Spirits and Cocktails Goldstone Rum

There’s a new family run distiller y on the scene in Sussex and it’s offering something a bit different to Britain’s rum industr y Their scratch rum is made from fresh sugar cane juice which is added to the fermentation within hours of being pressed This along with three other types of sugar jagger y, panela and traditional molasses makes for a ver y unique tasting rum

John Bowell co-founder said Our rum has a flavour profile like nothing else we ’ ve tried during our recipe development The rum has notes of baked banana and hazelnut making it rich and round on the palate and nose

We’ve been overwhelmed with the feedback we ’ ve received from customers and hospitality professionals’

Born out of the idea that there is a gap in the market for an ar tisanal quality rum usterlising traditional methods over mass production Goldstone Rum is made with a slow fermentation, using high quality natural sugars The result being something exceptional

Tom Surger y who recently visited the distiller y said ‘I’m so excited to see the journey Georgina and John are on with Goldstone Rum It’s inspiring stuff The rums are characterful, pure and super smooth I can t wait to watch them develop fur ther ’

The team at Goldstone Rum are currently developing their flavour range inspired by traditional rum cocktails Ginger and lime after the dark and stormy and Kola Nut after the cube libre The flavoured rums will be available in the Spring

The Brighton-based husband-and-wife duo are also working with the hospitality industr y to provide sessions at the distiller y for restaurants and bars to expand their knowledge on fermentation and distillation of spirits Their rum school upstairs allows sommeliers and bar staff to create their own flavour combinations of rum Their distiller y is open to the public on Saturdays for tours and tastings for just £10 per head

To find out more visit www.goldstonerum.com

Pineapple and Ginger Daiquiri

Ingredients

50ml Goldstone white

Rum®

50ml pineapple juice

25ml ginger syrup

25ml coconut water

Juice of half a l me

Method

- Make the ginger syrup by combin ng the sugar, coconut water and a thumb of peeled grated ginger in a saucepan on a low heat and stir until dissolved Allow to cool

- Combine Goldstone Rum®, pineapple juice , lime juice and ginger syrup together in a coc ktail shaker with ice Shake well strain and ser ve

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish

A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world As well as leading mixologist and Flavour Blaster ambassador Simone Caporale owner of Sips 3rd best cocktail bar in world

The professional aroma gun is sold to more than 40 000 customers in 150 countries thanks to its use of innovative technolog y

Other clients include top chains such as The Alchemist Maybe Sammy in Australia and it is also currently helping to create the immersive experience at Johnny Walker in Edinburgh

The company also has a strong foothold in the international market, particularly in the USA where it can be found in venues in California, Florida and Las Vegas to name a few

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing guru, Rober t Flunder who came up with the initial concept to add some theatricality to the drinks experience And the resulting creation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours

Australian-born Colin, who previously worked in the bar and leisure industr y in the UK, spent four years helping to develop the product which he describes as “ an inner child gadget ”

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits herbs and spices rather than being ar tificially produced

And it’s not stopping there Now with a 15-strong staff plus a R & D team a number of other products for the Hospitality sector are also in development

“The ultimate in theatrical mixolog y ”

For fur ther information visit www.flavourblaster.com