That Boutique-Y Gin Advent Calendar

(Scroll down for English and recipes!)

Enkele weken geleden kreeg ik de vraag van ‘That Boutique-Y Gin Company’ of ik hun Advent Kalender, die ze in samenwerking met ‘Drinks Bij The Dram’ uitbrachten, wilde uittesten. Uiteraard hoefde ik daar niet over na te denken, de kans om 24 exclusieve gin-bottelingen te kunnen testen is bijna even uniek als de verschillende gins zelf.

That Boutique-Y Gin Company is een multi-award winning onafhankelijke bottelaar van gins. Zij werken samen met verschillende stokerijen, merken en mensen met originele ideeรซn om de meest creatieve gins op de markt te brengen. Hun labels worden telkens met de hand-geรฏllustreerd door Grace J Ward, die ook het volledige design van de Kalender maakte.ย 

Om de gins zelf beter te leren kennen verwijs ik graag naar hun website.

Schol!
Matthias

ENGLISHย ๐Ÿ‡ฌ๐Ÿ‡ง


Several weeks ago I got contacted by ‘That Boutique-Y Gin Company’ with the question if I would like to review their Advent Calendar, which they released in collaboration with ‘Drinks By The Dram’. I didn’t have to think twice and enthusiastically signed up. The chance to try out 24 exclusive gin-bottlings is almost as unique as the different gins in the calendar itself.

That Boutique-Y Gin Company is a multi-award winning independent bottler of gins. They collaborate with distilleries, brands and people with crazy ideas to produce the most creativeย gins on the market. All their labels are hand-illustrated by Grace J Ward, who also designed the entire packaging of the Advent Calendar.

If you want more info on the gins themselves, I’ll gladly refer to their website.

Cheers!
Matthias

THE RECIPES

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“Maraska Negroni”
– 30ml Cherry Gin
– 30ml Amaro Mondino
– 30ml Carpano Antica Red Vermouth

Stir all for 30-40 seconds with plenty of ice andย double strain over clear ice.

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“The Fitzgerald” (left)
– 30ml Greensand Cobnut Ghost Gin
– 12,5ml Fresh Lemon Juice
– 7,5ml Simple Syrup
– 2,5ml Homemade Vanilla Liqueur
– 3 dashes Angostura Bitters

Shake with plenty of ice for 12-15 seconds and strain over ice filled tumbler and garnish with lemon peel.

“The Clover Leaf” (right)
– 30ml Shortcross Estate-Foraged Gin
– 20ml Chambord Liqueur
– 30ml Fresh Lemon Juice
– 15ml Simple Syrup
– 5ml Absinthe
– 1 Egg white

Shake first five ingredients with plenty of ice for 15 seconds. Omit ice, add egg white and shake again for 45 seconds. Double strain in pre-chilled coupe and garnish with mint leaf.

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“Ruby Dreams”
– 30ml Whittaker’s Double Sloe Gin
– 30ml Ruby Port
– 15ml Cocoa-nib infused Campari
– 2 dashes Grapefruit Bitters

Stir all for 30-40 seconds with plenty of ice. Express and garnish with Pink grapefruit peel.

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“Raspberry Ramble” (left)
– 30ml FEW’s Botanical Democracy Gin
– 20ml Fresh Lime Juice
– 10ml Rosemary Syrup
– 5ml Raspberry Syrup
– 3 Raspberries

Muddle raspberries with lime juice, syrup and gin. Top off with crushed ice. Garnish with fresh rosemary and raspberries. Drizzle raspberry syrup over the top.

“Den Vita Rosen” (right)
– 30ml Herno’s Swedish Rose Gin
– 30ml Sacred’s Extra Dry Vermouth
– 20ml Suze
– 10ml Fino Sherry
– 2 dashes Grapefruit bitters

Stir all for 30-40 seconds with plenty of ice. Express and garnish with Pink Grapefruit peel.

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“Pepquino-ho-ho”
– 30ml Cucamelon Gin
– 20ml Fresh Lemon Juice
– 20ml Cranberry Juice
– 10ml Thyme Syrup
– 2 barspoons Cranberry Preserves
– 3 dashes Peychaud’s Bitters

Shake all ingredients with ice for 12-15 seconds. Strain over crushed ice-filled tumbler. Top with more crushed ice and bitters. Garnish with lemon peel.

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“Advent Smash”
– 30ml Finger Lime Gin
– 30ml Forest Blanc Vermouth
– 10ml Simple Syrup
– 30ml Fresh Lemon Juice
– 1 dash Celery Bitters
– Basil Leaves

Muddle Basil leaves with lemon and simple in your shaker. Add ice and other ingredients Shake hard for 12-15 seconds. Double strain and garnish with more basil leaves.

