Emily Says . . . . ‘Martin Millers’

Martin Millers

In her thirteenth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at what’s next in her journey now Dry Ginuary is over;

So Ginuary may be officially over on the calendar, but that doesn’t mean my obsession with the good stuff is over. At all. Forever being on the look-out for the perfect gin, I have come across this fantastic little number and it is certainly one not to be missed.

Launched in 1999, Martin Miller’s gin was founded by the man himself, Martin Miller. Mr Miller and two friends were regular drinkers in and around the London bar scene, and were generally appalled by the poor quality of gin available in pubs and bars. Wanting to bring something new to the back bar and to encourage a younger group of consumers to gin, Miller and his two friends set out to try and create the best gin possible; and, in my opinion, they did rather well.

Pot distilled in the Langley’s distillery, Martin Millers is distilled here in the UK; but the story doesn’t start in England. It indeed starts in Iceland in which the distillate is diluted with fresh Icelandic water. A pollution free country, and one of the world’s most active volcanic hot spots, Iceland is the perfect geographical location in terms of sourcing only the best fresh produce.

Taking on a ten day journey for Martin Millers from Immingham on the East Coast of England, Borganes is located at the head of Iceland’s remote west coast. From the depths of the beautiful basalt mountains that frame the Icelandic skyline, the water is drawn from Martin Millers very own spring in this remote and exclusive little location.

The botanicals that go into Martin Millers consist of the relatively straight-forward ingredients, such as juniper, coriander, angelica root, cinnamon, cassia, liquorice, nutmeg and Seville orange; straight-forward, perhaps, but timelessly perfect.

In terms of tasting notes, fresh juniper and bitter orange flavours are instantly apparent. Notes of Seville orange gently dominate the overall taste, with the distillation of Icelandic water delivering a beautifully smooth texture. These notes last throughout the entire drink, leaving a fresh and slightly peppery taste on the palate to finish.

In a personal opinion, this is the gin to go to when wanting a simply fresh and smooth drinking experience; Martin Millers have created the most fantastic gin. To be drank alongside an Indian tonic over ice, garnished with a fresh strawberry and a sprinkle of black pepper.

Photo Credit: Martin Millers

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Celebrate Galentine’s Day with Gordon’s Premium Pink Distilled Gin and Baileys Original Irish Cream

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Forget Valentine’s Day, this year the big event is ‘Galentine’s Day’! February 13th is the day entirely dedicated to celebrating friendship over food and drinks!

To mark the occasion, winners of the The YBFs and runner up of the Great British Bake-Off The Sister Table has created the ultimate Galentine’s Day 3-course meal paired with 2 delicious cocktails. The menu is full of all the indulgent foods you really want to eat on a date but probably shouldn’t! Served with a Gordon’s Premium Pink Distilled Gin cocktail to start, and an indulgent Baileys Original Irish Cream cocktail to finish. .

There’s no better excuse to gather your best friends and sip on a fruity flavoured aperitif with Gordon’s Premium Pink Distilled Gin. The Gordon’s Pink Rhubarb and Ginger Sour is the perfect drink to enjoy before you put up your hair and dig into The Sister Tables’ butter drenched garlic dough balls served with shell-on prawns and a vibrant dipping sauce, which compliments the zesty gin cocktail. For mains, tuck into BBQ feast sharing platters: including finger licking sticky harissa chicken wings, pile ’em high’ Texas ribs; ranch style corn on the cob; loaded sweet potatoes with feta; tossed green salad. No Galentine’s Day date would be complete without a dessert that’s oozing in chocolate sauce! The Sister Table has created the perfect combination to end your meal, a delicious Chocolate Brownie & Marshmallow S’more paired with a Baileys Original Irish Cream Honey & Hazelnut martini cocktail. No need to feel judged when you dip your brownie into the cocktail when you’re with great friends…

To celebrate, grab your gal pals and head to Wingmans, a UK & EU Award Winning Streetfood restaurant specialising in Chicken Wings & Homemade Comfort Foods!From 11th Feb – 18th Feb, you can enjoy a Gordon’s Pink Rhubarb and Ginger Sour before getting saucy with some wings, then treat yourselves to a Baileys Honey & Hazelnut martini cocktail to finish. Galentine’s Day sorted!

