Bombay Sapphire And The Vineyard Unveils The Great Gin Escape

9.The botanical glasshouses, designed by Thomas Heatherwick and Heatherwick Studios, taking centre stage at Laverstoke Mill

Providing a deliciously different experience this Spring, Bombay Sapphire, the world’s number one premium gin, has partnered with The Vineyard Hotel in Berkshire to create ‘The Great Gin Escape’, the ultimate getaway for gin lovers.

Available from March until the end of April, ‘The Great Gin Escape’ includes tickets to explore the home of Bombay Sapphire in Hampshire, and an overnight stay and dinner at the luxury five star Vineyard Hotel at Stockcross. Guests will be welcomed at The Vineyard with a Bombay Sapphire Ultimate Gin & Tonic and accompanying chocolate treat infused with the exotic botanicals found in the iconic gin, created exclusively by Head Patisserie Chef Antony Millon. Guests will then be invited to feast on a sumptuous five-course menu at the hotel restaurant with all dishes sourced from local and seasonal produce.

To continue the journey of discovery, all guests will be given tickets to explore the majestic Bombay Sapphire Distillery at Laverstoke Mill. Situated only 30 minutes by car from the hotel, guests can take part in ‘The Self-Discovery Experience’ which will take them around the official home of this exquisite gin. The fully interactive experience will uncover some of the hints and tips that create iconic cocktails, as well as taking visitors on a journey
through the history of Bombay Sapphire. Guests will be able to discover the beautiful glasshouses designed by renowned architect Thomas Heatherwick, take the opportunity to touch, smell and taste the botanicals in the dry room, witness the unique vapour infusion process in the Dakin Still House and learn about the history of the brand in the Heritage Room.

‘The Great Gin Escape’ experience will wind up with guests being offered a uniquely different cocktail, created by Brand Ambassador Sam Carter and available exclusively at the Bombay Sapphire Distillery. This ‘non-chocolate chocolatey cocktail’, explores flavour transmogrification by fusing freshly squeezed pink grapefruit with vanilla sugar to create the perfect guilt-free chocolate and gin indulgence.

‘The Great Gin Escape’ includes:
– Two complimentary Bombay Sapphire Ultimate Gin and Tonics on
arrival
– Overnight stay at The Vineyard Hotel, Berkshire
– Complimentary chocolate treat created by Head Patisserie Chef
Antony Millon
– Five-course dinner for two within The Vineyard’s restaurant
– Tickets for the Self-Discovery Experience
– Complimentary cocktail at Bombay Sapphire Distillery created
exclusively by Brand Ambassador, Sam Carter.
The experience is priced from £250 per person per night and available from March until the end of April. To book please e-mail reservations@the-vineyard.co.uk or call 01635 528770

Cocktail Of The Week – Basil And Passion Fruit Smash

IT’S BACK! The Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney, has returned for 2014 with a Basil & Passion Fruit Smash.

A new favourite of his; “dry, fruity and with a brilliant acidity. Great use of a great syrup!”

Basil And Passion Fruit Smash
                              Basil And Passion Fruit Smash

Basil & Passion Fruit Smash

Glass –

Rocks

Ingredients –  

50 ml Dry Gin
12.5 ml Lime juice
8 Crushed basil leafs
25 ml Blossoms Passion Fruit Syrup

Method – 

Build all your ingredients together with crushed ice in a rocks glass.

Cocktail Of The Week – Lychee Bellini

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is Lychee Bellini, one that David says is “a perfect way to use this incredible fruit juice and create a perfectly refreshing aperitif”.
Lychee Bellini
Lychee Bellini

Lychee Bellini

Glass – 
Coupette
Ingredients – 
50 ml Alain Milliat Lychee Nectar
20 ml St Germain Elderflower Liqueur
3 Sprays of Rosewater (in an atomizer)
Champagne Top
Method –
Spray a mixing glass with rosewater. Add all the remaining ingredients and stir slowly with ice. Serve in a chilled coupe and garnish with a cucumber flower.

Cocktail Of The Week – Bloody Thyme

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is an adaption of his own ‘The Bloody Roesemary’ that replaced the vodka found within  a Bloody Mary with house infused rosemary gin. This time though he changed the rosemary to thyme and used Martin Millers gin.

Bloody Thyme
Bloody Thyme

Bloody Thyme

Glass – 

Highball

Ingredients – 

50 ml Martin Millers and thyme infused
Yellow tomato juice
Horseradish sauce (with added white wine vinegar, black pepper and sea salt)
2 drops Master of Malt Naga Chilli Bitters
2 drops The Bitter Truth Celery Bitters

Method – 

Combine all the ingredients within an ice filled shaker and shake vigorously. Pour into an ice filled glass.

 

Cocktail Of The Week – Onion Weed Julep

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney combines a couple of David’s favourite ingredients, including the often overlooked Mezcal –

Onion Weed Julep
Onion Weed Julep

Onion Weed Julep

Glass – 

Julep Cup or Rocks

Ingredients – 

50 ml Ilegal Mezcal Joven
25 ml Blossoms Syrup Passion Fruit
10 Onion Weed Leaves
4 Mint Leaves
1 Spoon of brown sugar

Method –

Muddle, crush and mix all ingredients well with crushed and cubed ice.

