8.8.12

Gin Giminey Gin!

What is Gin?
“Gin” is a product obtained by original distillation from mash, or by re-distillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof. Gin produced exclusively by original distillation or by re-distillation may be further designated as “distilled”.
                                                                   -by  Code of Federal Regulations 
                                                                   the United States




Genever a.k.a “ The Dutch Courage”
A word derived from French word “genie’vre” meaning juniper. A 17th century Dutch Physician, Dr. Franciscus De Le Boe’ Sylvius is credited to be the inventor of Gin when he added the oil of juniper to a base of neutral distilled spirits in order to find a cure for a stomach and kidney ailments , gout. He dubbed his tonic as a genever. The demand rose so high that Bols firm in Amsterdam started to market commercially.

What is Old tom gin?
Old Tom refers to a wide range of pre-London dry gins. In the early days. The gins used to be sweet and flavoursome botanicals to mask poor distillation technique.

What is Dry/London Dry?
In 1830, the invention of Aeneas Coffey / continuous Still by Aeneas Coffey and Robert Stein led to significant change in the production of much drier and purer gin.
London Dry Gin is the dominant English style of Gin in the United Kingdom, former British colonies, the United States, and Spain .It is a style of gin , has nothing to do with the geographical location, which derives its name from the pioneering work of London Distillers who produced a new style of gin ( back at that time) with a distinctive dry flavor than high in abundance old tom. Thus, it’s a FLAVOUR PROFILE THAN THE PRODUCTION LOCATION .It will tend to be juniper heavy on the flavour.

What is Bathtub Gin?
Referring to the prohibiton era (1920-1930’s) in U.S., bootleggers made a form of raw gin in a bathtub by “ Cold Compounding Process” of infusing the neutral cheap, vicious, vile spirits with juniper.

Navy Strength gin
The gin especially created for great Britain’s Royal Navy, high proof. The traditional navy strength gin had 57% abv.
New western style gin/” Botanicals Democracy”
It won’t have Juniper dominant profile, like newly launched brand ,grapefruit and coconut flavoured Hoxton gin , rose petal and cucumber forward Hendricks and Aviation gin for lavender, cardamom, which started the new classification( New western style gin) on the types of gin. But it MUST contain Juniper to be called gin.

What is Sloe gin?
Blackthorn berries macerated in gin and sugar is all that’s needed to make sloe gin. It’s not really a gin in the classical sense, but more of a liqueur with a gin base.

For more on Gin Bourbon & Chimes

WE ARE BACK!

24.10.11

Flashing Lights.

 Its good to be writing again.. it has been a very busy 6 weeks here in Hong Kong... filled with lots of holidays, reunions with friends and families.. and of-course a lot of socialising. On the second week of September we had Mid-Autum festival also known as Lantern festival, here in Hong Kong, where the day is spent with visiting friends, families and even the temple, and eating lots of Moon Cake.
Image by: Richa
Image by: Richa 
Image by: Richa
Image by: Richa
Image by: Richa



Image by: Richa
In the evening we all headed out to Lan Kwai Fong so some of our favourite watering holes with our goldfish lanterns, and glow sticks. Drink of the night... Tequila and Apple juice, courtesy my friend from Shanghai! To be honest even I was a little skeptical but after taking the first sip, I am a fan.

5.9.11

Bed of Roses.

Even since we have been back from our vacation, I have been working on a few new jewelry pieces... and I am very excited to share with you guys...
Image by: Richa
Image by: Richa
Image by: Richa
Image by: Richa
They will be available very soon at http://www.etsy.com/shop/PYRAMIDofSKULLS and don't forget to add my facebook page http://www.facebook.com/pages/Pyramid-of-Skulls/125127874244460 for more regular updates. 

An Indian Summer.

