About DTS

partial to a martini? to a smoke-hazed gin joint & a perfect tipple poured with the style, swank & skill of a true aficionado? …then pull up your stool to the bar, prepare to stock up your cocktail cabinet & get ready to drink it all in as we introduce you to a stitch in times’ resident barman… David T. Smith is a drinks enthusiast currently residing in the U.K. a long-time fan of tasting & exploring various types of alcohol, he has a fascination for vintage spirits and cocktails, in particular their heritage & origins; this was strengthened last year when he presented a talk and accompanying monograph on the Martini. it was as a result of his research of this topic that he was introduced to drinks paraphernalia, & he is now the happy owner of a colourful collection of bottles, books, and gadgets from a wide range of eras… an avid believer in the validity and variety of personal opinion, particularly in the subjective area of tasting, he enjoys hosting tasting sessions for friends, constantly challenging them to find their own favourite tipple. in addition to all of this, he is also interested in economics, three-piece suits, board games & keeping alive the art of engaging in enjoyable conversation with a good glass of port whilst surrounded by pipe smoke… www.summerfruitcup.com Thanks to Analiebe for writing this rather flattering blurb for me.

Cocktails with… Bombay Amber – Gin finished in French vermouth Barrels

Bombay aMber Gin TITLE

Today, we are reviewing something exceptionally exciting: Bombay Amber, Bombay Spirits first foray into aged spirits. For my upcoming book, “Forgotten Spirits & Long-lost Liqueurs”, I’ve been writing a lot on aged or yellow gin, so I was very excited to learn that another large brand is bringing out a spirit in this long-lost sub-category.

Bombay Amber follows the release of the high-end Burrough’s Reserve from Beefeater, which retails at around £70 a bottle and, as such, the focus tends to be on sipping the spirit neat. Now, I am a fan of Beefeater’s offering, but it is a shame that the price is a little inaccessible and it hasn’t reignited the interest in yellow gin cocktails that once existed.

Bombay Amber Bottle GIN MAIN

Bombay Amber (47.0%ABV) is made using the classic 8 botanical mix of Bombay Dry (click here): juniper, coriander, angelica, lemon, orris, liquorice and almond. To this original mix, they add black cardamom, nutmeg and bitter orange. The gin is then distilled using vapour infusion.

After distillation, the gin is finished in French vermouth barrels. My educated guess would be that these were Noilly Prat barrels, as Noilly Prat is both French, aged in wood, and owned by Bacardi-Martini, the parent company of Bombay Sapphire.

The Taste

1) On its own

i) At room temperature
Colour: Straw gold
Nose: Reminds me of a Martini: there are the dry, juniper elements from the gin, but there’s also a slightly sweet spiciness and herbal note, as well as a hint of oxidised citrus, reminiscent of a white vermouth.
Taste: Smooth, but with a strong flavour: the additional herbal and spiced notes come through, along with a touch of pepper/menthol from the black cardamom, so, although this is not made using the peppers found in Bombay Sapphire (cubeb berries and Grains of Paradise), a similar character remains. There is then some jammy, zesty flavours from the orange, followed by a more plump, herbal impression with juniper, coriander, and then some woody notes. It is amazing just how much of the character of the vermouth seems to come through in the spirit, but it gives the gin a great complexity that is there all the way through to the finish.

ii) From the refrigerator
Nose: Sour cherry and zesty orange, as well as some dry, tangy notes.
Taste: In my opinion, a light chill isn’t the best way to enjoy this spirit: you miss out on the best world of the spirit at room temperature and from the freezer. Interestingly, the bitter notes seem to be more concentrated and it tastes much dryer, although there is still a hint of a marmalade-like sweetness. I think that some people would really like this serve, but, for me, I prefer the other two.

iii) From the freezer
Nose: Pine sap, orange and sauterne.
Taste: Some of the fruity and citrus flavours that you would expect from a sauterne wine come through, along with a sweetness and fragrant, zesty orange, too. This is followed by a dry portion of juniper and angelica, then some bitter, earthy notes with liquorice root, some menthol, salt and wormwood. The low temperature seems to concentrate the contrast between the sweet and bitter notes, as well as provide a silky mouthfeel. This is an usual spirit that is both engaging and takes a little time to fully appreciate. If it had been served to me in a Martini glass, I may have mistaken it for a medium-dry Martini.