Cocktail Of The Week – Green Apple Gimlet

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is celebrating the Best of British with a nod to St. Georges Day this week.

David says “There is such an abundance of exceptional distilleries and producers cropping up in the UK now, that here at The Vineyard we wanted to give you the opportunity to taste the best of them.”

 

Green Apple Gimlet
Green Apple Gimlet

Green Apple Gimlet 

Glass –

Martini

Ingredients – 

50 ml Chase vodka
1/2 Fresh apple
20 ml Roses lime cordial

Method – 

Crush half a green apple into the bottom of a cocktail shaker with Chase Vodka, making sure the fruit is juiced well. Add Roses lime cordial and mix well with a spoon. Add ice to the cocktail shaker and shake well until cooled. Pour the cocktail through a fine strainer (like a tea strainer) into a chilled cocktail glass. Garnish with some slices of apple and enjoy.

Cocktail of the Week – Dandelion Honey

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is the rather delectable Dandelion Honey using some of my favourite items.

Dandelion Honey
Dandelion Honey

Dandelion Honey

Glass – 

Coupette

Ingredients – 

50 ml Sipsmith Gin
1 Large Spoon Of Pure Honey
50 ml Fentimans Dandelion & Burdock
1 Drop Of La Fee Absinthe
2 Slices Of Red Pear

Method – 

Thrown between two Boston tins with ice.

Check out previous editions of David’s cocktail of the week here.

Cocktail of the Week – Made in California

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is the birth of a new signature Martini at The Vineyard, which will seasonally change using only 100% Californian spirits. 1st up though, is the Spring edition –

Made in California - SprinMade in California – Spring

Glass – 

Coupette

Ingredients – 

50 ml Hanger One Kaffir Lime Vodka
12.5 ml Vya Sweet Vermouth
4 Large Dashes Of Napa Valley Coffee & Pecan Bitters

Method – 

Stirred well and doubled strained.

David mentions that the recipe is using the very much ‘coming-soon’ Napa Valley Bitters from Napa Valley. Expect to see the range springing up around the UK soon.

Cocktail of the Week – The Easter Martini

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney shows how Easter and chocolate don’t always have to come covered in foil. For the holiday, or indeed any other day of the year, he’s gone for a little spice –

The Easter Martini

The Easter Martini
The Easter Martini

Glass – 

Martini

Ingredients –

35 ml Ron de Jeremy Spiced Rum
35 ml Akashi Tai Umeshu
20 ml Monin Chocolate Syrup
2 long dashes of Adams Aphrodite Bitters

Method – 

Shake all the ingredients over ice and fine strain into a Martini glass.

David mentions that even though it sounds sweet, it’s a rather well-balanced drink. If you add a twist of lemon, it makes a perfect aperitif, and a large twist orange works well when you want to enjoy something by the fire at the end of the night. He even recommends to drink it with some dark chocolate on the side.

 

An Evening with Chase Distillery

I’ve just received this from one of my collaborators David Coveney, Head Barman of the Vineyard at Stockcross and The Spirit Cellar.

Our name speaks for itself, we’re all about wine. However, on 21st June we’re going to be matching gin and vodka cocktails, using Herefordshire-based Chase Distillery spirits, to each of the four courses to be enjoyed throughout the evening.

Chase Distillery is known for the first single estate English gin that has been created in over 200 years, and also for its internationally renowned vodka. The distillery is unique in the fact that it grows, mashes, ferments, strips, distils and hand bottles both spirits on its farm in Herefordshire.

We’re really pleased to have James Chase, son of the owner, William Chase join us for the evening. Here’s more about the evening itself:

  • 7pm – Arrive and take part in a cocktail masterclass
  • 7.45pm – Introduction about the estate from James
  • 8pm – Enjoy a four course dinner perfectly matched with Chase gin and vodka-based cocktails
  • Demonstrations of each cocktail will be taking place throughout the evening between each course for you to watch.

£69 per person

Why not stay the night and enjoy breakfast the next morning from £179 per room.*

Menu

Ballotine of smoked ham hock and foie gras

Chase smoked vodka, Noilly Prat, lemon peel

Sea trout with pink grapefruit, coriander

Chase extra dry gin, lemon juice, Chase elderflower liqueur, grapefruit bitters & soda water

Loin of Jimmy Butlers free range pork, caramelised apples, cabbage with ginger, potato noodles

Chase elegant crisp gin, fresh apple, lime juice & ginger

English rhubarb, white chocolate cream, pistachio crumble 

Chase raspberry liqueur, Chase rhubarb liqueur, white chocolate liqueur, vanilla & orange bitters

Selection of petits fours

Chase vodka, amaretto & espresso coffee (served in an espresso cup)

 

*Based on two people sharing a Luxury Double, Subject to availability.

Check out The Vineyard website for more details.