Showing posts with label Gin. Show all posts
Showing posts with label Gin. Show all posts

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

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!

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! 

29.4.11

In the Spirit of the Royal Wedding.




































Hundreds of thousands of people are expected to mark the royal wedding with a street party this coming Friday, but plenty more will be celebrating in Britain’s bars. Many operators are planning a weekend-long party after the government allowed them to stay open until 1am on the nights of Friday 29th and Saturday 30th, and special wedding-themed cocktails have been appearing on menus.
Quintessential English ingredients have been used by mixologist Tristan Stephenson of London bars Purl and the soon-to-open Worship Street Whistling Shop. He has created the Royal Jam cocktail using Williams apple gin, produced by Chase Distillery in Herefordshire. This is combined with English strawberry jam, lemon juice, lavender bitters and a splash of Nyetimber Brut, the sparkling wine from Kent. With a flavour profile based on an English Victoria sponge, it is served in a gilded bone china tea cup and saucer. It is accompanied by a pot of Earl Grey tea but not for drinking – dry ice is dropped into the pot to billow out aromatic steam around the drinker to add to the experience. [Read the full story HERE]
Source: Chasedistillery, Bar Magazine

16.4.11

Bloody Mary with a Twist.

After a long week, there is nothing like a Saturday brunch with a home made Gin Bloody Mary with a twist of Rosemary.


What You will Need:
Image by: richa
Voila!
Image by: richa
Mix all the ingredients in a tall glass filled half way with ice. Pour the mixture back and fourth a few times to bind all the ingredients together. Top it off with more ice and a slightly bruised Rosemary sprig. ENJOY!

Here is an interesting article we came across about Bloody Mary...

Cocktail Chemistry: Parsing the Bloody Mary
by ADAM COLE
You have no idea what's going on in that glass.
Enlargekillthebird/Flickr
You have no idea what's going on in that glass.
The bloody mary, the signature brunch cocktail, had a friend in Ernest Hemingway. The famous writer bragged in a letter to Bernard Peyton that he introduced the drink to Hong Kong, and further claimed that "it did more than any other single factor except perhaps the Japanese Army to precipitate the fall of that Crown Colony."
I don't know about that, but the bloody mary does seem to hold a special place on the menu. It at least appears to be a healthier option than most drinks (it's mostly tomato juice, right?), and it's often touted as a hangover remedy. So how do you make the perfect bloody mary?
Hemingway's recipe involved a lot of "tasting-as-you-go", and a long list of ingredients: vodka, tomato juice, Worcestershire sauce, lime juice, celery salt, cayenne pepper (modern bartenders usually substitute Tabasco sauce) and black pepper.

"Each of those ingredients has tens of compounds, if not hundreds of compounds," Neil Da Costa, an analytic chemist working for International Flavors and Fragrances, tells Shots. "The bloody mary has been called the world's most complex cocktail."
He should know. Da Costa has used every trick in the chemist's book to analyze each ingredient, and the cocktail as whole. He presented his findings at a meeting of the American Chemical Society this week. Da Costas, an expert in food flavors, is chairman-elect of the group's agriculture and food chemistry division.
With gas and liquid chromatography, Da Costa isolated the wide variety of compounds that give the bloody mary its unique flavor. The drink covers much of the taste spectrum: sweet, salty, sour and umami — the savory taste of glutamic acid.
A visualization of the flavors in a typical bloody mary
EnlargeAdam Cole/NPR
A visualization of the flavors in a typical bloody mary
And, Da Costa says, the order of these sensations is appealing: first cool and refreshing, then spicy, and finally a sinus-clearing horseradish kick.
So what lessons can amateur bartenders glean from all this analysis? Make it fresh and make it cool, Da Costa says. Many of the ingredients are chemically unstable, so it's important to make your bloody mary from fresh ingredients and keep it iced to prevent deterioration.
Hemingway would agree. He jotted down at the bottom of his recipe, "Whole trick is to keep it very cold."
He went on to observe: "You can mix it so it will taste as though it had absolutely no alcohol of any kind in it and a glass of it will still have as much kick as a really good big martini."
So if you're aiming for that perfect bloody mary, splurge on the tomato juice, not the vodka. You might not even taste the cheap alcohol.
Neil presented his findings as part of the International Year of Chemistry a "worldwide celebration of the achievements of chemistry" organized by the UN and International Union of Pure and Applied Chemistry.
"This was done to try and get chemistry to the masses," Da Costa says. "Anything you eat or anything you do - everything involves chemistry."

Erik Lorincz's Bloody Mary.

To work behind the same bar as Harry Craddock, the man who published the definitive Savoy Cocktail Book in 1930, is the dream for many bartenders, and Erik Lorincz is the latest high profile barman to live that dream. After outperforming 9000 bartenders to win the 2010 Diageo World Class Competition, a Wall Street Journal writer wondered whether that made him “the best bartender in the world.” Best or not, he did become head bartender at the famed American Bar at the Savoy Hotel, which reopened after some fine tuning on 10.10.10.

Bourdain in Japan.
 
Muchacha Caliente.


Source: npr.org, foodgps.com