2) Gin & Tonic
This makes a dry Gin & Tonic that doesn’t have the overbearing sweet spice and oak that you usually get when mixing an aged gin with tonic water. There are quite a lot of herbal notes and a dry, woody bitterness at the end, which is not just from the quinine, but reminds me of wormwood, too. This may just be the power of suggestion, given that the vermouth barrels used, but, either way, it is a pleasant surprise and a refreshing drink.

3) Martini
A great way to enjoy this gin – the spirit is dry enough that it doesn’t overtake the cocktail, but the woody, herbal notes integrate well with the flavours from the dry vermouth. If you use Noilly Prat (the vermouth that’s barrels I – unofficially – think that this has been aged in), the integration is even more perfect. This is more like a classic Martini, rather than the ultra-dry variations of the late 20th Century – sophisticated, flavoursome and superb.

5) Negroni
Lovely – the woody, herbal notes and the black cardamom work well with the Campari and red vermouth. Usually, you might expect an aged gin Negroni to have slightly sweeter, vanilla-oak elements come though, which tend to mellow out the drink, but also make it less bitter. However, with Bombay Amber, the drink is as bold as ever and, for those that like their Negroni with bite, I suggest trying this. Superb.

In Conclusion
Bombay Amber is a great addition to the aged gin category. I find it interesting that the term “amber gin” has been received favourably when I’ve been discussing a catch-all term for “gin that has interacted with wood” with colleagues and contemporaries. Of course, for Bombay, it not only describes the colour, but also links into the use of names of precious stones, such as Sapphire. What’s next? Perhaps Bombay Emerald or Bombay Ruby are on the cards.

Flavour-wise, the spirit is unique, complex and engaging, with plenty of scope for innovation in mixing. And, with its price point expected to be around £30-35, I think Bombay Amber can help to put yellow gin back into the bartenders toolkit.

Watch out for the second part of my Bombay Amber post, where I try it out in some classic yellow gin cocktails.

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Cocktails with… Pickering’s Gin

Gin distilleries used to be found across the British Isles, but, until recently, after decades of shrinkage, gin distilling was concentrated in London with just a few outposts in the Midlands, Scotland and Plymouth (flying the flag in the West Country). But Edinburgh, one of the gin capitals of the UK (given the number of fine gin bars there, not least Bramble Bar) was without a distillery. Until now, that is.

PickeringsGinFINAL

Located in an old animal hospital in south Edinburgh, the Summerhall Distillery is the first gin distillery in the city for 150 years and they have recently launched Pickering’s Gin. Based on a recipe found on a mysterious “fragment of paper” dated 17th July 1947, it is bottled at 42.0%ABV, has a neutral grain spirit base, and contains a mix of nine botanicals:

Juniper
Coriander
Angelica
Lemon
Lime
Cardamom
Cloves
Fennel
Anise

The gin is distilled in a 500 litre copper still named “Gert”, which is heated via a custom bain-marie system, designed to heat the botanicals without overcooking them.

On its own
Nose: Lime and coriander jump out immediately, followed by the juniper and then some spice.
Taste: This has a lovely, smooth texture with very little burn and a light, silky start, as well as a touch of lime, a little fennel and anise. The flavour then builds, bringing in a dry, slightly floral juniper and coriander, followed by a subtle twist of spice. The finish is of dry juniper and angelica – very classic. Overall, this is a very silky and sippable gin and, despite having a fair bit of spice, including cloves and cardamom, thankfully these are not too heavy and do not detract from the flavour of this particularly balanced gin.

Gin & Tonic
This is quite a light and airy Gin & Tonic, with the lime coming through well, accompanied by some coriander and some of the gin’s spiced elements. The finish is a mixture of earthy, bitter quinine and dryness from the angelica and juniper. Delightfully refreshing and with a lightness that makes it perfect for the afternoon.

Martini
Spice and coriander come through. This is also rather citrusy, with a fresh lift from the lime, making this a clean, crisp and excellent Martini. My garnish recommendation would be a lime twist.

Negroni
A well-integrated and smooth Negroni that has a lively kick at the end, courtesy of a combination of the following flavours: citrus, dark chocolate, and an earthy, herbal bitterness. Although the Campari only comes through at the end, it provides a bitter and intense finish to the drink that lingers on and on.

