Haig Club

Haig
Haig Club was released with much fanfare after the collaboration with footballer David Beckham and British entrepreneur Simon Fuller, with many taking it as a swipe to ‘outsiders’ who attach their name to a brand to make quick cash, whilst others looked at it as a great opportunity to shed light on a brand and category that has some elements that need a 21st Century update to its customer audience.

It’s with this that I take a closer look and see if the hype is worth its name.

The House of Haig itself is built on nearly 400 years of distilling heritage and can trace its whisky producing roots back to the seventeenth century in Scotland. In 1824, John Haig established Scotland’s oldest grain distillery, Cameronbridge, and is said to have perfected the art of producing Grain Whisky in continuous Coffey and Stein stills.

Haig Whisky quickly rose to become one of the most successful and popular Scotch whiskies in the world before falling into decline some 30 years ago as it left the Haig family ownership and was passed through a series of multinational drinks companies. In 2014, Diageo launched a new Haig whisky to add to the existing old guard whisky stable of Haig Gold Label, Haig Dimple and Haig Pinch blended scotch whiskies; Haig Club, an expression utilising a unique process that combines grain whisky from three different cask types.

But how does it fare? Well below, I give to you my tasting notes –

Haig Club – 40%

Light butterscotch and fudge on the nose, with a slight hint of tropical flesh fruits coming through. Subtle notes of vanilla, butter and toasted oak on the palate, with a hint of coconut and tropical fruit provide a long, slightly dry finish.

A great flavour profile to enjoy on its own, or indeed within its signature serve;

Haig CLub - New Old FashionedNew Old-Fashioned

Glass – 

Rocks

Ingredients – 

60 ml Haig Club
10 ml Sweet Vermouth
2 dashes orange bitters

Method – 

Build by adding cubed or hand cracked ice in an Old Fashioned glass or tumbler. Add Haig Club and pour in 10 ml of sweet Vermouth. Drop in 2 dashes of orange bitters and garnish with a lemon twist and cherry and serve with a glass stirrer for the drinker to dilute.

The inspiration for the name Haig Club can be found in archive materials dating back to the 1920’s, in which Haig Whisky was advertised as “The Clubman’s Whisky”. Last year also saw the release of the Haig Club Clubman, the different in it being matured exclusively in American ex-bourbon casks. Either one a good call for your drinks cabinet, and its versatility means you can create a decent drink, whether cocktail or mixer. To be fair, I’d enjoy it on its own, it works!

© David Marsland and Drinks Enthusiast 2017. 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.

Jamie Jones From Fumo in Manchester Wins A Place In The UK Final Of World Class 2015

Jamie Jones

Following rounds of intense competition and exceptional creativity from all competitors Jamie Jones from Fumo in Manchester has been crowned as a WORLD CLASS semi-final winner. Having risen above 45 other regional finalists in yesterday’s heats, they will now go on to compete in the UK final of one of the industry’s biggest and most prestigious bartending competitions.

Jamie Jones from Fumo is the top bartender in Manchester and part of the first five bartenders through to the final. Mixing and shaking their way alongside him will be Luca Corradini from the American Bar at The Savoy, Tim Laferla from Red Bar at Bam-Bou, Kyle Wilkinson from The Blind Pig and Jon Hughes from Bramble Bar, as all five proceed to the next stage of the competition. This highly anticipated UK final will take place at Drummuir Castle in Scotland in June, and comprise of an additional five semi-finalists who are to be announced in April.

Here is Jamie Jones winning semi-finalist cocktail:

The Bulleivardier

40ml Bulleit Rye
20ml Campari
20ml Cinnamon, orange and coffee adam infused sweet vermouth
5ml Pedro Ximinez sherry

METHOD: All stirred with ice, poured into a high ball glass and garnished orange twist

(3 UNITS)

Daniel Dove, DIAGEO RESERVE WORLD CLASS™ Brand Ambassador commented: “WORLD CLASS is a celebration of the world’s best bartenders, the world’s best drinks and the world’s best spirits. The competition itself aims to inspire the world to drink better, and to care about what, where and how they drink in the same way they do about food. Our new semi-finalists have the skill, creativity and ambition to do just that.

“This year we have put competing bartenders through the paces more than ever, with rigorous challenges designed to test their sensory, accuracy, hosting and mixology skills. The standard has been higher than ever and we can’t wait to see our finalists compete for a place in the global final, taking place in South Africa this September.”

