LE TRIBUTE GIN by ginsociety

THE LE TRIBUTE EDITION

VILANOVA I LA GELTRÚ, SPAIN HUMAN CASTLE BUILDING IS A CATALONIAN TRADITION IN THE VILLAGE WHERE LE TRIBUITE ORIGINATES – ABOUT 50KM FROM THE URBAN HUSTLE AND BUSTLE OF BARCELONA

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FOUNDER’S

WELCOME

This issue’s featured gin, Le Tribute, is a fitting accompaniment to the sunny days and longer evenings we’re now enjoying in spring. Hailing from the quiet village of Vilanova i la Geltrú – about 50km from the urban hustle and bustle of Barcelona – Le Tribute is the creation of the Giró family distillery, specifically fifth-generation brothers Marc and Manuel Jr. Established in 1835, Destilerías MG is one of the oldest in Spain. Having started out making alcohol for the pharmaceutical industry, they moved into spirits and have played a leading role in shaping the country’s gin culture. Le Tribute is the

result of its maker’s long heritage and continued pursuit of innovation. This issue we celebrate Spain, taking you barhopping around the Catalan capital, garnering insights from some of the country’s leading bartenders on how to master the G&T, as well as rounding up other Spanish artisan gins for you to try. We also talk all things gin with the Martini Whisperer, aka Phillip A Jones, in The Ginsider, learn what differentiates premium mixers from their mainstream counterparts from Andy Gaunt of Fever-Tree, and explore the flavour profiles of gin and how to best pair them with garnishes and food. Gin Society members are among the lucky first few in Australia to try Le Tribute. Read The Review by Andy Strachan of Melbourne’s Bar Tini to learn more about this special spirit and try your hand at his custom Le Tribute recipe, Giro the Hero. Let us know what you think at hello@ginsociety.com. Salud!

OUR OCTOBER MEMBER GIN IS SPAIN’S LE TRIBUTE. HAILING FROM A SMALL VILLAGE NEAR BARCELONA, ITS FRESH MEDITERRANEAN FLAVOURS ARE PERFECT FOR SPRING.

Andrew Burge Founder, Gin Society

VISIT US AT WWW.GINSOCIETY.COM

6 LE TRIBUTE

from medicine cabinet to drinks trolley

4 THE TIPPLE gin news

16 G&T MASTERCLASS tips from the best bartenders in Spain

24 THE GINSIDER

29 BAR HOPPING GUIDE TO BARCELONA

The Gin Society team

Founders: Andrew Burge and Craig Hodges Director: Jagdev Singh General manager: Edwina Lawry Creative director: Annah Lansdown Editors: Lisa Cugnetto and Helen Alexander Sub-editor: Simon Jones

45 THE GIN LIST 38 MIXING WITH THE BEST

5 must try Spanish gins

48 IN THE MIX

mixologist spotlight on Adel Márquez

52 GIN FLAVOURS

find your perfect match

the rise of Fever-Tree

LE TRIBUTE ISSUE

ontents

54 THE REVIEW

Get in touch Gin Journal is the bi-monthly members’ magazine of the Gin Society. Members Got a question or query about your membership? We’re here to help. Drop us a line – hello@ginsociety.com

Events Hosting an event? Looking for unique gins or an organised tasting? Let’s talk – events@ginsociety.com

Advertising We welcome enquiries about advertising and brand collaborations. Please contact sales – sales@ginsociety.com

Partnerships Launching a new gin? Opening a new venue or distillery? Let us know – partnerships@ginsociety.com

p p i le T The G I N

N E W S

A round-up of what’s happening in the world of gin.

Have you tried Hemp Gin? Those with a penchant for gins made with unique botanicals may fancy The Cannabis Company’s range of hemp gins. Made in Healesville in Victoria, these ‘world-first’ small-batch gins are distilled using terpenes (the essential oils found in many medicinal plants and flowers) derived from the cannabis plant. The Cannabis Company infuses its gins with certified organic hemp grown in Australia – and

no, it won’t get you high. Their first release, the Myrcene Hemp Gin, is a fruity and earthy gin that won a Silver Medal at the 2019 San Francisco World Spirits Competition. The collection also includes Jilungin Dreaming, a fresh hemp gin made with limonene and Australian native botanicals, and a High Seas Navy Strength Hemp Gin. https://cannabiscompany.com.au/ pages/hemp-gin

THE FOUNDERS OF PAATIENT WOLF GIN, MATT & DAVE, AT THEIR NEW MELBOURNE DISTILLERY

The Australian Gin Awards return The Australian Gin Awards is back for its second year! An initiative of the Australian Gin Distillers Association Inc., the awards are headed up by CEO and founder, Judith Kennedy AM, and Chairman of Judges Bill Lark. The winning gins, submitted for consideration by gin distillers from across Australia and New Zealand, will be announced on November 21 at a presentation dinner at Paddington Town Hall. Award categories include Classic Dry, Contemporary Style,

Matured, Old Tom, Navy, Flavoured and Bottle Design.

The awards also include a host of fantastic associated events. Among them, the Australian Gin Cocktail Cup, which is held in conjunction with

Mikey Enright of The Barber Shop in Sydney. Six selected NSWbased mixologists will showcase their unique craft gin-based cocktails at the finals on October 14 at The Barber Shop. The Sydney Gin Palooza also returns for four days of gin-inspired fun between November 21-24 at Paddington Town Hall. This year’s event brings together more than 200 Australian and New Zealand craft gins and events including ‘Meet the Gin-Maker’ tasting sessions, masterclasses and presentation dinners. https://australianginawards.com.au

Patient Wolf opens new Melbourne distillery Boutique gin producer Patient Wolf this month opened what is now the largest independent distillery in Victoria.

side street near the Southbank and South Melbourne border, the red-brick industrial warehouse is both a working distillery and bar.

Co-founders and distillers Matt Argus and Dave Irwin moved the business from their former Brunswick base, where they have been operating since they launched in 2017. Located on a

Visitors can enjoy a seasonal menu of classic and modern gin-based cocktails, and partake in tastings and masterclasses. A range of Patient Wolf gins, including

distillery-exclusive releases, will also be available for purchase. Patient Wolf Distillery is open Thursdays and Fridays (4pm–8pm) and Saturdays and Sundays (10am–5pm). Visit them at 34-36 Market Street, Southbank. http://patientwolfgin.com

I N T R O D U C I N G G I N

S O C I E T Y â&#x20AC;&#x2122; S

M E M B E R

G I N

LE TRIBUTE

FROM MEDICINE CABINET TO DRINKS TROLLEY: ONE FAMILY’S JOURNEY Founded in 1835, the Giró family’s distillery started out making alcohol for the pharmaceutical industry before pivoting to spirits and playing a lead role in Spain’s gin revolution. Their latest release – Le Tribute – is a winning formula that combines traditional methods and contemporary style.

