£3.99 www.craftginclub.co.uk
APR 2017
VOLUME 30
MAGAZINE
Natural
Wonder Denmark’s glorious forests, distilled
HOT WEATHER HYGGE
Contentment isn’t just for Christmas
DANISH DESSERTS
Delicious bakes from the far north
GOLDEN TICKET
Have you won a oncein-a-lifetime stay?
Welcome | 3
Share the gin love! Introduce a friend to the Craft Gin Club and you both get £10 off your next box. It’s a gin-gin situation!
WHAT’S IN THE BOX? KONGSGAARD GIN Experience this Nordic spirit of nature.
HOOGLY BAKED APPLE CHAI TEA A little bit of Danish hygge in a cosy cuppa.
ANNA’S ORIGINAL GINGER THINS An oh-so-moreish Scandi snack.
FOLKINGTON’S INDIAN TONIC WATER
GINPALS10
£10
Get your friends to sign up using the code GINPALS10 to claim their £10 joining discount.
Your friend confirms who gave the recommendation and we apply the £10 discount to your next box.
The perfect pair for your gorgeous gin.
Receive £10 off for each friend that joins - so if you invite four friends who all sign up, your next gin box will be free!
craftginclub.co.uk/join
FOUNDERS “To gin, or not to gin: that is the question.”
CHEGGS CHOCOLATE EGGS
Editor in Chief: Katy Menczer Editor: Lucinda Beeman Assistant Editor: Veronica Golawski Designer: Lucas Callaghan Commercial enquiries: advertising@craftginclub.co.uk
- The tragic Ginlet, Prince of Denmark
We are honoured and humbled to send you, dear Craft Gin Clubber, your April Gin of the Month. This spectacular spirit, like Shakespeare’s tragic Prince Hamlet, hails from Denmark. Also like Prince Hamlet, your gin has royal origins. KONGSGAARD GIN is the masterpiece of a lovely Danish couple, Bettina and Søren Kongsgaard, whose surname translates to “the place where the King lives.” Studying the gin more closely, you may think Bettina and Søren are as mad as the Bard’s most famous prince – and with a botanical blend that includes the likes of charred oak and resin, few could blame you for feeling the spectre of scepticism. But whereas a viewing of Hamlet leaves the audience with a ghostly shiver, the King and Queen behind KONGSGAARD GIN will leave you and your loved ones feeling refreshed, intrigued and
4 Gin of the Month This month’s gin is a Danish delight. 5 Spirit of Nature Discover the raw beauty of KONGSGAARD GIN.
An essential Easter treat!
Got any questions? Just drop us a line at members@craftginclub.co.uk and we’ll be happy to help.
From the
9 KONGSGAARD Creations Cocktails to gindulge in. 10 Cheers to Copenhagen A gin journey through the country’s capital. 12 Danish Drinks More tipples to wet your whistle. 13 Fruit of the Forest The botanical beauty of this month’s spirit.
content… just like hygge, the Danish lifestyle philosophy sweeping the world. As you were admiring the beautiful KONGSGAARD GIN bottle on the cover of this month’s Ginned! Magazine, you may have spotted a little point of difference from the covers of our past. That’s right: we’ve redesigned our logo! We love this new version, and think that it better reflects the club we’ve all come to love so much. We hope that you’re as happy with the new logo as we are! Here’s to a great month, Craft Gin Clubbers, and lots of exciting things (and gins!) to come! Cheers! JON & JOHN Co-Founders
14 Scandi from Scratch The best bakes from the far north.
21 Gin Joint of the Month Enjoy high Scandinavian style at this city spot.
16 Easter Eggs-planations The history behind classic traditions.
23 Gin O’Clock Prize Crossword A special springtime puzzle to solve.
17 Carol’s Gin Kitchen Your gin-soaked dinner, sorted!
24 In Vino Veritas Discover a libationfilled lap of luxury
18 Spring into Hygge This Danish philosophy isn’t just for winter.
25 Golden Ticket Who will win this month’s remarkable prize?
20 Do the Can Can Three reasons to pair your next G&T with Folkington’s.
26 #Ginstagram Picture Prize Find out how you can win free gin!
GGINNED! INNED! MA MAGGAAZINE ZINE | | VOLU VOL UME ME 3300 | | AP APRRIL IL 220017 17 | | CCR RAAF FTGI T G INCLUB N C L U B..CO.UK CO.UK
4 | Gin of the Month
Gin of the Month | 5
Nature THE SPIRIT OF
An exclusive taste of a brand new gin, just for Craft Gin Club members. Crafted by Danish gintrepreneurs, distilled in the heart of Cognac, France. 44% ABV BOTANICALS: Juniper, Locally Sourced Apples, Raw Liquorice Root, Resin, Charred Oak, Ginger, Coriander Seed, Chufa, Cinnamon, Galangal, Whole Fresh Lemons.
From the cradle of Danish civilisation, where for centuries Viking kings ruled over the lush forests and sapphire seas of Scandinavia, comes a gin that embodies the majesty of the ancient oak tree, with the crisp bite of Denmark’s famous apples. Meet KONGSGAARD GIN, and unravel its incredible layers of flavour.
TASTING NOTES: On the nose, crisp apple and a whiff of juniper are bolstered by a hint of citrus. Dilute with a drop of water and watch the liquid louche, or cloud, as the essential citrus oils open up and intensify earthy and piny notes. On the palate this gin is extremely smooth and warm, with notes of a spiced apple pie, balanced by the slightly floral freshness of ginger and galangal. The gin tapers off into a dry, spicy finish rich with juniper and cinnamon.
O
n the beaches of Denmark, the ocean leaves gifts for anyone looking closely enough to spot a little glint of gold. Tangled in the seaweed, sparkling ever so slightly in the sun, are golden nuggets of fossilised resin washed ashore from the bottom of the sea, where an ancient forest slowly rots. Called ‘Viking Gold’, these glorious golden globs are more than 100 million years old. Once used by Viking warriors for trade, resinous amber has found a new purpose in this century: as a botanical in KONGSGAARD GIN, a spirit that encapsulates the beautiful, unpredictable, indescribable landscape of the far North. Who do we have to thank for this spectacular spirit? Søren and Bettina Kongsgaard, whose passion for spectacular spirits has brought the beauty of Denmark’s forests to gin lovers around the world.
PERFECT SERVE: Fill a glass with ice and add 50ml of KONGSGAARD GIN. Mix with the premium tonic of your choice. Garnish with a slice of apple and either liquorice root or a sprig of pine.
