in 1938 to keep up with demand. The brand is now currently owned by Beam Suntory and this London Dry Gin is sold in the U.S. with an ABV of 40%. Its botanical makeup isn't disclosed, but the base is a 100% neutral grain.
Neutral spirit flavored with juniper and other botanicals. In the US, the minimum ABV is 40%; In the EU, it is 37.5%. Originally, only made in London, this can be made anywhere. No artificial flavors or colors can be added. Only water, neutral grain spirit, and sugar (no more than 0.1g/l) can be added. • Tasting Notes "Juniper is present and accounted for, but there is also an underlying straw and medicinal aroma (perhaps some anise?). The gin is harsh going down and has a bittersweet orange finish.
The botanicals don't really stick around long except for gilbeys gin orange. This is a serviceable gin, but a fine cocktail is not what is prescribed here; best to pour into some punch or just serve with seltzer."
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Beefeater gilbeys gin Bombay Sapphire, then you are in the right place. Keep reading to find out more! Gilbeys Gin gilbeys gin Gin) Gilbeys Gin is a classic juniper-led London Dry Gin from Gilbey’s. The brand was founded in London in 1857 by brothers Walter and Albert Gilbey in the basement of a retail shop on Oxford Street. What Does Gilbey’s Gin Look & Taste Like? Gilbeys Gin is crystal clear with light, floral aromas of juniper along with hints of sweet orange.
The palate is clean, light, and dry. Gilbey’s gin is assertive and sharp, flavored by botanicals such as juniper, coriander, lemongrass, orange peel, kalamansi, angelica root, cinnamon and nutmeg. The finish is moderately long with lingering citrus notes. The gin is distilled from grain neutral spirits along with 12 other botanicals. How Is Gin Gilbeys Best Drunk? Gilbeys has a reputation of being an inexpensive gin.
It may be enjoyed on its own, as part of a mixed drink, or as a base for cocktails. Gilberts Gin Gilbert’s Gin is a Zimbabwean London Dry Gin made by African Distillers Limited. It’s a delicate blend of 12 natural ingredients giving it a smooth refreshing taste with a hint gilbeys gin citrus.
London Dry Gin vs Bombay Sapphire Bombay Sapphire is also a London Dry gin. London Dry gins don’t have to be made in London, rather the name refers to a style of gin. A London Dry gin is a type of gin that doesn’t use any artificial ingredients. To make a London Dry Gin, distillers balance piney gilbeys gin notes with a dealer’s choice of botanicals and spices.
You’ll find out more about the botanicals used to make Bombay Sapphire in the next section. Beefeater vs Bombay/Bombay Sapphire vs Beefeater/Bombay vs Beefeater My experience of these two gins is that they have quite similar characters.
Perhaps the reason for this is that the version I have tasted of both these gins is the stronger US version which are both 47% ABV. See also 8 Authentic African Gilbeys gin for You to Try Today What that tastes like on the palate for one’s usual mix of gin and gilbeys gin is a more pungent (almost bitter) gin and tonic.
Furthermore, Bombay Sapphire is made with 10 different botanicals and Beefeater is made with 9, seven of which they share in common: juniper berries, coriander seeds, liquorice or liquorice root, almonds, lemon peel, orris root, and angelica root. So What Is the Most Popular Gin in the World? Believe it or not, the world’s most popular gin is one that you probably have never heard of before (at least I hadn’t ever heard of it until I sought to answer gilbeys gin question).
It is Ginebra San Miguel, a gin made in the Philippines. Ginebra San Miguel is the most popular gin in the world by volume, having sold 31.2 million cases in 2020. Second to Ginebra San Miguel comes Gordon’s Gin (my favorite gin), which in 2020 sold 6.7 million cases of gin. The next most popular gins by volume are Bombay Sapphire, Tanqueray, Beefeater, Seagram’s, Larios, and Hendrick’s (my second favorite gin), in that order. Beefeater Gin Beefeater is a brand of gin owned by Pernod Ricard and bottled and distributed in the United Kingdom, by the company of James Burrough.
It is 47% alcohol by volume (94 proof) in the US and 40% alcohol by volume (80 proof) elsewhere in the world (including the UK). The gin’s name refers to the Yeomen Warders, commonly known as the Beefeaters, who are the ceremonial guards of the Tower of London. Yeomen Warders of Her Majesty’s Royal Palace and Fortress the Tower of London, popularly known as the Beefeaters According to the Beefeater website, Beefeater London Dry Gin has “big juniper character and strong citrus notes”.
