East India Club, a private members’ club in London with a long history. Originally set up for employees of the East India Company and officers in the Army and Navy, who might need a base in London while away from their far-flung posts, in the 1930s it absorbed the Sports Club, and then in the 1970s (a tough time for many clubs, when membership of such establishments was at its least fashionable) the Public Schools Club and the Devonshire Club as well. Today there aren’t any real criteria for joining but I think the people I know who belong joined because their schools had been among those originally part of the Public Schools Club. There is no particular connection with East India, but I was interested to hear a couple of references to an “East India Club Cocktail” served at the bar.
In fact it turned out to be simply an “East India Cocktail”, and this is something with quite a history, though there are several approaches to it. It can be traced back to the second half of the 19th century when it seems to have been enjoyed by Englishmen out in the colonies. Though the East India Club would have been in existence by this time (founded in the mid-19th century), it is more likely that the cocktail was devised in one of the “American Bars” in fashionable Grand Hotels of the region.* Recipes vary but it always seems to be Cognac based.
The earliest reference is in Harry Johnson’s New and Improved Bartender’s Manual from 1882, where a double measure of Cognac is augmented by small amounts of curaçao, maraschino, bitters and pineapple syrup. You might think that the use of pineapple syrup rather than juice is simply a necessary expedient the further you get from the source of pineapples, but O.H. Byron’s The Modern Bartender’s Guide (1884) has a recipe that is essentially the same as Johnson’s except that it uses raspberry syrup instead of pineapple. This may well have evolved from Johnson’s version, but it does show that both pineapple and raspberry versions have been around for a long while.
The use of pineapple syrup certainly persisted into the Golden Age of Cocktails, as Robert Vermeire and Harry MacElhone, writing in the 1920s, specify it. But the Savoy Cocktail Book from 1930 gives the ingredients as brandy, curaçao, bitters and pineapple juice. as does Cocktails by Jimmy of Ciro’s (1930) and the Café Royal Cocktail Book (1937, an attempt to codify “correct” recipes by the United Kingdom Bartenders Guild). Perhaps the juice had just become more widely available by this stage, though a couple of sources from this time, and also David Embury writing in the 1940s, suggest that maraschino can be use instead of the pineapple juice, which would suggest it is just there to add a bit of fruity sweetness.
In fact the use of pineapple juice in cocktails does not just add the flavour of pineapples but, when vigorously shaken, adds a rich, silky, foamy texture. However, for me this cocktail is primarily about the combination of Cognac and pineapple flavours, which I think go very handsomely together indeed. Simon Difford’s version specifies Grand Marnier, a sophisticated curaçao made from a Cognac base, which seems a bit unnecessary to me, given that the cocktail is made out of Cognac anyway. And in fact I find that the orange flavour from the curaçao gets a bit lost too.** I would recommend just using Cointreau.
I rang the bar steward at the East India Club to ask how he made it. He does indeed specify Cognac, curaçao, bitters and pineapple juice, though he adds: “It’s very sweet. It’s good for the ladies.”
Actually I don’t think it is that sweet, but I do personally feel that it needs some balancing tartness, and one or two teaspoons of lemon or lime juice seem to do the trick, though it will depend on how sweet or sour you like things.
East India Cocktail
1½ shots Cognac
1½ shots pineapple juice
¾ shot curaçao (orange liqueur)
2 dashes Angostura Bitters
1–2 tsp lemon or lime juice (optional)
Shake vigorously with ice and strain into a glass. Traditionally garnished with a cocktail cherry though Difford suggests a twist of orange peel
* Though Simon Difford says that the juice version is “thought to originate with Frank Meier at the Ritz Bar, Paris”, which would make it much later, as Frank served at the Ritz from 1921 to 1947.
** Actually Difford gives this recipe as “East India No.2”. His “No.1”, which he says is based on Ted Haigh’s version, which in turn is based on Johnson’s, uses syrup instead of juice, but in fact Haigh goes down the raspberry syrup route, adding maraschino as well, and Difford goes one further in replacing the raspberry syrup with grenadine.