Waverly Station Master
Rather delightful: the citrus notes contrast nicely with the smokiness of the Scotch, resulting in a wonderful smoky lemon-lime flavour. This is one of the more subtle Islay Scotch Martinis, but, nonetheless, I think that it works rather well.

In Conclusion
Although Pickering’s Gin has a lot of classic characteristics, a more contemporary flair is also apparent with the use of lime. The result is a fresh and light gin that still has plenty of flavour and is equally pleasant drunk neat and in mixed drinks. My favourite drink was the delicious Gin & Tonic.

Cocktails with Genius Navy Strength Gin

A few weeks back, I reviewed Genius Gin from Texas, courtesy of a sample provided by Aaron from TheGinIsIn.com (America’s Gin website). Today, I am reviewing Genius Gin Navy Strength after the folk at Genius Distillery were kind enough to send me a bottle.

Genius Gin Navy FINAL

On its own
Nose: Clean, with a little sweetness that comes from the can base spirit; it is almost reminiscent of a white rum. There is also a little creamy spice, followed by dry citrus.
Taste: A full flavour, with a rich mouthfeel. Initially, there’s a thick, creamy sweetness, which moves to some of the more traditional gin flavours: juniper, angelica and coriander. There is then a touch of spice, before a powerful, long and lingering, dry finish.

Gin & Tonic
A flavoursome Gin & Tonic, with coriander and some sweetness, as well as hints of nut, almond and fresh, crisp pear. A powerful and very refreshing drink – lime would be my choice of garnish. Lovely.

Martini
A smooth and silky Martini with a little sweetness but then also some dry fruit and nuttiness that provides a slight hint of bitterness. There are also some earthy herbal elements which I think means the gin could easily lend itself to an olive garnish, although both lemon peel or a Dickens serve (no olive or twist) work well, too. The botanical flavours are there, but this is certainly less intense than a Martini made with a very traditional gin like Tanqueray. Pretty good stuff.

Negroni
A powerful drink, with the extra ABV providing a bolder botanical flavour that has plenty of juniper and citrus, as well as some dark chocolate and intense, bitter, herbal elements towards the end. The finish is long, dry and lingering.

Gimlet

A clean drink with plenty of vanilla and lime – clean, crisp and a lovely example of a more contemporary twist in the Gimlet – smooth without being overly cloying.

In Conclusion
Genius Navy Gin is a great example of how the ABV can impact upon the flavour of a spirit and is a good illustration of the different characteristics that a Navy Gin can add to drinks when mixing. My favourite drink was the Negroini.

Cocktails with… Ballantine’s Brasil

As I left the house this morning, a definite chill lifted the hairs on the back of my neck. As I scrambled around in my pockets for my gloves, I pondered where the recent hint of spring had gone. Well, one product that certainly calls for warmer climes is Ballantine’s Brasil.

Ballantines Brazil BOTTLE

Inspired by George Ballantine’s love of blending whisky, the company wanted to make a spirit designed to be used in mixed drinks. After some initial experimentation, further inspiration came from Brasil, where drinkers regularly drink their whisky with lime.

Brasil starts life as a specially designed Ballantine’s whisky, which is then flavoured in the cask with Brasilian lime peels, before being combined with some vanilla extract (the real thing, none of that artificial flavouring), and just a dash of sugar syrup. The combination of strong flavours and its destined use for mixing means that Brasil is bottled at 35% ABV, making it a “spirit drink” or flavoured whisky, akin to those produced by a variety of American whiskey companies, like Jim Beam’s Black Cherry.

The rather lovely Ballantine Brazil press pack - note the sugar cane shaped glass and the pocket for the lime.

The rather lovely Ballantine Brasil press pack – note the sugar cane shaped glass and the pocket for the lime.

On its own
Somewhat intrigued by the use of natural flavourings throughout, I did sample some of the spirit on its own. The lime and vanilla come through, fresh and bold, on the nose, reminding me a little of a Whisky Ginger with a lime wedge. The same flavours came through on the palate; the citrus making for a very “bright” flavour, and the vanilla neatly balancing it out. The finish was refreshingly tart and dry.