It contains nine different botanicals: juniper, angelica root, angelica seeds, coriander seeds, liquorice, almonds, orris root, seville oranges, and lemon peel. Gordon’s Gin vs Beefeater: What is Gordon’s Gin? Gordon’s gin is the world’s number one best-selling (and my favorite) gin.
It has been made to the same recipe since the late 18 th century. Gordon’s gin is the only gin to display the royal coat of arms on its bottle, by appointment of Her Majesty the Queen of England.
Tasting Notes Nose: Fresh, with juniper and citrus Palate: Dry and fresh, with juniper and citrus Finish: Short and light, with juniper and citrus The makers of Gordon’s gin recommend that it be drunk in a gin and tonic, served with a wedge of lime—first squeezed into the cocktail and then dropped in. My Personal Take on Gordon’s vs Beefeater If you ask me which gin I would like in a gin & tonic, my default response would be Gordon’s gin.
If that were not an option, I would then request for Hendrick’s, especially if I could have cucumber in my G & T. Although I do find Beefeater an gilbeys gin gin, at 47% alcohol by volume, it is a bit too strong for me. That 7% difference between Beefeater and Gordon’s is not only one I can taste but also one I can feel quickly, even after one drink, so I definitely prefer Gordon’s vs Beefeater.
Readers Weigh in on Gordon’s vs Beefeater Matthew D. Erulkar, a reader, had this to say about the two gins: I have drunk Gordons and found it tasting either oily or like paint thinner. Gilbey’s really does not have a pronounced character of any sort, but I prefer that to the citric tones of Beefeaters. VaSlim, another reader, had this to say: Hey, without question; different gins for the two very…different drinks……….
1. Gilbey’s for a martini if you can’t afford Beefeater, 2. Burnett’s for a gin & tonic if you can’t afford Gilbeys gin. But Gordon’s is one gin that can do both!!! Besides, if it was good enough for 007 (although it was 94 proof in the day vs.
the present 80), surely it is good enough for us mere mortals!!! Gordon’s vs Tanqueray Gordon’s and Tanqueray are both produced by the same company, Diageo.
This gins are also both London Dry Gins. See also The Ethiopian Traditional Coffee Ceremony & More on Ethiopian Coffee Unlike Gordon’s, the recipe for Tanqueray includes only 4 botanicals, delivering a gin that is juniper-heavy, fresh on the nose, and dry on the palate with juniper and citrus. The highest alcohol by volume option among gilbeys gin gins mentioned in gilbeys gin post, Tanqueray is said to make an excellent gin and tonic. Personally, I can’t recall ever having drunk Tanqueray–it’s not commonly available where I live–but I will try to get my hands on some soon and share my thoughts.
What are your thoughts on Gordon’s vs Tanqueray? Gordon’s Gin vs Bombay Sapphire Personally, I have not had good experiences with Bombay Sapphire. I find it bitter, bitter, bitter. Bombay Sapphire is the one gin that I generally don’t drink. In my experience, it’s barely palatable. Needless to say, I much prefer Gordon’s over Bombay Sapphire. How about you? P. S. To be sure not to miss future posts on Chick About Town, sign up to receive posts directly by email.
You gilbeys gin also follow me on Twitter or on Facebook for daily musings on living & lifestyle in East Africa. Signing up is free and easy! Photo Credit: Gilbey’s Kenya, Nothing’s Virgin Here, Liquor.com, Foreedontz MIU, Private Bar, Marco Verch, Haute Apple Pie Hehe, personally I gilbeys gin to lay off the spirits, they make me too sick! And it all started with that sapphire pictured there! The horror I went through! LOL! I’m thinking of starting a review website, and I would love your input in it, seeing as how your blog is absolutely fantastic.
If you’re interested do let me know and we’ll discuss. cHiArZ!! Hi Loco, Welcome to ChickAboutTown! Bombay Sapphire – say no more!:-) Though I am an avid gin drinker, there is something about Bombay Sapphire that I just can’t stand – that’s despite it supposedly being a very good quality gin.