HATS O FF TO HERITA GE

t’s one of the oldest distilleries in Spain and, with fifth-generation brothers Marc and Manuel Jr. at the helm, it’s one of the most exciting ones, too. Located in the quiet village of Vilanova i la Geltrú – about 50km from the urban hustle and bustle of Barcelona – the stills at Destilerías MG have come a long way since the days when they were used to produce pharmaceutical tinctures

and elixirs. But that doesn’t mean the family’s expertise for playing with recipes and coming up with scientific formulas has been forgotten.

“

WE’VE BEEN PRODUCING HIGHQUALITY LIQUIDS FOR 184 YEARS,”

says Manuel. “And Le Tribute demonstrates our

know-how and strong passion for spirits – the brand is full of character and soul.” Old but new. These three simple words sum up Manuel’s approach to gin-making. Having established a reputation as premium gin producers in the 1940s following the launch of Gin MG, the Giró brothers are proud to be continuing their grandfather’s legacy.

WHAT IS FRA CTION A L DISTILL ATIO N ? M G D E S T I L E R ÍA S U S E S F R A C T I O N A L DISTILLATION TO MAKE LE TRIBUTE GIN, WHICH IS A HIGHLY COMPLEX PROCESS IN WHICH ALL THE BOTANICALS ARE DISTILLED SEPARATELY BEFORE BEING BLENDED BACK TOGETHER. MELBOURNE GIN COMPANY – WHOSE SINGLE SHOT GIN WE FEATURED IN OUR LAST BOX – ALSO USES THIS METHOD WHEN CREATING THEIR ORIGINAL MELBOURNE DRY GIN.

“W

e want to re-think formulas in order to create future icons,” says Manuel. “The ‘le’ in the name stands for ‘liquid experience’, and we believe the drink is a fitting tribute to the pioneers, the process and the heritage that informs everything we do.” Le Tribute’s green-tinged, apothecary-style bottle has

LE TRIBUTE’S GREENTINGED, APOTHECARYSTYLE BOTTLE HAS BEEN DESIGNED TO REMIND US OF THE DISTILLERY’S MEDICAL PAST WHEN THEY USED TO PRODUCE PHARMACEUTICAL TINCTURES AND ELIXIRS

been designed to remind us of the distillery’s medical past but, of course, it’s about so much more than a great-looking product. “Spain was one of the first markets where gin started to become really popular again in the 2000s. Consumer knowledge about the category increased a lot, and people wanted to experiment and try new things.”

The brothers’ creation represents a fresh addition to the country’s gin scene, quite literally. Their mission was to come up with the freshest gin on the market, however they are committed to maintaining their family’s integrity. “Over the past 20 years or so, lots of brands have been created and others were reinvented,” says Manuel, “but some of

“

THE CONSUMER IS NOT STUPID. IF YOU TRY TO TRICK HIM, YOUR BRAND WON’T BE SUCCESSFUL IN THE LONG TERM.

these gin offerings were made with with low-quality ingredients, added sugars and artificial aromas, and this did some damage to the industry. The consumer is not stupid. If you try to trick him, your brand won’t be successful in the long term.”

DIST IL L ED T O BE D IFFERENT When it came to developing a recipe for Le Tribute, the family knew they wanted the gin to be different, but not at any cost. “It was important to us that we stayed true to the production process

of traditional gins and to use copper pot stills,” says Manuel. The Girós embarked on two years of experimentation, in which they constantly refined and reworked their recipe. “At some point, we decided we could create a very fresh gin while still having the juniper characteristics that every gin should have. That’s why the label on each bottle says: ‘Fresh gin, yet dry enough’.” And although it’s distilled according to traditional production methods, it features a few distinctive twists. First of all, it’s a dry gin but not a London Dry gin.

THE TRANQUIL DISTILLERY IS LOCATED IN THE QUIET VILLAGE OF VILANOVA I LA GELTRÚ – ABOUT 50KM FROM THE URBAN HUSTLE AND BUSTLE OF BARCELONA

LEMONGRASS

IN ORDER TO EXTRACT THE FRAGRANT ESSENTIAL OILS, MANUEL DECIDED TO DISTIL THE LEMONGRASS WITH WATER RATHER THAN ALCOHOL.

JUNIPER

THE MOST MATURE JUNIPER BERRIES FROM THE GIRÓ FAMILY’S FARMLAND IN TERUEL ARE SELECTED AND HARVESTED BY HAND.

BURSTING WITH BOTANICALS

CITRIC INGREDIENTS COMBINE WITH JUNIPER IN THIS ‘FRESH YET DRY ENOUGH’ GIN.

ORANGES AND LEMONS

TWO KINDS OF ORANGES FROM VALENCIA, WITH THE ADDITION OF LEMONS FROM SEVILLE, GUARANTEE A PERFECTLY BALANCED DISTILLATE.

GRAPEFRUITS

THREE TYPES OF GRAPEFRUIT ARE COMBINED TO ACHIEVE A BITTERSWEET FLAVOUR THAT BOOSTS THE FRESHNESS OF LE TRIBUTE.

LIME

ANOTHER FRESH ZING IS PROVIDED BY THE ADDITION OF LIME.

KUMQUAT

THIS CITRUS FRUIT, WHICH IS NATIVE TO CHINA, PROVIDES ACIDITY AS WELL AS FRESHNESS.

MANDARIN

SOURCED FROM THE SUN-KISSED MEDITERRANEAN COAST, MANDARIN ADDS A NATURAL TOUCH OF SWEETNESS.

“

LE TRIBUTE WILL SURPRISE EXPERIENCED GIN DRINKERS WHILE BEING INCREDIBLY APPROACHABLE FOR NEWCOMERS TO THE SPIRIT

“W

made with high-quality wheat and barley.

