Emily Says . . . . ‘Flat White’

Flat White

In her ninth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at ABC for breakfast;

I’m experiencing a small beer hype at the moment, and I simply can’t get enough of certain numbers that I have recently discovered. Therefore, I introduce my next feature which is about one of my newly discovered favourites. Alphabet Brewing Company have unveiled this quirky little number: Flat White Breakfast Stout. But firstly, what even is a stout? Never mind a breakfast one!

A stout is a dark beer that contains roasted malt or roasted barley, hops, water and yeast. Irish dry stout Guinness has become the face of stouts, and has generally become the go-to out of all stouts.

Manchester based Alphabet Brewing have pushed the boat out with its 7.4% Flat White as it doesn’t fit the criteria of your usual stout. Despite being described as a ‘white breakfast stout’, the colour is this beer is in fact a reddish brown. Paler than the standard stout, yes, but not white! It is the combination of oats, milk and coffee that have allowed Flat White to achieve this unique colour, and most importantly, it’s unique taste.

A dark and spicy tasting experience overall, Flat White delivers the perfect coffee kick to start off anyone’s day… or night! It has been slightly sweetened, which is the only issue to arise in the sense that not everyone has their coffee sweet. But it worked beautifully for myself, as it has seemed to do also with everyone else I know who have given it a try.
From my first sip of this stout, I was instantly reminded of the aromas that an Espresso Martini delivers. Of course, neither are the same at all, it doesn’t take an expert to know that; but the strong kick of coffee alongside the punchy flavour of the alcohol made me reminisce on my last Espresso Martini… which wasn’t that long ago!

The delicate roasting of this beer is made apparent in not only the main body, but the after taste also. The hops and oat aromas are left tantalising the taste buds, with that undeniable punchy taste of coffee lingering on the back of your tongue.

It is a hipster’s dream breakfast, as it is mine! Flat White is the perfect start to them few beers in the day, or a little ‘pick me up’ at the end of a long day in the office. Bravo, Alphabet Brewing Company!

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Emily Says . . . . ‘Big Shed’

Big Shed

In her eighth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at her visit to Australia;

For those who haven’t noticed my absence in the last month, I spent eleven days in Adelaide, South Australia fulfilling my duties as a bridesmaid for my childhood best friend. As amazing and as honourable this role and trip was, it was an exhausting journey back to Manchester and jet lag truly took advantage of me. Not to mention being thrown back into the late bartending shifts the minute I stepped foot off the plane from that twenty-three hour flight.

But I’m back! As is my body clock. And it would have felt rude to not bring some of the Australian sunshine back with me, even if I didn’t bring back a tan to prove it…

Being a bridesmaid is no walk in the park, and myself and my twin sister Charlotte found our days packed out with wedding rehearsals, bridal showers and overall preparations for the big day; which, by the way, payed off just beautifully. Luckily, we managed to squeeze in a day off consisting of brunch, beaches and, most importantly, beer!

South Australia homes many breweries, and we payed a visit to one of the most popular: Big Shed Brewing Co. Founded and directed by Craig Basford and Jason Harris, the pair started brewing in Jason’s shed in Barossa of Adelaide back in 2002. The shed was big enough to fit in all the necessary brewing equipment, and so began the love affair of Big Shed Brewing. Experimenting using unique ingredients from the pure curiosity of ‘what happens if…’, Craig and Jason began discussing making their passion into a business.

Finally in September of 2014, Big Shed Brewing Co launched their own tasting bar and kitchen to display and sell their products. Consisting of six taps and food that is specially paired with the different beers, this brewery is perfect for sampling, learning and even taking away their unique beers. I took away three different bottles, and here is a little summary of each of the three.

F Yeah - American Pale Ale
F Yeah – American Pale Ale

ABV: 5.5%
An overall easily drinkable and fantastic beer. Beautifully hopped with a biscuit and aromatic malt, F Yeah provides a full bodied and wonderfully hopped experience. Alongside a citrus-like aroma, there is also a firm bitterness that truly balances this beer; which is what makes APAs so wonderful! A full strength beer that can be enjoyed during any occasion thanks to its steadily balanced ABV.