Highland Samba
[50ml Ballantine's Brasil, 150ml lemonade (or lemon-lime soda) - pour into a long glass with ice - garnish with a lime wedge.]
A delightfully simple drink to make, but one that allows you to enjoy the spirit in a long, thirst-quenching drink. The lemon flavours of the soda work well with the lime tang of the spirit, as well as the fresh lime garnish. Whisky and lemonade may not be a usual combination, but, in this case it really works. On the finish there are some light spice notes, including cinnamon and vanilla, which sign the flavours off nicely and adds a pleasant and unexpected complexity.

Highland Samba

Highland Samba

In a similar style to the above drink, this also works well with Champagne Ginger Ale (e.g. Canada Dry or Fevertree), providing a lighter and more accessible version of the Whisky Ginger. Even without a fruit garnish, the lime sings through.

Glen Rio
[50ml Ballantine's Brasil, 150ml Apple Juice - pour into a long glass with ice - garnish with apple slices]
A smooth drink with tart apple upfront and then the warmth of the spirit, as well as some spicy woodiness, then vanilla and lime. I think this is improved with a dash of bitters (Angostura is fine). It also has some potential for a toddy-like hot drink, which would work well with a cinnamon stick garnish.

Flower O’Brasil
[50ml Ballantine's Brasil, 25ml Elderflower Cordial, Squeeze of one lime wedge - STIR]
Lime and vanilla are, again, centre-stage in this cocktail, but it’s initially a little sweeter than some of the other drinks. About halfway through, the floral notes from the cordial really make themselves known; the sweetness also tones down a tad, before a lovely, dry finish of elderflower. This could easily have been dominated by any of its flavours, but it’s perfectly balanced – a brilliantly engineered cocktail.

Ballantines Brazil FRUITCUP

Ballantine’s Brasil Fruit Cup

Ballantine Brasil Fruit Cup
[50ml Ballantine’s Brasil, 30ml Red Vermouth, 10ml Orange Liqueur]
A tasty and refreshing drink. The vermouth adds a pleasant, herbal complexity, whilst still allowing the underlying flavours of the Ballantine’s to come through. The fresh lime adds a nice, tart finish, creating a very refreshing drink.

Girl from Ipanema
[50ml Ballantine’s Brasil, 25ml Red Vermouth, Orange Bitters - SHAKE ]
Another simple drink inspired by the classic Brasilian cocktail Rabo de Galo (although this uses cachaca and red vermouth), but despite the simple recipe, the result is a drink that is full of a whole array of flavours: some woody spice, the tart lime that goes well with the bitter herbs of the vermouth and then some sweetness, too. The orange bitters add depth and stop it from being too confectionery.

Girl from Ipanema

Girl from Ipanema

In Conclusion
Brasil isn’t a whisky and isn’t designed to be drunk like one; it’s a refreshing cocktail ingredient, made using natural ingredients and just the right amount of sugar. It makes a whole array of tasty concoctions, which all seem to taste like more than the sum of their parts. It should maybe be avoided if you don’t like lime or vanilla, but otherwise, I’d recommend giving it a try – it feels more like sunshine’s just around the corner with one of these cocktails in your hand! My personal favourite was the Flower O’Brasil.

- Mrs. B.

Ebb + Flow Gin

A few years back, during my second (and Mrs B’s first) trip to New York, I got to try Sound Spirits’ Old Tom Gin with Aaron Knoll of TheGinIsIn. This was part of our on-going United States of Gin project, sharing the best of gin distilled in the 50 states of America. We were both impressed with the Old Tom and, in fact, Aaron states that it is one of the best that he has had; a sentiment that I can appreciate.

Until recently, however, I had never tried their unaged flagship gin, so I was excited when an opportunity to do so presented itself. Ebb + Flow Gin is made by Sound Spirits in Seattle (the city’s first Craft Distillery since Prohibition), who, in addition, make: Ebb + Flow Vodka, Sound Spirits Aquavit, Depth Cacao, Depth Menthe and Depth – Vow of Silence Herbal Liqueur.

Ebb & Flow Gin FINAL

Bottled at 47.0% ABV, Ebb + Flow Gin is made using a base spirit of malted barley and neutral grain spirit.

Ebb + Flow Gin – On its own
Nose: Pine, sweet spice and lime, reminding me a little of homemade key lime pie.
Taste: Earthy upfront, with coriander. The flavour then move onto some sweet spice, cassia and vanilla, then a dryer note, before a burst of lime and hint of lemon on the finish.

