I've Got Love For Gin if it Was Mixed in the 80's....

I sometimes feel mixology is taken a little too seriously, bartenders often forget to appreciate certain ingredients or drinks for the part they have played in broadening peoples horizons to the world of mixed drinks. I also feel this snobbery is more prominent with gin than any other spirit, Rum has the Tiki craze, a respectable alternative to the classic cocktail culture, vodka has the not so respectable disco era where it was abused by a wide array of fruity liquors or syrups to cover up any hint of alcohol where as gin with it's big bold flavours and a firm set of widely accepted serves, the gin and tonic and the martini has survived bastardisation relatively unscathed, well with the exception of the odd hiccup that is...

One ever so disco cocktail is the Blue Lagoon, commonly mixed up in 80's themed bars with vodka, blue curacao, and lemonade. The drink actually hails from one of the most inflencial bars for classic drinks, Harry's New York Bar in Paris. The original recipe was a simple mix of gin, blue curacao and fresh lemon, simply a gin sour with slight notes of orange and a cheeky colour. The original is delicious but a little far removed from the one served up throughout the era of cheese, perhaps an amalgamation of the two is in order for a drink worthy of sipping when donning bright leg warmers and singing along to to the Summer of 69...

The Blue Lagoon
Martin Millers Gin 75ml
Blue Curacao 20ml
Apricot Brandy 15ml
Lemon Juice 25ml
Soda Water Top

Shake all ingredients except soda, strain in to an curvaceous and slightly tacky glass, top with soda and garnish with a mint bush and the largest orange wheel you can craft.

The Blue Lagoon, Photographed by Sofia Miranda

Essentially a dry gin collins with a fruity hint of orange and apricot brandy, perfect for summer sipping. The addition of Apricot Brandy combines with the blue curacao to provide a little sweetness, balancing the drink without overpowering any other flavours. For my choice of gin, I found a hefty slug of Martin Millers to be a perfect match to the light citrus notes, adding that little extra something with the floral violet and spicy black pepper notes, making it a winning choice in the Blue Lagoon, and as for the orange wheel, a nod to Mr Humphery who I believe is fond of such garnishes...

So bright blue and fizzy out of the way the search continues for more disco for gin to boogie on down with, a surprisingly difficult task, leaving me in need of a a little improvisation...


Pre bartender snobbery the June Bug was a firm favourite of mine, a tropical mix of coconut rum, melon and banana liqueurs with pineapple juice, sweet, fruity and easy to drink. My sentimental feelings for this drink inclined me to craft a gin twist, but what gin could possibly replace a coconut rum in such an exotic beverage?

Actually, one does spiring to mind...

The Hoxton June Bug
Hoxton Gin 50ml
Midori 15ml
Banana Liquer 15ml
Lime Squeeze x 2
Freshly extracted pineapple juice 100ml

Shake all ingredients and strain in to a tall glass over ice, an over the top, half moon pineapple garnish is definitely essential.

The Hoxton June Bug, photographed by Sofia Miranda 

What can I say, a little more complex and less artificial than the June Bug's of old, the coconut notes are noticeable yet far fresher than any coconut rum, the grapefruit notes of Hoxton cuts through the tropical fruity notes adding a degree of freshness with the juniper raising it's head at the finish. Very reminiscent of the tropical flavours of my uneducated drinking day's, an enjoyable blast from the past!

We Hope You Enjoy

Umpleby & Brown

Stay Sprightly With Gin

The origins of Gin lie in the medicinal value of Juniper Berries, the dominant botanical in this delightful spirit which are believed to be an effective diuretic. Over history many classic cocktails have built on the supposed remediable powers of Gin, the Pink Gin used the addition of Angostura Bitters to fight sea sickness and digestive problems, the Gimlet relies on the citrus in lime cordial to counteract scurvy and the Gin & Tonic made the most of quinine to prevent malaria, well until this naughty little virus evolved.

In addition to these well known and age old gin based remedies there are some other little known but equally cheeky gin based elixirs worth a mention...

One particular remedy which caught my eye wasn't so much a cocktail rather a tasty snack, which just so happens contain gin and is believed to help reduce the pain caused by Arthritis; Gin Soaked Raisins!

This is a very simple natural alternative to the cocktail of pain killers often prescribed to those suffering with Arthritis. This simple remedy only requires two ingredients; golden raisins (not those common black raisins you see so much in these days) and of course Gin. With juniper being the magic medicinal ingredient in gin you will want a very juniper heavy gin, although be aware taht you are only hydrating raisins with it so don't go over the top, Gordon's Gin, with it's punchy juniper flavour and reasonable price tag it suits this recipe down to a tee.

So take your lovely golden raisins and pop them in reliable piece of Tupperware, ensure there is only one layer of raisins with none over lapping, cover the raisins with our favourite juniper laced spirit, seal and leave for two weeks, or until the raisins have imbibed the gin you have sacrificed to them. The recommended daily dose is 9 of these cheeky edibles, which can either be taken in quick succession or over the course of a day. If your feeling rather exotic you could always spice up the mixture with cinnamon, cloves or any other spice which jumps to mind and if you feel like indulging your swet tooth perhaps a spoon full of honey would help the medicine go down...      

It is debatable whether the raisins, the gin or the random combination of both is key to reducing the pain caused by Arthritis but many people have stood bye this folk remedy for years, but why not discover this for yourself...

Moving on from the chronic pain of arthritis to the more fleeting, yet still irritating pain of a headache we present yet another gin based remedy, this time in the form of The London Cocktail, a drink true to the original definition of a cocktail, the recipe was taken from 'Cocktails, How to Mix Them' by 'Robert'. Being such a classic style of drink I thought it was only right to use a classic style of gin, Jensens Bermondsey it is then...

The London Cocktail

Jensens Bermondsey Gin - 50ml

Sugar Syrup - 5ml

Orange Bitters - 2 Dashes

Absinthe - 2 Drops

Stir all ingredients over ice in a large mixing vessel, strain in to a cocktail glass and garnish with a lemon twist.

It is worth noting that the following ritual is necessary if The London Cocktail is going to rid you of your head demons...

Take a little absinthe in the palm of ones hands, rub them till dry then sniff through the nose then enjoy The London Cocktail while the pain eases away. Warning overconsumption of this libation may cause the headache to return in the morning, should this be the case you may be in need of a pick me up, so for your morning after needs...

When it comes to gin morning pick me up's one is spoiled for choice a Corpse Reviver #2, the juniper laced cousin of the Bloody Mary; the Red Snapper or better yet a Morning Glory Fizz.

The Morning Glory Fizz is usually considered a Scotch based cocktail although our dear friend 'Robert' is open to using all variety of spirits in this drink, anything from Brandy to Rum is fair game in his book, although I feel gin creates a rather spiffing tipple.

The Morning Glory Fizz

Martin Millers Westbourne - 50ml

Egg White - 25ml

Lemon Juice - 20ml

Absinthe - 5ml

Bitter Truth Celery Bitters - 2 Dash

Blended Sugar - 1 Bar Spoon

Dry shake all ingredients (without ice) then once again with ice strain in to an 8oz glass with no ice, top with soda. Garnish with Peychaurds Bitters in the foam.

So there you have it, a few cheeky libations to leave one feeling full of spirit and vitality, we hope these keep you happy, healthy and full of gin in the new year!

Enjoy

Umpleby & Brown