As a great alternative to lemon zest (if not better), this spring-onion-lookalike herb packs a punch in a unique, sweet lemon aroma and flavour when its stalk is cut or bashed. Also known as "sweet rush", lemongrass is native to the tropical regions of Asia and can be grown relatively easy at home anytime of the year. Defined by it's grey-green leaves, it makes a beautiful shrub-like plant in a container.As for it's many culinary uses, adding this botanical to cocktails is our favourite. Lemongrass can be used, whole, sliced or made into a paste or syrup. To use it in your drink, slice up the stem (only use the bottom 7-8cm after the dry layers have been peeled and...
Last year we were asked to experiment with some recipes for an exclusive release gin. The brief was it needs to be predominantly citrus in flavour and aroma and have an ABV of 57%... Navy Strength! So I thought this would be a great opportunity to explain how we would go about this. Not as easy as you would think. At a higher (57%) ABV, the botanicals and their respective ratios we use, would need to be robust enough to shine through regardless of the spirit strength. Of course in our distillery Juniper takes center stage, with coriander and green cardamom not far behind. I created 9 recipes. As the brief was that it needs to be citrus forward, I macerated 6 of the recipes for 48hrs...
As you say the word 'Vanilla' its almost as if you can taste it. This sultry and sweet aroma hits your nose and immediately your mouth starts to water.
We use this spice (yes, spice) to infuse our Pink Lady gin. We'd love for you to come see for yourself. It's a rare commodity and has become exceptionally expensive.
The whole week you have been looking forward to weekend drinks with friends and when Saturday comes round, you reach for the booze cabinet and pull out your favouite tipple. Only to notice that its a bit cloudy...odd. You have a minor melt-down because its your fave and and so you ask the question: Is it off?