Sorry guys, I know it has been a while since we last posted something... we have been busy travelling. We decided since the summer is coming to an end, why not spend a few weeks in India? and that's exactly what we did! We started the trip with Calcutta as our first pit stop where it was raining non-stop since its the monsoon season.. but the rain didn't damper us from spending quality time with the family and eating some great street food. Then we were off to Goa for some sun, sand, sea and some more amazing food and drinks. I personally have really been looking forward to visiting Goa since my last trip was when i was 5! The rest of India may still have a little bit of essence left from the British Raj, not Goa... from  the food to the language to even their Joie de vivre is still very much Portuguese. 
Images by: Richa
Other than eating  lots of pork like pigs...we loved the laid back life style and the shack style living in Goa, and it is sure to become one of our regular place to go to... Hope everybody else had a fabulous summer. 

8.7.11

Chasing the Green Fairy.

At the end of the 18th century, Pierre Ordinaire - a French doctor while living in Switzerland , used wormwood (Artemisia absinthium or grande wormwood, an ancient medicinal plant with a variety of uses particulary for stomach and digestive complaints) together with anise, fennel, hyssop and various other herbs distilled in an alcoholic base as a herbal remedy for his patients. Ordinaire’s recipe eventually found its way into the hands of Henri-Louis Pernod who established the Pernod fils dynasty when he opened his first distillery in 1805, and very soon ‘Extrait d’absinthe. 

This spirituous liquor that rose to excessive popularity in France and Switzerland beginning in the 18th century (amongst infamous in artists and Moulin Rouge bohemians including Baudelaire, Rimbaud, Apollinaire,Verlaine,Vincent Van Gogh, and Pablo Picasso used it for intoxicating, hallucinogenic and erotic effects.) People used to meet for an absinthe at so called “Green Hour” in the late afternoon or prior to meal.
It is an anise and wormwood flavored spirit, distilled from anise, fennel , absinthium wormwood, petite wormwood (Artemisia pontica), melissa (Melissa officinalis) and hyssop (Hyssopus officinalis), angelica root, sweet flag, dittany leaves, star-anise fruit and mint lemon balm,juniper, nutmeg veronica…..  Absinthe takes its name from the main adjunct flavoring aside from anise, Artemisia absinthium, the common French name for which is “grande absinthe”. it is often referred to as a “liqueur”, this isn't really accurate today, since according to the modern definition of liqueurs they are pre-sweetened and absinthe is not. Technically, absinthe is an aperitif spirit.  Pre-sweetened absinthe was a liqueur known as crème d'absinthe and was of lower proof.


Absinthe is very high in alcohol content, usually in the 55% to 72% range (110 to 144 proof); for comparison, whisky is generally around 40%, or 80 proof. Absinthe, a high-proof concentrate, is intended to be served diluted with iced water at a ratio of approximately three to five parts water to one part absinthe.  The flavor of absinthe is often associated with black licorice.  The reason for this is that many licorice candies are actually flavored with star anise oil, the inexpensive flavoring  used in lower quality absinthes.  Premium absinthes use primarily green anise—the common aniseed—which has a much more balanced and mellow flavor and sometimes use whole star anise sparingly to supplement the green anise. The licorice plant and green anise are unrelated. The flavor of licorice root—Glycyrrhiza glabra—comes from the compound glycyrrhizin, while that of anise, fennel and star anise come from anethole.   It comes in various shades of Green in colour because of High concentrations of chlorophyll.


Absinthe is a simple drink. Proper preparation consists of slowly diluting it with very cold iced water—whether dripping from a specially made absinthe fountain to a ratio of approximately three to five parts water to one part absinthe, and sweetened to taste. The botanical oils from the anise and fennel do not mix with water but are readily dissolved in the high-proof alcohol during the distillation process. When absinthe is diluted with water, the oils from the anise and fennel come out of solution with the alcohol to form a colloidal suspension (microscopic oil droplets) with the water, causing a beautiful cloudy effect, known as the “louche.”  “Louche” is a French word (pronounced “loosh”) meaning variously, “turbulent” “troubled” and “cloudy.”
One should never drink absinthe neat.  First of all, it's too strong.  More importantly, many of the aromas and flavors are not present until the addition of water brings the herbal oils out of solution and the flavor “blooms.” 


Source: Wikipedia, Pinterest, Tumblr, http://www.wormwoodsociety.org/

2.7.11

Sangria Saturday.