Californicator – West Cost IPA
Californicator – West Cost IPA

ABV: 7.5%
With the West Coast USA being all about their hops, this number has naturally replicated that. The bitterness from the strong hops in this beer are backed up perfectly by citrus aromas, and even a hint of apricot. The bold flavour of this beer makes it incredibly moreish; a risky game to play with its heavy ABV of 7.5%! Perhaps not the ideal beer for a quiet get together with the family… but overall, a cracking no-nonsense IPA.

Golden Stout Time – Dessert Stout
Golden Stout Time – Dessert Stout

ABV: 5.4%
Something for the sweet tooth! Taking a step back from the hops and focusing on the strong infusions of toffee and honeycomb, this dessert stout is perfect for a post-meal treat. The sweet infusions give this beer a hearty and rich tasting experience, ticking all the boxes for the perfect dessert beer; with an easy going ABV too! For sipping and enjoying, this number is one to be savoured.

Sadly, Big Shed Brewing Co hasn’t appeared its face over here in the UK yet. But if anyone is planning a trip to the South of Australia, a visit to the brewery or even grabbing a bottle of two from the local liquor store shelves is an absolute must! A true taste of the South Australian sunshine, Big Shed is one not to be missed out.

Rum-Bar

Rum Bar Gold

To most, Jamaica is seen as one of more recognisable islands of the Caribbean. Whether it’s through your own visits or becoming inspired by the images and videos on social media, the country is rich in culture with the expected tipple of choice being a driving force for many to enjoy when visiting.

A distillery tour is a must when visiting any Caribbean island, especially if originating from Europe or America. The styles of the equipment used to the liquid it produces, it’s a stark contrast of finished product to the selection of home, and it adds to intrigue and buzz when a tour operator has a distillery option to their many packages available.

Saying that, you do only get to enjoy a handful.

A handful in that not all distilleries are open to the public, or indeed able to function with a tour opportunity. You will see and experience perhaps some of the biggest names on the island, Jamaica included with Appleton Estate and Hampden Estate, but you do miss out on many expressions that the islands can offer. It’s understandable that if you visit a distillery and walk away with new-found knowledge and a love for a new bottle, you’ll seek it out in your hotel, the areas local bar or indeed your favourite rum bar once back home. But with the UK especially, there’s so much rum to experience these days that you can easily overlook those ‘other’ distilleries when visiting its home country.

It’s with this that my focus here is on a fellow Jamaican distillery that can be easily overlooked due to its lack of a tour opportunity. Lets take a look at Rum-Bar from Worthy Park Estate.

Worthy-park

Worthy Park Estate itself can be found within St. Catherine, itself a part of the Vale of Lluidas (or more commonly known as Lluidas Vale), 1,200 feet above sea level and with approximately 10,000 acres of vibrant foliage just 40 miles north-west of Kingston and 28 miles south from the tourist centre of Ocho Rios. The Estate has been a part of the landscape since 1670 when it was gifted to Lt. Francis Price for his services to Oliver Cromwell during the English capture of the island from the Spanish in 1655. Ever since it has slowly expanded to how you see it today.

The production of cane and sugar began in 1720, continuing to this day under the Clarke family, who themselves took over in 1918 from the previous family and becoming one of only 3 families to ever own the Estate. Despite having 10,000 acres of land, approximately 40% of it is currently used for sugar cultivation (where around 20 cane varieties are grown), with the rest for a handful of livestock and other crop production.

January to the end of June is the traditional sugar season, although due to the nature of the 24 hour operation, July to December is perfect to service the equipment within the sugar factory so consistency over the years can be maintained. The sugar cane itself is predominantly harvested by hand for efficiency and to maximise yield, although 20 years ago it was decided to also use cane harvesters to assist in the daily supply needed, resulting in Worthy Park Estate being rated number one on the island since 1968.

Each year, approximately 210,000 tonnes of cane is milled, with 90,000 tonnes of that coming from the Worthy Park Estate itself. The rest is supplemented by purchases from local farmers. It makes sense then that Worthy Park Estate produces all the molasses needed for its rum production, with between 7,000 – 8,000 tonnes per year produced.