Recipes

Gordon’s Pink Rhubarb and Ginger Sour [1.8 units]

Rhubarb Ginger Syrup:
Approx 300g fresh rhubarb, chopped
30g Fresh Grated Ginger
150ml Water
150ml Sugar

Add all ingredients to a saucepan and bring to a boil. Reduce to a simmer and cook for 15-20 mins until fruit has softened. Pour syrup through a strainer and leave to cool.

Cocktail:

50ml Rhubarb Ginger Syrup
50 ml Gordon’s Premium Pink Distilled Gin [1.8 units]
25ml Lime Juice

Pour in tumble and stir, add ice

Baileys Honey & Hazelnut martini cocktail [1.2 units]

25ml Honey Syrup (equal parts honey and water)
25ml Hazelnut Liqueur
75ml Baileys Original Irish Cream [1.2 units]

Pour all into a cocktail shaker with ice. Shake and pour into martini glass

Casa Agave Named Exclusive Importers Of Mezcal Real Minero

real-minero-range-full-ancestral-artesanal-casa-agave-ltdHaving launched last year as importers and promoters of all thing’s agave, Casa Agave is very proud to announce the latest addition to their range: Mezcal Real Minero!

Real Minero: ‘Porque solo lo autentico perdura’ (‘Because only the authentic endures’)

Considered across the globe as one of the finest mezcal producers, the family has been making mezcal for many generations in Santa Catarina Minas. They are famed for their traditional approach using natural fermentation and small clay pot stills giving their product a smoother and softer character in comparison to many others available.

As incredibly small batch distillates there are some batches that have been imported which have only had 78 litres produced in total. Using combinations of either entirely wild or cultivated agaves and both ancestral and artisanal production methods, which involves back breaking crushing methods of the baked agave hearts with mallets.

If this isn’t reason enough to get your hands on one of these incredibly delicious and rare bottlings, they also have one of the largest and most diverse sustainable agave reforestation programs!

The imported range of 7 mezcals, consisting of 3 ancestral and 4 artesanal creations include an Espadin (51.1%), a Largo (48.9%), a Barril (49.6%), an ensemble of Espadin and Largo (50.7%), ensemble of Tobala and Largo (51.8%), ensemble of Espadin, Madrecuishe, Barril, Largo (52.7%) and an ensemble of Barril and Madrecuishe (53.4%). Each one has an incredibly unique character, and is very gentle on the palate, a reason for which is that the distilled product is left to rest in glass for several months, before they are bottled by hand.

Casa Agave aim to further promote the wonders of agave spirits to consumers and industry professionals alike through training, education, pop ups and trying to increase consumer awareness and understanding of the category.

All their brands are available through their website (www.casa-agave.com) to both consumers and trade. And for more information about Casa Agave or any of their brands, feel free to get in touch via email: info@casa-agave.com

Salud y viva Mexico!

Havana Club Unveils New Streetwear Partnership And Launch Of Apparel Range With ‘Daily Paper’

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Havana Club, the only 100% authentic Cuban rum available globally, has partnered with iconic streetwear fashion brand, Daily Paper, to launch an exclusive capsule collection, limited edition Havana Club 7 Años bottle and creative workshop competition. Unveiled over the weekend at a party in Antwerp, Belgium, the collaboration reinforces Havana Club’s vision to lead the rum revolution and recruit the next generation of rum drinkers[1].

United by a deep rooting in street culture, the collaboration celebrates the authenticity, tradition and eclecticism of each brand – blending the rich heritage of Havana Club with the modern aesthetic of Daily Paper. The eight-piece, black and gold themed capsule range, inspired by the ubiquitous gold chain of street culture, includes a t-shirt, hoodie and hip flask and is available on the DailyPaper website. A limited-edition bottle of Havana Club 7 Años, co-designed with Daily Paper and featuring a unique Daily Paper x Havana Club logo, completes the collection and is available on the Monar, Dranken Bouique and Drinks and Co websites at the RRP of €40.

