Gin-spiration: Mix Up a Storm on World Gin Day
Gin expert and elite mixologist Tristan Stephenson teams up with Tanqueray to explore what you should pour over ice for WORLD GIN DAY.
On World Gin Day, gin enthusiasts around the world will be exploring new and exciting ways to savour this classic of the spirits world. To celebrate the occasion, gin expert and leading bartender, Tristan Stephenson, has explored three of the coolest trends in gin right now.
“The gin world is changing constantly with new trends popping up all the time. Gin is such a vibrant and versatile spirit – there are always fresh and exciting ways to enjoy it. There’s a whole world of experimentation going on and it’s up to the (g)individual to decide how they enjoy it best!”
Tristan’s top three trends & tantalizing recipes
- Low alcohol gin cocktails – The demand for lower alcohol cocktails are increasing as people want to focus on drinking better rather than more. The Queen Bee, with zesty lemon flavours and honey notes, is the perfect lower alcohol cocktail.
Low alcohol gin cocktail – Queen Bee
25ml Tanqueray London Dry
10ml Honey water
15ml Fresh lemon juice
Top up Soda Water
Garnish with fresh thyme
Glassware: highball
Method:
Fill highball glass with cubed ice.
Pour in Tanqueray London Dry, lemon juice and honey water and stir.
Top-up the highball glass with more ice.
Add a fresh thyme sprig into the glass and then top-up with soda water and give the cocktail more one stir before serving.
(8g of alcohol per serve)
- Flavoured gin – Gin enthusiasts have been experimenting with many flavour combinations and discovering new and interesting tastes. Tristan recommends his Gin and Juice recipe as a twist on the classic gin.
Flavoured gin cocktail – Gin & Juice
50ml Tanqueray Flor De Sevilla
35ml Pink grapefruit juice
25ml Cold breakfast tea
15ml Sugar syrup
Garnish with a strip of orange zest
Glassware: Nick and Nora or coupe glass
Method:
Shake together Tanqueray Flor De Sevilla, grapefruit juice, cold tea and sugar syrup.
Squeeze the orange zest over the cocktail and finally drop into the glass and serve.
(16g of alcohol per serve)
- Gin cocktails with a savoury twist– “I travel a lot in my job and one of the things I am seeing more and more around the world is chefs and bartenders working closer together – whether that’s sharing ingredients or techniques. The result has been a rise in savoury style cocktails popping up on drinks menus across the globe,” said Tristan. Add a savoury twist by using herbs as a garnish. Tristan adds tarragon to his Tanqueray Cooler.
Gin cocktail with a savoury twist – Tanqueray Cooler
35ml Tanqueray No. Ten
35ml White vermouth
Cucumber tonic water
Sprigs of Tarragon
Glassware: Copa
Method:
Fill a copa glass with ice.
Add Tanqueray No. Ten and vermouth.
Top up with cucumber tonic water.
Garnish with sprigs of fresh tarragon and stir.
Top-up with more ice and serve.
(18g of alcohol per serve)
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