Posted by Arctic Wolf on April 21, 2016
My gin binge continues today with a lightly floral London Dry Gin from G and J Greenall, Berkeley Square London Dry Gin. The company likes to bill this spirit as the ‘single malt’ of the gin world based upon the production methods used which they trace back to the late 1700s.
According to their website:
On day one, the traditional four core natural botanicals, which ensure Berkeley Square can officially be called a ‘London Dry Gin’, Juniper, Coriander, Angelica and Cubeb berries are placed by hand in copper pot still No. 8 along with the Kaffir Lime Leaves. The remaining three unique botanicals of Lavender, Sage and Basil are wrapped in muslin and immersed in the triple distilled spirit to infuse their essential oils …
On day two, the still runs at a very slow rate to simmer all the ingredients gently which allows the delicate essential oils of the botanicals to develop, letting the flavours release further into the spirit. Once the temperature inside Still No. 8 reaches approximately 80°C the spirit will vaporise and travel up the column of the still. As the vapour passes over the swan neck, it takes with it the essential oils from the eight botanicals …
The resulting gin is bottled at 46 % alcohol by volume.
Here is a link to my full review:
“… The juniper is crisp and is surrounded by fruity lemon and lime scents. There is a ribbon of earthy bitterness which seems to entwine itself into that fresh juniper and citrus fruitiness. As I let the glass sit I sense a very appealing floral component which reminds me of a bouquet of spring flowers …”
Please enjoy my review which includes a couple of recipes, my Modern Gin Cocktail (which was featured yesterday) and the Pegu Club Cocktail.
Posted in Gin, Gin Review | Tagged: Berkeley Square Gin, Gin, Gin Review | Comments Off on Review: Berkeley Square Gin
Posted by Arctic Wolf on April 20, 2016
Leo Engels, published his Bartender’s Guide, American and Other Drinks, in 1878. It is a fascinating glimpse into early mixology at a time when bar drinks and cocktails were just beginning to evolve and spread through North America and Europe. At that time, the word ‘cocktail’ was reserved for a specific serving, which resembles what we call the Old-Fashioned cocktail today. Other bar drinks had their own names, the Crusta, the Smash, and the Julep just to name a few.
Nowadays, all of these libations are part of the entire class of mixed drinks called cocktails; but back then, they were each their own serving and the cocktail was its own mixed drink, separate and distinct. How the word ‘cocktail’ evolved to encompass all classes of bar drinks is unknown to me; but if you want to go back in time and build an original ‘cocktail’, Leo Engels’, American and Other Drinks is a great starting place.
Here is a modern version of Leo Engels’ recipe for the Gin Cocktail made with Berkeley Square Gin.
Modern Gin Cocktail
2 oz Berkeley Square Gin
1/8 oz Orange Curacao
Dash of Angostura Bitters
1/8 oz Sugar Syrup (1:1 Ratio)
Fill the shaker 1/3 full of ice
Add all ingredients and shake well
Strain into a glass
Garnish with a strip of Orange Peel and Enjoy!
If you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!
Note: My review of Berkeley Square Gin will publish tomorrow, Chimo!
Posted in Cocktails & Recipes | Tagged: Berkeley Square Gin, Cocktails, Gin, Gin Cocktail, Modern | Comments Off on Cocktail Hour: The Modern Gin Cocktail