into a nice, crumbly mixture.
  3. Melt the butter and pour it into the blender.
  4. Grate it into the zest from the limes and mix together.
  5. Press the crumbs into the bottom of a greased cake tin.
  6. Bake at 200c for 10 minutes.
  7. Pour the gin, condensed milk and sugar into a bowl.
  8. Grate the zest from two of the limes into the mixture and the zest from the third into a bowl.
  9. Place the bowl in the fridge.
  10. Squeeze the juice from all four limes into the mixture.
  11. Add the egg yolks.
  12. Whisk together until smooth.
  13. Place some parchment paper around the edges of the cake tin.
  14. Pour the mixture on top of the biscuit base and smooth off the top.
  15. Bake for 25 minutes at 180c.
  16. Chill in the fridge until cool and serve with the remaining zest.
  17. Pour out a large Rangpur and tonic and enjoy!


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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Easter egg

White House switches eggs for gin in new Easter tradition.

posted in: Gin and Juniper, Gin news | 0

Apparently, Joe Biden has upgraded the annual White House Easter Egg hunt.  After a few years of complaints from parents that it was “no longer as fun as it once was”, the White House has reacted with a statement on April 1st which will make us gin lovers very happy.
According to White House spokesperson Gordon Gin: “Easter is a time for everyone.  For too long, kids have had it all their own way.  Many parents told us that while they pretended to enjoy watching their kids run around in search of Easter eggs what they really wanted was a strong cocktail.  That’s why this year, while the kids are roaming around looking for eggs, we’ll be holding a separate event in the Rose Garden.  

“We’ve hidden 100 bottles of craft gin and 100 bottles of premium tonic water in “hard to find” locations around the grounds.  The idea is that we’ll meet up afterwards. The kids can work off their sugar rush and their parents can chill out with their own cocktail”.

Responding to the White House announcement, 35 year old mother of two, Tina Tanqueray confirmed: “This is a great move from a progressive administration.  The kids have had it their own way for too long.  Now it’s our turn. We’ve spent much of the year sourcing treats for Christmas, Easter, Thanksgiving, Halloween – the list goes on.  Now it’s our turn to have some fun”.

Kid’s Union of America spokesperson April Fewell said: “This is fine by us.  Anything that involves chocolate without parental supervision is a great idea. If we can distract them with G&Ts for a few hours, the more chocolate there is for us.  And a happy parent is a good parent. We’re off on a chocolate hunt”.

PS – Happy April Fool’s Day!


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 news

The Ruddles Report: March gin news!

posted in: Gin and Juniper, Gin news | 0

Notes from a gin dog

He’s been at it again! Our faithful gin dog, Ruddles has had his nose to the ground this month. He’s been hunting down all the gin news that might have passed us by.
Now, we’ve pulled it all together in our monthly news roundup, The Ruddles Report.  He’s dug up a bunch of stories on everything from the best gin Easter eggs to why Ryan Reynolds’ launched a football-inspired limited edition gin in Wales.
Ruddles has all the answers.  He’s also found an interesting report on something that is increasingly important for each of us – sustainable gin making. This article should make it just a little bit easier for us all to make conscious choices about the gin brands we buy. 

Plus, we’ve shared a story from the UK’s Consumer’s Association who have taken an independent look at the UK’s best gins. There are so many opinions out there, so it’s refreshing to get a fully independent review. Finally, we round off this month’s Ruddles Report with a review of some of the best online gin clubs – are they still a good deal and which ones are the best?

So, let’s get going with this…

Gin and chocolate – Happy Easter!

We all know that Easter is coming – and that means chocolate! But what if we could  combine two of our favourite things into one deliciously festive treat? Well, we can. 
Welcome to the Marks and Spencer’s Gin and Tonic Easter egg

If you’re a chocolate lover and a gin drinker, then this is the perfect treat. Plus, if you like the gin/chocolate combination, you might also want to try Salcombe Gin’s chocolate flavoured spirit. It still tastes of chocolate but it won’t melt in your hands!

Ryan Reynolds honours Wrexham AFC with special edition gin

In a world of celebrity gins, Ryan Reynolds was amongst the first to put his influence and celebrity status behind a gin brand. A few years ago, he invested in Aviation gin.  Since then, his gin has gone from strength to strength. Ryan himself often features in little comedy vignettes that are charming, tongue in cheek and often very amusing.   All good for the brand (which is now owned by drinks giant Diageo) .  But it was a big surprise when he recently announced a bid to buy local Welsh football club Wrexham AFC, from the junior leagues.  So, I guess none of us should be surprised that he has now combined his two passions into a limited edition gin for the club’s supporters.

In partnership with the club, he’s releasing a run of 6000 bottles of Wrexham AFC/Aviation gin. They’ll be snapped up fast, but one day, if you get your hands on a bottle, these could be collectors items.

Sustainable gin – something worth supporting!

The last few years have really brought the climate crisis to the fore – and for good reason. Thankfully, the eco-message is getting through – we only have one planet and we need to look after it. 
So, it’s really refreshing to see the gin industry get behind the idea of sustainability. Last month, Ruddles told you about how Beefeater are making their bottles fully recyclable. We also talked about local innovations such as reusable gin pouches from Eden Mill. 