IN THE LAND OF LEGENDS
Tree Resin
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
Kongsgaard Hall, seat of the Viking kings
The story of KONGSGAARD GIN starts with a love story. It was Christmas time in snowy Roskilde when two strangers met: Søren, a sales and export expert with close ties to Denmark’s most respected apple growers; and Bettina, a graphic designer marketing spirits, with an amazing eye for design. They had both been out with friends for a traditional Danish Christmas lunch, but when their eyes met across a loud bar, everyone else seemed to disappear.
“We forgot everyone surrounding us,” Søren says. “It felt like getting lost in time.” It was true love, and before long Søren and Bettina started building a life together. They became Mr and Mrs. Kongsgaard, and soon a creative agency, Poke the Bear, followed. At the centre of their lives together were shared passions: for beautiful food, exquisite design and perfectly made spirits. Bettina and Søren had always considered gin their weapon of choice, whether they were out exploring Denmark’s amazing cocktail scene or experimenting with mixology at home. “We were seeking that exclusive taste of a high-quality spirit,” Bettina says. “And then, as we watched the gin scene really evolve over the last decade, we started feeling a real urge to join the movement and take it a step further.” With Poke the Bear up and running, Søren and Bettina were ready for their next challenge. It felt obvious: they should make a gin. But what would set their spirit apart? Bettina and Søren decided to take inspiration from their hometown’s most famous landmark, which also happened to share their family name: Kongsgaard Hall, an ancient long hall built by Viking kings on the rolling green hills outside Roskilde. “History truly comes alive when you explore the countryside,” Søren says, “and visit the town of Lejre, the land of legends, where our family name has its origins.”
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
6 | Gin of the Month
Archaeologists have excavated countless treasures from the remains of Kongsgaard Hall, including coins from ancient Britain, religious icons and precious jewellery; it’s said that this hall served as the inspiration for the hall of Heorot, where the epic Beowulf takes place. But for the Kongsgaards, it was the sturdy Danish oak out of which the longhouse was constructed from which they took their inspiration. “We started looking at the oak tree to structure our gin,” Bettina says. “We built it from the bottom up – from root to fruit.” With the structure of their gin decided, the Kongsgaards started experimenting in their kitchen. It quickly became clear that they were on to a winning idea – but to take it to the world, they would need the expertise and equipment of a world-class distiller.
CRÉATEUR DE SPIRITUEUX Growing up in Australia, Miko Abouaf had a single vision for his future. “Since I was in my mid-teens I had wanted my own distillery,” Miko says. “It was something I did with my parents when I was a kid.” After travelling widely, Miko’s dream came true: he became a full-time distiller and settled in the beautiful French region of Cognac. “My stamp is a level of complexity,” Miko says of his work at the still. “Taking something traditional and reworking it for modern tastes.” When the Kongsgaards were searching for a distiller, Miko ticked every box: an expert in white spirits, and gin specifically, he was also hands-on and happy for them to be a part of the distilling process from start to finish. As for Miko? He knew immediately that theirs was a project he wanted to a part of. “We had a great feeling right away,” he says. “We connected on a human level, and worked together really well.” The Kongsgaards flew to Cognac to meet Miko and talk through all of the amazing ways they could translate their vision into a spirit. It was a true brainstorming session, Miko says. “Søren and Bettina came to Cognac and we wrote on
Gin of the Month | 7
KONGSGAARD GIN is distilled in a copper Cognac still
windows, designing the gin and going through long lists of botanicals we could play with. We started making distillates and building the gin from there.” Working at Miko’s beautiful copper still, an open flame Chatreuse Cognac pot still, the Kongsgaards drew on their amazing Danish botanicals and centuries of French tradition to develop the liquid that is today called KONGSGAARD GIN. It is, they say, part of a rich history of French craft and Danish perspective coming together; they were inspired, in part, by the restaurant boom in Copenhagen, where Frenchtrained Danish chefs have been making serious waves on the international culinary scene. Of developing KONGSGAARD GIN, Søren explains, “We wanted to take a classic style and reinterpret it for the 21st century – something from the old tradition of French craft, approached in a down-toearth Danish way.” That stripped back aesthetic is how KONGSGAARD came across its moniker: raw gin. “It’s the down-to-earth, Danish way to say that it’s just gin,” Bettina says. The amazing botanicals go directly from the earth to the still; they leave as a gin that tastes unlike any other. “This gin is produced in France,” Bettina says of KONGSGAARD GIN, “but its heart is Danish.”
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
“We started looking at the oak tree to structure our gin, we built it from the bottom up – from root to fruit.” Mr and Mrs Kongsgaard
AN APPLE A DAY
Bulgarian juniper
Dreamed up in Denmark and distilled in France, it’s the confluence of these cultures that makes the KONGSGAARD GIN in your April Gin of the Month box so truly spectacular. The centrepiece of this amazing liquid? Danish apples, sourced directly from one of the best-known apple growing cooperatives in Denmark. Søren explains, “We source our apples from small, local orchards, situated on little islands in the southern archipelago of Denmark. The climate here ensures that our apples are really flavourful, and the terroir is exceptional: clay soil, many hours of sunshine and salty wind from the sea.”
“Due to the climate here, the ratio of sour to sweet in Danish apples is really unique,” Bettina says. “We’ll only ever use Danish apples, and we’ll feature the harvest and the apple type on every bottle.” The apples that went into the Kongsgaards’ first batch were of the Guldborg variety, harvested in September of 2016. These small, juicy apples are refreshingly sour with just a hint of rose, and went straight from little islands on the southern archipelago of Denmark to Miko’s still in Cognac. There they met the other amazing botanicals in KONGSGAARD GIN: the roots chufa, liquorice, ginger and galangal, as well as coriander seeds; resin, cinnamon
“The climate here ensures that our apples are really flavourful, and the terroir is exceptional: clay soil, many hours of sunshine and salty wind from the sea.”
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
8 | Gin of the Month
Cocktails | 9
C O C K TA I L S Incredible creations to bring out the true nature of your KONGSGAARD GIN.
GULBORG 50ml KONGSGAARD GIN 3 dashes Angostura bitters Pressed apple juice, to top up Dehydrated apple wheel, to garnish The Kongsgaards handselect their apples
and charred oak to represent the trunk of a tree; and whole fresh lemons, the apples and a very special kind of juniper to celebrate the blossoms and fruit of the forest. As Bettina says: “We distil our juniper separately, to be able to control the aromatics and have it evolve all the way through the palate. Sourcing the perfect juniper was very important in obtaining the perfect balance and complexity – we use an organic juniper berry from Bulgaria, one of the few edible varieties in the world.”
