Aficionados of Martin Miller’s Gin will be delighted to know that it is now available in the UK at  Nicolas Estates wine shops.

In the recent Beverage Tasting Institute “Gin Category” competition Hendrick’s Gin was awarded an exceptional score of “95” to take first place in the category and win the esteemed Gold Medal

Tasting notes: Clear. Aromas of candied lime peel, lemon curd, dried flowers, and mild juniper follow through on a silky, vibrant entry to a dry-yet-fruity medium-full body with great depth and attractive rose water and cucumber nuances. Finishes with a long, fruity, creamy, and lightly peppery, potpourri accented fade. A delicious, sensationally flavorful gin.

The complete spirits category results for the 8/1/2010 publication date can be found here:

http://www.tastings.com/search_spirits.lasso?se=k&kw=2010Gin&sb=All&sf=ScoreForSort&dt=208

Hendrick’s Horseless Carriage is at the Buxton Festival in Derbyshire from 8^th to 18^th July doing all kinds of amazing and curious things – see here for details http://www.hendrickshorselesscarriage.com/

And for info on all the wonderful cultural goodies on offer at this year’s Buxton Festival check out http://www.buxtonfestival.co.uk/

Ben Murdoch from Tonic Bar in Edinburgh has just been crowned the winner of an innovative Summer Cocktail Competition hosted by Caorunn Scottish Gin.  The Caorunn Cocktail Challenge, which took place in Hawke & Hunter’s Secret Garden, put Edinburgh’s best bartenders to the test during an afternoon of cocktail creativity and showmanship.

The contest, which was hosted by Caorunn during a unique Highland Garden Party, was devised to challenge, celebrate and showcase Edinburgh’s bartending community like no other. The city’s high standard of mixology skill shone throughout the evening with entries from leading bars including Oloroso, The Voodoo Rooms, Tigerlily, Tonic, Below Stairs and Sygn amongst others.
£200 prize money and bottles of Caorunn were up for grabs as bartenders battled it out by creating one original Caorunn cocktail concoction to present to the judges. Caorunn’s crisp dry taste provided the perfect base for a host of cutting edge cocktails and bartenders wowed the crowd with their innovative drinks. After the highly competitive contest, Ben was declared the winner with his impressive creation that was praised for its overall balance, simplicity and fantastic taste. Ben was closely followed by Ben McFarlane from Tigerlily who scooped second place.

Ben’s Winning Cocktail
Don’t Thistle my Pink
50ml Caorunn Scottish Gin,
20ml Glenlivet Whisky
20ml Raspberry Gomme Syrup
1 Lavender Stem
Thistle Garnish

Method – Stir ingredients in a Martini glass. Rub lavender around the glass rim and stem. Garnish with a thistle

Here’s a fantastic one off experience for Madrilenos and anyone visiting the city in July. On 2nd July 2010 Beefeater 24 will open the ‘Midnight Labyrinth’ – a maze garden created with an exciting mix of bold design, daring entertainment and pop-up glamour in Spain’s stylish capital.

Designed by the world’s leading maze designer, Adrian Fisher, and London’s most in demand creative designer, Petra Storrs, an iconic site in Madrid will be transformed into London’s famous Vauxhall ‘Pleasure’ Gardens for one night only.

The Beefeater 24 Midnight Labyrinth pays tribute to the 350th anniversary of the Vauxhall Gardens, the epitome of high society and glamour in London during the 17th and 18th centuries.  The original Vauxhall Gardens, near the current site of the Beefeater distillery next to the River Thames, were a fashionable place to be and be seen where leading artists and performers showcased their skills.  The Gardens were one of the catalysts that shaped London’s reputation as an exciting cultural and style capital, a reputation that Beefeater 24 has embraced and continues to further internationally.

