The newest addition to our ever-growing collection at Gin Lane Retail - Sheffield dry gin from @truenorthbrewco! A truly northern spirit indeed, distilled with Henderson's Relish and Sheffield honey 🍯 perfectly dry and herbaceous, pick it up today! We're open until 6!
This martini had the living daylights shaken out of it. Not just a gentle shake either, The force used was as though I’d personally insulted the bartenders mother. “Ah well I thought, These things happen.” “Well that’s how things go” I thought as I shuffled off to my table with the drink. I spent the next few minutes googling my very limited Spanish to check if I’d made a faux pas when ordering. after the layer of ice melted from the top of the drink I tasted it and everything was actually pretty much as it should have been. All is not lost I thought and on the up side bright side I learnt that the Spanish word for stirred is “remover.” I’ll remember that.
Introducing : "The Citrus One" gin garnish and flavour enhancer. Dried grapefruit, lemon, orange, star anise and a pot of juniper berries to enhance your gin. Suitable for one serving. All the ingredients are dried and suitable for storage for up to six months. Available at www.ginfusebotanicals.com or inbox to order 💕
1 513 hours ago
(This Way to) The Egress
A riff on the Barnum with Ransom Old Tom instead of dry gin. P.T. Barnum’s American Museum in New York was a 5-story showcase of curiosities of every description. The exit was marked by a cleverly worded sign, “This way to the egress.” Not realizing that this simply meant the way out, people took the bait and assumed the egress was an exhibit, only to find they had left the museum.
60ml Ransom Old Tom gin
20ml Koval Barreled Peach brandy
30ml lemon juice
In the thorny world of spirits and food mixing, where suggested pairings often fail miserably, one gin brand is making great strides ahead. @ginmare, the distinctive Mediterranean gin brand with botanicals that include thyme, rosemary, basil and arbequina olives, which results in a distinctively savoury flavour profile, has been working with top chefs for years in fascinating ways. From Albert Adria, to Mark Hix and Jose Pizarro, plenty have explored the gastronomic edge of this unusual gin. But why? Find out in the first edition of Gin Magazine. -