“It’s a complex gin but straightforward enough to be appreciated by people who aren’t necessarily gin enthusiasts.“
It’s a variety that works spectacularly well with that Viking Gold – the resin from ancient trees under Danish seas. “When we distil it,” Søren explains, “we’re left with a pine note that goes well with our Bulgarian juniper, which is so fruity and aromatic. Amber has truly been a very unique botanical to work with, and allows us to get a taste of long-forgotten northern woods.” All of these amazing botanicals are layered on a base spirit made of the softest winter wheat. Sourced in Picardy, the breadbasket of France, this wheat is slowly diluted over a period of two months with limestone-filtered water from the Grande Champagne region of Cognac. The result is a base spirit with the smoothest possible body. “The end result really speaks for itself,” Søren says, “especially when you’re drinking KONGSGAARD GIN neat.” While the botanical list is unusual to say the least, a single sip will convince you that KONGSGAARD GIN is a well-balanced, classically composed spirit that speaks to gin’s past as much as its future. “It’s a complex gin,” Miko says, “but straightforward enough to be appreciated by people who aren’t necessarily gin enthusiasts. What makes it different for me are the layers of warm apple, ginger and juniper.”
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
Pour your gin into a highball glass and add 3 drops of bitters. Stir to combine. Fill the glass with ice and top up with apple juice. Garnish with dehydrated apple wheel. Roskilde Cathedral
MRS KONGSGAARD 40ml KONGSGAARD GIN 15ml Aperol 20ml Cocchi Americano Bar spoon of ginger liqueur Aquavit, for rinsing the glass Sorrel, to garnish Rinse a chilled glass with aquavit, then throw the liquid away. Combine gin, Aperol, Cocchi Americano and ginger liqueur in a cocktail shaker packed with ice. Shake for twenty seconds and strain into your glass. Garnish with sorrel.
And it stands out on the shelf, too, in a gorgeous bottle that has more in common with Cognac than the classic, clear bottles most gins are sold in. “The copper tint is a reference to the copper still in which we distil,” Søren says. “The antique green glass varies in colour – on the shelf it’s a deep brown we know from fall in the woods, but bring it to the nearest clearing and it will transform into a greener spring colour. The bottle is tall and broadshouldered – worthy of a true Northman!” The Kongsgaards are already hard at work on their second batch, sourcing new apples. But this batch, their first, will always have a special place in their heart – and, they hope, in yours as well. “For me, I’m really excited to see how people feel about our gin,” Bettina says. “So far, the response has been overwhelming.” So as you sip your beautiful KONGSGAARD G&T, or whip up a cocktail worthy of Copenhagen’s most masterful mixologists, raise a glass to these partners in crime – and let KONGSGAARD GIN transport you back to the land of legends, and the Viking Hall that shares its name. GGINNED! INNED! MA MAGGAAZINE ZINE | | VOLU VOLUME ME 2390 | | MAR AP RCH IL 220017 17 | | CCR RAAF FTGI T G INCLUB N C L U B..CO.UK CO.UK
10 | Travel
Travel | 11
THE BIRD AND THE CHURCHKEY
Copenhagen’s
Greatest Gin Joints If you’re looking to experience truly exceptional cocktails, look no further than the streets of Copenhagen. This city is home to some of the greatest cocktail bars in Europe, and with skyhigh standards and meticulous attention to detail, a tipple enjoyed here is one to be remembered. As Humberto Saraviva Marquez, internationally-renowned bartender and publican at Curfew, one of Copenhagen’s most revered gin joints, explains: “The cocktail bars in Copenhagen are making lots of twists on classics by introducing local, rare or seasonal ingredients such as buckthorn, liquorice, rosehip and aquavit.” Thanks to special ingredients and menus that change with the seasons, cocktails here are quite literally one-of-akind. Out of all the fabulous joints that span the city, we’ve narrowed down the top five you need to see – so let your Copenhagen gin journey begin! VOLU ME 3 0 | A P R I L 20 1 7 | C R A F T G IN CL U B . CO . U K
DUCK AND COVER In an area of the city heaving with hard-working fashionistas, you’ll be surprised to find this spot tucked inconspicuously away on a quiet side road. In the beautiful décor of a Copenhagen from the 1950s or 60s, the mood is set for a relaxed evening of good conversation – along with extraordinary cocktails, of course.
There are two things on the menu at the Bird: beer and gin. Boasting over 102 varieties of gin and 57 beers, there’s definitely something for everyone at this spot. With an atmosphere modelled on East London, you’ll think you stepped right out of Copenhagen and into Shoreditch when you sit down in this joint!
Every drink is beautifully crafted, and one chat with the expert bartender whipping up your choice of ginny tipple will enlighten you with a bounty of boozy knowledge. If you’re looking to indulge in a Danish specialty, try some locallyproduced akvavit in one of the bar’s famous cocktails.
It’s Copenhagen’s only designated beer and gin bar, so be sure to take your time enjoying what they have to offer. And if you can’t decide which perfect serve to enjoy, try whichever ‘G&T of the Month’ they happen to be featuring – you can’t go wrong with their impeccable suggestions.
FUGU Right next to the Bird you’ll spot Freddy’s Unique Garden Union (referred to as simply ‘FUGU’), an intimate little garden. Whether you’re enjoying the fresh air of summer with a classic G&T or cosying up underneath the heat lamps and roof that cover the garden come September, there’s a lot to love about this spot. The ambience isn’t the only thing that changes with the seasons at FUGU, though – using only the freshest fruit, vegetables and roots available in the season, the master mixologists here create homemade infusions and syrups for all of their carefully crafted cocktails. How about splitting one of their unique cocktail teapots with a group of friends? After all, spending time outdoors with friends and a drink is what inspired the creation of the place!
THE BARKING DOG CURFEW Copenhagen may be famous for its modern aesthetic, but amongst the sleek bars you can still find certain spots that draw their inspiration from a different era – and modern speakeasy Curfew is a perfect example. “I’ve always been inspired by the vintage look and the history of the bar industry,’ says Humberto. ‘I’m certainly more attracted to old times, where people were more polite and the décor was elegant and detailed.” Stepping into Curfew feels like a step into the Prohibition America of the 1920s and 30s. The air is filled with the sound of scratchy jazz records, while rare spirits and cocktail books line the walls in beautiful glass cabinets – but it’s Humberto’s own collection of carefully crafted, seasonal cocktails that really stands out. “I prioritise a cocktail menu that has balanced, unique and surprising flavours,” he says. So whether you opt for a cocktail classic or a forgotten recipe from an era long ago, rest assured that you’ll be in good hands here.