As well as taking the esteemed title of the UK World Class Bartender of the Year and representing his or her country in the global final in South Africa, the winner will travel the world educating and inspiring new talent. Further advancing their career, they will become a World Class judge and mentor, feature on the World Class TV show, and have the opportunity to create their own cocktail collection book to be released globally. The bar they work in will not only benefit from the prestige of working with the UK World Class Bartender of the Year, but will also be awarded a one-off £10,000 marketing fund to create their own, exclusive World Class ritual serve.

Each year WORLD CLASS™ discovers the next generation of bartending talent who set the latest mixology trends and bring these to the best bars worldwide. The bartenders are encouraged to innovate and experiment using some of the finest spirits in the world.

The competition can be followed on the World Class website http://www.theworldclassclub.com , on Facebook at http://www.facebook.com/WorldClass, on Twitter at http://www.twitter.com/WorldClass or on http://www.youtube.com/WorldClassGlobal.

Diageo Still Popping Up At The Edinburgh Fringe

Get yourself to Edinburgh and check out a whole host of pop-up bars from Diageo –

tanqerayTanqueray Secret Garden

56 North, Tanqueray Gin and Diageo World Class are delighted to present the “Secret Garden”. Located behind the home of Scottish Gin at 56 North this previously unused space is being transformed into a summer garden for the Fringe Festival 2014. Be sure to try the Tanqueray No.TEN Grapefruit & Chamomile Fizz.

don julioDon Julio at Festival Square

Make sure you visit the Don Julio hut in the heart of the festival, Festival Square and grab a Don Julio frozen margarita before you shoot off to see a show.

zacapaThe Zacapa Experience at Chaophraya

Situated at exactly 23 metres above street level is ‘The Zacapa Experience’ at Chaophraya with unparalleled views over Edinburgh’s famous George Street. The must have drink here is the Zacapa 23 vanilla and banana smoked pina colada, best enjoyed with sunshine.

johnnie walkerJohnnie Walker at Harvey Nichols

The Harvey Nichols rooftop terrace has had a makeover and transformed into a Johnnie Walker experience complete with a World Class cocktail menu. If you get time you can even warm up for the Ryder Cup by practicing your putting skills whilst sipping on a Johnnie Walker Blue Label.

A World Class House

Diageo World Class House

From today until Sunday 3rd August, the industry’s most prestigious and respected mixology competition World Class, will open its doors to consumers for the very first time. For the whole week the World Class House will host a series of immersive, engaging and inspiring brand experiences in each room of the five story Georgian townhouse everyday from 5.30pm – 11.00pm.

Located at 33 Fitzroy Square the World Class House will act as the Central London hub, as the 49 most talented bartenders in the world compete to win the much-coveted accolade of World Class Global Champion.

This one-week luxury pop-up will delight and surprise guests with a host of bespoke drinking experiences, World Class cocktails and a selection of very special guests. It is available for £20 to those who register at http://www.definitivedrinkingguide.com/worldclassevents and includes you two tokens that can either be redeemed for two welcome cocktails or put towards one of the experiences – each experience will have a token value. Additional tokens can be bought
at the Hub in £5 denominations.

Comprising of five floors and a stunning rooftop terrace, the World Class House will have something for everyone, from the cocktail beginner to the most discerning drinker and will include the following experiences:

• The World Class Hub – a stylish bar and lounge at the heart of the World Class House, hosting lively seminars and the world’s best mixologists

• Alexander & James – discover the perfect mixologist-at-home package whilst learning about food and drink pairings with La Fromagerie and Allens of Mayfair. Join a cocktail master class and learn how to host the perfect party and pick up a bottle personally engraved with a message of your choice

Don Julio Visit Jalisco and La Cantina – discover a taste of Jalisco, Mexico via this underground secret bar fronting as a Latin American traditional travel agency. Can you find the vintage telephone that allows visitors access to the backroom?

• Johnnie Walker Blue Label Screening Room – exclusive screenings of Johnnie Walker Blue Label’s new short film staring Jude Law, called The Gentleman’s Wager

• Tanqueray No.TEN Martini Cocktail Bar – the glamour, style and
sophistication of the Art Deco movement is brought to life in the Tanqueray No.TEN martini cocktail bar, where ten unique martini cocktails have been created to pay homage to the ultimate classic cocktail

• Zacapa experience – fully immersive journey where guests will experience the story of Zacapa through all five senses followed by a tasting created by a renowned guest chef.