Sunday, 26 June 2016
Monday, 15 February 2016
|The Armin Strom Cognac Watch: you can see the transparent capsule at the|
5 o'clock position, containing a drop of 1762 Cognac
When a wine or spirit is that old and that expensive, many purchasers will have no intention of drinking it, but will keep it intact as an investment. Wealth Solutions, however, opened the bottle at a special ceremony last November, and decanted it into flacons. I don’t know if any of this will get tasted, but their current project is much more bizarre. They have teamed up with high-end Swiss watch manufacturer Armin Strom to product a wristwatch that actually contains a drop of the 1762 Cognac.
|The precious Gautier, the oldest authenticated bottle of Cognac|
ever sold at auction
No, this is very much a matter of simply knowing the brandy is there. The whole high-end watch market has always been a bit mystifying to me. I like to wear vintage watches, simply because I like the idea that this thing was on someone’s wrist in the 1920s or 1930s and has been ticking away ever since. (I have a pocket watch that, from the engraved dedication inside, looks like it was presented as a gift to “R.B.S.” on 22nd July 1931, perhaps celebrating retirement: these are the sorts of human stories that you can muse upon.) They can be purchased on eBay for £40 and I’m not too bothered that they might not keep the best time and regularly break down altogether.
|The underside of the watch, showing the|
engraving of a bunch of grapes
For the record, the watch has 117 components, 20 jewels, a manual-winding mechanism that will run for five days, and a hand-engraved image of a bunch of grapes on the underside. It is available in stainless steel, titanium and rose gold finishes and comes with a blue alligator strap. (And you thought blue alligators were extinct.)
It seems a shame for this spirit to be sealed away untasted, but of course only 40 of these watches are going to be made, so that is only 40 drops of the stuff that has been earmarked. We’ll have to wait and see that happens to the rest of it (unless the wags at Wealth Solutions flamed it over their Christmas pudding two months ago for a bet). It makes you wonder how far you could take this idea—limited edition designer trainers where the uppers are stitched together from a newly discovered canvas by Rembrandt? Or a novelty gear stick ornament for your sports car with a crystal dome containing your initials spelled out in illuminated letters cut from the Book of Kells? Or an iPhone case containing a fine slice of Einstein’s brain tissue?
In the meantime, I notice from the lush photos of the Armin Strom timepiece that the tiny phial of 1792 Cognac seems to have an air bubble in it, so at least your wristwatch has the bonus that it can double as a spirit level.
* The capsule is placed at the five o’clock position on the dial. I’m curious as to whether this was deliberate—are they suggesting that 5pm is the hour when a gentleman puts down his tools, calls it a day and relaxes with a bracing droplet of 250-year-old brandy?
|The Wealth Solutions crew opening their bottle in November. You don't want to make these people angry.|
Monday, 25 January 2016
|I first encountered Elephant Gin at a pop-up German-themed bar in the basement|
of Herman Ze German restaurant in Charlotte Street during London Cocktail
Week last October. You can see that this is bottle 564 from a batch named after an
elephant called Igor. The glass shows that this is a gin to be sipped and
savoured; the lid is there to keep in the precious aromas, I was told
|This is how the gin is presented, hankering after the Golden Age of exploration|
Unsurprisingly, the 14 botanicals include a number from Africa: citric baobab from Malawi (boasting more vitamin C than oranges, it says here, though how much of that survives into the gin I don’t know), bitter floral African Wormwood, devil’s claw, said to have healing properties, blackcurrant-like buchu and herbaceous lion’s tail, all from South Africa. In this respect the product has more in common with Whitley Neill, another African-inspired gin that also uses baobab (and also gives some of its profits to African charities). Elephant also uses fresh apples from an orchard near the distillery outside Hamburg, which slightly confuses the image, plus elderflower, ginger, pimento, lavender and pine needles from the Salzburger Mountains, as well as the more conventional cassia and sweet orange peel, plus juniper, of course.
It’s clear that this gin is not just about gimmickry—it would have been easy to use a tried-and-tested set of botanicals then add one or two token African elements. But the fact that there are so many unusual ingredients, plus an absence of many typical gin botanicals, such as coriander, orris or angelica, shows that the whole thing has been put together from the ground up and the botanical selection is all about the flavour.
|Even the 10cl sample bottle mimics the style and|
quality of the full-size vessel
The first thing I get on sniffing the bottle is a floral, marshmallow sweetness combined with a juiciness. (How a smell can be juicy is hard to say—I expect it reminds me of fruit that I know to be juicy.) There is warm ginger, zingy, sherbet citrus, blackcurrant, earthy spice. It’s an elegant, perfumed, structured aroma, but quite subtle. It is sweetish on the tongue, and smooth for a 45% gin, with fruit interplaying with herbaceous notes, the impression of sweetness fencing with dry spice and a tweak of bitterness on the tip of your tongue. It doesn’t strike me as particularly juniper-driven.