Get your dose of Danish hygge at this joint in Nørrebro. Combining the cosiness of a pub with the drinks menu of a high-end bar, you’ll feel right at home in this warmly lit, eclectic enclave. The Barking Dog has been featured in numerous lists for best bars in the world, and it’s clear why: good service and good cocktails are the sole focus here. There’s no shortage of exciting and innovative tipples to discover. From barrels full of cocktails for pouring on demand to flights of spirits for expanding your boozy horizons, it’s a remarkable place! Try the Tree Hugger for a taste of Danish gin and ingenuity. GGINNED! INNED! MA MAGGAAZINE ZINE | | VOLU VOL UME ME 3300 | | AP APRRIL IL 220017 17 | | CCR RAAF FTGI T G INCLUB N C L U B..CO.UK CO.UK
12 | Cocktails
Gin Knowledge | 13
BACK TO C O C K TA I L S Incredible creations to bring out the true nature of your KONGSGAARD GIN.
S T O O R THE WHOLE FRESH LEMON
The fresh lemons from Italy in this gin are accentuated by two of the roots: ginger and galangal.
JUNIPER
DANNEBROG 50ml KONGSGAARD GIN 30ml Lemon juice 30ml IPA syrup* 20ml Egg white 5 Raspberries Raspberry powder, if available, to garnish Add all of your ingredients to a shaker packed with ice. Shake hard for 20 seconds and strain into a chilled cocktail coupe. Dust with raspberry powder or garnish with a single raspberry on a toothpick. *To make the IPA syrup, gently warm an India Pale Ale beer in a saucepan over a medium heat. You don’t want to boil the beer – you’re just waiting for the bubbles to disappear. Depending on how much beer you’re warming, this could take around ten minutes. Add sugar in a ratio of one gram of sugar to each ml of beer.
ROOT TO FRUIT 50ml KONGSGAARD GIN 20ml Rondó (or similar bitter) 20ml Lemon juice 20ml Grapefruit juice
Mr. and Mrs. Kongsgaard were so inspired by the beautiful forests of their native Denmark that they built their gin around one of nature’s most ingenious constructions: the tree. Can you taste this structure in their tipple?
Bettina and Søren source their organic juniper from Bulgaria, where a special edible juniper berry variety grows. A high concentration of hydrocarbons gives these particular berries their stronger flavour and aromatics, but a high invert sugar content keeps the taste mild and sweet.
Flower and Fruit
For this batch of KONGSGAARD GIN, Guldborg apples were sourced from small islands on the southern archipelago of Denmark. The climate here, with lots of daylight and salty sea winds, ensures that the apples are of incredible quality.
25ml Maple syrup Dehydrated lemon wheel, to garnish Combine all ingredients in a cocktail shaker filled with ice. Shake together and strain into a white wine glass. Garnish with a dehydrated lemon wheel.
RESIN
120m years in the making, the resin used in KONGSGAARD GIN leaves notes of pine when distilled.
CINNAMON
Bark and Branch
CHARRED OAK
One of Bettina and Søren’s more unusual botanicals, charred oak lends the finished spirit a rich, smoky flavour and imparts a special dryness to the liquid.
CHUFA
Known commonly as tiger nut, chufa is, in fact, a root – but its nutty texture and sweet almond and hazelnut flavours make it a welcome doppelganger for nut lovers whose allergies preclude them from enjoying the real thing. GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
LOCAL APPLES
CORIANDER SEED
A classic gin botanical, the coriander seed here represents the start of everything: the seed from which the tree of KONGSGAARD GIN grows.
Root and Seed GINGER
The centrepiece of the second KONGSGAARD GIN distillate layer, ginger root gives this gin a fiery warmth and enhances the citrus flavour of the lemon.
GALANGAL
A common ingredient in traditional Asian cuisine, the galangal root in KONGSGAARD GIN works handin-hand with the ginger to bolster the warmth and more flowery flavours.
The warm cinnamon and apple layer of this gin – reminiscent of a apple pie – is to thank for its warm and familiar flavour.
RAW LIQUORICE ROOT
The pungent, instantly recognisable flavour of sweets is taken from the plant’s root, one of four used in KONGSGAARD GIN.
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
14 | Recipes
SCANDI FROM SCRATCH: THE FAR NORTH’S BEST BAKES Since they were first baked by sisters Anna and Emma Karlsson in 1929, the delicious ginger thins in your April Gin of the Month box have been beloved in their native Scandinavia (especially when eaten with soft cheese or jam!).
Recipes | 15
Weinerbrød In Denmark, they call what we know as Danish pastries Weinerbrød, or ‘Viennese bread’. That’s because these tasty pastries were brought to Denmark in the 1850s, when the bakers of Copenhagen went on strike and Austrians moved in to fill the gap. The Danes got a taste for this delicious style of pastry, and continued making them even after the strike came to an end. Traditional Danish fillings are raspberry and apple. INGREDIENTS
190g bread flower, plus extra for dusting
225g cream cheese
2 tsp active dry yeast ¾ tsp salt 200g cold, unsalted butter, roughly cubed
160g icing sugar 1 large egg yolk Raspberry jam or apple compote Pinch of salt
1 large egg
½ tsp vanilla extract
60ml cold whole milk
1 large egg, lightly beaten 30ml whole milk
METHOD
Hindbærsnitter Cakes aren’t common desserts in Denmark, but they’re very popular as a midafternoon treat alongside a hot cup of coffee. One of the most popular variations is hindbærsnitter, two layers of shortcrust pastry sandwiched together with raspberry jam. To the untrained eye they look like a Pop Tart, but these jammy delights are in a league all their own.
INGREDIENTS For the pastry: 350g plain flour 200g cold unsalted butter, cubed 125g icing sugar 1 tsp vanilla seeds 1 egg For the finish: 200g quality raspberry jam 250g icing sugar Freeze-dried raspberries or chopped nuts METHOD 1 Put your butter, flour and sugar into a food processor and blitz until the ingredients have started incorporating. Add the remaining ingredients and blitz again until your dough becomes smooth and holds together. 2 Wrap in cling film and rest in the refrigerator for half an hour, then flour a
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
For the finish:
25g granulated sugar
Pinch of salt
But these aren’t the only baked goods making their way onto our plates from the happy nations of Northern Europe. From a traditional Danish pastry to delicious raspberry slices, these bakes are favourites in Denmark and a wonderful addition to your Easter table.
For the dough:
surface. Cut your dough in half and roll it out into a 25x25cm square. Transfer to a lined baking tray. Repeat for the second half. Put both trays into the refrigerator and rest again for 15 minutes. 3 Preheat your oven to 200C/400F/ Gas 5. Bake your pastry for 10 to 15 minutes, or until golden, then remove and leave to cool for a few minutes. While your pastry is cooling, prepare your icing by combining your icing sugar with two to four tablespoons of hot water. Stir, adding more water if necessary, until you have a thick icing with the texture of syrup. 4 Spread your jam over the slightly warm pastry, making sure to get an even layer, and arrange the second layer of pastry on the top so that it lines up. Tip your icing over the top and spread evenly, then sprinkle your toppings all over. Cut the pastry into neat rectangles while it’s still slightly warm, with a large knife and a confident hand. Enjoy at room temperature, with a warm cuppa.
