It’s always gin o’clock in The Living Space. Or it has been since we started swotting up on our favourite spirit and brought in some new large gin glasses. New Living Space manager – and gin fiend, in a very good way – Andrea Polaczek tells us more.
A small history of gin
The British association with gin has been a long one, but the drink is thought to have originated in early Seventeenth Century Holland. Here, it was King William of Orange who dropped the tax on spirit production in 1689, creating a healthy market for poor quality grain. The production of gin skyrocketed and the period became known as the Gin Craze.
Gin spirit is typically made from a fermented grain mash or barley and other grains. Its predominant flavour comes from juniper berries, but other botanicals are also added, such as coriander, angelica, lemon peel and cardamom.
What’s in a glass?
Every cocktail fiend will tell you just how important the glass shape is. For gin, a highball is the conventional choice, but gin and tonics are delicious when served in a large Burgundy glass. This is because of gin’s delicate botanicals, which work at their best with some good swirling space.
Now being served in The Living Space
A brand of Mediterranean style gin from Gin Foundry, Gin Mare is produced in Barcelona using Mediterranean botanicals: Arbequina olives, thyme from Greece, rosemary from Turkey and basil from Italy. “It’s has a beautiful, smooth and herbaceous style,” says Andrea. “A really refreshing change and not juniper heavy at all.” We garnish ours with rosemary and basil.
Tarquin’s Cornish Gin
Produced not far from here in St. Ervan, Tarquin uses local Cornish water to distill, giving it a naturally sweet taste. Devon violets and fresh citrus peel are some of the botanicals used. Andrea visited the distillery last year and learnt the importance of serving gin in large style glasses. To cut through the sweetness, we garnish ours with with a slice of tart pink grapefruit and an edible viola flower.
Cucumber, elderflower and chamomile are some of the botanicals used in Hendricks’ classic tipple. We garnish our with cucumber to enhance the freshness of the cucumber.
A very special blend produced in Islay, Scotland. In addition to nine classic botanicals, it also uses 22 local and wild foraged botanicals such as flowers and herbs exclusive to Islay, which are picked from the hills and shoreline. “It really is a complex and beautiful tasting gin,” says Andrea.
Almond and coriander seed are two of the 10 botanicals sourced from around the globe to produce Sipsmith’s London Dry Gin. We garnish ours the way Sipsmith recommends to serve it, with lime. Simple but effective.
We also serve:
Plymouth Gin – a style of gin on its own with a slight sweetness to the finish. Served with lemon and lime peel (above).
Tanqueray – served with with a lime wedge
Bombay Sapphire – garnished with orange peel
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