In the case of Le Tribute, that grain alcohol base is

It might sound like a small detail, but a London Dry style demands that all of the ingredients are in the pot still during the distillation process. Manuel says he and the team believe the final result is worth losing the denomination of London Dry: “We wanted to achieve the flavour profile of Le Tribute naturally, and this way we haven’t added

e wanted to distil the botanicals individually and in different ways to extract the maximum level of freshness from each one. And, because each ingredient has its own particular characteristics, we found we could achieve this best by distilling the lemongrass with water rather than alcohol.”

artificial aromas or sugars.” Then there’s the focus on citrus-forward botanicals. While some modern brands have reduced their juniper content, it’s still very present in Le Tribute without being overtly punchy. The team believes this means it will surprise experienced gin drinkers while being incredibly approachable for newcomers to the spirit. Put simply, it’s classic but not predictable.

JUST THE TONIC T

alking

twists, Destilerías MG has also developed Le Tribute tonic water to complement their gin. What else would you

expect from a Spanish brand situated near Barcelona – a city where the G&T rules supreme? “We developed the gin and tonic water at the same time and released

“

them with the same style bottles and labels, so we had to ensure they matched perfectly. The challenge was making sure the tonic water could also pair well with other gins. Both Le Tribute gin and Le Tribute tonic water feature a lemongrass distillation so they go together well, but it also means that the tonic water a perfect option for other dry, juniper-rich, citric, fresh, herbaceous gins – it can also complement some sloe or sweet gins.”

THE SAME ATTENTION TO DETAIL HAS GONE INTO THE TONIC AS IT DID THE GIN,” Manuel says. It’s made with natural quinine from the Loja province in Ecuador, where its medicinal properties were discovered in 1639 and promptly shipped off

PERU OFFERS A BRANCH OF QUININE TO SCIENCE 17TH CENTURY ENGRAVING

LEARN MORE ABOUT MIXING THE PERFECT GIN TONICA WITH TOP TIPS FROM BARTENDERS ACROSS THE COUNTRY ON PAGE 16 to Europe in order to treat French and English royalty. Meanwhile, the water is sourced from a natural spring that belongs to the distillery and is filtered via a reverse osmosis process to ensure it’s demineralised and flavourless. But we will let Manuel worry about the formulas. All you need to do is enjoy being one of the first to try Le Tribute in Australia. “We created the brand from scratch and sell it ourselves or through partners we trust,” says Manuel. “It’s available in some Asian destinations, including Hong Kong, and we hope to start working with importers and

distributors in Australia soon. At the moment, our collaboration with Gin Society means just a lucky few get to sample this bottle from Barcelona!”

Café de las Horas

G&T MASTERCLASS

Gin, tonic, ice, garnish. It might sound simple, but the Spanish have elevated the gin and tonic to a sophisticated cocktail that demands attention to detail and quality ingredients. We asked bartenders across the country to share their G&T tips and tricks.

While some countriesâ&#x20AC;&#x2122; love affair with gin started several centuries ago, the Spanish are relative newcomers to the spirit but have quickly made their mark with the ground-breaking gin tonica. Swapping highball glasses for a balloon-shaped copa, bars from Barcelona to Bilbao started

experimenting with flavour profiles and botanicals. As a result, making a simple G&T has been elevated to an art form with precise instructions outlining how to keep the bubbles bubbling and the botanicals shining. Hereâ&#x20AC;&#x2122;s what you can learn from the experts.

LESSON # 1

KEEP YOUR COOL

Gin Club Calle de la Reina, 16 Madrid Leading Spain’s gin tonica revolution, this welcoming spot in Mercado de la Reina opened in 2006 and has been serving ice-cold cocktails ever since. Sit at the black granite bar and select a drop from the 40-strong gin list.

BY THE STEM so you don’t transfer heat from your hands to the drink.

When it comes to recreating the experience at home, bartender Nacho Zamora says one of the most important things is to keep it cold.

As for the garnish, Nacho says: “Twist lemon or lime peel over the glass, or throw in a few slices, but never add lemon or lime juice as the acidity will break the bubbles of the tonic water and make it flat. And finally, DON’T ADD TOO MANY TRIMMINGS – it’s a gin and tonic, not a salad!”

“Keep both your gin and your tonic in the fridge so that the ice isn’t immediately watered down,” he says. That also means using LARGE ICE CUBES as these will hold their temperature for longer. Having served your icy G&T, it’s important to HOLD THE GLASS

His favourite gin tonica to make features Nordés Atlantic Galician gin, which has an Albariño grape base as opposed to a grain base, and is topped off with a twist of orange peel, a few halved grapes, samphire and sprigs of mint. 19

LESSON # 2

EMBRACE THE FIZZ 20

Brassclub Passeig de Mallorca, 34 Palma

Sitting on the sun-kissed Balearic Island of Mallorca, the team at Brassclub take an artistic approach to cocktail making. Peruvian pisco and Japanese sake feature in their creations, as well as Southeast Asianinspired ingredients like kalamansi, tamarind and kaffir lime. But while you might just find yourself drinking from a Turkish coffee pot or a traditional Mallorcan clay jar, you can rest assured they are still gin tonica purists at heart. Overseen by Rafa MartĂn, the creator of a number of internationally award-winning drinks, the team say their number-one tool is the long

teaspoon that they pour tonic water down into the glass before giving the G&T a very gentle stir. Why? To preserve those all-important bubbles. By avoiding splashes, using a swizzle spoon means the tonic water doesnâ&#x20AC;&#x2122;t lose its fizziness, however, there is another school of thought that says POURING THE TONIC OVER THE BACK OF THE SPOON is just as effective when it comes to keeping things effervescent. We will let you be the judge. Either way, make sure you always use a fresh bottle of tonic for every G&T-drinking session to ensure the bubbles are at their best. 21

LESSON # 3

USE LOCAL INGREDIENTS 22

Café de las Horas Carrer del Comte d’Almodóvar, 1 València While Hendrick’s revolutionised the G&T world by adding cucumber to their spirited concoction, Spanish bartenders have been taking a more experimental approach to gin garnishes. Set against an extravagant interior, this flamboyant bar serves 14 varieties of gin tonica and many feature local ingredients, which the team believes complement gins made with home-grown botanicals. Take their Gin Mare gin tonica that features a spring of freshly picked

rosemary and a slice of Valencian orange. The region is no stranger to putting local herbs and flowers to good use – chamomile, basil, marjoram and thyme have been made into traditional herbal liquors over the years. Their advice? Celebrate provenance. When drinking an Australian gin, take inspiration from what’s around you and USE NATIVE INGREDIENTS like lemon myrtle, mountain pepper or finger lime as a garnish.