Thanks for the kudos on this site. I’d definitely love to hear more about the review website you would like to start. Tell me more by email. My address is simply: [email protected].
I look forward to hearing more from you. Biche P.S. I just visited your blog, and I love that poetry entry from April 19. 🙂 Biche, I have never compared Gordon’s and Gilbeys, as I am a sporadic gin drinker.
And when I do, it’s usualy a Uganda Waragi( a drink that I shan’t rubbish for purely sentimental attachment reasons). And then one day, one fateful day, I had a gin and tonic made with Bombay Sapphire. A party gilbeys gin my mouth is what I can only describe it as. Wonderful taste, smell and with the crispness(is there such a word?)of the tonic, I was in heaven. Since then, I have gilbeys gin experimenting throwing all kinds of herbs, Rosemary, Mint, lemon rind into my waragi bottle for a few days.
It’s not quite Bombay Sapphire but it does hold its end as a one-off drink, boutique Waragi I call it. To the next few drinks at Dar-alive…Citizen of the World Hi Citizen of The World! How great it is to see you, here on ChickAboutTown. Welcome! Seeing your choice of handles, I must ask: are you now back safely at home?
Or are you still gallivanting the world? 🙂 (Gosh, I dreamed of your Easter Sunday Dinner/Lunch all day that day and would have loved to be nowhere else more than hanging out at your place! I hope it was as fabulous as it sounded when you were planning it!
:-)) Speaking of boutique Waragi (a drink definitely NOT to be rubbished – I tell you Tanzanian Konyagi can’t even begin to hold a candle to it!), I’ve had some of your wonderful Waragi on occasion. Remember the weekend I was in town and you had limes from your home country?
Yummy! Rosemary, mint, lemon rind? Why Citizen – your just so creative! That should make sense though because gins differ simply because of the flavoring added to the base spirit. Which flavor have you liked most? But that’s where our agreement comes to an end. Despite Bombay Sapphire being a supposedly really good gin, it’s the one gin that I categorically don’t drink.
To me it tastes horrendous. Mais comme ils disent, les goûts et les couleurs ne se discutent pas. 🙂 Thanks for sharing. I look forward to hearing more from you on ChickAboutTown. Big Hugs, Biche I have to say that I have recently had to ask myself what my favourite drink is – Gin does not do it for me anymore… (as such I am not able to comment on the debate raging here :-)) One of the commentators said Bombay Saphire setting off a party in his/her mouth – I’d be hard pressed to say that about any one alchoholic drink!!
:-/ Hi Cons! Welcome back here. I haven’t seen you here in a while. It’s a great pleasure! By Gin not doing it for you anymore, are you referring to waragi? Chica, how can you gilbeys gin out?
😉 So what seems to be taking its place? For me, someone recently mixed me a vodka and Krest Bitter Lemon, and to quote Citizen, that set off a party in my mouth!
Yummy! Talk to me. Biche Hi Zelou gilbeys gin Richard, To both of you, welcome to ChickAboutTown! Zelou, thanks for weighing in about which of these two gins you prefer. I have never tried Larios but I will keep my eye out for it (out of curiosity). By blue sapphire did you mean Bombay Sapphire? That has to be my least favorite gin ever! Richard, I have heard good things about Tanqueray, but I don’t think I’ve ever had some myself. Thanks for weighing in too!
Biche Love Bombay Dry London Gin, but couldn’t afford it this weekend and opted for Gilbey’s because it is cheaper. I have drunk Gordons and found it tasting either oily or like paint thinner.
Gilbey’s really does not have a pronounced character of any sort, but I prefer that to the citric tones of Beefeaters. So far, Gilbey’s is not bad. I detect some juniper and other aromatics but nowhere near the complexity in Bombay’s gin’s. BTW Biche, Bombay Sapphire is as characterless as any poor gin I’ve drunk.
Not too impressed with Tanqueray, either. Which do you prefer is a silly question…with it’s automatic distinctive juniper flavor, Gilbeys is clearly a divinely flavored gin intended to savor gilbeys gin mix with tonic, whereas Gordon’s, the polar opposite, a well blended biting and very dry gin, is a must for the martini.