Worthy Park Estate’s rum history has been sporadic since the 1740’s, with production in halted by the Spirits Pool Association of Jamaica in 1962 due to an over-supply of Jamaican rum following World War 2. With no rum activity for decades, and with times and attitude to rum changing, 2004 saw the Clarke family deciding to relaunch and in 2005 their new distillery opened, with 2007 seeing the flagship brand Rum-Bar Rum launched.

There’s currently four Rum-Bar expressions available to the market; the traditional Jamaican styled Rum-Bar Rum, a white overproof rum that is a blend of three un-aged rums, all distilled within their copper pot still, Rum-Bar Silver which is a a white, un-aged 40% abv rum, and their Rum-Bar Gold which is barrel aged (Jack Daniel’s) for a minimum of 4 years. Rum-Bar Rum Cream came to be the 3rd expression released, combining Rum-Bar Rum with real cream.

So with this, below I give to you my tasting notes on my Worthy Park Estate journey so far –

Rum-Bar Gold – 40%

Ripe green apple notes come through on the nose, with honey, vanilla and fudge infused molasses ever-present. Plenty of banana flavours come through on the palate, with hints of cedar from the oak, toffee and lingering treacle finish.

A cracking Jamaican tipple here, one that can easily be sipped over ice. Saying that, it wouldn’t go a miss in one of these –

Cane Planter’s Punch

Ingredients – 

90ml Rum-Bar Gold
30ml Freshly Squeezed Lime Juice
30ml Simple Syrup
3 dash Angostura Bitters
Fill with Coconut Water

Method – 

Combine all ingredients in a tall glass and fill with crushed ice. Swizzle and garnish.

A very tasty look at the ‘other’ Jamaican rums that you can come across both on the island itself, as well as within many venues across the UK. I’m looking forward to heading over myself this year, and although there’s no distillery tour, that doesn’t mean I’ll be ignoring it in the local bars! One for your drinks cabinet for sure.

© David Marsland and Drinks Enthusiast 2018. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

London, Get Ready To Rumble!

Margarita Rumble

Jose Cuervo®, the world’s number one selling tequila, has announced the sponsoring of the grand ole fiesta the ‘Margarita Rumble’ for the second year. Margarita Rumble, which is taking over The Yard in Shoreditch on April 28th, is a major competition that sees expert mixologists from top bars across the city compete for the prestigious title of Best Margarita in London.

Margarita lovers will be pleased to know that the bottomless margaritas on offer will all be made with the award-winning Jose Cuervo Tradicional 100% agave tequila, crafted using methods originated by the Cuervo family over 200 years ago.

Guests can choose to join one of three sessions, with each reveller given a token on arrival to vote for their favourite margarita. Entertainment will consist of a traditional Mariachi band, Mexican dancers and DJs. For those curious to learn more about the cocktail of the moment, the festival favourite Cuervo Tequila Truck will be welcoming guests with a tequila tasting and hosting a salt pairing masterclass, where attendees will be shown how to pair the best salts found in the UK to different flavours of Cuervo margaritas.

The first wave of top talent confirmed to compete are Trapeze, Barrio Bars, Cabana Brixton, Whistling Shop, Benitos Hat, Little Bat, Eaton Square Bar, Zebrano, Simmons, and The BootLegger. Reigning champions Café Pacifico will be returning to defend their 2017 title, awarded to the passionfruit margarita that wowed the crowds at last year’s event, and has also claimed a permanent ‘Margarita Rumble’ cocktail feature at the Covent Garden restaurant.

Tickets and more information are available here for anyone wanting to get involved, with prices starting from £35 – https://www.londonmargaritarumble.com/buytickets/

Emily Says . . . . ‘Hot Toddy’

Hot TOddy

In her seventh feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the pick-me-up she needed this week;

The Hot Toddy. The only alcoholic drink that is warmly welcomed when one is suffering from the typical and unavoidable British head cold. One of which I have found myself plagued with right now…

Lack of appetite, consistent headaches, blowing your nose around a hundred times a day; the common head cold is the ultimate downfall. This traditional Scottish tipple isn’t the miracle cure to this ghastly virus, but it certainly gives that little pick me up we all need when feeling a bit down in the dumps. But how did this little concoction come about?