• Ketel One Sonic Tastings – Ketel One has worked closely with sensory experts to create a selection of scientifically-proven soundscapes and lighting effects that bring the liquid to life in a revolutionary way. What’s more also discover how to make the perfect Bloody Mary

As well as cocktail master-classes from some of the world’s most famous bartenders, debates featuring Michelin starred chefs and intimate tastings of premium whiskies such as, Johnnie Walker, Bulleit and Mortlach, the World Class House is not to be missed. Explore the World Class House this summer to discover incredible cocktails and a new world of spirits.

Follow the competition on Facebook at the World Class Facebook page at: http://www.facebook.com/worldclass

Innovative Creative Agency Independents United Launches Distill Ventures

Distill Ventures

Innovative creative agency Independents United launches Distill Ventures, the worldʼs first accelerator dedicated to helping startup spirits businesses go further, faster.

The programme, created in collaboration with Diageo, the worldʼs biggest premium spirits company and Independents United, is committed to giving entrepreneurs in the alcoholic drinks category the opportunity to grow the great premium sprits brands of the future. Diageo will provide both investment capital for the successful applicants and access to their huge experience and expertise in the global spirits industry. Independents United bring the entrepreneurial experience of working with, investing in and incubating startups.

Distill Ventures will operate two programmes, a Seed Programme aimed at new and early stage businesses and a Growth Programme designed to provide the investment and support that young brands need to scale their sales rapidly. Each will combine investment with masterclasses, access to technical expertise and mentoring from established entrepreneurs and drinks industry experts.

The new accelerator will shortly begin accepting applications to the six-month Seed Programme with up to £200,000 of funding available to each of the successful applicants. The first companies will be selected in November 2013 and enter the Seed Programme in January 2014. The aim of this programme is to allow businesses to scale to the point of exit. The five chosen participants will move in to Independents Unitedʼs offices for the duration of the incubation period.

Details of its Growth Programme will be unveiled shortly. The aim of this programme is to allow businesses to scale to the point of exit.
Syl Saller, Chief Marketing Officer of Diageo, commented:
“There is a remarkable entrepreneurial spirit in the drinks sector right now. We are seeing some brilliant new brands being born and built that are achieving commercial success. Our joint commitment to Distill Ventures will nurture, develop and grow the ideas and the people to create the pioneering premium spirits brands of the future.”

Shilen Patel, Co-founder of Independents United & Chief Executive Officer of Distill Ventures added:
“As entrepreneurs we know first hand just how hard it can be to start a new business. But we also know that investment and mentoring from the right people can drive success and make it can be incredibly rewarding too. Thatʼs why weʼve set out to create the best possible accelerator for spirits start ups, and weʼre excited to get our first Seed Stage programme underway.”

Further information on Distill Ventures and details of the two accelerator programmes are available at distillventures.com or twitter.com/DistillVentures

Talisker Tasting Notes

Talisker

175 years is a long time. It’s even more impressive when a product has stood the test of time virtually unchanged. You better give a round of applause to Scottish island whisky Talisker for completing such a feat!

But how did it all come about to endure such a long-standing piece of history?

In 1830, two brothers Hugh and Kenneth MacAskill founded the distillery and ran it until the death of Kenneth in 1854. Three years later the distillery is sold to Donals MacLennan for £500 but soon found it difficult to make the distillery viable, and agrees for Anderson & Co. to take over in 1867. Unfortunately, John Anderson was imprisoned in 1879 after having sold non-existing casks of whisky and Alexander Grigor Allan and Roderick Kemp too over a year later. After the departure of Kemp and the death of Allan in 1895, Thomas Mackenzie (Allan’s business partner) took over and merged Talisker Distillery with Dailuaine-Glenlivet Distillers and Imperial Distillers to form Dailuaine-Talisker Distillers Company in 1898. In 1916 however, Thomas Mackenzie passed away and the distillery took over by a consortium consisting of, among others, John Walker, John Dewar, W. P. Lowrie and Distillers Company Limited (DCL). 1960 saw the distillery catching fire incurring substantial damage. It took two years for the distillery to re-open with five new identical copies of the destroyed stills.