Ebb + Flow Gin & Tonic
Lots of spiced lemon, with flavours of vanilla, cinnamon and cardamom; there is then a lively lime note towards the end. Rather delicious and just the sort of gin you want in a Gin & Tonic. I also think that this gin has great potential for the Spanish Gin Tonica serve. Superb.

Ebb + Flow Martini
Very good: intense and clean in flavour, with notes of juniper, citrus, and then an array of spices, including cardamom, that complement rather than overwhelm the gin. Served diamond-style (where the gin is poured straight from the freezer, so no ice is needed), this is exceptional – exactly my sort of thing.

Ebb + Flow Negroni
Plenty of juniper and then some more spicy and herbal elements (like cardamom), a little sweetness from the red vermouth and the earthy bitterness of the Campari. This gin, however, appears to have a trump card up its sleeve: the final flavour is that of bitter citrus oil – I mostly get lime. This really sets this Negroni out from the crowd. Superb!

Cocktails with… Langley No:8 Gin

Langley#8 Gin

The Langley Distillery near Birmingham is a well-respected and established gin producer, making gins for brands such as Broker’s and Martin Miller’s, but, until last year, had no gin whose name reflected its own heritage. That was until Langley No:8, a gin made using a mix of 8 botanicals that is distilled in the copper pot still, Constance. The base spirit is English grain and the gin is bottled at 41.7% ABV.

Langley Gin Bottle

On its own
Nose: A rich, fruity nose with bright citrus and rich herbal notes intermingled with hint of rose.
Taste: Some juniper to start, then coriander and some sweet spice notes – cassia, for instance. This then moves onto a brighter citrus note and a dry, lightly floral finish.

Gin & Tonic
Lots of lemon and even a hint of sherbert make this a refreshing drink, great served with lots of ice and a lemon garnish. Simple, but easy to drink and accessible to all.

Martini
Unusually, I garnished this with pomelo peel, but I think it actually works really well. This is a very classic, very clean Martini that has a good amount of botanical intensity; its flavours work particularly well with the citrus oils from the garnish.

Gentleman’s Martini
[50ml Langley No8, 15ml Dry Vermouth, 5ml Olive Water - STIR]
A rather savoury Martini with the olive flavours really coming through, using olive water rather than brine prevents the drink from being too salty. A clean drink with some good crispness and herbal notes.

Langley Gents Martini

Negroni
A good bitterness upfront, then some sweeter, herbal notes: wormwood and citrus peel, as well as sweeter herbs. There is a long, clean and bitter finish from the Campari, although it is a bright, crisp bitterness, rather than a dark, earthy one. Refreshing. This does work well when garnished with ruby grapefruit.

Langley Station Master
This variation on the Martini is superb, the drinks i made by pouring stirred-down gin into a glass that has been rinsed with Lagavulin 16 (or other smoky whisky). For extra pow! (should you need any) I can recommend pouring the gin straight from the freezer with no dilution at all.

Gimlet
A crisp and vibrant drink: the citrus flavours of the gin work well with the cordial, providing a good balance between sweet and tart. A good alternative to a pre-dinner Martini.

Cocktails with… Black Death Gin

Black death Gin TITLE

Black Death Gin is owned by the Spanish Company, Central Hisumer, although it is actually produced in the UK. In edition to this gin (bottled at 40% ABV), the brand also has a vodka, a dark rum, a silver tequila, gold tequila, and a beer.

Digging into the history a bit, it seems like the brand has an uncertain and rather colourful past; the suggestion is that the brand “Black Death” originated in Iceland in 1906 as “Svarti Daudi” (the Icelandic translation). It then seemed to experience a boom in popularity in the 1980s and ‘90s.

Although my bottle says that it was made in Essex, on-line sources suggest that the gin is now made by Greenalls in Warrington. The label dates from 1992 and its botanicals are rumoured to have included: juniper, coriander, angelica, orris, and ginger.

Black Death Gin Bottle Skeleton Skull with Bowler Hat

The Taste

On its own
Nose: Very subtle: a little grain alcohol with some oily juniper.
Taste: This is a standard, simple gin; there are notes of juniper, coriander and dry angelica, accompanied by a little citrus and a dry finish. Nothing outstanding, but perfectly acceptable.