1 Make your dough. Combine flour, sugar, yeast and salt into a food processor. Add the butter and pulse. Transfer the mixture to a medium bowl. 2 In another bowl, whisk together egg, milk and 30ml of water. Add the egg mixture to the flour mixture and fold in. Turn the dough out onto plastic wrap, wrap it up and chill for at least three hours. 3 On a lightly floured surface, roll the dough out to roughly a 20x40cm rectangle, then fold in thirds like a letter by bringing the top third down and the bottom third up. Don’t worry if the dough looks rough – as you roll it will come together. Rotate the dough 90 degrees, then repeat the folding and rolling process twice more. Wrap the dough in plastic wrap and chill for an hour. Repeat the entire rolling and folding process one more time. Refrigerate for at least two hours. 4 While your dough chills, beat together the cream cheese, 30g of icing sugar, the egg yolk, salt and vanilla. Set aside. On a lightly floured surface, roll the dough into a 32cm square and cut 1cm off each edge to neaten. Cut the remaining dough into nine 10cm squares. Brush each corner with a bit of beaten egg, then fold into the centre and press down. Transfer the squares to a parchment-lined baking sheet. 5 Pipe the cheese filling onto the centre of each dough square. Cover the pastries and let them stand for about an hour, until lightly puffed. Heat your oven to 220C/425F/ Gas Mark 7. Remove the plastic and brush the pastries with beaten egg. Drop a dollop of raspberry jam or apple compote on the cream cheese centre and bake for 10 minutes. Rotate the sheets and lower the oven temperature to 375F/190C/Gas 5 and continue to bake for another 6 to 8 minutes, until the pastries are golden brown. 6 While your pastries cool, whisk together the remaining 130g of icing sugar and the milk. Drizzle the cooling pastries with the glaze and serve.
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
16 | In the Box
Recipes | 17
EASTER EGGS-PLANATIONS
There’s a whole host of activities that come to mind when Easter time rolls around: nibbling on chocolate eggs and edible bunnies, painting shells pretty pastel colours and, for some, commemorating a hallowed, religious holiday. While you’re tucking into the tasty Cheggs Chocolate Eggs in your April Gin of the Month box, check out where some of the day’s most notable traditions trace their roots.
PAINTING EGGS
With this rise in demand, France and Germany started a movement in artistic confectionary to craft actual eggs made of chocolate to be enjoyed. Today, these sweet treats are the tastiest part of Easter Sunday. The Cheggs in your Gin of the Month box are proof of that!
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
Carol’s
GI N
Whip up a delicious Anglo-Danish dish with your April Gin of the Month, with this recipe from our resident gin chef, Carol Donner. April is here, and so is spring. How lovely to finally feel the sun on one’s back (albeit briefly) and to see the blossom appear as the last of the daffodils fade away. And of course, Easter and time to feast after the fast of Lent…and no, I did not give up my gin and tonic!
In 13th century England, King Edward I ordered 450 eggs to be dyed and decorated with gold as gifts for the rest of the royal household. With different cultures from around the world celebrating spring in similar ways, it’s no surprise this tradition is alive and well even to this day.
We can thank the Victorians for this tasty tradition – in the 17th and 18th century eggshaped toys were manufactured for children as Easter gifts, with giant satin eggs filled with little toys and chocolates proving to be particularly popular.
(serves 4-6 depending on size of fillets and portions)
KITCHEN
Eggs have often been used in celebrations of spring for their symbolisation of rebirth and new life after winter. The ancient Persians painted eggs for Nowrooz, their New Year celebration occurring on the spring equinox, while early Christians in Mesopotamia coloured their eggs red during this time to represent the blood shed by Christ during his crucifixion.
CHOCOLATE EGGS
Pork Fillet with KONGSGAARD GIN Apple Sauce
THE EASTER BUNNY It is believed that the idea of the Easter Bunny arrived with German immigrants coming to the United States in the 1700s. For German Lutherans the Easter Hare was a figure similar to Santa Claus, who would visit children and reward them for good behaviour with treats at the beginning of each Easter season, gifting them coloured eggs, candy, and sometimes even toys from a little basket that it carried. Another explanation lies in the story of the goddess Eostre (who some believe the name ‘Easter’ is derived from), the pagan goddess of spring and fertility. Legend has it that Eostre came across a bird dying from the cold and transformed it into a rabbit so it would be covered in fur to keep it warm. Once transformed, however, it continued to lay eggs like a bird and would paint them each spring, presenting them as offerings to the goddess.
So, onto April’s recipe. Our Gin of the Month, KONGSGAARD GIN, hails from Denmark and has notes of apple and ginger. So, I thought: what can I do with this to further reflect the Danish home of this delicious gin?
INGREDIENTS: 2 whole pork fillets (tenderloins) Approx. 20 thin rashers smoked streaky bacon (air dried is best) 2 tbsp oil 6 juniper berries 1 heaped tsp finely minced fresh ginger 2 tsp chopped fresh thyme Finely grated zest of 1 lemon Fresh ground black pepper 2 medium eating apples, peeled, cored and chopped (I used Braeburn) 30g unsalted butter 60ml KONGSGAARD GIN 100ml cloudy apple juice 3 tsp concentrated chicken stock TO SERVE: Sautéed apples TO SERVE: 1 In a pestle and mortar grind the juniper berries and ginger until a smooth paste. Add thyme and 2 rashers of bacon, chopped into small pieces. Season with black pepper.
2 Take the pork fillets and trim off the ends so they are a neat cylinder shape (the ends can be kept for a stir fry). Also cut away any silvery sinew on the surface of the fillet, as this will cause the meat to curl up when cooking. Cut a slit in along the length of each fillet, about halfway down. Stuff the lemon, ginger, herb and bacon mix into this slit. 3 Now take two pieces of foil, both longer and wider than the fillets. Brush the foil with oil and lay strips of bacon on top, each strip slightly overlapping the other. When you have enough bacon to cover the length of the fillet, lay the fillet on top and use the foil to wrap the bacon around the fillet. Make sure you have wrapped the pork as tightly as possible in the foil, then squeeze the ends of the foil tight like two Christmas crackers. 4 Pop the two fillets into a steamer and steam for 25-30 mins depending on size. 5 After steaming, place the foil-wrapped fillets on a plate to cool and collect any juices that
run out. At this stage the parcels can be placed in the refrigerator overnight, or else left until cool enough to handle and unwrap. 6 Melt the butter in a frying pan with a little oil to prevent burning and brown the pork rolls on all sides. Reserve the butter in the pan. 7 Place pork on a roasting tin and warm through at 180C in the oven for 15-20 mins. 8 Add the chopped apple to the butter in the pan and cook gently for 5 mins. Add the gin, apple juice, chicken stock and any juices from the pork and simmer gently until the apple is soft. 9 Pop in a blender and purée until perfectly smooth. Check seasoning. If the sauce is a little too thick for your taste, then slacken it down with a little more apple juice and/or gin. 10 Remove pork and rest covered for 5 minutes, then carve into 2cm slices. Serve with a little of the KONGSGAARD apple sauce and sautéed apples.
