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- Reviews really help the podcast in a given podcast directory. So if you did have a chance to review the podcast I would be most grateful
Weekly Gin Recommendation
- I have been trying to get Carl on the podcast for a long time but due to his contract gin commitments it has not been possible.
- He started after suffering a back injury as a chef in London and wanted to find something that would allow him to continue with food and so studied nutrition up to a PHD and then started distilling.
- He was not sure what to call the gin when an adder or viper jumped out of the area they were clearing to grow botanicals for the gin.
- The nose of the gin has the distinctive London dry aroma
- The taste profile starts dry followed by a sweet flavour tingling on your tongue. This seem to linger for a long time and then finally you get heat from the alcohol
- I added my usual Fever Tree Mediterranean tonic and found the taste very pleasant. With tonic you still get the dryness and sweetness but the final taste I think is a combination of the elderflower and juniper.
- It is smooth enough for a dry Martini but would not work in my opinion.
- I think this would work for a variety of cocktails and I would like to try this as a base for a Daiquiri.
- I have added this to my long list of gin wants.
How do you find your Negroni nirvana ?
- Ask any gin drinker that does not have G&T particularly if they enjoy gin a number of ways what they think of Negroni and I guarantee you will get a plethora of answers.
- The very mention of the word seems to conjur up debate.
- So first of all if your asking what is Negroni and where did it come from.
- Difficult
- Accepted story 1920’s Florence and Count Camillo Negroni
- Ordered Americano Campari, Italian Vermouth and Soda water but replaced soda water with gin.
- Great debate but more likely in 1919 or 1920 to be Camillo Luigi Manfredo Maria Negroni order in Cafe Casoni asked his Americano to be fortified with gin
- Whatever the story accepted quantities are:-
- 1 part Gin
- 1 part Vermouth
- 1 part Campari
- This should be stirred in a glass over cubed ice for 60 secs and then strained in a chilled rocks glass with ice.
- Garnished with a slice of lemon or grapefruit
- That recipe is from the curious bartender
- The key thing to your negroni is first of all how you flex the parts of the drink and what type of gin you use for example or Vermouth or if you even use Campari.
- So adjusting the quantities may not be accepted by the true negroni officionardos but is widely accepted by the Negroni community.
- I would for example would probably up the Gin and Vermouth by quarter a measure and reduce Campari to half.
- The problem for me is that I like to follow...