Over the next 50 years, Talisker has grown to be one of the most recognised and widely available malt whiskies around, releasing new and rare expressions every few years.

But how does Talisker come about?

Talisker’s water comes from springs directly above the distillery and uses malted barley bought in from Glen Ord. Despite only being distilled twice, there are still three stills located at the distillery dating back to the period before 1928 when Talisker produced triple distilled malt whisky.

So how does it fare? Well below, I give to you my tasting notes –

Talisker 10yr – 45.8%

Whispers of smoke on the nose with hints of sea salt and citrus coming through. Rather light on the palate, with a thick texture of peat and iodine that creates a lingering, fresh finish.

Talisker Storm – 45.8%

Spice on the nose with hints of smoke and honey. A rich beginning on the palate, with a spicy kick following and sea smoke hitting the finish. Long.

Talisker Port Ruighe – 45.8%

Smoky notes on the nose with a ripe fruit following. A peppery beginning on the palate, but develops a peat flavour that mixes smoke and dark fruits. A lingering finish.

Some great drams to enjoy on its own, or possibly used in one of these –

Re-Fashioned
Re-Fashioned

Talisker Re-fashioned

Glass –

Old Fashioned

Ingredients –

11/2 bar spoons demerara sugar
3 dashes of Peychaud’s bitters
10 ml Bottlegreen spiced berry cordial
10 ml Benedictine
50 ml Talisker 10 Year Old Whisky
1 cinnamon stick

Method –

Add the sugar, bitters, cordial, Benedictine and a dash of Talisker to the glass. Stir for 1 minute with a barspoon to dissolve the sugar and blend the bitters, cordial, Benedictine and a small amount of Talisker, then add 1 ice-cube and stir for another minute. Continue the gradual dilution by adding the rest of the Talisker and 2 more ice cubes and stir for 2 minutes. Garnish with a cinnamon stick.

There are plenty more Talisker expressions to come across too, including an 18, 25 and 30 yr as well as the 57° North. With a range like this, you’ll be through the experience in no time! Come across them in a bar, or even your drinks cabinet, Talisker isn’t a bad dram at all.

© David Marsland and Drinks Enthusiast 2013. 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.

Ketel One Tasting Notes

Ketel One

The Nolet Distillery in Schiedam, Holland has been producing quality spirits for ten generations. ‘The who?’ I bet your asking. The Nolet Distillery is home to Ketel One vodka, a brand that you may see in many a bar in the UK and indeed the world, but from a country that predominantly creates genever, vodka isn’t its calling card. But Ketel One must be doing something good to be well-known that a drinks giant like Diageo would pick it up to continue its success. So what made it so attractive to them?

In 1691, a gentleman named Joannes Nolet founded a distillery in Schiedam, Holland after perfecting his unique distillation method. Four generations later, 1794 saw the distillery under the control of Jacobus Nolet. His family members built the Nolet Distillery windmill, known as ‘The Whale and in 1867, the family acquired an interest in shipping and began focusing on exporting its spirits. The turn of the Century saw the Nolet family open a distillery in Maryland, USA but later withdrew from the American market during Prohibition. However in 1983 they were back in the US with the launch of Ketel One by Carolus Nolet, Sr.

With the momentum created by the popularity of Ketel One in the US, Nolet Spirits USA was founded in 1991. It was during this year that Carl Nolet, Jr. made the decision to move to the United States, dedicating himself to the growth of the company. The new Millennium saw the release of its first flavoured vodka, Ketel One Citroen, and the next year saw sales annual sales reach 1,000,000 cases even though advertising was done by word-of-mouth. 2010 saw the next flavour come into force – Ketel One Oranje.

So with success mounting off word-of-mouth, how is something like this developed?

It all begins with the selection of European wheat that, once harvested, it is ground and blended with water to form a mash, then allowed to ferment. After fermentation, the mash goes through the column distillation process. A part of the wheat spirit is re-distilled in small batch copper pot stills, including the original coal-fired Distilleerketel #1 or Pot Still Number 1. After discarding the heads and tails of the pot still distillate, the remaining hearts, including those from Pot Still Number 1, are individually filtered to create a Master Pot Still Blend. The Master Distiller oversees the marrying of a portion of the Master Pot Still Blend, a portion of the ultra wheat spirit and water to create the final product. Each final production run is approved by a member of the Nolet family.