Often known as Hot Whiskey, the Hot Toddy originates from Scotland and is typically made by mixing hot water, honey and liquor. The liquor used is more than often whiskey, but brandy and rum can also be used in this medicinal concoction. The Hot Toddy is traditionally drank before retiring for the night, and often delivers a peaceful nights sleep; just what we all need, especially us bartenders!

The drink is popular during the colder seasons when people are more prone to falling unwell, with the combination of boiling water and honey being there to sooth, and the alcohol being there to numb. But what is the perfect recipe for the Hot Toddy?

My talented colleague and wonderful friend Jonah Robertshawe has the answer. My Australian companion had a little dabble in creating the perfect Hot Toddy to soothe my sore throat; and mostly, to stop my complaining, and the spec goes a little something like this:

Glass – Mug or Latte Glass

2 slices of fresh ginger
Assorted spices (cinnamon, cardamom, peppercorns)
Star Anise clove
Fresh red chilli (to taste)
25ml honey
25ml lemon juice
35ml Monkey Shoulder Scotch Whiskey
Top with boiling water

Garnish – Lemon wedge and cinnamon stick

You don’t have to be an experienced whiskey drinker to be able to enjoy the Hot Toddy. The sweetness of the honey delivers a beautifully smooth drink, toning down slightly the kick of the Monkey Shoulder; perfect for those who aren’t whiskey lovers. For those whiskey fanatics, however, a measure or two extra is always welcomed.

The combination of spices will guarantee to kick start the taste buds, making this little number the perfect winter warmer… or the perfect cold & flu medicine. When feeling under the weather, a hot drink is always the guaranteed remedy, and Jonah’s Hot Toddy has certainly made its way to the top of my list when I’m sat in bed with a box of tissues feeling sorry for myself.

A big thanks to Jonah for the little pick me up I needed! And yet another wonderful creation from Mr Robertshawe, whiskey truly is a miracle worker.

Credit:
Jonah Robertshawe at The Botanist
Photo – Epicurious

Emily Says . . . . ‘Old Mout Cider’

Old Mout

In her sixth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at her favourite Summer cider;

Any bartender will be familiar with the famous brands of fruit cider. Fruit cider, whether one likes it or not, is the nation’s favourite summer time drink and certainly will be for a long time. And with summer creeping around the corner, I thought I’d write up a little something about one of the best brands and what wonderful things this company has to offer… and most importantly, how to pronounce it correctly!

Established 65 years ago in Nelson, New Zealand, Old Mout began on a cycling trip in England. Wanda Tait sampled the traditional local ciders and fell in love instantly. Bringing this love back to NZ, she set up her own cidery in a shed and the infamous company was born.

A couple of young pioneers then took over. Justin and Scottie helped give Old Mout the name they are so famous for with their tantalising and unique fruit flavours, rather than sticking to the traditional apple or pear flavours. The pair were inspired by the beautiful island fruits and went on to develop a range of fruit flavours that would later win them awards and, of course, a step up the ladder in the competitive cider industry.

Today in the UK, Old Mout is slowly but surely becoming a household name. With the strong competitors of Kopparberg and Rekorderlig fruit ciders, it was certainly a gradual process getting the word out about this NZ number. And it still is a gradual process on how to pronounce it correctly…

Its spelling causes understandable confusion. Rather than pronounce it as ‘Mout’, as the spelling suggests, it is in fact pronounced as ‘M-oo-oo-t’. Nor is it pronounced as ‘Moat’ either, which I’ve heard a few times over the bar as I’ve struggled to hold back my laughter.

Old Mout features four very unique flavours over here in the UK:

Kiwi & Lime
Strawberry & Pomegranate
Summer Berries
Passionfruit & Apple

Rather than sticking to the generic ‘Strawberry & Lime’ favourite that dominates most fruit ciders here in Britain, Old Mout have put a twist on the classic flavours of traditional cider. Pairing passionfruit with apple delivers bittersweet notes, and the combination of kiwi and lime gives something truly refreshing. Pomegranate has truly made an appearance in the bar over the last year, and it makes a superb flavour for a cider as Old Mout has proved.

So for this summer, make sure you are equipped with sunglasses and a bottle of Old Mout cider when sitting in your favourite beer garden; the sunshine and the exotic fruits of New Zealand have been brought to the UK!