Add a bit of tonic water (but not too much) and the character remains broadly the same, though for the first time I get a taste of apple, joining the sweet citrus and dry, perfumed spice. But Elephant Gin won’t take too much tonic water before its subtleties are swamped. (By comparison Whitley Neill is well adapted to a G&T with its strong juniper element making its presence easily felt.) The prescribed garnish is a slice of apple and it does go well, slotting in easily with the gin’s own flavours.** Finally, I try one of the recommended cocktails, the White Tusk (a version of the White Lady): 50ml Elephant Gin, 15ml lemon juice, 10ml Cointreau, 10ml sugar syrup and 10ml egg white. It is dominated by sweetness and the orange flavour of the Cointreau, but the gin’s own characteristics do seep through; I’m tempted to describe them as appley but it may just be the apple garnish from the last drink making me think that way.
* Proponents of single-shot distillation evidently feel that multi-shot is a compromise that sacrifices quality. However, m’colleague DBS conducted a test recently, with the help of Anne Brock from Jensen, where they made various gin batches using single- and multi-shot techniques and blind tasted them. Broadly speaking the result was that the single-shot samples were not preferred to the rest. See the report at http://distilling.uberflip.com/i/622468-distiller-winter-16/91.
** All new gins seem to have to come with a prescribed garnish—and this is never something normal like a slice of lemon. (Nor is it ever recommended that no garnish is necessary.) It seems that this is viewed as an essential part of establishing the product’s character and place in the market. I have a bit of a suspicion of garnishes in general—I feel that if the product doesn’t taste at its best without the added flavour of the garnish, then why not make it with that flavour in it to start off with? (OK, I accept that, for example, the taste of a slice of fresh apple probably can’t be replicated by macerating apple in the spirit then distilling it, even with cold, vacuum distillation.) Generally speaking the prescribed garnish is usually one of the gin’s botanicals anyway. Likewise, my suspicions—and my hackles—are raised in a bar when I am presented with a cocktail that has a small tree sprouting from the top, frequently rendering it almost impossible to drink without poking your eye out. If the vessel is also something opaque, like a bamboo log or hollowed-out monkey skull, then between that and the plug of garnish you find that you can’t actually see the liquid you are drinking, which I find disconcerting. Recently I was served a cocktail with a smouldering cinnamon stick balanced horizontally across the top. WTF? Even the barman seemed a bit sheepish about this, since you couldn’t pick the glass up without the stick rolling off, and if it didn’t then it would probably burn you (or set fire to your moustache if you had one). In case you’re wondering, burning cinnamon smoke does smell lightly of cinnamon (I’ve just set fire to a cinnamon stick to check), so I’m sure this aroma was supposed to be part of the experience, but I don’t remember being able to pick up on this at the time.
Monday, 18 January 2016
|Bognor Gothic the font|
You read that right. I don’t suppose many fonts come with a recommended cocktail, but you know what these creative types* are like. I suppose that, while many classic typefaces were developed to solve practical typesetting problems, others were intended to evoke emotions or associations in the viewer, so perhaps a prescribed drink might help achieve this effect.
|To give you an idea of the mood, here is a room in my friend's|
house done up in a Victorian Gothic/Arts & Crafts style
As Montmartre is to Paris and Soho is to London, so North Bersted is to Bognor Regis. Therefore it is no wonder that Bognor Gothic springs from this quaint “artists quarter” of the sprawling metropolis. It is deeply rooted in the Arts and Crafts movement, being a fine hand-crafted font brought about through a combination of both the belief in the integrity of the artisan and the eschewing of modern technology—albeit through the mechanism of not being arsed to Google other Gothic fonts. Bognor Gothic is a product of its environment, the desolate and blasted landscape of the Victorian seaside town, like the bleak moors but with more arcades and chip shops. Less “Wuthering Heights” and more “Withering Lows.”**
So something self-consciously rustic, artisanal and Victorian. “Our money is on something involving dark rum and absinthe,” he adds.