The result was an Anglo-Danish fusion dish of pork with apple sauce. The dish uses both pork and bacon, Denmark being a world famous producer of both, but I used English products as I like to buy home produced meat where possible. Apple sauce is a very British addition but this sauce is very different. The dish is a little fiddly to make, but the meat can be prepared ahead and steamed, and the sauce also prepared ahead, even the previous day. It is a stunning looking dish on the plate, and would make a wonderful choice for a special meal or a dinner party. Any leftover pork is delicious sliced cold with chutney. I hope you enjoy it. G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
18 | In the Box
In the Box | 19
spring into
hygge It was hard to escape hygge in 2016, the year when this Danish lifestyle trend became the subject of endless books and magazine articles. But does this cosy philosophy have any place when the days get longer and the flowers start to bloom? Of course it does! Here’s how to bring the Danish secret to contentment with you into the warmer months of the year.
hen you hear the word hygge, what immediately springs to mind? For many, it’s the image of mulled wine and cashmere socks, roaring fires and good books as outside the snow or rain fall. Here in the UK, we’ve been told that hygge translates roughly to ‘cosiness’, and that its natural home is in the dark winter months. But that narrow definition of this lifestyle philosophy – which many Danes credit at least in part to their country’s strong sense of community and frequent appearances at the top of world happiness indexes – does it a serious disservice. When we think of ‘cosy’, we think of winter. But actually, a Dane would tell you that spring and summer can be the most hyggelig seasons of all! “Hygge has been portrayed as to be more in the winter, but in fact it’s all year round,” says Tina Gloggengieser, the Danish tea entrepreneur behind the delicious Baked Apple Hoogly Tea in your April Gin of the Month box. “A typical Danish hyggelig summer’s day would be going out into nature with your friends and family, setting up a picnic in a beautiful place or grilling sausages over a camp fire.” For Tina, who moved to the UK when she was just a child, practising hygge all year around is a great way to connect with her roots. “It’s in our DNA,” she explains. “The Danish very much take it
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
with them wherever they go in the world. It’s tough to describe in words – it’s more a feeling or an experience.” But if hygge isn’t just a byword for cosy winter evenings, how can you bring this stress-reducing, happiness-boosting practice into your life? Here are three key ways to make this spring your happiest yet:
1. REMEMBER: YOU CAN HYGGE WHATEVER THE WEATHER Look out the window. Is it a beautiful spring day, with the joyous sun shining on the daffodils? Awesome. Is it cold and grey, with a spring drizzle falling on the fragrant grass? Even better! Hygge is about finding happiness and contentment whatever happens to be going on outside. If it’s sunny, that might mean packing up your favourite foods and tromping off to have a peaceful picnic in the nearest park; if it’s raining, it could be curling up in bed with a good book and a hot cuppa. Take a moment to reflect on what the weather makes you want to do, and then do it!
Danish Double Apple Iced Tea 25ml KONGSGAARD GIN 20ml Hoogly Baked Apple Tea Syrup* 20ml lemon juice 50ml apple juice Apple slices and cinnamon sticks, to garnish Lots of ice
Combine all of your ingredients in a cocktail shaker packed with ice and shake well. Strain into a glass filled with ice. Garnish with apple slices and a stick of cinnamon. *To make the syrup, brew 100ml of Hoogly Baked Apple Black Chai Tea. Pour the tea into a saucepan and add 100g of caster sugar. Heat gently, stirring, until the sugar dissolves. Take off the heat, transfer to a container and allow to cool. Store in an airtight container in the fridge for up to a week.
2. STOP AND SMELL THE ROSES – SOMETIMES LITERALLY The fastest way to have a hyggelig moment is to put your life on pause and find something beautiful in the everyday things that surround you. Take a few minutes out of your day to appreciate the softness of your favourite blanket, the natural beauty of the view outside your window or the scent of a perfume you love. Savour the taste of a jammy dodger or a well-made cup of tea. These are the things that make us appreciate all that we have, and stop worrying (for at least one moment) about the things we don’t. As Tina explains: “Either with others or by yourself, just stop your busy lifestyle to cherish the moment. Hygge must not be rushed – it’s important to live in the moment and really be aware of the presence and the joyful things in life.”
3. SET YOURSELF UP FOR SUCCESS Hygge is deeply personal – what’s hyggelig for one person is unbearable for another. So, if you want to start practicing hygge regularly this spring, set aside a few hours on your next day off to really seek it out. Plan ahead, don’t be shy and get ready for some guilt-free relaxation! Not sure what’s going to give you that warm feeling of fullness and contentment? Jumpstart your hygge experience by setting aside a quiet moment to share a drink with your favourite person – be it your significant other, best friend or even yourself! We’re pretty partial to the Danish Double Apple Iced Tea listed up above. Totally delicious and great for sharing, a cold glass of this lovely tipple in beautiful surroundings is about as hyggelig as it gets!
Get 15% off your firs t order a t hooglyt ea.com until the e July wit nd of h code: CRAFT
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
20 | In the Box
Gin Joint of the Month | 21
Do the Can Can We all know that tonic is an integral part of how our G&Ts tastes – but did you know that by choosing your mixer wisely, you can also reduce the carbon footprint of your favourite tipple? Here are 3 reasons to choose Folkington’s mixers, straight out of the can.
1
Folkington’s stays close to nature
For Bettina and Søren, the beauty and wonder of nature served as a major inspiration. So when you’re enjoying their KONGSGAARD GIN – structured like a tree and using the best raw botanicals available – you need to find a tonic that can match it both for flavour and philosophy. The Folkington’s Indian Tonic water in your April Gin of the Month box is all natural, which for Paul Bendit, Director of Folkington’s, has been a top priority since he founded the company in 2011. He says: “Our roots are all about provenance and sustainable sourcing. All of our botanicals are sourced in small batches, and we never use any additives. What you’ve got is an entirely natural product using artisan, small-batch botanicals and the best raw materials we can get.” Not only is Folkington’s sourcing better for the planet, but it’s also a difference you can taste – as one sip of your KONGSGAARD G&T will attest!