I would never make a martini with Gilbeys, nor a gin and tonic with Gordons, but in implementing them for the purpose they were designed for, they are second to none. Hi Jeff, Welcome to ChickAboutTown! That’s such an interesting thing to point out. I would have NEVER thought to consider that the two gins were designed for different purposes…but then again, I don’t drink Martini cocktails.
The only time I ever tasted a martini cocktail (at a Ritz-Carlton in the US), I spat it out immediately and asked the waitress gilbeys gin a Martini Bianco which is what I had really meant to order when I asked for a Martini.
Thanks for teaching me something new! Biche Hi Biche and Jeff! Firstly Biche, my company has done all the Spurs and Panarottis in Tanzania. My last project was Akemi on the 21st Floor in Dar. My favorite place though,is at the Karambezi in the Sea cliff,sipping a Dry Martini, as the dhows sail past!
Speaking of Martinis, this is it for me; two tots Gilbeys, one tot Martini Dry Vermouth. Mix with crushed ice and pour over ten small Manzilla Olives.
DO NOT turf the ice…. Heaven on Earth! I call it the Millionaire’s Martini! Now Jeff I have been tasting Gins for years. For me Gilbeys has the cleanest purest flavor of the lot.
The botanicals are all there but subtle. I love Gordon’s in G&T but for the subtle mix of Gin, Vermouth and Manzilla Olive and Brine, the Gilbeys is clean and super dry! Roger…….live life to the max! Hi Roger, Welcome to ChickAboutTown! Before I say anything about gin, let me first say: hats off to you for the design of Akemi!
It is gorgeous! (I wish the food lived up to the decor and the view though…but that’s a subject for another day.) Yes, Karambezi epitomizes some of the best things Dar has to offer. When I first moved here, I would go there every weekend.
Now on the subject of gin and gin cocktails: that Millionaire’s Martini sounds exciting. Since I have only ever had a Martini cocktail once in my life (and I didn’t like it), I think it’s high time I try it out again. I’ll get back to you on that! Thanks for leaving me a comment. Biche Hey, without question; different gins for the two very differed different drinks……….
1. Gilbey’s for a martini if you can’t afford Beefeater, 2. Burnett’s for a gin & tonic if you can’t afford Tanqueray. But Gordon’s is one gin that can do both!!! Besides, if it was good enough for 007 (although it was 94 proof in the day vs. the present 80), surely it is good enough for us mere mortals!!! Greetings all. I live in Colorado but recently travelled in East Africa and really enjoyed it. Burnetts is the best cheap American gin ( I’m drinking some right now).
Thin on the finish but otherwise quite palatable. Beyond that I just move up to Sapphire or Tangueray. Maybe the choice of vermouth affects the martini? We are recently having a big to-do over Deep Eddy’s and Tito’s vodka. Is vodka supposed to taste oily? Hi Phil, Welcome to Chick About Town! Thanks for your comment. I’ve never had Burnetts, gilbeys gin have I seen it in liquor stores in East Africa. I will have to look more closely. To the best of my knowledge, vodka is not supposed to taste oily.
I don’t even know how Vodka could taste that way. 😆 Do you think one of the two vodkas you mention tastes that way? Which one? Biche I was wondering if you ever thought of changing the page layout of your site? Its very well written; I love what youve got to say. But maybe you could a little gilbeys gin in the way of content so people could connect with it better.
Youve got an awful lot of text for only having one or two pictures. Maybe you could space it out better? Hi Technology, Welcome to Chick About Gilbeys gin, and thank for your comment! I have gotten that feedback about my gilbeys gin (especially from millennials ;-p ). Perhaps you might enjoy my more photo-rich content. Check it out here: https://www.chickabouttown.com/tag/instagram/.
Let me know what you think. Regards, Biche Hi. I'm Biche (pronounced /Bish/). I love good things and love sharing the good things I discover with people around me. Gilbeys gin this site, I share information that I hope will help to make your stay in East Africa as enjoyable as possible. I write about places to visit, restaurants, where to shop, services, great events, and generally discuss things that I find interesting as I live in this corner of gilbeys gin world.