The Victorian angle put me in mind of some sort of punch or purl, a kind of ale infused with wormwood—particularly the variety that grows in coastal salt marshes—which used to be popular in Victorian times. The wormwood seems to have played the same role as a bittering agent as hops do today. Later the term purl was used for a mulled blend of ale, gin, sugar and spices. Simon Difford lists purl in his cocktail guide as simply gin and ale.
|Monin's gingerbread syrup:|
doesn't work here
As for the spices, the simplest way to get them in is a spiced syrup. I happen to have some of Monin’s gingerbread syrup, so I experiment with that, but I have to abandon it in the end as it has too dominating a flavour. I don’t know how they make it, but it doesn’t just taste of gingerbread spices—ginger and cinnamon—but somehow of gingerbread. So instead I make an experimental quantity of simple syrup (100ml sugar and 50ml water heated in a pan till it dissolves) with about a teaspoon of Schwartz mixed spice (ground cinnamon, coriander seed, caraway seed, nutmeg, ginger and cloves) plus a few extra whole cloves.
I found that if you start with a double measure (50ml) of gin then you probably don’t want much more than 300ml beer before you start to lose the flavour of the gin. Absinthe always makes its presence felt, and I found that half a teaspoon was ample. A couple of teaspoons of the syrup got those mulling spices involved, and I chose to add a teaspoon of lemon juice for a tartness to balance the sweetness of the sugar. I tried it at room temperature though you could mull it—preferably by plunging a red-hot poker into it in the traditional way.
|The Bognor Gothic No.1|
6 shots ale
2 shots gin
2 tsp mixed spice syrup
1 tsp lemon juice
½ tsp absinthe
Combine ingredients in a glass and stir gently.
It’s an interesting drink, with all the flavours discernible at the same time. Whether or not you’ll actually like it depends in the first instance on whether you like absinthe, which is a pretty divisive taste. Or beer, for that matter: between the beer and the absinthe there is a noticeable bitterness to this cocktail, as well as the sweet and sour “cocktaily” elements too.
London Pride has quite a caramel character to it, which made me wonder if the same cocktail might indeed work with dark rum instead of gin. I tried it with some Bacardi Carta Negra, but for some reason I didn’t think it worked so well. It may be that beer and rum aren’t comfortable bedfellows after all, so I decided to backtrack and start again with rum and absinthe as my friend had originally suggested. I didn’t find anything intrinsically quarrelsome here, so I then tried to bring in some spice again, this time using The King’s Ginger liqueur, then lime juice to balance its sweetness (and for a nautical nod).
|The Bognor Gothic No.2|
2½ shots dark rum
¾ shot The King’s Ginger
½ shot lime juice
½ tsp absinthe
Shake with ice and serve in some sort of chalice, pewter tankard or hand-turned wooden bowl. Or a cocktail glass.
You may have to play around with the proportions depending on what rum you use. There is actually an existing cocktail called a Green Swizzle (mentioned in the P.G. Woodhouse story The Rummy Affair of Old Biffy) which is probably similar—I say “probably” as there doesn’t seem to be much agreement and Woodhouse doesn't name the ingredients—but with almond-flavoured falernum instead of the ginger liqueur (some modern versions use crème de menthe to get the colour and no absinthe) and presumably with white rum to allow it to be green. And you are also not far from the classic Dark ‘n’ Stormy, mixing dark rum, lime juice and ginger beer.
Once again the absinthe will divide people: Mrs H. hates the stuff, so I tried making one without it but for some reason it didn’t really add up to much, even after I added a couple of dashes of Angostura bitters (which went nicely with the ginger). I suspected it exposed the relatively mild flavour of Bacardi Carta Negra as a “dark” rum, and that one with more of a raspy pot-still character might work better. So I try the experiment again using Myer’s dark Jamaican rum and, although it is different, I again think that the absinthe-free version doesn’t quite come together but the full-on version does.
I couldn’t really say whether this cocktail will help you appreciate the font better, but it leaves me wondering what drinks should accompany other fonts. Times? Something establishment like a whisky and soda, I think. Courier, the classic monospaced typewriter font? Whatever a war correspondent drinks—a cup of cold coffee or anything from a hipflask with a dent from a bullet in it. Slab serif fonts remind me of politically correct textbooks from the late Seventies or early Eighties, so perhaps a Harvey Wallbanger (though the people who wrote those books probably drank chlorophyll smoothies or Fairtrade real ale with twigs floating in it). Gill Sans is one of my favourite fonts and it always reminds me of wartime information posters. What did they drink in the Blitz..?