So how does this family owned brand fare? Well below, I give to you my tasting notes on some of the range –

Ketel One – 40%

Slight citrus aromas on the nose leading to a smooth offering of wheat with a slight sweetness following. A developing hint of spice near the end creates a long, crisp finish.

Ketel One Citroen – 40%

A nose of fresh citrus aromas with a slight sweetness following. The freshness follows onto the palate with hints of honey dicing through the sharp finish.

As mentioned, there is also an orange variant to try too, but before you do, how about enjoying one of these –

Old Fashioned
Old Fashioned

Ketel One Old Fashioned

Glass –

Rocks

Ingredients –

50ml Ketel One Vodka
1 sugar cube
Few dashes of orange bitters
Garnish with orange zest

Method –

Soak the sugar cube in the orange bitters and crush. Take a measure vodka and slowly add, while stirring so the dilution happens slowly. Add a little more ice as you are adding the vodka. Once the sugar has mostly dissolved garnish with the orange zest.

You won’t find many Old Fashioned cocktails with vodka as its base ingredient, but just give this one a go, and definitely one to make at home.

© David Marsland and Drinks Enthusiast 2013. 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.

Captain Morgan

Captain Morgan
Now here’s a brand that many of  you will have seen, and probably ordered at some point in your young lives; Captain Morgan’s rum. A stalwart to many, and one of the brands and expressions within that i’m sure many of you start your rum journey with. But how did it get to become so widely acknowledged around the world?

Lets dive into some reasoning and rum.

When Sam Bronfman, President and CEO of Seagram’s drinks company, arrived in the Caribbean in the 1940’s, he was surprised by the opportunities presented by spiced rum. He quickly set about becoming the ‘Rum King of the World’ and established a network of trading relationships with distillers across the region, founding the Captain Morgan Rum Company in 1943. Named after a gentleman named Henry Morgan, born in Wales but left to sail for the West Indies in 1654, he quickly became captain, garnering attention as a legal pirate who defended the British interests. With his exploits, he was knighted and by 1680, Sir Henry Morgan was a plantation owner and Governor of Jamaica. There he lived out his final days until his death in 1688. In 2011 Captain Morgan’s flagship The Satisfaction was discovered by archaeologists off the coast of Panama.

When the company subsequently purchased the Long Pond Distillery in Jamaica, Sam bought an age-old family recipe for spiced rum from the Levy Brothers, two Jamaican pharmacists from Kingston.

Using charred American white oak bourbon barrels, and filled with triple continuous distilled rum, they are rested and matured until ready to be bottled.

So once it hits our glass, how does it fare? Well below I give to you my tasting notes on its two major expressions, plus some flavoured styles recently released –

Captain Morgan Black Label – 40%

Strong vanilla on the nose with a slight spice ending. Both become more dominant on the palate, despite a smooth beginning. Rather harsh on the throat but a long sweet after-taste develops.

Captain Morgan Spiced – 35%

Launched in 1982, a light vanilla nose that carries onto the palate. A slow start but brings a slight raw vanilla flavour with hints of toffee and cassia spice. A rather harsh finish but soon mellows.

Captain Morgan Jack-O Blast – 30%

Limited edition pumpkin spiced rum, essentially pumpkin flavours blended with Captain Morgan Spiced. Light pumpkin aromas on the nose, with subtle spices following. Thick viscosity to begin on the palate, with plenty of ripe pumpkin and cinnamon that creates a warm finish.

Captain Morgan Watermelon Smash – 25%

Limited edition watermelon rum that blends Caribbean rum with watermelon flavours. Ripe watermelon instantly hits the nose, with a very soft note of the rum coming through. Once onto the palate, the rum note comes through a little more, followed by waves of watermelon leading to a sweet yet fresh finish.

All of the above expressions are perfect for mixing simple drinks with too –

Dark & Spicy

Rum and Ginger

Glass –

Highball

Ingredients –

35 ml Captain Morgan Black Label
Ginger Beer

Method – 

Simply add your favourite ginger beer to Captain Morgan and garnish with a slice of lime.

or perhaps;

Captain Morgan - Apple Jack O
Apple Jack-O

Glass – 

Highball

Ingredients – 

50 ml Captain Morgan Jack-O’Blast
115 ml chilled apple cider

Method – 

Combine all ingredients in a glass filled with ice, stir and serve.