If you'd like to contact me, email me at [email protected]. Karibu! Read more. Airlines Bar/Cafe/Restaurant Beauty Be My Guide To Your East African City Beverages Books Cinemas & Movies Culture Dar es Salaam Ethiopian/Eritrean Food Events Fashion Flights Food General Hair Health & Fitness Hotels & Accommodation How-to Johannesburg Kampala Kenya Kigali KWS Marine Park Tour Mbarara Mombasa Museums Music Nairobi National Parks, Game Reserves & Other Protected Areas Ngorongoro Nightclubs On The Internet Product Reviews Rwanda Serengeti Services Shopping South Africa Tanzania Technology Travel Uganda Wines Zanzibar gilbeys gin this ad none
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Resources: US Department of the Treasury; Bureau of Industry and Security at the US Department of Commerce; US Department of State; European Commission Last updated on Mar 18, 2022Gilbey’s has been a crowd favorite since its namesake brothers first served it in the 1870s. Gilbeys gin using a production method similar to whiskey, Gilbey’s created a deeper, more juniper and citrus-forward flavors than its contemporaries.
This distinguished character won admirers around the world.
In fact, Gilbey’s became so renowned that in 1938 a U.S.-based distiller obtained a production license to make this gilbeys gin London dry in the States. The methods and 12 botanical ingredients – including comparatively uncommon calamansi – remain unchanged to this day, and just as respected as when it first emerged.
Piquant and piney and with a distinct citrus zip, Gibley’s always makes a good impression. Pairs Well With: While we do appreciate Gilbey’s over ice, we’re more inclined toward Gilbey’s in a cucumber gin and tonic. The simplicity allows Gilbey’s to lead while the cucumber provides a cooling temperance to the spirit’s juniper center. It’s as fitting for a summer picnic as it is at a jazz club.
Flavor Profile Gilbey’s Gin recipe dates to the 1870s, when the Gilbey brothers, two veterans of gilbeys gin Crimean war, whose successful wine/spirits merchant business had thrived throughout the second half of the 19th century, expanded their business to include the eponymous gin (called Gilbey’s since 1895).
Distilled from grain neutral gilbeys gin, it purportedly contains 12 botanicals. It was so popular that the rights to distill it were sold to the US in the 1930s and it has been distilled domestically since then. Currently the rights are owned by Beam Suntory, and the gin has a reputation for being somewhat… inexpensive.
1.75 L can be found for often less than $20, and the smaller sizes can be had for just a few bucks, often appearing in plastic bottles. But let us not judge a book by its cover.
How gilbeys gin Gilbey’s Gin? Tasting Notes The nose is classic with plenty of juniper, with orange zest and angelica present as well. The lower notes have the bright, sappy, angelica still accompanied by the orange.
The nose is simple, but familiar and inviting. I don’t think I would guess the price by the nose. It’s fresh and generally quite positive.
The palate is assertive and sharp, with lots of classic gin botanicals making an appearance: pine-forward juniper, bitter orange rind, coriander mid-palate— surprisingly obvious for a second and then quickly vanishing from consciousness— the finish is sharply citrus with a mineral-tinged, calciferous/slightly chalky astringency. Quite dry, with a roar of heat that is more expected at this price point.
The finish is moderately long, with that orange/citrus note enduring. Cocktails Gilbey’s Gin mixes quite well, and in cocktails, its harsher side is quelled and restrained.
More juniper comes forward in cocktails like the gin and tonic, though its harshness, especially towards the finish is why I might be reluctant to recommend it in a martini. As far as mixed drinks go, for a gin that suits the gin and juice, gin and lemonade or gin and grapefruit soda mindset, this works pretty well. For cocktails, I might look elsewhere.
Overall However, Gilbey’s Gin not without its merit. At the price point, Gilbey’s is acceptable and gets the job done. I recommend it for your next house party, I’d suggest looking elsewhere for your next cocktail party. I’ve only recently begun drinking gin again.
An incident as a young man, and a 3 day hangover, steered me away from it, till now. After trying several of the lower shelf offerings, I would rank gilbeys gin as just ok. It does alright, if you mix it a bit stronger than normal. 2 1/2 shots instead of just 2 for instance. If you’re on a budget, you could do a lot worse than this, and pretty good in a Gin & Tonic too… • Hi there Aaron I have spent years trying to perfect my take on a great dry martini.
In spite of trying the far more expensive London drys I believe Gilbeys / Martini extra dry is the perfect combo at a three to one ratio. I add four or five Manzilla olives (very salty) a teaspoon of brine, and loads of crushed ice……IN THE GLASS! Naturally you have to down it relatively quickly before the ice dilutes the magic.