PRO TIP: ORDERING A GIN AND TONIC IS ONE THING, BUT WHAT ABOUT GETTING THE RATIO RIGHT WHEN YOU’RE AT HOME? LE TRIBUTE’S MANUEL GIRÓ JR. SAYS THAT THE SPANISH USUALLY SERVE 50ML GIN WITH 200ML TONIC WATER. “THAT SAID, IT WILL ALWAYS DEPEND ON YOUR TASTE OR THE MOMENT WHEN YOU’RE DRINKING IT… WE DON’T LIKE TO TELL PEOPLE HOW TO DRINK, SO EXPERIMENT WITH A RATIO THAT WORKS FOR YOU.”

THE GINSIDER

DRY GIN MARTINI WITH A TWIST

Phillip A Jones – aka the Martini Whisperer – is this month’s Ginsider. The Canberra-based craft spirits educator and advocate spoke to us about all things martinis, including which tipples he’s currently enjoying in his personal collection of 230 gins.

How did you come to be called the Martini Whisperer? A friend and I went to Eau De Vie, a bar in Melbourne. It’s superb for martinis. We had a very nice time and because it was a school night we were leaving nice and early. Just as we were exiting, an entourage of actresses turned up. They had booked a private room and were celebrating something. They grabbed me and said, “You can’t leave!” And I said, “Why?” They said, “It’s bad luck for just women to drink. We need a guy in the room.” So my friend and I stayed. The actresses then said, “We don’t know what to drink.” So I l created a bespoke martini for each of them. The actresses loved them and said, “You’re the Martini Whisperer!” It kind of stuck.

“

T H E M A R T IN I WH ISPER ER P H I L LIP A JON ES I MA G E C R EDIT : AV ON DISSA N YA KE

THE SECRET TO A FIRST CLASS MARTINI IS TEMPERATURE. IF YOU DO NOTHING ELSE, MAKE IT AS CHILLED AS POSSIBLE. MARTINIS HAVE A LIFE EXPECTANCY OF ABOUT 15 TO 20 MINUTES, AS A RULE. AFTER THAT, THEY ARE JUST A GLASS OF WARM BOOZE.

DRY MARTINI COCKTAIL RECIPE ½ part Dry Vermouth 5 ½ parts gin A few drops of orange bitters In a chilled mixer full of ice, add ingredients and stir for about 42 seconds. Once very chilled, pour into a cold cocktail glass. Garnish with either olives or lemon twist. A tip for the Dry Martini is the stronger the gin flavour, the less Dry Vermouth you’ll need. And don’t forget to freeze your gin for at least an hour.

What do you love most about martinis? Every single martini is unique in and of itself. We have thousands of gins now and so many different styles of vermouth and garnishes – the permutations are really quite infinite. When it all comes together, there’s nothing more sublime. It’s the simplest cocktail. But it’s the only cocktail you make in collaboration with the maker. Can you tell us about your first martini experience? It wasn’t a good one! Like most people, you like the idea of a martini more than

PHILLIP’S DESERT ISLAND GINS

PLYMOUTH GIN

England “It’s my comfort zone. It’s a classy, versatile gin and it’s a classic for a reason. I can adapt it to different styles of cocktails and it never lets me down.“

KI NO BI KYOTO DRY GIN Japan “The Japanese are making exceptional gin. Ki No Bi is just gorgeous and uber-refined. It’s pretty special.”

OLD YOUNG’S 1829 GIN Australia “It’s an Aussie gin. Old Young’s has a fantastic use of juniper. It’s got a finesse to it and it’s still really versatile.”

the martini itself. Many, many moons ago, a colleague of mine had graduated from military college. So we all went out and I was in black tie and we decided vodka martinis were the thing to do because, well, Mr Bond. It got better from there, thankfully. Quite a few years later, I started having a martini or two on a Friday evening to start my weekend on the right note. That has since become a bit of a ritual. What does being a professional Martini Whisperer entail? Back in 2012, Canberra was having its 100th birthday. The official organising body and its creative director put a call out for people to contribute ideas for what should be part of the program. So I tweeted to my 50 or so followers: “I’ll make a martini for Canberra.” The ACT government team then re-tweeted it to their 50,000 or so followers. So I had to do it then. I created two versions of what became known as the Centenary Martini. The next thing you know, we had a media event with the ACT Minister for the Arts, newspapers were covering it, and there was a black-tie ball at the National Press Club. It just got bigger and bigger. From that brilliant beginning, I now have a very popular and wholly independent website, the Martini Whisperer, and I am an advocate and educator of craft spirits. I regularly host masterclasses and public, educational and corporate events, and work with distillers to help develop their spirits, especially gins. I’m also a regular judge at tourism and spirits industry awards. Most recently, I

was a guest judge at the New Zealand Spirits Awards. I am also working on a TV series around craft distilling in Australia. What are some of your current favourite gins? Lately, inspired by your ‘Juno Gin’ issue, I’ve been enjoying some New Zealand gins. Scapegrace Gin is a lovely gin that makes a killer martini. There’s one out of England called Ableforth’s Bathtub Gin. It’s just one you sip on ice. It’s very herbaceous and gorgeous stuff. French gin Citadelle is quite subtle and beautifully dry. The other one I’m enjoying right now is one that my contributor sent me from Stockholm – Bränneri Gin. It’s a small-batch gin. Their whole premise of gin-making is so different from what we do in Australia. The viscosity is interesting and the botanicals are so unique. Old Young’s out of the Swan Valley is terrific and Big River out of Canberra is also really gentle and well rounded. Any longstanding favourites? There’s always Plymouth Gin and Tanqueray in my freezer – they are my house pours. I also love Jensen’s Gin. What’s the secret to a first-class martini? If you do nothing else, make it as chilled as possible. Martinis have a life expectancy of about 15 to 20 minutes, as a rule. After that, they are just a glass of warm booze. You want everything as chilled as possible – your glasses, your mixer, your gin. I always keep my favourite gins in the freezer.