Any other suggestions gratefully received!
|Slab serif font American Typewriter. Check out Rockwell too|
** On the subject of Victorian novels, Bognor—or rather the purpose-built resort of Hothampton developed there by speculator Sir Richard Hotham—is believed to be portrayed in Jane Austen’s unfinished novel Sanditon.
*** At a bar in St John's Square called The Bear (now closed down) I had an unlikely-sounding but very successful cocktail of gin, IPA beer and sauvignon blanc wine.
Monday, 11 January 2016
Although various attempts have been made to produce quinine syrups or concentrates, it’s surprising that (given the bloom of exotic gins on the market) no has tried putting quinine in gin itself, until now: 1897 Quinine Gin from Maverick Drinks uses cinchona bark, the source of natural quinine, as a botanical.
The other botanicals are juniper, coriander, angelica, orange, lemon, nutmeg, cassia, cinnamon, orris and liquorice—which are macerated and traditionally distilled in a copper pot still—plus pink and white grapefruit peel and lemon peel which are cold-distilled separately with the cinchona. In this latter process, instead of using heat to boil off the alcohol, a vacuum pump is used to reduce the pressure inside the vessel to the point where the alcohol evaporates. Adherents feel that by not “cooking” your botanicals you extract a different, and more natural, flavour from them. Oxley gin uses vacuum distillation and has a similar emphasis on fresh citrus. When you reduce the pressure to the point of evaporation, the temperature naturally drops—in the case of Oxley it drops to -5 degrees Celsius. Sacred Gin also uses vacuum distillation, but distiller Ian Hart uses a warm water bath to keep it at room temperature. Whereas Oxley macerates all the botanicals together and distils in one shot, Sacred botanicals are all macerated and distilled separately then blended (Ian does this so that different botanicals can be macerated for different lengths of time). So 1897 Quinine Gin is a hybrid: clearly the producers felt that the benefits of cold distillation (in this case at room temperature) were felt with the citrus, but not with the other botanicals. (I gather that cold distilling juniper gives a much gentler, grassier flavour than the sharp pine resin character we are used to.) It is bottled at 45.8% ABV.
The number in the gin’s name is the year in which Sir Ronald Ross discovered the parasite in mosquitoes that causes malaria, paving the way to an effective treatment.* The day of his discovery, 20th August, is apparently World Mosquito Day. Of course the fever-fighting properties of quinine had been known for a long time before that,** but Ross’s discovery in theory meant that insecticides could be used to curb the spread of the disease. In fact mosquitoes have proved good an evolving resistance to these, and even today a child dies every minute from malaria. Consequently, half the profits from sales of this gin (at least £5 per bottle—enough to buy, deliver and install a mosquito net) are donated to the charity Malaria No More UK.
|Note the intriguing embossed background pattern. No explanation is offered|
So what does quinine in a gin taste like? Not so easy to say: we seldom encounter it on its own, and most of us just know it as being bitter. Yet, as Ian Hart once showed me, it is easy enough to distil out the bitter elements from a bitter ingredients (he gave me macerations of hops and gentian to taste—very bitter—and then distillations of the same macerations—not bitter at all). I’ve got a bottle of the Battersea Quinine Cordial, an experimental quinine syrup made by Hendrick’s a few years ago: it has a sort of heady, dusty, woody, aromatic smell to it, like some vermouths or cocktail bitters, and a rubbery floral element on the tongue—plus a pronounced bitter finish. (But I should point out that this product also contains orange flower, lavender and holy thistle as well as cinchona bark.) Maverick describe the bark as adding an “ethereal flavour and floral aroma” to their gin.
|A GT Turbo made with 1897 Quinine Gin and Battersea Quinine Cordial|
I try it in a few obvious cocktails. It makes a lush, perfumed Martini, and this is a great way to appreciate the gin. It also works well in an Aviation, with its citrus and floral elements sitting perfectly happily with the violet and lemon ingredients. I expected that it would get rather lost in a Negroni, but in fact the fruity/floral character shines through, balancing nicely with the bitterness of the Campari to produce a mellow, thoughtful version of the drink.
Ironically, one drink that I did not think worked so well was a gin and tonic. It will vary depending on what tonic you use (perhaps the clean, blank canvas of 1724 might be more forgiving), but with Schweppes I found that the lack of juniper thrust made the gin get a bit lost. Better to appreciate this gin in a Martini, and it would probably make a good Gin Old Fashioned too.
