A fabulous gin! Makes the best martini on the planet – the Old King Cole! And, hands down, offers the richest, most flavorful gin & tonic too. I’m a big fan of Plymouth, Ford’s, and Beefeater as well – for different reasons. But, Old Raj is simply the best gin anywhere. Period. And it out to be at the price point! But, while it costs twice as much as Aviation, for example, it provides at least five times the flavor. American gin still has a long, long way to go …. I made some of this, but steeped the bergamot peel for 12 months! (Using the same principle as making sloe gin – the longer the better). The peels went white so I thought it was ready. The gin without sugar added tastes very perfumey and unpleasant. I’ve never had bergamot gin so I don’t know what flavour I’m shooting for, but should I be aiming for a much more subtle bergamot flavour? Is it stewed? Thanks a lot, I really appreciate your kind words. Impressive amount of very good gin coming out of Scotland these days it seems. The heady bergamot orange is a fragrant citrus that grows in France and Italy. It looks like a squat green lemon. Its juice is more acidic than lemon but its peel is uplifting – it has a deeper, almost woody citrus scent. I adore it. You can also buy bergamot lemons which look like a traditional lemon but taste sweeter, with a more orange skin; I like to use the greener bergamot oranges as they have more of the floral lemony notes I love, but both work. I have made a pretty pink-tinged blood orange version too.

Cinnamon, Coriander, Elderberry, Ginger, Grains of Paradise, Lemon, Lemongrass, Mango, Orange, Pineapple, Star of Anise, Rose, Rose Hip, and Vanilla. The company behind Gabriel Boudier Saffron Gin has been connected with distillation since the 1870’s. Founded as the House of Fontbonne, they began producing liqueurs in Dijon, France.This cookie is used to a profile based on user's interest and display personalized ads to the users.

Pour the gin into sterilised bottles and secure with a top. It will keep for years, although it’s unlikely to last that long.Hi – I made this gin a month ago with some good organic lemons shipped direct from Spain and cheap French gin. Once your gin has had its steeping time you are ready to mix it with the sugar syrup. Put the sugar and 300ml of cold water into a saucepan and bring to a gentle boil, allowing all the sugar to dissolve, then simmer for a further 10 minutes. Allow to cool completely. Melt the sugar in a saucepan on medium heat. When the sugar gets brown, lower the heat to start to get light amber color and set aside. Fresh and tingly. Crafted with a rice spirit base, yellow yuzu, red shiso leaf and hinoki wood chips

Dana Frank has authored books and numerous articles on the subject of food and drinks, with a focus on demystifying the world of gastronomy for everyday people. Her infectious enthusiasm for all things culinary makes her the perfect person to guide you through the often confusing world of gastronomy. We're excited to announce that you can now enjoy our Blended & Bourbon II whiskeys thestillwhiskeysteaks. And if yo… https://t.co/YG1qkmq0tH Jul 22, 2019, 1:35 PM Valuable for our ancestors as an antibacterial (and its healing functions are still very relevant), today it has also known a glam turn thanks to gourmet cooking and mixing to create spectacular color games." Saffron We offer apple, grape eau-de-vie as well as barrel-aged brandies. Thanks to our smaller stills we can easily produce micro-batches.

The Saffron Gin & Tonic works best for me with a slice of orange in preference to lime or lemon. Also very good in a Negroni with an orange twist again. The simple perfect serve is over ice with tonic and a slice of orange which, as well as complementing the colour, provides a touch of sweetness to balance the spice.

I really, really like the Old Raj 55% for a sipping gin. In my opinion, it loses too much when chilled. I sip it in a snifter with a little water, more or less depending on how I feel. This is a gin that invites contemplation and relaxation. I have Old Raj 55% in a decanter on my bar. From the bustling streets of Rome to the picturesque canals of Venice, Italian bartenders have been perfecting their craft for centuries. And now, their unique and flavorful creations are gaining popularity in bars and restaurants around the globe. I felt like it costs the same as a restaurant, with service charge added on as well, but they are food stands and it should be a bit cheaper, or at least fairer portions.I am with the GB Saffron gin lovers here. It doesn’t work in a dry martini but makes a fantastic g & t . A good tonic will balance the sweetnes and bring out the herbs. To enjoy more of the saffron I just pour it over ice. Any suggestions on doing this with kumquats. Would one use the whole thing or ? (I’m just trying to imagine peeling those lil guys)