Use the best ingredients available to you. For me, it has to be gin and it has to be dry vermouth. Then you want the conditions to be right: the music, the ambience, the company you’re in. You’re making an occasion for yourself. What do you look for in a gin? Finesse. I appreciate gins where there is a lot of subtlety and where the botanicals balance each other out. I’m not a huge fan of big flavour profiles, which why I lean towards European or the classic London dry styles because they tend to have balance. What does your personal gin collection look like? It’s embarrassing. I have about 230 bottles! I have a great little neon sign with ‘Martini Whisperer’ above it that my wife gave me. The thing is, I share them. I bring my own stock for clients to try when I do masterclasses. Can you share your perfect martini recipe with us? The alchemy between the dry vermouth and gin is key. You want them to complement each other and not compete. So my rule of thumb is if you’ve got a gin, for example, with a strong flavour profile, then I’ll dial back the vermouth. If we are talking a 60–70mL martini, I might do 5mL or 10mL of vermouth to balance the gin, depending on how intense the flavour of the gin is. Certain gins will work best with certain garnishes. For example, a No. 3 London Dry Gin or a Plymouth Gin –

those are my favourites – work for me with a nice lemon twist as opposed to an olive. Are there any other cocktails you enjoy beyond a martini? An Old Fashioned can be pretty hard to beat, or a Manhattan. You also can’t go wrong with a Negroni come summer. What’s the best martini experience you’ve ever had? I was in Palm Springs early this year for a festival called Modernism Week. It’s the natural habitat of the martini there. The great thing about it is that no matter the time of day, wherever you are, you can get a martini. There’s a place called Melvyn’s. It’s old Hollywood glamour and so anybody back in the day – like Bob Hope and Sinatra – would go drink there. It was like something out of Mad Men. Every single person in the restaurant was drinking martinis. That was just my happy place. Visit the Martini Whisperer for independent insights into martinis, craft spirits and cocktail culture with an Australian slant at https://martiniwhisperer.com

PHILLIP’S GIN LIST

No. 3 London Dry Gin – www.no3gin.com Plymouth Gin – www.plymouthgin.com Ableforth’s Bathtub Gin – https://ableforths.com Citadelle Gin De France – http://citadellegin.com Scapegrace Dry Gin – www.scapegracegin.com Stockholms Bränneri Dry Gin – www.stockholmsbranneri.com Old Young’s 1829 Gin – https://www.oldyoungs.com.au Big River Distilling Co Canberra Dry Gin – www.bigriverdistilling.com.au Jensen’s Gin – www.bermondseygin.com Tanqueray – www.tanqueray.com KI NO BI Kyoto Dry Gin – https://kyotodistillery.jp/en-GB/products/kinobi

BAR-HOPPING GUIDE TO BARCELONA

Dry Martini

SPEND THE DAY SIGHTSEEING AND THE EVENING SIPPING A DELICIOUS GIN TÓNICA. WE’VE ROUNDED UP THE BEST BARS IN THE CATALAN CAPITAL, INCLUDING THE MUSTSEE ATTRACTIONS TO CHECK OUT NEARBY AND THE PERFECT DRINKS TO ORDER.

BOBBY GIN

CARRER DE FRANCISCO GINER, 47

BOBBY GIN

SIGHTSEEING: ART-NOUVEAU ARCHITECTURE SIPPING: GINFONK

CARRER DE FRANCISCO GINER, 47 Take a tour of the Quadrat d’Or (Golden Square) area in Eixample and stare up at Barcelona’s marvellous modernist buildings, several of which have been declared World Heritage 1 Sites. From Casa Terradas..... (Avinguda Diagonal, 420) – a residential block that resembles a medieval castle – to Gaudí’s dreamlike Casa. Milà 2 (Provença, 261-265), we promise you’ll stumble into Bobby Gin 3 with some

BAR HOPPING GUIDE TO BARCELONA

serious apartment envy. Draw up some grand designs of your own over a Ginfonk. Taking a ‘performanceenhancing’ approach to the city’s beloved G&T,

bartenders smoke, age or infuse a range of gins with flowers, fruits and spices to add their own personal twist before mixing with tonic.

PARADISO

CARRER DE RERA PALAU, 4 SIGHTSEEING: PICASSO MUSEUM SIPPING: SUPERCOOL MARTINI For more Pablo Picasso art than you can shake a paintbrush at, spend an afternoon at the Museu Picasso (Carrer Montcada, 15-23). The world-famous Spanish artist grew up in the city and this sprawling gallery is home to 4,251 of his works. Later, swap canvases for cocktails at Paradiso 4 , a not-so-secret speakeasy that’s located behind a fridge door in a hip pastrami sandwich shop. The team are known for their experimental

concoctions, quirky drinking vessels and Supercool Martini, which is made with redistilled Sipsmith gin, own-brand Mediterranean vermouth, green Gordal olives and lemon oil. If you’re hungry and a sanger from the adjoining eatery just isn’t going

to cut it, finish the night at nearby El Chigre 1769 (Carrer dels Sombrerers, 7). Part vermouth bar and part cider bar, the menu marries the best of Asturias and Catalunya cuisines. Think Atlantic shellfish and charcoalroasted Pyrenees pork knuckle. Asturias and Catalunya cuisines. 4

www.paradiso.cat

BAR HOPPING GUIDE TO BARCELONA

NO TRIP TO BARCELONA IS COMPLETE WITHOUT A VISIT TO SAGRADA FAMILIA. IF YOUâ&#x20AC;&#x2122;VE WORKED UP A THIRST CLIMBING ALL THOSE SOARING SPIRES, THEN POP TO BODEGA DE BARRI - CARRER DE LEPANT, 280. THIS NO-FRILLS BAR IS TUCKED BEHIND THE CATHEDRAL AND HAS BEEN POURING GENEROUS-SIZED TUMBLERS OF GIN AND VERMOUTH FOR DECADES. STAND AT THE COUNTER AND GET TO KNOW THE LOCALS.

BAR HOPPING GUIDE TO BARCELONA

www.negronicocktailbar.com

NEGRONI COCKTAIL BAR

CARRER DE JOAQUÍN COSTA, 46 SIGHTSEEING: LA BOQUERIA SIPPING: WHATEVER YOU WANT Give your tastebuds a treat at the city’s culinary heart. One of Europe’s largest food markets, La Boqueria is a maze of pintxo bars and stalls selling locally produced cheese, aged jamón and bubbling

pans of paella. If you can tear yourself away, check out two of Barcelona’s artistic heavyweights – Contemporary Culture Centre and Museum of Contemporary Art – before heading to .Negroni Cocktail Bar 5 . The bartenders at this unassuming spot are masters of the Italian aperitif but will also shake and stir any gin-based drink you might desire. Remember: going off-menu

is actively encouraged. For dessert, head to a gelateria set up by the owners of one of Spain’s most respected Michelin-star restaurants. The little sister of El Celler de Can Roca in Girona, Rocambolesc (La Rambla, 51-59) whips up inventive ices and lollies. From orange, mango and carrot sorbet to caramelised apple and baked butter cookie ice cream. Order a panet to have your scoops served in a toasted brioche bun. 35