On the subject of which, since I’ve got the Battersea Quinine Cordial out, I can’t resist trying a GT Turbo. I think this may have been invented at Purl, but it combines gin with tonic syrup and some lime juice to make a short drink that is meant to be a sort of compressed G&T. The end result will depend on the syrup you use (and there is no standard here), but with 50ml of Quinine Gin, 20ml Battersea Cordial and 20ml lime juice you get something that is indeed oddly like a condensed G&T, with a sharp, cleansing bitterness that fans of Campari will appreciate. The fruitiness of the gin is a good foil to the woody dryness of the tonic syrup. On paper we’re in the same ballpark as the Corpse Reviver No.2—short, sweet and sour, citrus and a bit herbal (particularly if you use a quinated amaro like Cocchi Americano or China Martini)—but this is altogether leaner and with a nettle-y asceticism, more about the bitter high notes.
1897 Quinine Gin is available online from Mast of Malt and Amazon at about £40 for 70cl.
*He was so chuffed that it prompted him to write a poem:
This day relenting God
Hath placed within my hand
A wondrous thing; and God
Be praised. At His command,
Seeking his secret deeds
With tears and toiling breath,
I find thy cunning seeds,
O million-murdering Death.
I know this little thing
A myriad men will save.
O Death, where is thy sting?
Thy victory, O grave?
The last two lines are from Corinthians 15:55. I suspect few boffins write poetry when they have a major breakthrough these days; they probably tweet about it instead. Not sure which is better.
** It was in use to fight malaria in Rome in 1631. The South American nations where cinchona grew naturally tried to band the export of seeds but eventually they were smuggled out. By the time of Ross’s discovery quinine production was at its peak in the Dutch colony of Java, fuelling the colonialist tendencies of the West. The Second World War cut the British off from the supply, leading them to develop synthetic alternatives. Since 2006 quinine has no longer been recommended by the World Health Organisation as a first-line treatment for malaria.
Saturday, 10 October 2015
Such is the perceived “Britishness” of gin in many parts of the world (probably more those that don’t have so much of an indigenous gin habit) that the name didn’t really surprise me. (For those who don’t know, Hansard is the journal of record in the UK parliament.) Let’s not forget the name and label of Castle Bridge gin from Ghana. It is clearly labelled as “London Dry Gin”, but the front label also adds: “Produced according with traditional recipe [sic], from neutral spirit with the addition of juniper distillate.”
London Dry Gin. And, let’s face it, this stuff is €4.99 for a 70cl bottle, so they are clearly sparing a lot of expense in the manufacture.
The Italians may not be great gin drinkers but this is, after all, the nation that created the Negroni, and local bars are full of the usual international brands, such as Bombay Sapphire and Tanqueray, as well as more exotic marques that I recognise from home. So who is Hansard aimed at? It is made on an industrial estate in Finale Emilia, Modena, by Casoni Fabbricazione Liquori S.P.A., a family firm dating back to 1814, who produce a range of spirits, liqueurs and amari. Why is the front label in English?* It could be aimed at tourists, but I suspect it is simply to give it an impression of being an import from Britain (in a market where most products actually are).
I can’t find out anything online about the brand, and the ingredients are simply given as “water, alcohol and gin distillate”. I can certainly believe that it has just one botanical, as juniper notes rise up, along with a distinct note of caraway and anise sweetness (which I could believe is an element of the juniper character), and maybe a hint of sweet orange? It is smooth enough on the tongue but dry, with an element of sugar flavour, but not sweetness. Overall it does not seem terribly strongly flavoured at all.**
Perhaps appropriately, the best use I’ve found is in a Negroni—up against the powerful flavours of the Campari and red vermouth it serves the useful role of adding strength (though note that it is only 38% ABV), damping the sweetness and injecting a bit of juniper/caraway steel. But of course there are plenty of gins that do a better job, and if you keep adding more gin to see what happens eventually it starts to fall flat again. I also start to notice that dry sugar taste coming through, perhaps from the base spirit.
I’m not much impressed by Hansard. Although it is not rough as such, I find it rather unbalanced and, despite possibly having just one botanical, not much like gin.
*And why does no one doing this ever get an English speaker to proofread the label?
** When I initially opened the bottle I got juniper and anise/caraway. I then poured a hefty slug into a glass and covered it with clingfilm before giving the bottle to DBS. These notes are mostly made later from the sample in the glass, so it is possible that the flavour has lessened. I certainly get more caraway now than juniper but it is not strongly flavoured of anything.