The launch of the partnership took place at sustainable restaurant and party space, Plein Publiek, where guests were treated to an exclusive catwalk of the collection, a DJ set and two new signature drinks from Havana Club; Havana Club Cancha, made up of Havana Club 7 Años, honey, lime and soda, and the Havana Club Frozen Daiquiri, a refreshing, upbeat and summery take on the classic Daiquiri.

To support the partnership, Havana Club and Daily Paper have introduced the Cuban Links contest, again inspired by gold chains, to support, nurture and recognize emerging creative talent. Three winners from the fields of design, photography and music will be flown to Havana, Cuba and mentored by Havana Club, Daily Paper and other industry leaders during a week-long creative workshop, where they will produce new apparel pieces and a media campaign to finalise and promote the Havana Club x Daily Paper collection around the world.

riem_1A refreshed Havana Club style has been introduced alongside the fashion line to reflect the raw and authentic culture of the streets of Cuba and is led by a strong visual identity centred on being experimental with the Havana Club logo, such as new print designs, over-branding and logo dissection.

Ludmilla Stephkov, Brand Director Design at Havana Club International, commented: “It is incredibly exciting to finally unveil the Havana Club x Daily Paper capsule collection to the world – it marks the start of the next chapter for Havana Club as we look to lead the rum revolution and recruit the rum drinkers of tomorrow. Havana Club is the rum of the streets of Cuba, and we have been inspired by the colourful way of life, laidback attitude and confidence of the people of La Habana to guide us forward. We have torn up the rulebook of rum and look forward to collaborating with more artists and brands in the future.”

To view the full Daily Paper x Havana Club collection click here:

https://www.dailypaperclothing.com/collections/havana-club

European Bartender School and Bacardi-Martini Group Create Initiative to Battle Unemployment

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Conceived with the aim of battling the concerningly high unemployment rate of 24,6% among young adults under 25 in France, while responding to the ever-increasing demand for talented mixologists, Bacardi-Martini sought after the expert education and bar training provided by European Bartender School. Eager to support this initiative, together they created the completely free 10-week training program ‘Shake Your Future’ and launched the first instalment on the 2nd of April 2018 in Paris.
‘When Bacardi approached us with this Shake Your Future project, we didn’t hesitate for a single second because the root of this campaign represents all that we stand for. It’s a wonderful initiative, and alongside the Bacardi-Martini Group, we are going to help unemployed people start their career and take their future into their own hands.’ – Adrien Rosier, Communication Manager for European Bartender School

In collaboration with Pôle Emploi, the French Unemployment Office, 10 enthusiastic candidates living in challenging circumstances were selected to take part in the life-changing program that would allow them to kick-start their career in bartending and overcome unemployment and, in certain cases, homelessness. With little to no experience in bartending or mixology, the candidates were taken from novice to sought-after expert throughout the intensive 10-week training program.

To lay the foundations, the initial phase took place in European Bartender School Paris where the aspiring bartenders completed the 4-week International Bartender Course, receiving 100 hours of training, learning over 80 cocktail recipes, but they were also taught the adequate handling of bar material, rules of service and the bartender’s role, so they became fully equipped in terms of bartending knowledge as well as an understanding of working in hospitality. To solidify this knowledge and training, the candidates then undertook work experience in Parisian bars where they were able to put all they had learnt into action, while fine-tuning their skills under the tutelage of professional bartenders and forging relationships with the biggest names in the Parisian bar scene. With this knowledge and experience under their belts, the Shake Your Future candidates flew to Barcelona to complete a further 2 weeks of training with EBS that really took their skills to the next level. During this Advanced Bartending Course, not only are the budding bartenders given the chance to learn specialised techniques from more experts, but they are also able to extend their network even further and discover another important European cocktail scene.