Starward

Starward_WineCask_Websize
David Vitale has brought Australian whisky to the UK, using his Melbourne roots and their famed ‘four seasons in a day’ temperature swings. Introducing to you all, Starward.

2007 saw David create the idea of a ‘approachable, affordable Australian whisky – served neat or as a cocktail with food’. Using locally grown brewer’s barley, yeast and water are added to brew and ferment, before distilling using a traditional double distillation process within copper pot stills.

Once drawn off, the spirit enters Australian red wine barrels, the wood still saturated with wine, for the full duration of the maturation period. During this period, Melbourne’s “four seasons in a day” climate means the wood of the barrels expands and contracts more frequently than those say in Scotland or America, resulting in bolder flavours in a shorter space of time. And, unlike Scottish whisky, whilst their whisky matures the alcohol content goes up, not down, something they name the Elemental Maturation.

Two expressions are currently available, seen below, with my tasting notes to accompany –

Starward Solera – 43%

Aged in barrels of around 40-50 years old, formerly containing Apera, which is an Australian take on Spanish sherry.
Rich, ripe stoned fruits of apricot, cherry and hints of strawberry upon the nose. A tart, sharp experience of orange zest, citrus and honeycomb, followed by a long, bold finish of raisin, dried apricot and grape soaked oak.

Starward Wine Cask – 41%

Aged in steamed Australian red wine barrels. Subtle aromas of malt, red grape and dark cocoa upon the nose, followed onto the palate with riper plum, cherry and cinnamon stick flavours. A lingering profile of raspberry and citrus for the finish.

Two fantastic Australian whiskies, and great to see they are versatile to enjoy too –

Starward - Whisky Grapefruit Collins
Whisky Grapefruit Collins

Glass –

Collins

Ingredients –

45 ml Starward Solera
15 ml Aperol
15 ml Lime Juice
20 ml Grapefruit
10 g Sugar

Method –

Shake all ingredients, strain into a tall Collins glass, top up with soda and garnish with mint and lemon.

Two great expressions to enjoy from the land of Oz, with the country really striving for recognition within the whisky world; Stalwart becoming one of the leaders from Down Under. Worth of a place in your drinks cabinet.

© David Marsland and Drinks Enthusiast 2018. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Birds

BIRDS-Adventure-Travel-Spirit
“WE ARE JULIAN, LUPO & BASTI – THREE GERMAN GLOBETROTTERS CREATING EXTRA TASTY WINES AND A UNIQUE WINE-BASED CRAFT SPIRIT, INSPIRED BY OUR ADVENTURES AROUND THE WORLD.”

Doesn’t that just intrigue you? Three gentleman, travelling the world and becoming inspired to create wine and spirits? Where do we sign up!

I’ve recently come across their latest spirit expression, so it only seems right to dive in and explore the reasoning behind the three guys and their brand ‘Birds’. Julian, Lupo and Basti set out to counteract what they see as a over saturated gin industry, and create something never before seen. Combining their love of travelling, they set to create BIRDS, ‘a craft brand dedicated to unite the traveller lifestyle with a spirit that brings together German craftsmanship and exotic flavours from all continents.’

In a different route from gin, BIRDS is distilled from German Riesling wine and flavored with a variety of different botanicals, including;

EUROPE;

Orange peel, apple and blackcurrant. 

AFRICA

Clove and jungle pepper. 

ASIA

Star anise and liquorice.

AMERICA

Angelica root, cocoa shell and pink pepper berries. 

AUSTRALIA

Mace and eucalyptus.

BIRDS is produced within an independent micro distillery located between Berlin and Hamburg, itself surrounded by 450 hektars of apple trees. Here they distill their spirit within a copper pot still by Arnold Holstein in small batches of only 700 bottles. To boot, their 7th generation winery is located at the famous Moselle in the south-west of Germany, producer of the Riesling base.

Their Adventure Edition has been tried and tested, so below, I give you my thoughts –

BIRDS Adventure Edition – 42.2%

Rich aromas of soft mint, eucalyptus, liquorice and blackcurrant upon the nose, flowing nicely onto the palate, with the added kick of the Riesling. Pepper dominates alongside cloves and star anise, but soft cocoa makes an appearance near the end.