Tuesday, 29 September 2015
|Wind-up monkey not included|
The tale starts at the end of World War II when Wing Commander Montgomery Collins is posted to help run the British Sector of Berlin. A man of varied and fickle interests, he is saddened by the destruction around him and helps the effort to rebuild Berlin Zoo by sponsoring a monkey called Max. He leaves the Air Force in 1951 and, sparked by an urge to learn the art of watchmaking he moves to the Northern Black Forest region. Unfortunately he proves to have little talent for it, despite his love of watches, so he decides to open a guesthouse which he names Zum wilden Affen (The Wild Monkey—not really something that promises opulent comfort and a restful night’s sleep, but there you go). He is also depicted as having an Englishman’s love of gin and, as juniper is an abundant local ingredient in the renowned Black Forest ham, he starts tinkering with his own recipe, combining spices redolent of his upbringing as the son of a diplomat in India with local forest plants.
The story jumps forward to the early 2000s when renovation of the guesthouse turns up a wooden box containing a bottle of Monty’s gin, labelled “Max the Monkey—Schwarzwald Dry Gin”, with a letter explaining its recipe. Businessman Alexander Stein, after a career in telecommunications with postings around the world, including north and south America, returns to his home in Baden-Würtemberg. He hears the story of Monty and his gin and decides to recreate it.
Of course one takes all this with a pinch of salt, but the modern gin is made by distiller Christoph Keller at the Stählemühle distillery in Oberen Hegau. They admit that they made many changes to Monty’s recipe, which they variously describe as “rudimentary” and “eccentric”, but it does include many ingredients from the forest region, such as spruce, blackthorn, elderflower and bramble leaves, and they place a particular emphasis on the very soft local spring water and the “secret weapon” of fresh cranberries.* (Apparently Alex and Christoph distilled 120 botanicals individually and tasted them in isolation.) Distillation is in very small batches and the process uses both maceration and steam extraction, where alcohol vapour passes through baskets of botanicals, and the finished distillate is aged for three months in earthenware containers before being diluted to 47% ABV with that local spring water.
|An Aviation made with Monkey 47|
So what does it taste like? Can you pick up all 47 botanicals? No, of course not, but it is certainly complex. For me, juniper is not the first thing that leaps out, but limes, or rather a blend of limes and spices that really reminds me of lime pickle, then juniper and marmalade. There’s a heavy florality that is almost cloying, with coriander seed, lemon sherbet, juicy leafiness or stemminess like geranium, and something woody like cassia.
On the tongue the gin is relatively sweet and smooth for its 47%, with citrus to the fore, plus chocolate, something leafy like watercress, parma violets, orange peel, maybe a hint of cherry. And that lime pickle thing again.
In a Martini with Noilly Prat it is a natural companion to what is quite a citric vermouth; that floral element comes out along with strong coriander notes. But it is also very good with Belsazar Dry (and surely not because they are both German), making a juicy, fresh and balanced cocktail. A Negroni with Monkey 47, Campari and Martini Rosso is fruity and perfumed, perhaps a little cloying but with a strongly bitter aftertaste. In a G&T citrus and coriander spice are to the fore, with a wood-dry finish. As I suspected, the gin makes a good Aviation (gin, lemon juice, maraschino and crème de violette), with that citrus fruit sitting comfortably with the lemon and the gin’s florality at ease with the violette and cherry fruit. It also makes a predictably easy Gimlet (gin and lime cordial), with all those lime flavours sitting comfortably with each other.
It’s an intriguing gin with a strong impact from an unusual flavour profile. Despite the heritage tale, it went through 100 test formulas, accompanied by evaluative tastings with “renowned barkeepers”, so it is clearly engineered for a particular purpose, rather than just being a faithful presentation of a curio from the past. To me it falls into the category of gins that use sweet or floral flavours to make the spirit more approachable neat and perhaps woo consumers who are not naturally drawn to gin. It’s not going to become an everyday gin for me, partly because I personally prefer something more juniper-driven, and partly because it is £37 for just 50cl. But it is causing a lot of ripples, and it does have a picture of a monkey holding a sprig of jasmine on it, which counts for a lot.
* Judging by the “Encyclopedia Botanica” on the website the botanical bill also includes coriander, angelica, nutmeg, grains of paradise, common vervain, jasmine, camomile, marsh mallow and musk mallow.