Plus you have;

Captain Morgan - Watermelon MojitoWatermelon Mojito

Glass –

Highball

Ingredients –

50 ml Captain Morgan Watermelon Smash
35 ml Captain Morgan White Rum
25ml lime juice
25 ml Simple Syrup
Club soda
Mint leaves

Method –

Middle mint leaves, simple syrup, and lime juice in a highball glass. Add ice, top with club soda and garnish with watermelon and mint leaves.

A great rum for mixing and simple serves, although i know that most rum purists will wish the fact that the spiced expression would hit the required abv mark of 37.5%. One for an easy weekend with friends. The two flavoured expressions are currently only available in the US.

© 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.

Tanqueray Tasting Notes

If i was to ask you “name me a gin made that is produced in Scotland”, most of you would be hard pressed to give me an answer. Some of you may mention Hendrick’s, or possibly some of the lesser seen brands like Edinburgh gin, Darnley’s View or Caorunn. But would you believe me if i said that Tanqueray is made in Scotland? To be fair, it never started out there, it was a bit further south in the Bloomsbury district of London, but Scotland would be making an appearance later in their esteemed history. First though a man named Charles Tanqueray set up shop in 1830, not knowing that his idea and indeed his name would revolutionise the gin category. Charles distilled unti his death in 1868 where Charles Waugh Tanqueray took over the business and merged with Gordon & Co. to form Tanqueray Gordon & Co. and moved all of its production to Gordon’s Goswell Road site. In 1937, Tanqueray released two relativly short-lived bottles – Tanqueray Orange gin and Tanqueray Lemon gin. Both would be phased out by 1957, but an idea that hasn’t is the now iconic green bottle.
Between 1948 and 1950, all production of Tanqueray was moved to be housed in the green glassed bottles, with 1977 proving its success by selling one million cases in the US alone. Due to the increase in demand, the distillery was moved to its Laindon site in Basildon, Essex. The first gin distillation using the traditional copper stills (including ‘Old Tom’ which was over 200 years old and survived an air raid in 1941 when the London distillery was almost completely destroyed but the one which housed ‘Old Tom’) was successfully achieved in 1989. The distillery moved again to Cameron Bridge in Scotland as its current owners, Diageo, created a ‘dual-purpose’ site for its brands. Tanqueray No. 10 was launched in the US in 2000 and notched up seven top awards in its first 8 months of availability including double gold at the San Francisco World Spirits Competition. In 2003 it was inducted into the World Spirits Hall of Fame.

Tanqueray No. 10

Not bad eh?

So what makes the Tanqueray brand different from all the others? Tanqueray is distilled four times and uses only 4 botanicals – juniper, coriander, angelica and liquorice. Compared to the number of botanicals in Bombay Sapphire, Sipsmith and Martin Millers which each have 10, it can make you wonder if more is necessarily better. Tanqueray No. 10 on the other hand has a little more attention to detail. Created for the Martini drinker, it’s named after the 10th still, with added fresh grapefruit, chamomile, lime and orange to the original 4 and infused in small batches. So what does this create? Well below i give to you my tasting notes –

Tanqueray London Dry – 43.1%

Very fresh and smooth on the nose with slight hints of juniper and citrus coming through. A good hit of liquorice is present on the palate, with a slight spice that creates a long tingle.

Tanqueray No. 10 – 47.3%

Very subtle yet fresh aromas of grapefruit on the nose which leads to a great blend of juniper, vanilla and lime on the palate. Sightly sweet that creates a long lasting flavour and a hint of spice at the end.

For something that’s regarded so highly, can you afford to mix it with other ingredients? Try some of these out –

Tanqueray – Tiny Ten

Tiny Ten

Glass

Martini

Ingredients –

75ml Tanqueray No. 10
25ml Sugar syrup
Quarter fresh grapefruit juice

Method –

Shake over ice and serve

French 75

Glass

Coupet

Ingredients –

25ml Tanqueray London Dry
Half a lemon
12.5ml Sugar syrup
100ml Champagne

Method –

Shake the Tanqueray, squeezed lemon and sugar syrup together over ice, strain into a coupet glass and top with Champagne.

Again, simple recipes can sometimes have the best outcomes. I think Mr Charles Tanqueray knew something we didn’t.

Check out the rest of the photos, taken at Canvas Lounge, via my Facebook page.

© David Marsland and Drinks Enthusiast 2012. 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.