The sun is finally out and after celebrating Hong Kong's handover day, yesterday.. so today is solely reserved for Sun, Siesta and Sangria.. 
Image by: Richa

Ingredients:
1.5 oz Brandy
0.5 oz Vermouth
0.5 oz Cointreau
0.5 oz Sugar Syrup
0.5 oz Orange Juice
0.5 oz Lemon Juice
Green Apple
Red Wine [to taste]
Ginger Ale/ Sparkling Water [just a splash]

Combine all the ingredients together add some ice, and give it a proper stir. [Note that the recipe is for one glass] 

1.7.11

Rainy Days and Cupcakes.

Strawberry Cupcake
Image by: Richa
Image by: Richa
With the non-stop raining in the past few days and being stuck at home, I figured what better way than to spend the afternoon making some Strawberry Cupcakes. I found the recipe on Martha Stewart living and found it really easy to follow... Strawberry Cupcake recipe.
HAPPY BAKING!

28.6.11

Lime.

With the weather being a scorcher there is nothing better than a fresh Margarita on the rocks with lots of salt on the rim, while getting some work done! I decided to make my version of the Hex-nut bracelet after being inspired by Honestly...wtf.

Image by: Richa
Image by: Richa
Image by: Richa
I cant wait to make more of these Hex-nut bracelet. These are perfect for stacking and I love how versatile they are. I have also started to make my own tassels which I can't wait to use for my next project.

Liquid Lounge.

On the 24th of May, we were invited to go to our very nearest and dearest friend Tina's Bar opening. It has been months of sleepless nights and hard work with lots of ups and down and it is really great to see it all come together...
Located at Lower Elgin street in SOHO, it definitely is the most unique place out of the all the other bars there. Liquid Lounge has two floors offering two different vibes. The downstairs has a massive dance floor which is perfect when they have live bands and their resident DJs playing. If you want to avoid all headaches of queuing up, sit back and enjoy some great drinks and eat some scrumptious food, this place is definitely a shoo-in. For more information visit Liquid Lounge.

Source: images taken from http://www.liquidlounge.com.hk/index.php

New Beginnings.

WOWZERS! its been almost a month since we have posted anything. It  has been a long and busy month to say the least. I am happy to say that all the boxes have finally been unpacked and it feels amazing to be done. I love my new place and the best part is the view, which is very hard to come by in Hong Kong.
Image by: Richa
We managed to take some time off in-between all the mayhem, and decided to check out one of the leading art fairs in the world  held in Hong Kong. There was a plethora of artist and art including some of my favourites such as Chuck Close, Jeff Koons, Lie Wei, Warhol, Picasso just to name a few. 
Image by: Richa
Image by: Richa
Image by: Richa
It truly was an awespiring experience and a brilliant way to spend a Sunday. Hopefully next year's show I can attend all 3 days of the exhibition. 

27.5.11

Happy Friday.

Packing, packing and more packing... can't wait to move to the new place and get some new projects underway. In the meantime, in-between all the madness, managed to create a few new pieces of jewelry... excited to be making things again after quite sometime... and absolutely can't wait to re-open the Etsy store and start selling again...alas! everything is put on hold right now until everything is well settled in.
On a different note... you know its a good sign when there is a glass of extra cold Gin and Tonic at hand along with some homemade Scottish Shortbread accompanied by the sounds of popping bubble wraps!
Image by: Richa
Image by: Richa
                        
                                                  Image by: richa
HAPPY FRIDAY!

26.5.11

What's in a Martini?































A century ago the first martini was shaken (not stirred) at a hotel in New York. Jackie Hunter tours the bars, uptown and down, to see how it slips down now ...
From INTELLIGENT LIFE Magazine, Spring 2011
There’s nothing like the first sip of your second martini, a fellow fan once told me. Why? “Because you already know what you’re in for.”































Read HERE for the other Rules...



































Read HERE.
Source: Intelligent Life magazine, http://www.scribd.com

19.5.11

The Plantation.