2
You’ll cut the waste right down
Ever opened the fridge for a dash of tonic and found that half bottle has gone flat? Not only does the rest of the liquid go down the drain, but so does your garnish, the gin you’ve already poured and the big glass or plastic bottle that failed to keep your mixer fresh.
“The 150ml serving in the can is also the perfect amount,” says Paul. “You drink the whole lot, crush the can and even the cardboard fridge pack is easily recyclable. It’s very kind to the environment and there’s never any waste.”
3
Get the variety you crave – guilt free
Getting tired of gin with the same tired tonic? Folkington’s has a staggering six flavours of all-natural mixers available in fridge packs, which means endless experimentation is at your fingertips. And with nearly zero waste, you don’t even have to feel bad about stocking up! For less than the cost of a double G&T, you can get two fridge packs of Folkington’s and rotate between your favourite tipples as often as your heart desires. While a gin and tonic may hit the spot one night, a particularly sunny day could call for gin and ginger – or even the richly retro treat of Bitter Lemon. “Our bitter lemon uses 100% pure lemon juice,” Paul says, “and we don’t add any blue colouring. It’s a really good alternative to tonic water.” The liquid won’t go bad while waiting to be used, and you’ll never be without the exact mixer you’re craving ever again. Talk about a gin-gin situation!
It’s an easy mistake to make, but also a wholly unnecessary one. With cans, you can crack it open only when you’re ready to enjoy a drink, and then pop the tin in your recycling bin – no waste whatsoever!
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
Get 50p off fridge packs of all Folkington’s mixers at 31DOVER.com with code: FOLKFIFTY
AQUAVIT 1 Carlton Street, St. James’s Market, London, SW1Y 4QQ 020 7024 9848 aquavitrestaurants.com
L
ooking for something a little more glamourous than your standard hyggelig gin joint? When it comes to finding high Scandinavian style in the UK, your go-to has to be London’s gleaming Aquavit. This beautiful bar and restaurant in St. James’s Market, just off of the capital’s famed Regent Street, is the offshoot of two establishments in New York City and Tokyo, but with a new approach. While those restaurants – each a cornerstone of their respective city’s culinary scene – are geared towards high-dining and Michelinstarred menus, London’s outpost has a more casual approach to Scandinavianinspired food and drink. As Phillip Hamilton, CEO of Aquavit London, explains: “The London restaurant has maintained the outstanding quality of food, drinks and service of the original Aquavit, but the dishes use fewer ingredients, are a little less complex and are inspired by classic Nordic recipes.” Food is served in this dazzling, Scandichic restaurant all day. Whether you’re popping in for your morning cardamom bun and espresso, hankering for a classic smörgåsboard of gravlax, mustard and dill or after an elegant evening meal starting
with Swedish meatballs and finishing with rosehip soup, this is your spot. And it’s stylish, to boot. All gleaming brass, glittering marble and glass walls, Aquavit is a lesson in how to make supremely elegant surroundings simultaneously warm and inviting. “It’s luxurious space,” Phillip says, “yet has a relaxed, buzzy feel. It’s a warm and welcoming restaurant, where you can bring a group of friends to enjoy some cocktails at the bar or sit down for a meal and chat the night away.” This commitment to hospitality is enshrined in the restaurant’s very name. Aquavit is a flavoured spirit produced primarily in Scandinavia, where families still infuse a base spirit with dill, caraway and any other number of spices and herbs in their own homes. The national drink of Scandinavian nations, many a friendly social occasion has centred on shots of this flavourful, gin-like infusion of booze and botanicals. Phillip says: “At Aquavit London we have a long list of different infusions and flavours. It’s usually served chilled and unmixed, in small glasses, and is drunk alongside small appetisers. It’s also the traditional accompaniment to our smörgåsboard!”
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
22 | Gin Joint of the Month
Golden Crossword Ticket | 23
Gin O’Clock Prize Crossword No.13 Fill in the grid and win your next Gin of the Month box for free! SIGNATURE COCKTAIL
SNOWFLAKE SOUR Gin Pedro Ximénez Saffron Syrup Egg White Lemon Juice Cranberry Bitters
To enter, email a clear image of your completed crossword to: crosswords@craftginclub.co.uk by Monday 24th April. Good luck! Congratulations to February’s winner, Nicci Whittaker, who’s bagged herself a free month of gin.
1
2
3
4
8
5
6
7
9
10 11 12
13
15
14
16
17
18
The Scandinavian influence doesn’t stop at the long and extensive selection of aquavit behind this gin joint’s gleaming bar. All of Aquavit’s drinks are inspired in Scandinavia, including the gin-based stunners on the cocktail menu. As Philip says: “All of our cocktails are influenced by Scandinavia, with spirits such as aquavit coming from the Nordic regions, and ingredients such as rose hip and cloudberry also incorporated into the drinks.” From the Aurora – gin, elderflower liqueur and green chartreuse alongside cucumber, mint and lime – to the Nordic Bramble, which remixes the classic cocktail with the substitution of cloudberry and pomegranate in the place of blackberry liqueur, these are elegant and flavourful combinations of Nordic flavours. But whatever the unusual influences, there are no unnecessary bells and whistles here. “Our house cocktail menu is similar to our food menu in that it’s based on a simplicity that enhances the quality of the ingredients used,” Phillip says. “Less is more! The wine list – while not strictly Scandinavian – has also been carefully curated to complement the delicious food at Aquavit.
“As Scandinavia does not have the weather to facilitate vineyards, the wine list isn’t strictly influenced by the region,” Phillip laughs. “But we have an extensive wine list and that has been designed to pair perfectly with our Nordic food.” For Phillip and the entire Aquavit team, this new restaurant is more than an opportunity to expand an already successful group of restaurants. With a relaxed vibe and super-Scandi influence setting it apart from its peers, Aquavit London is a gateway to the great white North right on our doorsteps. And, says Phillip, helping a whole new country discover the joys of Nordic food, Scandinavian flavours and alluring aquavit is rewarding in and of itself. “Spirits like aquavit are still very new to many people outside of Scandanavia,” Phillip says, “and we’re looking forward to an increased love for and understanding of it from both a UK and international audience.” So sidle up to a stool at Aquavit’s beautiful bar, order one of their elegant gin concoctions and chase it down with a shot of their namesake spirit – skål all around!