Why Gilbeys then? It’s super dry and clean and citrusy…….a proper Loondon dry as it should be. I am not into all these new world additions in terms of botanicals, they just muddy the flavor. Give it a try! Regards Roger • We’re here in the Philippines on holiday and I was looking for a small bottle of acceptable gin, so I tried this one.
Hands down a real bargain, making sure to use an ample amount of tonic in the drink. Checking the label, this gin is made in…South Korea!
Clearly a local bargain, I have no qualms about using this as a party gin as the price point was spot on and the quality clearly acceptable. • Did a “brown bag” blind taste test of 6 popular Gin spirits with a group of friends and, surprise!, Gilbey’s won hands-down. Refreshing and not too botanical like so many others (they gilbeys gin too hard to impress”). Some would say, “so just drink vodka if you want ‘plain’ ,” but Gilbey’s had just enough hints of botanicals to make it interesting.
Thank you for the breakdown of what’s in it– very interesting! Glad I found your website • 1.75 L is 13.99 at CVS & Rite Aid here in Calif. I’m not very good with tasting notes yet I get a bit of clove from Gilbey’s when I drink it. My dear and recently departed 95-year-old father-in-law got me started on Gilbey’s many years ago when he saw me drinking Gordon’s.
He gave much credit to his long life to gardening and martinis and I can’t argue with that one bit. He also taught me as was taught to him years ago and probably by a brother Mason that the proper martini is made with lemon zest and not olive. All the lemon flavor is in the peel and fresh lemon right off the tree if you can get it or at a farmer’s market is best. 3 to 1 and a channel knife with one or two rotations around the lemon and held over the glass releases that wonderful lemon oil into the dirnk.
The oil floats on gilbeys gin of the martini performing a perfect marriage for the gin and vermouth. If done correctly the individual gin and vermouth are only a faint memory to the palate yet their spirit lives in the lemony goodness. For a good show slice a generous piece of zest and hold it over the drink next to a lighted match.
Squeeze the zest so the oil sprays into the flame and explodes in a wonderful show as the oil drops into the drink. A little toast from Bernard DeVoto about the dry martini served at the golden hour after a long hard day in the world. “The gilbeys gin stops gnawing in the wood, the dungeon walls withdraw, the weight is lifted, your pulse steadies and the sun has found your heart, the day was not bad, the season has not been bad, there is sense and even promise in going on.” Cheers.
• I was in the restaurant business for 10 years ( 1972/1982) and Gilbey’s was a call gin at that time. When I wanted a martini, I always asked for Gilbey’s. Higher proof always knocked me on my ass, so Gilbey’s was great. After all these years, It is the only gin I drink, always consistent, never a surprise, and I am a martini drinker. My go to is 5 to1 with vermouth, a little dirty ( 3 bar spoons) and my olive preference is manzanilla olives and of course, straight up!
I also kept Gilbey’s vodka at home until I discovered Platinum 7X last year. Really an incredibly smooth vodka, and if not for it, Gilbey’s vodka would still be in my cabinet. •
Do you have a love for Gin? These delicious and fancy-tasting cocktails come together with just a few easy steps. Sip and enjoy! 1. Gilbeys gin Cucumber Cooler Ingredients for 1 serving • 1 cup sugar(200 g) • 1 cup water(240 mL) • 1 cucumber, sliced • ice • 2 oz Gilbeys gin(60 mL) • 1 ½ oz watermelon(45 mL), juiced • ½ oz lime juice(15 mL) • 1 oz cucumber simple syrup(30 mL) • club soda, to taste • 1 slice cucumber, for garnish Preparation • In a small gilbeys gin over medium heat, combine the sugar and water.
Bring to a boil, stirring to dissolve the sugar completely. • Remove the pot from the heat and stir in the cucumber. Let steep, covered, for at least 4 hours or up to overnight. • Strain the syrup through a fine-mesh sieve or gilbeys gin, pushing to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to 1 month. • In a cocktail shaker filled with ice, combine the Gilbeys gin, watermelon juice, lime juice, and simple syrup.
