Gabriel Boudier's Saffron Gin

"Gabriel Boudier is a leading micro distiller in Dijon France with a reputation for fine spirits since 1874. Saffron Gin is a unique recipediscovered in the annals of France's colonial past when England and France both claimed India as their jewel and gin rich in exotic botanicals was the fashion. This handcrafted, small batch distilled gin is made from the finest natural botanicals, in addition to the Saffron which gives a delicately spicy character, the recipe has Juniper, Coriander, Lemon, Orange Peel, Angelica Seeds, Iris and Fennel, creating one of the most complex and memorable gins distilled today. Enjoy Saffron Gin on the rocks or with Tonic."

With this gin, I made one of the most unexpected delight one can imagine. I basically took all the most peculiar spirits I had to make a very ori-gin-al, yet delicious concoction:

• 4cL Saffron Gin
• 1cL Fernet Branca
• 1cL Bénédictine
• 3 dashes Dr. Almedgirab's Christmas Bitters

Shake all ingredients with ice all strain in a chilled cocktail glass.

I was prepared to drink an atrocious medicine and it ended up being a very good revelation. And I'm not a fan at all of Fernet Branca.

40% ABV. Read more on Gabriel Boudier website.

Cadenhead's Old Raj Dry Gin

The Old Raj Dry Gin is one of the strongest comercial gin. At 55% it is very powerful, yet tasty and drinkable. I made the following cocktail:

• 5cL Old Raj 55%
• 1cL Bénédictine
• 1cL simple syrup
• 2cL lemon juice
• sprig of thyme

In a heat-resistant recipient, put the thyme sprig with Bénédictine and 1 cL Old Raj gin and set it to fire to cook the thyme (don't let the thyme burn). Put this in a cocktail shaker adding the other ingredients and shake. Double strain into an old-fashioned glass over a big ice cube. Garnish with a sprig of fresh thyme.

55% ABV.

River Horse's Hop-a-lot-amus

"The fable Hop-a-lot-amus is a mythical creature. The heavy hop character of this Double IPA is as subtle as a 'river horse' in your lap, but finishes as a hippo in a tutu. Enjoy!"

Good description of the beer. Hop is indeed very present. Interesting flavour, but as for the Hop Hazard, this one is too bitter.
To counterbalance bitterness, I made a cocktail with it:

• 4cL gin (I used Tanqueray)
• 2cL lemon juice
• 2cL simple syrup
• 12cL IPA (Hop-a-lot-amus)

Shake gin, lemon and sugar over ice. Strain into a tumbler glass over fresh ice. Complete with cold IPA. Garnish with a lemon slice.

I was inspired by a post by A Flowery Song who tried to substitue soda or fizzy ingredients with beer in a few classic cocktails. Mine is a variation of the Gin Fizz.

8.5% ABV. Read more on River Horse website.

Cork Crimson Gin

"Where it all it started
"There is a long and distinguished history of gin distilling in Cork city dating back to the 1700s. Here the distillers had access to the finest ingredients; plump grain from the fields of East Cork and exotic botanicals arriving at Cork's busting international port. It was at the Watercourse Distillery that the recipe to Cork Crimson Gin was first documented in 1798 by apprentice distiller, William Caldwell.
"Caldwell's leather bound note book contained many recipes, yet one stood out as the 'Best Gin'. This recipe used only the rarest and most expensive ingredients.
"A recipe like none other
"Staying faithful to Caldwell's original recipe, we have recreated this distinctly aromatic and elegant gin. Ten different botanicals from around the world are used, including Juniper berries from Tuscany, Sweet Orangle peel from Morocco, Cassia from Indonesia along with locally harvested ingredients such as Garden Mint and Bay Leaf. Cork Crimson Gin is then hand-crafted by the Master Distiller in small batches.
"Juniper Berry - genievre [sic] in French,
ginevra in Italian,
jenever in Dutch -
the fruit from which Gin takes its name.
"Inspired by History
"Taking inspiration from the crimson coloured wax seal of the Watercourse Distillery, we have named this gin Cork Crimson Gin - a gin of unique heritage and refinement.
"The Classic Crimson Martini
"Cork Crimson Gin's elegant, crisp flavour makes it the ideal gin for the classic dry Martini.
"Take nine parts Cork Crimson Gin and one part Dry Vermouth. Chill your Martini glass with ice and discard the contents.Fill a talle glass with ice, add the Vermouth and swirl to season. Then add the Cork Crimson Gin and stir well to chil. Strain into the Martini glass; garnish with a twisted Lemon zest or decorate with an Olive for a slightly oilier finish."

This is a very fine gin indeed. Here is a recipe I made with it:

• a handfull of fresh coriander leafs
• a healthy piece of fresh ginger
• a small slice of jalapeño chili
• 2 cL lime juice
• 3 cL orange juice
• 4 cL Cork Crimson Gin (any gin would fit)

Mince coriander, ginger and jalapeño and put the mixture in a mising glass. Add lime juice, orange juice and gin. Fill with ice and shake. Double strain into a glass full of ice cubes. Garnish with two or three thin slices of jalapeño and a lime wedge. Enjoy with a couple of straws.

This drink is both spicy and refreshing. It is a perfect accompaniment for Mexican or Asian food.

41.2% ABV.

Tanqueray N° Ten

"Fresh botanicals and hints of citrus give Tanquery N° Ten its exquisite flavour and smooth finish. Tanqueray N° Ten is a refreshingly unique spirit, which makes a truly fresh tasting martini."

Best gin I tasted so far. I tested it in a Gin Basil Smash: splendid!

47.3% ABV. Read more on Tanqueray website.

Classic No.1 Triple Distilled London Dry Gin

"An Elegant, Dry Gin with a Harmonious Blend of Citrus and Spice. Triple Distilled with a Recipe made up of Eleven of the Finest Botanicals sourced from Around the World."

This gin is produced for Tesco. A relatively good gin, considering the price. Interestingly, it is 43% ABV, which is quite unusual for a low-priced gin.

I present a cocktail I made up some time ago:

• 2 parts gin
• 1 part Galiano liqueur (Galiano changed their recipe in 2009, I used a pre-2008 bottle)
• 3/4 part lemon juice

Combine and shake, then double strain. Garnish with a vanilla stick.