Matt’s review of Sipsmith London Dry Gin Batch 00984, 41.6% ABV, bottled on July 1, 2017.
In 2009 Sipsmith set-up London’s first traditional copper distillery since 1820, launching the rebirth of ultra premium craft Gin production in that storied city. Sipsmith prides themselves on their hands-on crafting of small batch premium Gin, which showcases the hallmark characteristics of premium London Dry Gin, including gorgeous bouquets of sweet botanicals and fresh Juniper. Sipsmith London Dry Gin is fresh, clean, and beautifully balanced with a sweet botanical bouquet complete with Juniper, baked lemon tarts, and white pepper. Creamy, smooth, and elegant, Sipsmith is ideally suited for enjoying in a martini or any of your favourite cocktails. Try a Hot Gin Toddy this winter, or whip up a Gingerbread Sour, or the classic White Lady – all fantastic cocktails with this premium Gin. Tasted November 2017. 94 points. Matt Steeves – http://www.quercusvino.ca
Sipsmith Hot Gin & Tonic
For those after a truly warming tipple, look no further than Sipsmith’s hot version of the classic gin & tonic. Gin, tonic syrup and boiling water join forces — and give the hot toddy a run for its money.
50ml Sipsmith London Dry Gin
20ml Jack Rudy Small Batch Tonic syrup
Orange twist to garnish
Combine the gin and tonic syrup in a mug or long-stemmed glass. Top with boiling water and stir in a teaspoon of sugar. Garnish with an orange twist.
Sipsmith Gingerbread Sour
Did you know that the oldest known food and drinks pairing in the world is Gin & Gingerbread? This harks back to the Frost Fairs of the 18th and 19th century where market traders would sell you a gingerbread biscuit and a hot gin tipple. This sour, is an altogether more modern affair.
- 50ml Sipsmith London Dry Gin
- 20ml Lemon Juice
- 12.5ml Gingerbread Syrup
- Egg white
- 1 dash Regans Orange Bitters
- Fresh Ginger to garnish
- Add all ingredients to a cocktail shaker and dry shake
- Add ice and shake again
- Double strain into a chilled glass
- Garnish with slices of fresh ginger
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