At the end of these 10 weeks of intense 360° education, the 10 candidates put their knowledge to the test by sitting a final exam on the 14th of June 2018. The 7 successful candidates were awarded their diploma on the 21st of June at the graduation ceremony where emotions ran high, and the graduates were filled with excitement at being on the threshold of a long and thriving career in bartending, with the struggles of unemployment as a thing of the past. The graduates of the successful first instalment of Shake Your Future have gone on to secure long-term contracts in some of the top cocktail bars in Paris, such as Flight Bar and Calbar Paris. Thrilled by these positive results that have helped bring fresh talent to the mixology scene in Paris while furthering a social cause, Bacardi and European Bartender School plan to expand this initiative globally, working towards the goal of having 500 Shake Your Future graduates by 2025.

Emily Says . . . . ‘Elephant’

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In her thirteenth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the Elephant in Ginuary;

With “Ginuary” in full swing, it’s natural for one to be on the hunt for a ‘one of a kind’ type of gin; something new and exciting for the New Year perhaps. The start of 2019 has already brought a range of current and intriguing gins to my attention, and I’m here to share them with you all, my fellow gin lovers!

Elephant Gin is a London Dry truly one of a kind. Whilst its story started in South Africa, it is currently distilled one hour east of Hamburg, Germany and is designed in order to capture the flavours and spirit of Africa. By doing that firstly, 15% of profits from the sale of each bottle go towards African elephant conservations, and each batch is named after an elephant supported by that charity at some time. If that doesn’t warm your heart, I don’t know what will.

The name of this gin truly gives one what is expecting: elephant strength. With its London Dry having an ABV of 45%, and its ‘Elephant Strength’ batch with an ABV of 57%, this gin stands out magnificently on the back bar.

On the nose, the initial hit of ginger is apparent alongside hints of delicate fruity notes. The use of fourteen botanicals combined with rare African ingredients and fresh apples give this gin its unique and distinctive taste, all whilst remaining on the ‘juniper heavy’ side.

In similarity to what is received on the nose, the palate immediately delivers subtle notes of ginger; not too strong but enough there to get that fiery kick that ginger is well known for. A slight sweetness is apparent, with gentle tones of elderflower and other floral components such as lavender. To finish, the dry tones of the classic London Dry round up the drinking experience nicely with slightly spiced peppery notes.

An overall fantastic little tipple for those experienced gin drinkers, Elephant Gin delivers something that ticks all the boxes. With it being a London Dry, Elephant sticks to the traditional components that one would expect, but with some delightful floral and spicy notes that create an exciting and different gin to enjoy.

Elephant Gin is best served as a 50ml double over ice with an Indian tonic water, or for those with a taste for something spicier, Fever Tree’s premium aromatic tonic water. The go-to garnish is a handful of dried juniper berries and a delicate slice of fresh ginger. Sorted.

Photo Cred: Elephant Gin

Emily Says . . . . ‘Flor De Sevilla’

tanquerayIn her twelfth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at Ginuary over Dry January;

The New Year is well and truly upon us, and a new year usually means one thing: Dry January. But I’m not here to talk about that nonsense! I’m here to talk about “Ginuary”, and what gins have appeared under my radar so far this month.

With Tanqueray being one of the most popular London Dry Gins known, the arrival of Tanqueray Flor De Sevilla has caught not only my attention, but the attention of the bartending community. But firstly, what exactly is Tanqueray all about?

Founded by Charles Tanqueray in 1830 in Bloomsbury, London, Tanqueray still holds the original recipe that has stood the test of almost one hundred and eighty years. The distillery, however, was severely damaged during World War Two in 1941. The only surviving piece of equipment was one of the stills that was nicknamed “Old Tom”, and made the move with them to the new and current distillery in Cameron Bridge, Scotland.

The story of Tanqueray Flor De Sevilla begins in Spain’s sun-drenched Seville, a place brimming with fresh and beautiful flavours; including its vastly growing gin market. Traditionally, the recipe follows the original that is used for Tanqueray London Dry, but involves a beautiful blend of sevilla orange essences and other fine botanicals, including classics such as juniper and angelica root, all of which are distilled four times over.