BOCA CHICA

PASSATGE DE LA CONCEPCIÓ, 12 SIGHTSEEING: PARK GÜELL SIPPING: INFUSIÓN Barcelona might be famous for its urban beaches, but did you know it’s one of the greenest cities in Europe? Enjoy some park life with an excursion to two natural beauties. Ascend the iconic Dragon Stairway and wander between Gaudí’s mosaic creations in Park Güell 6 before taking in panoramic views from the palmstudded mirador at nearby Parc del Turó del Putxet. It’s a 30-minute walk to your next gin destination, or a fiveminute subway ride from Vallcarca to

Diagonal on the L3 line, but you will be rewarded with two brilliant bars that are within strolling distance of each other. At Boca Chica, the nextdoor cocktail bar to fancy restaurant Boca Grande, it’s all about exotic chic – from the Persian carpets to the signature drink Infusión. Once named the best gin and tonic in Spain, this tea-infused creation is poured from an Aladdin-style lamp. Continue to Dry Martini....7 (Carrer d’Aribau, 162) and order, you guessed it, a stellar dry martini. The white-jacketed bartenders have been shaking, stirring and serving the classic cocktail amid the decadent decor for 40 years. www.bocagrande.cat

BAR HOPPING GUIDE TO BARCELONA 7

www.xixbar.com

XIXBAR

CARRER DE ROCAFORT, 19 Make like an Olympian in Montjuïc, scene of the 1992 Games, as you hop, skip and jump your way around its many attractions. From a modern art gallery 8 and the opendedicated to Joan Miró.... air Poble Espanyol...9 museum, which features replicas of some of Spain’s most stunning buildings, to the surrounding botanical gardens and breathtaking Magic Fountain that’s illuminated in the evening, there’s plenty to experience. Head back down to earth via the cable

SIGHTSEEING: PARC DE MONTJUÏC SIPPING: BABILON car and compare notes at Xixbar....10 over an insanely refreshing crushed ice, gin, limoncello and kiwi creation – the Babilon. Owner Mike Cruickshank is a respected member of the Gin Guild and recently opened Gin Corner next door to the bar, where you can pick up bottles from all over the world. 37

The recent rise of artisan gin has spurred the growth of the artisan mixer market, with Fever-Tree one of its pioneers. We spoke to Andy Gaunt, Asia Pacific Brand Director, to learn more about premium mixers and what differentiates them from their mainstream counterparts. 38

Fever-Treeâ&#x20AC;&#x2122;s co-founders, Tim Warrillow and Charles Rolls

MIXING WITH THE BEST

INNOVATING AN INDUSTRY Co-founders Tim Warrillow and Charles Rolls, the one-time managing director of Plymouth Gin credited with reviving the brand, launched Fever-Tree in the UK in 2005. The pair identified a market need for high quality mixers specifically for top-shelf spirits. Central to this was the belief that if three-quarters of your G&T is made up of tonic, wouldn’t you want it to be the best? Tim and Charles spent 18 months researching the history and origins of tonic water, and exploring where in the world to source the best ingredients.

Their search for quinine – one of tonic water’s primary ingredients and what provides its soft bitter taste – took them to the Democratic Republic of Congo. Here, they found the last existing plantation of the original cinchona ledgeriana trees, known to produce some of the best quinine in the world, and what is now their source of the ingredient. The cinchona ledgeriana tree – which is known as the ‘fever tree’ because its bark (which contains quinine) is used as a treatment for malaria – was also the inspiration behind the brand’s name.

THE IMPORTANCE OF INGREDIENTS

Top quality ingredients are central to what makes premium tonics different to mass-market offerings, shaping the tonic water’s taste and flavour and how it complements a spirit. The use of artificial sweeteners and flavours, preservatives and high levels of sugar are common inclusions in more mainstream tonic brands, versus the natural ingredients generally used by premium producers. “One of the main reasons why lots of people don’t like gin and tonics – or haven’t in the past – is they don’t like the tonics,” says Andy. “And that’s changed because of the quality of tonics coming 40

in with real ingredients, with nothing artificial and less sugar.” The focus on quality ingredients is “first and foremost”. FeverTree sources produce from around the world, including Sicilian lemons, South African clementines and British elderflower from the Cotswolds. Andy says other factors that influence the quality of a tonic include the type of water used, the mineral level of the water, the level of the tonic’s carbonation, and the methods of production (both where and how the ingredients are sourced and processed, as well as how they’re crafted on the final production line).

A TONIC FOR EVERY TYPE OF GIN

Fever-Tree’s sole launch product was Indian Tonic Water. Almost 15 years later, their range features multiple tonic varieties, including Lemon, Aromatic, Mediterranean, Elderflower, and Cucumber (a seasonal release due out later this year). Andy attributes this expansion to the growth and diversity of the gin market over recent years. “Gin distillers started creating lighter, softer gins with botanicals from parts of the world that had never been used before. They were getting totally masked by the one choice of Indian tonic. That’s where we stepped in and said, ‘If it’s our job to help showcase the world of gin, then we need

to think about the role that the tonic – as the larger part of the drink – plays.’” Fever-Tree recently created a pairing wheel to help gin drinkers better navigate matching different gins and tonic flavours. Fresh and floral gins pair well with their Elderflower Tonic. The Aromatic Tonic complements robust and juniper-rich gins. Citrus and herbaceous gins marry well with the Mediterranean Tonic, while sloe gins are enhanced by their Lemon or Citrus Tonics. Though, Andy adds, “Equally, there are no rules, so if somebody wants to mix and match, that’s all part of the fun.”

MASTERING THE BASICS

Andy believes that while there’s a great array of choice in the Australian gin category, we’re still in the early stages of educating ourselves about it. He cites the making of a G&T as an example. “It’s such a simple drink, but it’s a drink that is badly made very easily.” He highlights the mixer gun (or “the weapon of mass destruction”, as he calls it) used in many bars and restaurants. Andy believes a back-tobasics approach is needed in the marketing of gin to both the hospitality industry and gin consumers, from how to make a great-tasting G&T to why it’s worth spending a few extra dollars on a premium mixer versus a mass-market alternative. So, what’s his recipe for the perfect G&T? 44

“I think there are some basic principles to follow to enjoy your gin and tonic more,” says Andy. These are a good-quality gin, the right glass – “a nice big red winestyle goblet to capture all those wonderful aromas and flavours” – lots of ice because “the more ice you put in, the colder that drink stays, the less the ice melts, and you get a better drink all the way from start to finish”, and a premium tonic. In terms of ratios, Andy says he enjoys a 30mL serve of gin to 150mL of Fever-Tree Tonic. “Then I like to add a little bit of a top-up as I go through just to lengthen the drink.” He adds: “Add a nice bit of garnish to complement the flavour and you’re going to have a groundbreaking, gamechanging G&T.” www.fever-tree.com

The Gin List MUST-TRY SPANISH GINS As one of the highest gin-consuming countries in the world, it comes as no surprise that Spain has a huge selection of juniper-based spirits to choose from. With the help of the team at Le Tribute, we raise a glass to five of the best.

