Cocktails with… South Gin from New Zealand!

This week, the World of Gin takes a trip to the Southern Hemisphere and to New Zealand to take a look at South Gin. South Gin, in its distinctive, tall bottle is made by the same folks as 42 Below Vodka in Auckland, New Zealand (North Island). “42 Below” is named in reference to the 42 parallel circle of latitude that runs through New Zealand.

Bottled at 40.2% ABV, South Gin contains 9 botanicals:
Coriander Seed
Angelica Leaf
Orris Root
Gentian Root
Manuka Berries
Kawakawa Leaves

1) Own
Nose: Juniper, citrus, anise and a slightly fruity, bubblegum quality, as well as a hint of sarsaparilla.
Taste: Very, very smooth and soft, this is one of the smoothest gins that I have tried. There were good notes of juniper, citrus and a sweet earthiness, with more hints of anise and sarsaparilla (the base of root beer). The sweetness reminds me of pastis, such as Ricard or Pernod.

2) Frozen
As expected, this was also very smooth and a little thicker, but something that I hadn’t anticipated was that the sassafras and wintergreen, herbal elements are even stronger. Additionally, it was a touch sweeter.

3) Gin & Tonic
The juniper came through more in this drink, making it very refreshing, despite there being the same earthy sweetness, too; liquorice, anise and sassafras notes were all present. I thought this tasted like a cross between pastis and a G&T; most odd, but rather tasty.

4) Martini
South made a particularly soft and smooth Martini. The crisp dry vermouth went well with the sweet herbal notes of the gin, creating a drink with good balance. Whilst this isn’t a Classic Martini, it’s still very, very smooth and quite accessible.

5) Negroni
Much less bitter than most Negronis, this cocktail had a herbal, cordial-like sweetness to it. It was quite smooth, but perhaps a bit sticky. It reminded me, in part, of the old Campari Liqueur.

6) Collins
This was very good, indeed; the sweet, jammy and earthy notes of the gin came through well and the soda water and lemon juice lifted the character of the gin, making for a very refreshing sipper.

7) Buck
Quite nice; the elements of anise and sarsaparilla worked well alongside the ginger, making for a rather tasty and refreshing drink that wasn’t too sweet and had a pleasant tartness.

8) Pink Gin
Again, the sarsaparilla and anise were prominent and worked very well with the bitters of this drink. This was quite sweet and herbally complex, but may be a touch too sweet for some.

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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… Thanks to Analiebe for writing this rather flattering blurb for me.

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