On the nose, the zesty aromas of the sevilla oranges dominate the first initial smell. A sweet and fragrant aroma that connotes a warm summers evening; something that we all need in this frosty month!

With an ABV of 41.3%, Flor De Sevilla delivers the perfect zesty balance of classic Tanqueray on the palate, with the delightfully predictable notes of sevilla orange. Whilst this gin remains citrus heavy, fresh and floral notes are present, creating a long and fruity finish.

This citrusy little number is perfect served as a 50ml double over ice with an Indian tonic water. In terms of garnish, there’s no need to go over-board for this one. A simple wedge of orange will do just nicely… not forgetting to squeeze over the finishing product! A personal favourite at the moment, Tanq’s Flor De Sevilla is a ‘must try’ in 2019.

Photo Cred: Tanqueray

Emily Says . . . . ‘The Dark Stuff’

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In her eleventh feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at her trip to Dublin and the Guinness Store;

The life of Emily Puckering strongly revolves around all things alcoholic, and despite the gloomy reality that I don’t spend that much of my time actually drinking, I do get the few opportunities to venture out of Manchester and explore some of the finest beverages that the world has to offer.

I spent a weekend in one of Ireland’s most renowned drinking spots, Dublin. And what is it that Dublin is so famous for? The Dark Stuff… or more commonly known as Guinness! Being one of the world’s most recognised stouts, I had high expectations of the quality of Guinness that Dublin had to offer. But firstly, what exactly is this dark stuff?

The story of Guinness dates all the way back to 1759, when a young Arthur Guinness found himself in Dublin and opened a brewery at St. James’s Gate. Rather than doing what every other brewery was focusing on; brewing ale, Guinness focused upon making the perfect porter.

By the time the 1800s came around, Guinness took that extra step forward and began exporting their famous black beer around the world, ranging from Africa to New Zealand. With Guinness being enjoyed all over the world, its popularity grew rapidly and a love for its unique taste was kindled.

With an ABV of 4.2%, Guinness provides the perfect balance of bitter and sweet with its malted and roasted characteristics. But it is the production of the porter that truly makes it one of a kind. Guinness brewers were the first to introduce the combination of nitrogen and carbon dioxide to draught beer. This resulted in Guinness’ velvety smooth texture and its unique settle, something it would very quickly become famous for.
It is water, barley, roasted malt extracts, hops and a unique Irish yeast that go into the production of Guinness. A large portion of the barley is roasted, which is what gives the dark colour and characteristic taste.

Guinness
Many mistake the colour of Guinness for being completely black, when it is in fact a ruby red. The flavour provides a rather unexpected light body, in contrast to what the overall appearance suggests on first impression. The light body alongside the velvet-like texture delivers a beautiful drinking experience. Upon the first taste, strong notes of coffee and chocolate are present with some slightly fruity characteristics. The bitterness of the hops finish the taste with subtly dry notes.

Visiting the St. James’s Gate brewery in Dublin was an experience one doesn’t easily forget. The history of Guinness is told through a timeline that consists of over six floors, ending with the famous Gravity bar overlooking the city; with Guinness being served on draught of course!

Furthermore, if you find yourself in Dublin, a visit to St. James’s Gate is an absolute must, as is getting yourself a pint of the dark stuff on your next visit to a bar, whether that’s in Dublin or down at your local; the dark stuff isn’t as scary as it looks…

The Midleton Very Rare Legacy Continues With 2018 Edition

Midleton_box-open-on-white - sizeIrish Distillers, makers of the world’s most enjoyed whiskeys, has unveiled the 2018 vintage of Midleton Very Rare. The 35th edition in the renowned and highly collectable range, first unveiled in 1984, is a masterfully blended Irish whiskey, crafted at the Midleton Distillery, Co Cork, by Master Distiller Brian Nation.