Salud!

GINRAW

http://ginraw.com

A love letter to Barcelona’s gin and tonic bars, GinRaw is described as a ‘gastronomic gin’, having been developed by a chef, a sommelier, a mixologist and a master parfumeur. As you might expect, it smells as good as it tastes – think lemon peel from Murcia and cedrat peel from Valencia. In addition to these local botanicals, it also features Indian black cardamom and Egyptian coriander seeds. The small batch distillation process combines old and new techniques, starting with copper pot stills that are used to extract maximum flavour from the juniper berries and finishing with a lowtemperature Rotaval distillation machine that’s used in molecular cooking. The cap is made from ash wood that’s sourced from sustainable forests and each limited-edition bottle is individually numbered.

MASTER’S

https://mastersgin.com

It’s not just a London Dry gin, it’s a triple distilled London Dry gin that was developed in the 1980s by Destilerías MG (the makers of Le Tribute). The peel from locally sourced lemons, sweet and bitter oranges is macerated in a neutral spirit for 40 days before the remaining botanicals (Spanish coriander and juniper and Guatemalan cardamom) are added and allowed to rest for 24 hours. A final distillation takes the spirit to 79% ABV before it’s diluted with a neutral grain spirit and mineral water. As a citrus-forward London Dry, it works brilliantly in an ice-cold gin and tonic.

GINMG

https://mgdestilerias.com/marcas

Having played a pivotal role in shaping the country’s gin scene, GinMG was one of the first Spanish gins to be made using the traditional London Dry method when it was released in 1940. Packing a bold, juniperheavy punch, it’s an extra-dry offering with a hint of cinnamon on the finish. Shake it up in a martini or sip in a gin and tonic. Legend has it that the creator got the idea to make the gin during the Spanish Civil War when he was hiding in the local mountains and realised the landscape was bursting with juniper bushes.

The Gin List 5 MUST TRY SPANISH GINS

XORIGUER

https://www.xoriguer.co.uk

Hailing from Mahon on the island of Menorca, Xoriguer is so special it’s one of the few gins in the world to have a geographical orientation – so just as the UK has Plymouth Gin, Spain has Gin de Menorca. Its distinctive flavour is a result of an 18th century distillation process in which grapes (as opposed to grains) are distilled in wood-fired pot stills before being rested in oak barrels. Developed by the Pons family, the gin – pronounced sho-ri-gair – is named after their old windmill, which features on the label, and appears in the local Pomada cocktail that’s served at fiestas and parties across the island. Make your own with one part gin, three parts cloudy lemonade and plenty of ice.

GIN MARE

https://ginmare.com

One of the country’s most famous exports, Gin Mare’s distinctive blue-tinged bottle has popped up on bar shelves around the world since its launch in 2010. Featuring a blend of herbal botanicals including basil from Italy, rosemary from Greece and thyme from Turkey, it offers a fragrant taste of the Mediterranean. Due to varying levels of acidity in the Spanish arbequina olives – the spirit’s star ingredient – the recipe is tweaked each harvest before being distilled in a 13th-century chapel in a fishing village that’s situated between the sun-kissed Costa Brava and the Costa Dorada.

In the Mix

WITH ADAL MĂ RQUEZ This head bartender has travelled the world to perfect his craft, and is now passing on that knowledge to a new generation of mixologists. We asked Adal to share his favourite Le Tribute cocktails. 48

"My inspiration to be a bartender came

from my mum," says Adal. "She has a better idea about what I like than me,

and she suggested I study hospitality. She was right. Now, as head bartender of Barcelona’s iconic Boadas bar, Adal spends his nights dreaming up new creations and his days teaching at the University of Cartagena. “As a professor, I specialise in mixology and it’s amazing because I’m always learning something new alongside my students – I find I’m growing by preparing for classes.” Born in Puerto de la Cruz in Tenerife, Adal’s bartending journey has seen him explore the world, picking up new skills along the way. “For example, in New Orleans I learned the basics – like how to balance just three ingredients – while in Brazil I worked with fruits and bitters, and gained the experience of using a lot of ingredients in one cocktail. These are important things to know!”

Adal says he also owes a lot of his success to his mentor Jerónimo Vaquero, who has worked at Boadas for more than 45 years. “I returned to Spain and was lucky enough to start working at Boadas. Thanks to Jerónimo’s careful guidance, I am so proud to be continuing the legacy of this incredible place.” When it comes to making cocktails with Le Tribute, Adal is attracted to the gin’s incredibly bright, citrus nose. “It’s fruity with the lemon, grapefruit and orange all contributing, while the tangerine in particular brings a deliciously decadent boiled sweet smell to the fore.” Adal is a huge fan of classic cocktails – “my favourite is a dry martini, as it manages to be simple yet sophisticated at the same time” – and, just like Le Tribute gin, the two cocktails he shares with us here are reinterpretations of the classics.

Márquez 50ML LE TRIBUTE GIN 30ML DUBONNET 2 DASHES GRAPEFRUIT BITTERS 1 DASH HELLFIRE HABANERO BITTERS (BY BITTERMENS) 1 DASH VIOLET LIQUEUR

This is Adal’s reinterpretation of the famous Martinez cocktail, where Dubonnet takes the place of the traditional red vermouth and is given an added kick with some spicy bitters. It’s simple to make – measure out all the ingredients into an ice-filled mixer and stir until chilled. Then strain into a small cocktail glass (a Martinez is usually served in a coupette).