Gin & Tonic
Given that all of the drinks that I tried were of a reasonable standard, this Gin & Tonic seems to let the gin down. The spirit is easily dominated by the tonic, resulting in a drink that is too sweet and sickly. The drink can be rescued, however, by using a large citrus garnish or Fentimans Tonic.

Martini
Clean, with juniper and citrus flavours. This is average in the true sense of the word: some gins will make better Martinis, whilst others make poorer ones, but for that classic flavour, this does nicely. Either an olive or lemon garnish would work well.

Negroni
A straightforward, intense Negroni with the classic, dry, herbal bitterness that you’d expect from the cocktail. It doesn’t jump out at you, but it won’t disappoint a fan in a pinch.

In Conclusion
Black Death is an average gin, but, given its low price point, represents adequate value for money and the bottle is sure to raise questions and interest by visitors to your home or commercial bar. My favourite drink was the Negroni, but, then, it takes a lot to make a bad Negroni.

Cocktails with… Genius Gin – from Texas!

Genius Gin TITLE

A few years back, we tried our first gin from Texas. I‘m not sure why, but a gin from the lone-star state really excited me and I was thrilled to try it. As a result, I think it’s superb that this was not a one-off and that more gins are coming out of Texas.

Today’s focus is on Genius Gin and comes courtesy of Aaron J. Knoll Esq. of theGinIsIn.com and is part of the International Gin Exchange.

Thanks to Aaron of TheGinIsIjn.com for the Sample and the Picture

Thanks to Aaron of TheGinIsIjn.com for the Sample and the Picture

Genius Gin is made by Genius Distillery in Austin,Texas. It is distilled from scratch, with the base spirits being fermented and distilled from sugar cane. The botanical mix is separated into two groups: the first group (including elderflower, lavender, lime peel, and angelica root) is macerated for 72 hours in the spirit, before being re-distilled in a pot still; the second group (including juniper, coriander and cardamom) are placed in a vapour infusion basket, which the distillate from the initial maceration passes through.

The final product is bottled at 45% ABV, although the distillers also make a Navy Strength version, bottled at 57% ABV.

Genius, on its own
Nose: A mix of pine, nuttiness and then coriander, moving towards some dry confectionary notes like milk, chocolate, and even a touch of coconut.
Taste: This has an excellent texture that fills your mouth and is smooth. The initial flavour is juicy, with a distinct fruitiness, followed by dry juniper and then more dry notes of pear and cherry.

Genius Gin & Tonic
A particularly clean Gin & Tonic, with hints of dry almond and pear coming through, as well as a little sappy pine. Refreshing and enjoyable.

Genius Martini
Some rich, creamy, woody flavours are combined with spice and dry juniper, as well hints of citrus and other fruit. The flavours of the gin really complement those of the dry vermouth, creating another crisp, refreshing and invigorating drink.

Genius Negroni
This chills down really nicely and there is a lovely interplay between the dry gin, the sweet and herbal vermouth, and the bitter and herbal Campari. A very good standard of Negroni that would make a great pre-dinner cocktail.

In Conclusion
I really enjoyed the balanced mix of flavours in Genius Gin. It’s a gin that will appeal to those who like a more contemporary style of gin; however, it is close enough to the more traditional styles that there is something to be enjoyed by your everyday gin drinker, too. My choice for top drink was tricky today, but I’ll plump for the Martini.

 Follow Genius Gin on Twitter @geniusliquids

www.geniusliquids.com

Cocktails with… Copperworks Gin

After a recent trip to Washington state, USA I now have a plethora of tasting notes and tasting samples of gin from around Seattle, as well as the wider state-wide area and the US in general.

Today, we feature Copperworks Gin, which is made at the Copperworks Distillery in Seattle.
In Washington state there are certain local legal rules/guidelines that encourage distillers to distill their own alcohol and source spirit locally; as a result, there are an unusually high number of grain-to-glass distillers, with Copperworks being one such example.