But how do you know if your gin is sustainable or not?
Here’s an article that lists the major sustainable gin brands out there. Some may surprise you!  Sustainable drinking – we think that’s something worth supporting.

Which gin? Independent gin reviews you can trust

We’re always looking out for great gins and new ideas. But at the end of the day, there are a million different opinions out there and often, it boils down to a matter of personal taste – which gins do you like and not like.

Impartiality and independent views are often hard to find, so when Which? magazine (the journal of the UK Consumers Association) decided to do an independent test of 2021’s best gins in the UK, we thought it was worth paying attention to.  If you want to know which ones they reckon are the best, this is the article for you.

In the club? – the best vs the rest

And finally, many people subscribe to gin clubs – and they are not always satisfied.  In fact, there is a sense that the novelty might be starting to wear off a little bit as unusual gins are increasingly available (at great prices) from local retailers, distillers and on-line sellers. We’re not sure if this is a temporary dip or if there is a sustainable shift.
Either way, Gin Clubs are still very popular, so we thought we’d share a little article that might help you to separate the best from the rest.

That’s all for this month, everybody.  Spring is in the air – and that means it’s gin and tonic season!!!



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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Juniper: the magic berry

Gin is juniper. Without juniper, gin simply is not gin. That’s why juniper is so important. But what is it, where does it come from and why is it found in gin (but not in vodka or rum)? Well, read on as we lift the curtain on this fabulous berry which plays a vital part in our lives.

A tiny pine cone that conquered the world

So, here’s interesting fact number one!

The juniper berry isn’t actually a berry at all. In fact, it’s a tiny pine cone. These little cones can be found on a small, wild shrub called juniperus communis which primarily grows wild in the northern hemisphere. Juniper bushes are, in fact, closely related to the cypress family. These amazing plants can live for as long as 100 years and they can reach a height of 10m.

But that’s not all. Juniper is a hardy plant, with one of the widest geographical reaches of any tree in the world. You can find juniper bushes thriving across different landscapes and climates and a range of countries from Canada to the USA, from Iceland to Greenland, from Europe to North Africa and from Asia to Japan.

No hurry, juniper takes its time!

But juniper is not in a big hurry to flavour your G&T. In fact it takes each juniper bush around 10 years to actually bear fruit. But enough about the mother ship, what about the berry?

Well, this is a weird one. Juniper berries start off green and then, after around 18 months, they start to ripen into a dark purple colour. And they’re quite small – most juniper berries are less than 1cm in diameter. Intriguingly, each berry contains between 3 and 6 rectangular seeds, which birds kindly eat and distribute on juniper’s behalf.

So, where’s the best juniper to be found?

Well, we already know that juniper’s influence spreads far and wide. You can still find it growing in the UK and Spain, but the best stuff comes from Macedonia. And here’s another interesting fact. Juniper is generally harvested directly from the wild, meaning that it is more like foraging than farming. There’s a particular technique for getting the best crop from your tree.
According to long tradition, juniper pickers will circle the tree, beating the branches as they walk around it. They then catch the falling berries in a round, flat basket, often collecting their own body weight of juniper in a single day.

What does it actually taste like?

This complex botanical (with as many as 70 constituent elements) is most prized for its juniper oil, which represents as little as 3% of the cone. This means you have to squeeze an awful lot of juniper berries to get a decent amount of oil. And just like everything else, juniper has its own unique flavour profile.

Think pine notes, heather and lavender, sitting alongside grassy pepperiness and citrus. These are the dominant flavours that give it such a distinctive, bitter taste. They are also the same notes that make it into your gin once the distillation process is under way. All this work comes at a cost and the average price for juniper right now is around £7 per kg.

How did juniper end up as gin’s main ingredient?

Well, after a long and distinguished career in medieval medicine, in the 16th century, juniper switched seamlessly into gin. It had already been used in health remedies since the Egyptians started using it to make drinks and to embalm their dead pharaohs, so its health benefits had been known for millennia.

By the 1660s, as Amsterdam became the centre of world trade, the Dutch army and navy took to the habit of drinking a daily ration of genever. Then, in a bid to appeal to the growing middle classes, Dutch distillers began to flavour their malt wine with juniper and other spices from the Dutch East India company.
And the news spread, so before long, genever became popular in other European countries including France.

Ready for lift off

By the end of the 19th century, it was being sold in England at half the price of brandy, so its popularity took off rapidly. The rest is history.

The English embraced the idea and adapted it to their tastes and by 1621, there were more than 200 registered gin distillers in London alone.
Since then, it has gone on a journey from the devil’s drink, blighting the social fabric of 17th century London through to the drink of choice in 18th century drinking clubs. Eventually, this spirit became engrained in the history and psychology of England and by the time the G&T took hold in the 19th century there was no stopping it.

Gin goes global!

By the 20th century, this beautiful “juniper juice” had become a cocktail staple and the drink of choice for movie stars, writers, film stars and royalty. But production was still dominated by a few powerful brands such as Gordons and Tanqueray, who did nothing imaginative to this most versatile of all drinks. And then the craft gin revolution arrived in the early 21st century giving birth to a mind-boggling array of flavours and styles that we could only have dreamed of 20 years ago.

So, there it is. This little berry (that isn’t a berry) has taken on the world and won.
Every gin you drink, no matter where you are, will always have one thing in common – the juniper berry. Where would we be without you!