Boadas Cocktails 50

THEN

CALLE TALLERS 1, LAS RAMBLAS 08001

Founded in 1933, Barcelona’s oldest cocktail bar was established by Miquel Boadas, who is said to have learnt his craft at Hemingway’s Floridita Bar in Havana. “Nicknamed the ‘cocktail cathedral’, Boadas is more than special. It’s a time capsule, a living

Pegu Club

REIMAGINED BY ADAL

70ML LE TRIBUTE GIN 30ML COINTREAU 20ML FRESH LIME JUICE 10ML SUGAR SYRUP 1 DASH ANGOSTURA ORANGE BITTERS 1 DASH ANGOSTURA AROMATIC BITTERS Rising to fame as the signature cocktail served at Burma’s Pegu Club during British rule, variations on this classic are today served at bars all over the world. To make Adal’s version, combine all the ingredients in a mixer with lots of ice, shake and strain into a chilled glass.

museum dedicated to the art of drinking well,” says Adal. Staff wear tuxedos and bow ties, remember the regulars by name – and have even named some cocktails after them – and serve their drinks against a backdrop of wood-panelled walls strewn with old photos and memorabilia.

...AND NOW

Gin flavours

Find your pe From spicy and citrus to fruity and floral, there’s a wide array of gin flavours out there. Andy Strachan, of Melbourne’s Bar Tini, and Kieran Lee, of Sydney’s The Barber Shop, suggest drops to try based on what flavour profiles you enjoy.

KIERAN

ANDY

The Barber Shop: https://thisisthebarbershop.com Bar Tini: www.movida.com.au/bar-tini

FRUITY

For those who like their gin on the sweeter side with flavours like strawberries and rhubarb.

SUGGESTED GARNISHES: Berries or pomegranate seeds.

TRY: Andy

suggests Hippocampus Dry Gin. A well-rounded dry gin with orange and lemon peel, coriander and cubeb pepper. www.boatricker.com.au

HERBACEOUS Often made with dried herbs (mint, rosemary, thyme) with a citrus undertone, herbal gin lovers enjoy complex and distinctive gins. Suggested garnishes: Thyme or rosemary and lemon.

TRY: Kieran

suggests Gin Mare. A Mediterranean gin made with botanicals including

Italian basil, Spanish olives, thyme from Turkey and rosemary from Greece. www.ginmare.com/en

SPICY For lovers of earthy, warm and aromatic gins with a deeper flavour. Often with spices like pepperberries, cinnamon and cubeb berries.

SUGGESTED GARNISHES:

Star anise, cinnamon or a slice of orange.

TRY:

Kieran suggests Opihr Gin. A spiced London dry style gin with herbs and spices including Indonesian cubeb berries, Indian black pepper and coriander from Morocco. http:/ophir.com/

erfect match CITRUS Crowdpleasing fresh and zesty gins. Think lemon, lime, grapefruit and orange with local native botanicals.

SUGGESTED GARNISHES:

FLORAL Light and fresh spirits made with flowers. Most common among the new style of gins and often on the sweet side.

SUGGESTED GARNISHES: Rose petals or berries.

TRY: Kieran

suggests Dasher + Fisher Meadow Gin. A modern gin from Tasmania with 15 botanicals including lavender, coriander, sage and orange.

www.malfygin.com

PAIRING FOOD WITH LE TRIBUTE GIN

“I would class Le Tribute in the citrus/floral pigeonhole. There’s a massive amount of floral and citric character at first, easing off at the end towards the spice (juniper),” says Andy. “The palate and aroma will

Green and piney gins that are earthy and often juniper-rich.

SUGGESTED GARNISHES:

Juniper berries or apple.

Orange or grapefruit.

suggests Malfy Gin. A delicious Italian gin made with lemons from the Amalfi coast and Sicily and wild Italian juniper.

WOODY/EARTHY

TRY: Andy

TRY: Andy suggests

Citadelle Reservé Gin. A unique woodaged French gin with botanicals including yuzu, genepi and bleuet, perfect for a classic martini. http://citadellegin.com

www.southernwilddistillery.com

lend itself well to any red meat, fish or game dish. A light gravlax [cured salmon] or ceviche would be perfect with a Le Tribute martini. However, the high juniper profile would also go well with a game stew, such as venison casserole, in winter. “Overall, the versatility of Le Tribute can carry through to a

multitude of dishes. A salad with tuna, beans, rocket and tomato would be a perfect match.”

THE REVIEW Each issue, a Gin Society expert reviews our featured spirit and this month it’s Andy Strachan, hospitality stalwart and Venue Manager at Melbourne’s Bar Tini.

4.5 5 JUNIPER

CITRUS

FLORAL

HEAT

HERBAL

SPICE

“

I’ve lived and breathed hospitality for the past 20 years. I’ve done it all. I have gone from a beverage manager for Michelin-star venues to managing cocktail dive bars to working as a chef and patissier and back again. I’m currently the venue manager at Bar Tini on Hosier Lane – a small tapas, cocktail and wine bar. I’ve been here for a year and loved every minute. Before that, I was the manager of a rum bar. For both, and every job, training and tasting are key. You have to know your product!

ANDY’S TASTING NOTES

“

However, in this case, 60mL of Le Tribute and double that of light-flavoured tonic is perfect – with a slice of lemon in a tall glass filled with ice. It’s a versatile gin and I would quite happily use it in a variety of other cocktails, from a Gimlet to a Red Snapper. A thumbsup from me! The bottle would not be seen far from an auld apothecary. The green glass, copper-style lid and old-world branding create a traditional romantic look. Spain has a proud culture of food and beverage, as it certainly should. This gin seems to be hitting all the bases in complementing the Spanish tastes.

Nose: High citrus profile with coriander seed and spice. A good amount of alcohol burn, which is quite pleasing to the nostrils.

Le Tribute pairs well with a light tonic, with not too much bitterness, to let the botanicals shine through. The Spanish version of a gin and tonic, much to my pleasure, is a goblet with almost half gin.

Finish: There is a fade in the floral aspect. You’re left with juniper, the hero of the story. The warming burn of a slightly higher-alcohol gin is welcoming too. It’s quite a long finish.

Palate: Quite floral at first, particularly lavender, then quickly leaning towards the citrus end. All the citrus botanicals present in the gin are quite prominent.

COCKTAIL RECIPE: GIRO THE HERO

This monthâ&#x20AC;&#x2122;s resident expert, Andy Strachan, Venue Manager at Bar Tini in Melbourne, created this beautiful cocktail which complements the stunning green and rose gold of the Le Tribute bottle.

40mL LE TRIBUTE 30mL UMESHU [JAPANESE PLUM WINE] 1 BAR SPOON GRENADINE 20ML LEMON JUICE CUCUMBER TO GARNISH

Combine liquid ingredients with ice in a cocktail shaker. Shake for eight seconds. Strain into a short glass filled with ice. Garnish with cucumber.

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