A fantastic gin, full of flavour! One that will shine within one of these –

Birds-Spirit-Adventure-Ginger-Birds-Illustration-Drink-Kopie-300x300Ginger Birds

Glass – 

Wine

Ingredients – 

40 ml BIRDS Adventure Spirit
20 ml lime juice
150 ml Ginger beer

Method – 

Build all the ingredients over cubed ice and within a wine glass. Garnish with fresh raspberries.

One to have within your drinks cabinet for sure, especially with the spring days coming full force. A delightful tipple that will surprise many!

© David Marsland and Drinks Enthusiast 2018. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Gin Sul

GinSul-WebsizeHamburg may not be the first place you think of for creating gin, but the rules have changed and Gin Sul has made its way to the UK from Hamburg’s only gin distillery!

Masterminded by Stephan Garbe, he was inspired by his time living in Costa Vicentina in south-west Portugal and decided to use the botanicals of the country, including lemons and Rockrose. Unable to create his idea in Portugal itself, he set up in Hamburg to produce a German version of his Portuguese idea, Gin Sul becoming the result.

Produced by hand, fresh lemons are sent over from Portugal, arriving at the distillery on an almost weekly basis. Peeled by hand, the fresh peels are combined with juniper berries, coriander, rosemary, peppers, lavender, cinnamon and gum rockrose (Cistus Ladanifer) amongst others. Small batches of just 100 litres are created each time.

Their distinctive white bottles are made from stoneware, then glazed and screen printed, before being filled by hand. But how does it fare? Well below, I give to you my tasting notes –

Gin Sul – 43%

Fresh zest of the lemons come through immediately upon the nose, followed by dry pepper and subtle lavender. Very soft upon the palate, offering up a waxy lemon peel, rosemary scent and dry pepper dusting. A lingering finish, with a slight heat on the tongue, and fresh juniper kick.

Very different indeed, and one that could work very well within a Martini or Vesper for sure. A talking point for your drinks cabinet, even if it’s the bottle alone before you crack it open.

Genießen!

© David Marsland and Drinks Enthusiast 2018. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

On The House: Celebrate The Start Of Spring With A Free Seasonal G&T

franklin

To mark the start of spring, Franklin & Sons, the award-winning range of hand-crafted premium tonics, mixers and soft drinks, has partnered with The Epicurean Club to give away a free G&T to London’s gin lovers.To mark the start of spring, Franklin & Sons, the award-winning range of hand-crafted premium tonics, mixers and soft drinks, has partnered with The Epicurean Club to give away a free G&T to London’s gin lovers.

Only found in the best of spirits, Franklin & Sons is offering a spring G&T crafted with Chase Extra Dry Gin, Franklin & Sons Natural Indian Tonic Water and fresh rosemary, for each download of The Epicurean Club app.

The seasonal serve can be redeemed in any one of the Epicurean Club’s 21 venues, and five London locations, offering Londoners a high quality and authentically British ‘experience worth sharing’ – on the house. Venues include:

• The Punchbowl, Mayfair

• The Admiral Codrington and The Cross Keys, Chelsea

• The Brown Cow and The Sands End, Fulham

Jen Draper, Head of Marketing at Franklin & Sons, says: “Following the recent cold snap, we are all looking forward to the days becoming lighter and warmer, so what better way to mark the changing seasons with a free G&T with Franklin & Sons? The British weather may leave much to be desired, but our seasonal produce is second to none and our Chase G&T is bound to put a spring in gin lovers’ steps this March!”

Proud to continue the traditions laid down by its founders in 1886, Franklin & Sons uses only natural ingredients without preservatives or artificial colours, flavours or sweeteners lending to perfectly pairing with today’s spirits. Together, Chase Extra Dry Gin, known for its distinctive botanical taste, with Franklin & Sons Natural Indian Tonic and fresh rosemary create a refreshing way to kick off the start of spring.

The Epicurean Club is a purveyor of the great British escape; from a day trip to a weekend break, the exclusive organisation makes it easier, more special and immediately rewarding to do the things we love. The Club has a collection of 21 country sites across the British countryside and five boutique London pubs that bring the country to the city.