Autumn Gin Specials
It's time to dig out last year's hats and coats and get down to the bar for some delicious
Autumn Gin Specials!
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| Salcombe Gin and Tanqueray No. Ten |
At Sub 13 in Bath this Autumn we are showcasing some incredible Gin concoctions in our Reserve Collection. Here are my two favourites
Tanqueray No. Ten
Served with Pomegranate Seeds, Dehydrated Lime, Juniper Berries and Fever Tree Aromatic Tonic.
This serve really showcases the incredible citrus notes in Tanqueray No. Ten. Its traditionally served with premium tonic and a hefty slice of pink grapefruit, but i wanted to allow the citrus to mellow with the addition of sweet and dry bursts of pomegranate and a 'cooked' or 'baked' lime note. Its a deliciously balanced alongside the Aromatic Tonic (Fever Tree with a hint of Angostura Bitters) to create all in all a refreshing and zingy Autumn drink that's great if you're feeling a little chilly or partying with friends. Its pink hue is attractive to the eye and the contrast of green and red is a little nod towards the winter season approaching.
50ml Tanqueray No. Ten
125ml Fever Tree Aromatic Tonic
3 Dehydrated Lime Wheels
pinch of Juniper Berries
1 teaspoon fresh Pomegranate Seeds
Salcombe Gin- Start Point
Served with a Cranberry & Juniper reduction, Luscombe's Grapefruit Tonic, Dehydrated Grapefruit and Edible Gold Leaf
Now if this drink doesn't scream elegance at you i don't know what will! I created this drink to exude an elegance and delicate feel. It showcases soft bitterness from a tonic that has a beautiful balance of it's own, paired with a sweet and dry reduction that gives texture and mouth feel- all married together with Salcombe Gin that boasts great citrus and heavy juniper characters. The aesthetics of the drink were created to sit next to the bottle (which in my eyes is some of the best bottle branding i have seen in a long time!). All in all an elegant and decorative cocktail that hits you with incredible flavour varieties.
50ml Salcombe Gin
125ml Luscombe's Grapefruit Tonic
3 slices of Dehydrated Grapefruit
1 sheet of Edible Gold Leaf
15ml Cranberry and Jiper Reduction
Cranberry and Juniper reduction
1ltr Cranberry Juice
100g Juniper Berries
700g Caster Sugar
bring to the boil and simmer for 10 minutes. Cool and refrigerate. Recipe makes approx 900ml
Photo Credit Ben Harcom Photography @harcs
Follow Sub 13 @Sub13bar drink@sub13.net @bellanewman1
By which I mean you are making cocktails, not safety-speccing an Airbus, so who really gives a damn? The main task in hand when drinking cocktails is to have a fun time. If you’re out of bourbon and use scotch, no one will die. If you get the proportions slightly wrong, use more orange next time – you don’t learn unless you make mistakes. If you can only afford supermarket gin, who cares? It’s still gin. There is nothing more boring than someone who is boring about things that aren’t boring. On the other hand, see rule nine. https://icemakershub.com/best-sonic-pebble-nugget-ice-machine-reviews/
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