be difficult to distinguish because other botanicals such as juniper or coriander can also create citrus-like tones. These flavours are ideal for a summer cocktail since they add a refreshing touch to the drink. Spices like cinnamon and nutmeg are more suited for winter drinks. Nutmeg has a sweet and earthy flavour, and when added to gin, it adds a noticeable heat as well as a lasting, spicy flavour that is followed by sweetness towards the end. Cassia, a component of the cinnamon family, is another typical complement to an excellent gin mix. Despite its pungent aroma, cassia bark is slightly sweeter than cinnamon. Both of these spices are frequently used in gin, although only in small amounts. As a plant, it imparts a rich base note with a sense of familiarity to the aroma. Its scent is fiery and spicy, evoking images of distant market areas, while preserving an earthy fragrance and a sweet finish reminiscent of liquorice. Standing out from the crowd A producer may wish to differentiate himself apart from other producers for a multitude of reasons. One important cause is regionality. Almost all gins begin with a neutral spirit as a canvas, with botanicals acting as the colours. This spirit is often produced in huge quantities in an industrial unit.When the base of your gin is manufactured anonymously, terroir is no longer a concern. For example, in India people love the taste of spices, so producers that use ginger or cardamom to enhance the flavour of their Gin are doing very well, similarly, if the brand hails from Italy, a small hit of basil infused in it will help bring the Gin and its story to life. Botanicals are frequently used dried and readily transportable, so even if your gin was not created in the country, you want it to represent, your nose and tongue will almost definitely not notice the difference. Another reason for using exotic botanicals is simple experimenting that yielded unexpectedly pleasant results. Even with the most popular botanicals, there are several ways to customize a recipe, and there are always some who want to push the limits of creativity. Exploring unusual botanicals Rhubarb When mixed with other botanicals, rhubarb adds sweetness and delicate sour flavours to Gin. Rhubarb Gin by Warner Edwards is somewhat lemony with aromas of stewed rhubarb. It pairs well with juniper and other spicy botanicals. Make a Gin Sour or a Dry Martini if you want it sweeter, since the rhubarb will show through and provide ample sweetness. Cascara Cascara is a coffee plant fruit that is often discarded in order to obtain the highly sought-after bean within.When distilled with other traditional botanicals, it imparts a fascinating earthiness. Try Memo Cascara Gin to taste this unique botanical. Fresh Cream The cream was meticulously distilled to form the principal ingredient in Worship St. Whistling Shop’s Cream Gin, which was inspired by accounts of Cream Gins in old bartender manuals. Seaweed While seaweed is popular in several cuisines, it is less well-known in beverages. When applied correctly, it imparts a maritime crispness to the flavor profile. Dá Mhile Seaweed Gin is a good optionif you wish to have a ocean inspired drink. It’s prepared with other botanicals and goes well with fish. Wood Ants Yes,Ants! Nordic Food Labs collaborated with Cambridge Distillery and they discovered that the chemical pheromones used by red wood ants to communicate converted into beautiful scents when distilled after years of research. Sea Buckthorn Sea buckthorn contains 15 times more vitamin C than an orange and is rich in oils. Gins like Napue and Rock Rose benefit from their fruity and crisp taste. Another berrylike fruit is the Rowan Berry, which has a more delicate flavor. Rowan berry is widely featured in Scottish gins such as Caorunn Gin. Unusual Gins you have to try! Theodore Pictish Gin Theodore Pictish Gin, an homage to a tribe said to be one of Scotland’s very first immigrants, has 16 botanicals, including some delightfully odd examples like as pine, damask rose, pomelo, and bourbon vetiver. To add to the 26|LUXEBOOK|JUNE 2023 JUNE 2023 |LUXEBOOK|27
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