Old English Gin, although a new product by age, is a gin style that has a heritage linked with traditions predating many of today’s popular brands.
The bottle is quite unusual for a product like gin, but there is a funny story connected to that. In 1783, England was the largest importer of French Champagne. Gin drinkers would use any vessel they had for filling gin from the gin shops, and most likely there were a lot of Champagne bottles being re-used for filling in gin.
The name of the gin is not random. When buying gin in the 1700’s and 1800’s you would be offered a simple choice: English Gin or Dutch Gin. English Gin was branded fancy names as Old Tom, Young Tom or Samson, or after the name of the distiller or the location as Booth’s, Gordon’s, Warrington and Beefeater. Dutch Gin is today known as Jenever.
This Old English Gin is made from a 1783 recipe, distilling 11 botanicals in the oldest pot, still being used in England at present day.
When asked about the product the gin connoisseur Henrik Hammer (son) states: “I wanted to create this unique product, being as original and true to a spirits category as possible, and yet in line with today’s requirements for high quality, environmental friendly and CO2 neutral products. My aim was to reach a tasting profile as how I would have made a gin being a gin distiller in 1783.“
Old English Gin is extremely round and well balanced with a crisp juniper nose, sweet orange flower notes from the combination of orris root and orange peel, with a fine spicy finish from liquorice, cassia and cinnamon, and a hint of cardamom in the very end. Sweet enough to drink neat as in the old days, and dry enough for making cocktails and to be balanced with even more sugar if needed.
Although Old English Gin may have its roots in the British heritage gin we would like to thank the Hammer and son family for this creation. We look forward to adding it as a product in our upcoming cocktail webshop giving you all the opportunity to taste this unique style of gin.
Instructions: Shake gin, sugar syrup and lemon juice well and strain into a large bar glass. Fill up the glass with approximately 3 cl sparkling soda water
As a tip for those entertaining large number of guests this beverage is equally refreshing when built in a large punch bowl following the recipe:
Spring is finally here
Bars are popping up like flowers all over the city of Copenhagen these days. If you are out and about around Nørrebro, I can warmly recommend the hospitality and skills of Yarek and Blondie, of the recently opened cocktail pub The Barking Dog. They offer a well created and perfectly balanced section of homemade and classic cocktails with reasonable afternoon dining times. Service is friendly and informal and the room presents itself in a cosy welcoming environment. Worth a visit to catch an early spring cocktail - ‘Rum and ting’.
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