✳ Bajan mojito ✳
Back for some more fun with rum. Hope everyone has had a nice weekend. I had a party Saturday night so just before leaving I wanted a quick drink to get me in the mood, i just happened to picked up some fresh mint & passionfruit that day so when googling passionfruit cocktails being as passionfruit is one of my favourite fruits one of the first drinks that caught my eye was this sweet mojito variation. Got any rum drinks you would recommend or like to see?
60ml 2oz Rum @ronzacapaca 23
15ml 1/2oz Lime juice
15ml 1/2oz Sugar syrup
7ml 1/4oz Passionfruit liqueur @passoa
1/2 Passionfruit pulp.
Add pulp & mint to a glass then muddle gently. Add the rum/lime/sugar then fill the glass 3/4 full with crushed ice. Swizzle your ingredients together with swizzle spoon. Top with more ice then drizzle your passionfruit liqueur in. Garnish with mint & the other half of the passionfruit.
This evening we have opted for a spicy and aromatic serve that is warming us up nicely on this chilly, rainy Sunday night.
Aberdeen based, The House of Botanicals, are innovators in their own right, creating spirits and bitters using flavour profiles not readily seen.
This evening we focus on the Maple Old Tom, it was on our hit-list of must try and buy at The Gin To My Tonic Show, Liverpool back in September!
Initially launched in 2018, the House of Botanicals Maple Old Tom Gin was originally discovered in old newspaper archives whilst bartending back in 2010. They created their own variant during the Research & Development phase when making their original Old Tom Gin. introducing a floral and spicy edge to accompany the dominant juniper flavour. What started out as a limited edition soon became a permanent addition to the range.
To make their House of Botanicals Maple Old Tom Gin they use the same base gin as their classic Old Tom. The botanical base is juniper berries, angelica root, orris root, coriander seed, cassia bark, almond, orange peel and lemon peel. The gin base is made in London and then transported to Aberdeen to their production facility, this is where the magic happens! The talented folks at the House of Botanicals then add saffron, chamomile flowers and spicy ginger root post distillation. The liquid is then lightly sweetened with maple syrup, at less than 25g per litre. It is then bottled at 47% abv.
The result is a complex gin that is full of flavour along with charm and versatility.
It is juniper forward but has delicious creamy notes that fill the palate, the maple syrup is expertly blended to create a spirit that remains authentic at the core.
We paired with Fever-Tree Ginger Beer, fresh red apple & cinnamon. The result is a serve that has a hint of aromatic spice and buttery notes. Sunday night perfection 🍹
I have decided to up my cocktail photography content this year, alongside bottle shots, and this is the first of what will become regular posts. I had to use what I had in my studio for this first shot and a quick google suggested that I had the ingredients for a Gin Daisy. I am not a fan of soda water though so substituted it for tonic water. I thought that it worked pretty well!
Kokoro is beautiful gin that has its heart in the Afan Woodland in the Japanese Alps. The Sansho berries from the woodland (which have been used by the Japanese for over 3000 years) are are hand picked at the start of the season when fresh, then flash frozen and sent to the UK in dry ice. They are then used in the distillation giving a unique combination of citrus and pepper. Kokoro means “heart” in Japanese, in the context of the soul and essence of a place, much like terroir in wine.
I have chosen to take this shot with a Japanese city background as although the heart of the gin is in the Alps, it can also be enjoyed in the city whilst planning a trip the Alps.
50ml Kokoro gin (@kokorogin )
20ml Lemon juice
20ml Grenadine (try @williamfoxuk )
Tonic Water (@doubledutchdrinks )
One thing I have to learn is garnishes so if any bartenders want to take me under their wing for a night or two I would really appreciate it!