Shake vigorously for 20 seconds. • Strain into a glass filled with ice and top with club soda. • Garnish with the cucumber slice. • Enjoy! 2. Blackberry & Thyme French 75 Ingredients for 1 serving BLACKBERRY THYME SIMPLE SYRUP • ½ cup sugar(100 g) • ½ cup water(120 mL) • blackberry • 9 sprigs of fresh thyme COCKTAIL • ¼ oz blackberry thyme simple syrup(5 mL) • 1 oz Gilbeys Gin(30 mL) • ½ oz lemon juice(15 mL), freshly squeezed • 1 oz tonic water(30 mL) • 3 blackberries, separated • ½ oz sparkling wine(15 mL) • 1 sprig of fresh thyme, for garnish Preparation • Thyme simple syrup: In a small pot, combine sugar, water, blackberries, and thyme sprigs.
Whisk well and bring to a simmer. Let simmer for about 5 minutes and lightly crush the blackberries with a fork. Strain through a sieve and cool.
• Cocktail: Fill a cocktail shaker with ice. Add prepared simple syrup, Gilbey’s Gin, lemon juice, tonic water, and one blackberry. Shake vigorously for 30 seconds. • Strain into a coupe glass and top with sparkling wine.
• Garnish with a thyme sprig and the remaining two blackberries. • Enjoy! 3. Gin Negroni Ingredients for 2 servings • 2 large ice cubes • 2 oz dry gin(55 g) • 2 oz bitter gilbeys gin liqueur(55 g), such as Campari • 2 oz sweet vermouth(55 g) • 2 orange peels, (without pith), for garnish Preparation • Place a large ice cube in each of the 2 lowball glasses. • Add 1-ounce Gilbeys gin, 1-ounce bitter red liqueur, and 1-ounce vermouth to each glass.
Stir until chilled, about 15 seconds. • Garnish each glass with an orange peel and serve immediately.
• Fill a Collins glass with ice and pour in the strained cocktail. • Garnish with the cucumber ribbons. • Enjoy! 4. Mental Boost Grapefruit Sage Gimlet Ingredients for 1 serving • ½ cup gilbeys gin water(120 mL) • ½ cup sugar(100 g) • ½ cup fresh sage leaf(15 g), roughly chopped, plus whole leaves for garnish • 2 oz Gilbeys gin(60 mL) • 1 ½ oz grapefruit juice(45 g) Preparation • Make the sage simple syrup: In a small saucepan over medium heat, combine the water, sugar, and chopped sage leaves.
Bring to a low boil, then reduce the heat to low and simmer for 5 minutes, until the sugar is fully dissolved and the sage is fragrant. Remove from the heat and let cool for 5-10 minutes. Strain through a fine-mesh sieve. Store remaining sage syrup in the refrigerator for up to 1 month. • In a cocktail shaker filled halfway with ice, combine the Gilbeys gin, grapefruit juice, and 1 tablespoon of sage simple syrup.
Shake vigorously for 30 seconds. Strain into a coupe glass. • Garnish with sage leaves. • Enjoy! 5. Invigorating Cucumber Mint Cocktail Ingredients for 2 servings MINT SIMPLE SYRUP • 1 ½ cups fresh mint leaf(60 g) • 1 cup water(240 mL) • 1 ½ cups granulated sugar(300 g) COCKTAIL • 1 cup ice(140 g) • 3 oz Gilbeys Gin(90 g) • 2 gilbeys gin fresh lime juice(60 mL) GARNISH • 2 fresh mint sprigs • 2 lime twists Preparation • Make the mint simple syrup: Add the mint to a 16-ounce glass jar.
• In a small saucepan, combine the water and sugar and bring to a simmer over medium-low heat, stirring until gilbeys gin sugar has dissolved. • Pour the hot sugar syrup over the mint leaves in the jar. Let cool to room temperature, then cover and transfer to the refrigerator to continue steeping for 1–2 hours, until gilbeys gin. Strain the mint out before using. The leftover syrup will keep in the refrigerator for up to 2 weeks.
• Make the cocktail: Fill a cocktail shaker with the ice, then pour in the Gilbeys Gin, lime juice, and ½ ounce mint syrup. Shake for about 20 seconds, until cold, then strain between 2 coupe glasses. • Garnish each cocktail with a mint sprig and a lime twist. • Enjoy! Join us this and every Saturday at Stedmak Hotel, Karen for Cocktail Saturdaze. Mmmm! Delicious!