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
19
20
21
ACROSS 1 A KONGSGAARD GIN botanical – also used to flavour confectionary such as Pontefract cakes and allsorts (9,4) 8
9
English translation of the ‘Kong’ in KONGSGAARD (4) Spoken or written with ease - like a native speaker (8)
10 A string of flowers threaded together (5,5) 12 Barriers made of wood (6) 14 Patterned with flowers (6)
DOWN
15 Treated wood with a smoky flavour that is one of KONGSGAARD’s more unusual botanicals (7,3)
2
Copies or mimics (8)
13 Bike rider (7)
3
Desires or compulsions (5)
14 Predict or know in advance (7)
19 English translation of Hygge (8)
4
Adjust a camera again to make the image clearer (7)
16 British singer-songwriter whose three hit albums are called 19, 21 and 25 (5)
20 Greek god of love whose statue appears in London’s Piccadilly Circus (4) 21 Hans Christian Andersen fairy-tale character whose statue appears in Copenhagen’s harbour (6,7)
5 A KONGSGAARD GIN botanical, also known as ‘tiger nut’ (5) 6
Collide with (3,4)
7
Nocturnal winged creatures (4)
11 Tubular pasta, often served with cheese sauce (8)
17 “To sleep, perchance to _____” – famous line spoken by Shakespeare’s Hamlet (5) 18 Small, dried red berries, now considered a ‘superfood’ (4)
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
24 | Competition In the Box
Golden Ticket | 25
GOLDEN
TICKET
IN VINO VERITAS
Inspired by Mr. Willy Wonka himself, we hide a shiny Golden Ticket each month in one random member’s Gin of the Month box. Whichever lucky Gin Clubber discovers this ticket wins an extraordinary, one-off prize!
With 30,000 impeccably curated bottles of wine in the cellar and 25 delicious gins behind the bar, The Vineyard is a libationfilled lap of luxury – and one lucky Craft Gin Club member has a golden ticket to this amazing experience!
S
ince it first opened its doors in May 1998, The Vineyard has been known for its incredible food and extensive wine list. A former 19th century hunting lodge, The Vineyard was bought in 1996 by Sir Peter Michael, a veteran of the hospitality industry with a serious passion for wine. He spent the next two years fixing it up, and it wasn’t long before this Berkshire property became well known for its food and wine. But these days, Managing Director Andrew Mckenzie explains, The Vineyard can offer far more than just delicious dining. “The Vineyard was once known as a ‘restaurant with rooms’, but now it’s established as the UK’s leading wine hotel.” Under the watchful gaze of Wine Director James Hocking and Head Sommelier Romain Bourger, The Vineyard’s wine list has grown to a staggering 30,000 bottles – more than 5,000 bottles of which are showcased in the hotel’s iconic wine vault. And, with 25 beautiful bottles of gin stocked at the hotel’s California Bar, this
hotel is as well suited to gin lovers as wine aficionados. True enthusiasts of taste, the bartenders at The Vineyard will serve up your G&T in a classic Copa glass packed with ice and paired with a perfectly selected garnish to complement the botanicals in your chosen tipple. And once you’ve tasted and tried the G&T of your dreams, it’s on to the next taste sensation: dinner! Nobody can come to The Vineyard without trying the delicious delicacies whipped up by Head Chef Robby Jenks in the hotel’s 3 AA rosette restaurant. At the helm of the kitchen is Robby Jenks, an inspirational chef that takes local and seasonal produce to recreate a simple but perfect dining experience. The pampering doesn’t end after dinner. With a five star spa right on the premises, guests can unwind in beautiful surroundings, availing themselves of a jacuzzi, circular pool, steam room and sauna. And – if you’re
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
THIS MONTH’S PRIZE! Get whisked away for a night of gin-dulgence! The member who finds April’s Golden Ticket is in for a treat! Along with a guest, our winner will get to spend a night at The Vineyard in Berkshire – a beautiful hotel and spa with all the works. This trip will include: • One night in a luxury double room • A delicious full English Breakfast to enjoy in the morning • 5-course Discovery Tasting Menu for dinner • Gin and tonic on arrival • Full use of The Vineyard’s exclusive spa facilities during the stay
ARE YOU APRIL’S LUCKY GOLDEN TICKET WINNER? fancying another tipple – you can sip a G&T in the poolside relaxation area. In fact, a vibe of elegance and relaxation pervades the entire premises. “Atmosphere is everything at The Vineyard,” explains Marwan Hemchaoui, General Manager at The Vineyard. “We’re renowned for our impeccable service, but we aren’t pretentious or stuffy. We want our guests to feel relaxed and like they’re in good company.” For two lucky Craft Gin Club members, this dream night away is about to become a reality. This month’s special golden ticket prize is a once in a lifetime stay at The Vineyard, complete with a G&T on arrival and an amazing five course tasting menu in the hotel’s celebrated restaurant. Who gets to take this fabulous gin trip? Whichever lucky Craft Gin Club member finds that tell-tale glimmer of gold in the bottom of their April Gin of the Month box…
If you’re lucky enough to spot the golden shimmer of the ticket in your Gin of the Month box this month, follow the instructions on the ticket to claim your prize! Remember to share a photo of your good fortune with us and all your fellow Craft Gin Clubbers on Facebook, Twitter and Instagram. We can’t wait to find out who you are!
LAST MONTH’S WINNER In March, Robert and Annette Harrison won an incredible Irish Gourmet Great Taste Award Diamond Bounty Hamper, overflowing with sweets, treats and beautiful bottles of wine! It’s a gift that’s sure to keep giving for quite some time.
G INNED! MA G A ZINE | VOLU ME 3 0 | AP R IL 2 0 17 | C RA FTGI N C L U B. C O . U K
#GINSTAGRAM
26 | Competition
Competition | 27
FEB RU A R Y’ S W INNER S
WANT TO WIN FREE GIN? Every month, the member who shares the best Gin of the Month box pic with us on social media wins their next month’s box for free!
Congratulations to Sean Strange, whose pic of him sharing a couple of beautiful Kalevala G&Ts on his romantic, gin-soaked Valentine’s Day this year won him February’s top spot. Thanks for sharing your pic, Sean – enjoy your prize!
April’s winner – along with four runners-up – will also win a Gourmet Snack Box from Salty Dog. This box is bursting with sweet and savoury snacks alike, including hand-cooked crisps, roasted nuts, CHEGGS speckled eggs and oh so much more in this delightful mix. You’ll want to get your hands on this tasty prize! To win this month, find inspiration in the natural beauty of your KONGSGAARD GIN. Hit the outdoors, discover Danish culture or get creative behind the bar – but be sure to share photos of your gin-soaked fun with us on Facebook, Twitter or Instagram using #Ginstagram!
FEBRUARY’S WINNER - SEAN STRANGE
Want to get a MONTH OF GIN FOR FREE? Share photos of your box contents with us on social media for a chance to win!
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K
@CRAFTGINCLUB /CRAFTGINCLUB
Runners-up, clockwise from below: Reece McMahon, Alexandra Gutsell, Vilma Johnson, Sean Rodgers
GINNED! MA GA Z I N E | VO L U ME 3 0 | A P R I L 2 017 | CRA F T G IN CL U B . CO . U K