COPPERWORKS GIN FINAL

Copperworks make a vodka which is distilled from malted barley (malted barley is used a lot in the making of Scotch whisky), which they ferment and distill themselves. Their four stills (three pot stills and one column still) are from Forsyth’s in Scotland and their set-up includes a dedicated gin still. This vodka effectively forms the base for their gin, which is bottled at 47% ABV and contains a mix of 8 organic botanicals:

Juniper (Albanian)
Coriander Seed (Egyptian)
Angelica
Lemon Peel
Orange Peel
Cassia
Cubeb Berries
Grains of Paradise

The Taste

On its own
Nose: Fennel, celery and hints of vanilla, with the base spirit coming through on the nose and black pepper appearing at the end. Really rather pleasant.
Taste: Top marks for mouthfeel, which is full and viscous. There’s coriander upfront and then toasted grain, a spot of hops in the middle, and lemon citrus and tea towards the end. This is a well-executed gin with a distinctive character, that nonetheless stays true to gin’s roots.

Gin & Tonic
A good, classic flavour with hints of coriander. However, I think that the character of this particular gin may be better suited to a Spanish Gin Tonica style of serve (see below).

Martini
Superb – cool and crisp, and packed full of juniper, but with a luscious, creamy middle: notes of vanilla and just a hint of salted caramel. Citrus and a little pepper and spice arrive towards the end, followed by a long, lingering, dry finish. Excellent.

Negroni
The texture of this gin works really well in a Negroni: the drink is thick and intense, with lots of spice and dry juniper, then a bitter intensity at the end.

Gin Tonica
I used 50ml of Copperworks Gin and 150ml of Fevertree Original, combined with a garnish of lemon peel and cracked cardamon. This drink is quite excellent: the lemon and cardamom really enhance the flavours of the gin, both from the botanicals (especially the spice and pepper from cassia, cubeb and grains of paradise) and base spirit. A refreshing, crisp Gin Tonica that really stands out.

In Conclusion
Copperworks Gin is a really good example of how a well-integrated in-house base spirit can really add to the character, texture and flair of a drink. There are no really loud botanicals in this and it is very nicely balanced. Without a doubt, my favourite drink was the Gin Tonica, but the Negroni was very good, too.

Cocktails with… Pinkster Gin

Several companies have experimented with making coloured gin over the last five or so years, with shades including yellow, pink, blue, green, orange and purple. Unfortunately, it sometimes seems that the focus on the colour gets in the way of having a spirit that distinguishes itself in terms of flavour, leaving the gins open to accusations of superfluous gimmickry.

Given this precedent, I was intrigued to have a chance to taste and mix with a bottle of the pink-hued Pinkster Gin early on in 2014, having heard some positive reviews from friends and colleagues.

Pinkster Gin Bottle FINAL
Pinkster Gin is made at Thames Distillers in Clapham, London and is bottled at 37.5% ABV. The gin uses a recipe of five distilled botanicals and then, post-distillation, is infused with raspberries; this adds both flavour and colour to the spirit.

The Taste

On its own
Colour: Rose pink
Nose: Dry juniper and angelica, followed by a rich, jammy raspberry note.
Taste: This is quite a “plump” gin, in that it seems like a pretty classic, dry gin to start with, with notes of juniper and coriander, but the character then changes as the jammy, fruity sweetness of the raspberries enter, stage right. The finish is clean and dry. An unusually sippable gin.

Gin & Tonic
A rather suppable, pretty classic Gin & Tonic, with the raspberries adding texture and flavour toward the end. Neither the sweetness, nor jamminess of the fruit throw the drink out of balance. I think that the suggested garnish of fresh raspberry and mint leaves has great potential.

Martini
This cocktail has a notable, pale pink colour. The flavour of the raspberries is a little more subtle than in other drinks, just adding a touch of juiciness to the finish. All-in-all, this is a clean and crisp Martini with a fruity twist at the end.

Negroni
A soft and succulent drink, which is not a bad way for a Negroni novice to first approach the cocktail. Despite this accessibility, there are still an array of interesting flavours for the ardent Negroni fan, although the character is more subtle and less punchy than versions made using some other gins.

On the Rocks
This a good way to enjoy both the colour and the flavour of this gin, with lots of botanical notes presenting themselves, including juniper, coriander and angelica, all of which complement the berry notes and touch of leafiness in the gin. Another accessible way to drink gin neat.

In Conclusion
I expressed some concerns over some coloured gin early on in this article, but Pinkster is, amongst others, one of the exceptions. I like the balance of its flavours and the gin definitely fills a gap in the market for a fruity gin that is not overly sweet or sickly. I particularly like serving it with ice or in a Gin & Tonic.