Midleton Very Rare 2018 is the result of the careful blending of exceptional, rare and hand-selected single pot still and single grain Irish whiskeys. Each cask has been matured exclusively in lightly-charred ex-Bourbon American oak barrels for between 12 and 28 years, imparting a vanilla sweetness which is in keeping with the rich tradition laid down by the series over the past four decades.

The 2018 edition offers a subtle floral note alongside a hint of fresh herbs and citrus from the Irish grain whiskey contribution, which is complemented by the spicier Irish single pot still whiskey characteristics of cinnamon, clove and black pepper. The vanilla sweetness contrasts with the charred oak to deliver a finishing touch of orchard fruit, green banana and a hint of barley sugar.

Bottled at 40% ABV, Midleton Very Rare 2018 is available globally from this month at the RRP of €180 in markets including Ireland, the UK, and the US.

Brian Nation, Master Distiller at Midleton Distillery, commented: “It is a great honour to have my signature on the front of each bottle of Midleton Very Rare, and this acts as the ultimate guarantee of quality from the Midleton Distillery. We set aside very small amounts of particularly fine single pot still and single grain distillates each year so that the Midleton Very Rare legacy can continue. This practice has been going on for over 40 years and today we are the proud custodians of the exceptional distillates with a duty of care to ensure that future generations are able to enjoy the pinnacle of Irish whiskey as we do today.”

Spiced Dry Rum Club To Set Sail At Laki Kane

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A spectacular and exciting secret is tucked away above Laki Kane’s tropical escape bar, in the heart of N1. After months of development and refining, the Spiced Dry Rum Club will open its doors for its first official rum experience commencing Friday 12th October. The Spiced Dry Rum Club provides a truly unique rum re-distillation experience by utilising techniques that have not previously been made available to the public including nineteen copper alembic pot stills. Lead by a rotating team of London’s foremost rum experts, guests will embark on a voyage of rum discovery, experiment with flavours and design their very own bottle of rum to take home, completely bespoke to their own tastes.

A charismatic and charming 17th century inspired interior sets the scene for this unique 2.5 hour experience taking place daily at Laki Kane’s Spiced Dry Rum Club. Run by London’s most prominent bartenders and rum experts, rum-lovers and newcomers alike will be taken on a journey through the history of rum, indulge in premium rum tastings, learn about the key ingredients used in rum making and discover the perfect cocktail pairings for this exciting new style of rum.

Each guest will be seated at one of nineteen beautifully hand-crafted, copper alembic pot stills as the Spiced Dry Rum Club master distillers guide each guest through the re-distillation process, experimenting with spices and fruits to create their very own bespoke bottle of rum to take home.

The design of the Spiced Dry Rum Club has been influenced by the 17th century maritime rum trade, tales of large ships sailing high seas is etched throughout the upstairs bar with the main Pusser’s Rum Ship table seating twelve people and the Captain’s Table seating seven.

Experiences are available to book now from £119 (plus booking fees), which includes food and drinks during the session plus the guests own 700ml bottle of rum to take home along with a Spiced Dry Rum Club gift bag containing exciting products from Laki Kane and partners. Bookings can be made at lakikane.com/spiced-dry-rum-club and further bespoke packages will be available on request.

Speaking about the launch of the Spiced Dry Rum Club, Georgi Radev (Creative Director) says: “Rum is such an amazing spirit and to be able to offer others an opportunity to learn about the history and re-distillation process is something I have wanted to do for years. The Spiced Dry Rum Club is an unforgettable experience and one that will allow rum lovers and newcomers alike to be truly immersed in the wonderful world of rum.”

The Spiced Dry Rum Club follows the success of the downstairs Tropical Escape bar, which opened its doors at Laki Kane in early July 2018. The concept was created by life-long Islington resident and businessman Steve Kyprianou, Islington local finance and operations manager, Sam Robson, and ex-Mahiki bar manager Georgi Radev, a leading tiki, rum and cocktail expert with over 16 years experience managing bars and high end spirit brands.