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“The Globetrotter”
– 30ml Seven Continents Gin
– 30ml Fresh Pink Grapefruit Juice
– 10ml Fresh Lemon Juice
– 10ml Maple Syrup
– 1 dash of Grapefruit Bitters
– 1 pinch of Himalayan Rock Salt

Shake all with plenty of ice for 12-15 seconds. Double strain in pre-chilled coupe and garnish with fresh Rosemary and Grapefruit peel.

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“Apple To My Pine”
– 30ml Spit-Roasted Pineapple Gin
– 10ml Wray & Nephew White Overproof Rum
– 20ml Fresh Lime Juice
– 10ml Cinnamon Syrup
– 1 dash Angostura Bitters

Shake all but ginger beer with plenty of ice for 12-15 seconds. Strain over ice in ice-filled tumbler and top off with ginger beer. Garnish with fresh Mint, Pineapple Fronds and Physalis.

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“La Passata Sotto”
– 30ml Moonshot Gin
– 15ml Campari
– 15ml Homemade Rhubarb Liqueur
– 15ml Noilly Prat Dry Vermouth

Stir for 30-40 seconds with plenty of ice. Double strain in pre-chilled flute and garnish with star anise.

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“Candlelight”
– 30ml Chocolate Cherry Gin
– 15ml Averna
– 15ml Cynar
– 25ml Dubonnet
– 5ml Elite Arak

Stir for 30-40 seconds with plenty of ice. Strain in ice filled tumbler and garnish with orange peel.

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“The Guru’s Final Word”
– 25ml Citrolondon Dry Gin
– 25ml Amaro Meletti
– 25ml Aperitivo Meletti
– 1 dash Angostura Bitters

Stir for 30-40 seconds with plenty of ice. Strain in ice filled tumbler and garnish with orange peel.

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“The Barracuda”
– 30ml Hot Sauce Gin
– 120ml Spiced Tomato Juice (Big Tom)
– 10ml Fresh Lemon Juice
– A squirt of Harissa
– Basil leaves

Shake all for 20 seconds, double strain in ice-filled glass and garnish with more basil.

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“Pan-Pacific Magic”
– 30ml Pan Pacific Gin
– 30ml Creme De Cassis
– 30ml Dry Vermouth
– 20ml Lemon Juice
– 1 Egg white

Dry shake for 20, Wet shake for 15, double strain in coupe.

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“Strawberry Tango”
– 30ml Strawberry Balsamic Gin
– 30ml Vodka
– 20ml Aperitivo Meletti
– 20ml Orange Juice
– 15ml Lime Juice
– 1 Strawberry

Muddle strawberry. Shake everything for 12-15. Double Strain over crushed ice and garnish with another strawberry.

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“Pall Mall” (Savoy)
– 30ml Expeditionary Gin
– 30ml Dry Vermouth
– 30ml Sweet Vermouth
– 1 dash orange bitters
– 1 teaspoon Creme De Menthe

Stir for 30-40 seconds with plenty of ice. Strain in pre chilled coupe.

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“La Lumiere” (Jen Marshall)
– 30ml Icewine Old Tom Gin
– 20ml Elderflower Liqueur
– 15ml Lime Juice
– 15ml Green Chartreuse
– 1 dash Orange Bitters

Stir for 30-40 seconds with plenty of ice. Strain in pre-chilled coupe.

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“Minutes to Midnight”
– 30ml Salt Marsh Gin
– 15ml Apricot Brandy
– 15ml DOM Benedictine
– 20ml Fresh Lemon Juice
– 2 Dashes Angostura Bitters

Shake all for 12-15 seconds with plenty of ice. Double strain in ice-filled tumbler. Spray Absinthe mist.

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“Love Triangle”
– 30ml Rhubarb Triangle Gin
– 15ml Lemon Juice
– 10ml Simple Syrup
– 15ml Amaro Mondino
– 1 dash Absinthe
– 2 dashes Orange Bitters

Shake all but the amaro with ice for 12-15 seconds. Strain over crushed ice and top with Amaro. Garnish with grapefruit skin and strawberry.

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“Liquid Dessert”
– 30ml Chocolate Orange Gin
– 10ml Dom Benedictine
– 10ml Branca Menta
– 30ml Sacred Amber Vermouth

Stir for 30-40 seconds with plenty of ice. Strain in coupe and garnish with thyme.

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“Mad Tiki Tom”
– 30ml Very Old Tom Gin
– 10ml Falernum
– 10ml Fresh Lime Juice
– 25ml Pineapple Juice
– Half a passion fruit
– 2 dashes Absinthe
– 2 dashes Angostura Bitters

Shake for 12-15 seconds with plenty of ice. Double Strain in pre-chilled couple. Garnish with passion fruit.

That’s it folks!

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Cheers!
Matthias

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