Fortunately, things have changed. New brands are being produced by large companies and new ideas are being... "bottled" by smaller producers, who give the chance to the public to test new tastes. In the book "the bartender's GIN compendium" Gaz Regan (a cocktail expert and writer of many "must read books") makes an inventory of over 45 different London Dry gins. Of course there are not so many brands in the Greek market, but many of them -like the G-vine floraison- have already been seen behind the bars. And if the Gold and Silver medals, that this gin has won by the "Internatioanl Review of Spirits" and "San Fransicso World Spirits Competition" respectively, does not mean anything to you, then you should know that G'Vine is crafted with grape spirit (from Cognac) as were the very first historical juniper spirits in France, Belgium and Holland back in the 13th century.
Ok. And what does all this mean? You may ask. Well, all the above mean that you should give a try to this smooth and full aromatic booze. And in the case that you are a bartender, maybe you should start making some gin cocktails apart from "Dry Martini" and "Bramble" because this new stuff has a lot of potentials.
Below, I 'll give you the recipe of a new signature cocktail that i 've made up due to the global G'vine competition. Ask for it in ΦΑΛΤSO bar or try to make it in your own bar:
G al X c (spelled Gallaxy)
- 50 ml G'Vine Floraison Gin
- 10 ml Galliano liquer l' autentico
- 30 ml chamomille tea
- 15 ml honey syrup
- splash lime
- 3 dashes The Bitter Truth Bittermens Xocolatl bitters
Method: Add the ingredients in a mixing glass and shake with ice. Strain and serve in a chilled cocktail glass.
Garnish: one lime twist with a chamomile flower
ΤΕΛΕΙΟ !!!!!!!!!!
ΑπάντησηΔιαγραφήΕρατώ Αποστολίδου