It has been a crazy week of hopelessly looking at new flats and after searching from one side of the island to the other, I think it is safe to say that there is finally a glimmer of hope...and I can only imagine planting in front of the TV with a nice chilled drink and a refreshing salad.
Granted, its a Wednesday, but hey... I'm allowed to reward myself for climbing up and down endless stairs and all the hard work!
Image by: richa













I ended up making a Vermicelli salad - Thai style with lots  of chili, lime and sweet basil and the only drink I could think of having with is the Plantation which I read about in American drink's blog. But as usual added a little twist to it...
What You Will Need:
Image by: richa
Image by: richa
Muddle the basil and lime together with a muddler. Add the Gin, Cointreau, grapefruit juice and the ginger infused sugar syrup and shake with ice for 15-20 seconds. Strain into a chilled glass and if desired, top with some sparkling water. Garnish with sweet basil and a slice of grapefruit.
I was pleasantly surprised that this recipe wasn't another Rum concoction, given its name... if you are a Gin fan, this is a must try... and if you are not, after you try this, you will surely be converted! 

18.5.11

The Constante Daiquiri.






















The bar , La Florida later El Floridita was opened in 1819. It was called La Piña de Plata "The Silver Pineapple". Located next to one of the old city gates of the former “Villa San Cristóbal de La Habana”, so to speak, the “complete” description of Havana. In the early days of The Silver Pineapple, it used to mainly attract dandies, musicians, artists, military, patrons, etc. The first U.S. military invasion was this bar and the starting point for American alcohol connoisseurs. After 1902, when Cuba became a republic, the bar got the name LA FLORIDA to EL FLORIDITA.
























Constante – the inventor of frozen daiquiri, were born in Catalonia, Spain. He came to Cuba in 1924, and joined the Floridita bar in 1928 along with two other waiters. Constante later took large loans and bought off the Floridita bar from the two partners and became the sole owner. The name Ernest Hemingway goes synonymously with Cuba and it isn't a surprise that Hemingway dedicated his favorite bartender in his novel "Islands in the South" to Constante - a character named "Constant".
He was the undisputed "King of Cocktails". At his death in 1952, wrote Ernest Hemingway: "The master of all barmen is dead. He invented Floridita ... "


















Image: Original-Daiquiri-recipe from Mr. Cox to Facundo Bacardi - BACARDI ARCHIVES MIAMI


Origin is disclosed of Daiquiri Cocktail
One Group of American Engineers Named Drink at Santiago Bar
During prohibition Havana was the mecca for Americans
One day, a group of American engineers who had come into town from the Daiquiri mines were imbibing their favorite drink in this restful spot. It was one of those wonderful rum concoctions made from Ron Bacardi. A jovial fellow by the name of COX spoke up. „Caballeros Y amigos, we have been enjoying this delicious mixture for some time, but strange to admit the drink has no name. Don‘t you think it is about time something was done to extricate us from this sad predicament“ It was unanimously agreed that the drink should be named without further procrastination. There was silence for several minutes as each man became immersed in deep though. Suddenly Cox‘s voice was heard again. „I have it, men! Let‘s call it the Daiquiri“ And so it was christened. Originally it was a tall drink, the glass being packed with cracked ice and a teaspoonful of granulated sugar poured over the ice. The juice of one or two limes was then squeezed in and two or three ounces of Bacardi added. The glass was frosted by stirring a long handled spoon for serveral minutes..."

Daiquiri
Cuban light Rum 60 ml
Fresh Lime juice 25 ml
Granulated sugar 1.5 
Bar-spoon
Add sugar and lime juice.stir to mix and taste. 

Add ice and a large portion of Rum.Shake and double strain on a chilled coupette glass. 
Garnish- Float a thinly sliced lime wheel.
note: the amount of ingredients should be in descending order, so u taste more rum, followed by lime which is binded and softened with a hint of sweetener and the dilution that comes from shaking with ice)

Hemingway Daiquiri
Light Rum 2 oz
Fresh lime juice 0.25 oz
Fresh grapefruit juice 0.5 oz
Sugar 1 tsp
Luxardo Maraschino liqueur 1 tsp
Shake and strain on a chilled coupette glass. (But Hemingway liked his with no sugar and blended version)
Source: Club de Cantineros