Made using 300sqm of traditional living hedge grown in England, the Midnight Labryinth will welcome the visitors to stroll through its narrow corridors and discover an interactive, multi-sensory garden of contemporary art, music, film and live performances from London’s leading artists. Attractions within the maze include:

• The Great Forest, with moonlight performances from Vicky Butterfly

• The Ruby’s-Red Cherry Orchard

• A London Disco Folly

• A Singing Portrait with Tricity Vogue, a unique musical cabaret artist

• The Ha Ha Infinity Mirror

• A Botanical Gin Garden

• Midnight Matinee at the Bird-House with performance artists

Premiering in Madrid this July and then touring the great cities of the world, Beefeater 24’s Midnight Labyrinth will showcase London’s most daring and glamorous nightlife  - as Simon Burley, Beefeater 24’s Brand Director comments :

“Beefeater 24 is a truly daring gin that is produced in the heart of London. Its innovative recipe, iconic packaging and unique London provenance capture the dynamic spirit of London. Vauxhall Gardens epitomised London’s reputation for innovation, hedonistic pleasure and creativity. This was seen most vividly in its dramatic vertical maze, which we are proud to recreate in Madrid in order to celebrate London in one of our most important international markets.”

The Beefeater Midnight Labyrinth will be open to the general public between 22.00pm and 01.00am on 2nd July. For further information please visit www.beefeater24.com

We’ve been involved in a top secret project and are delighted to be able to talk about it at last. Drinkology.com is a new website designed to make it easy for bartenders all over the world to source knowledge and network with their peers as well as join in debates on all things drink-related. Drinkology is the brainchild of Illy Jaffar, Pernod Ricard UK’s Head of Brand Advocacy and has been created by Pernod Ricard UK in collaboration with Henry Besant of the Worldwide Cocktail Club.

A unique feature of  the immensely stylish new website is the bevy of on site ‘gurus’ who will contribute specialist knowledge of their areas of expertise in the form of discussion forums and editorial focusing on the history and production of spirits, category styles and other relevant category issues. Gurus include Ian Wisniewski (vodka and malt whisky), Geraldine Coates (gin), Dave Broom (rum and blended whiskies) Gary Regan (legendary bars and barmen) Nicholas Faith (Cognac and brandy), Mark Ridgewell (bourbon/American Whiskey), Thomas Estes (agave spirits) and Ago Perrone (vermouth and bitters). They will be contributing regular features and answering questions. The Library section, curated by cocktail historians Jared Brown and Anistatia Miller, contains an constantly updated store of historical information, downloadable (and searchable) vintage cocktail books and recipes.

It’s fab so check it out here – http://www.drinkology.com/

One of Gintime’s fave bars, The Lonsdale in Notting Hill, relaunched last week at a glittering event whose special guests included Sarah Jane Crawford, Sara Parker-Bowles, Channel 5’s Nat Coombs, Sara Gilmour, and Poppy Delevingne who took to the decks for a special DJ set.

The Lonsdale has a brand new interior and is serving a new steakhouse menu, courtesy of master butchers, Allens of Mayfair. The original cocktail list, which is as revered amongst locals as it is within the drinks industry, has been retained, so we can be sure it will be the same standard of gorgeous drinks. The new team includes Tim Gardner (Cocoon, The Wellington Club), Jasmine Walters (The Ivy Club) and Jason Wallis (Hawksmoor), whose credentials will undoubtedly ensure that The Lonsdale becomes a mainstay of West London culture.

Check it out here – www.thelonsdale.co.uk

To showcase the brand’s unique botanical infusion and give visitors a taste of the Scottish Highlands, Caorunn Gin commissioned internationally renowned body artist, Emma-Jane Cammack to create a Botanical Body design in Caorunn’s signature art-nouveau style for last week’s Bar 10 in London.

Featuring Heather, Bog Myrtle, Rowan Berry, Coul Blush Apple & Dandelion, the gin’s Celtic botanical infusions, the Celtic Botanical Body design perfectly captured the brand essence and ensured that Caorunn Gin stood out from other exhibitors. Show visitors flocked to the Caorunn stand during the morning to watch the body painting take place and enjoyed an afternoon sampling session with Caorunn’s stunning model.

Since its launch in August 2009, Caorunn Scottish Gin (pronounced ‘ka-roon’) has become a major hit with gin lovers across the UK and key European gin markets. The handcrafted small batch distilled gin has inspired even the most discerning drinkers with its clean, crisp aromatic taste and long dry finish. The launch of the Caorunn Celtic Botanical Body forms part of an integrated marketing and promotional strategy that the brand will be rolling out throughout the year.

As Caorunn’s Brand Manager, Ibolya Bakos,  explains: “We were delighted to be part of Bar.10 this year and really wanted to cause a stir amongst visitors. Caorunn is a classy and artistic brand with Celtic prominence and through Emma-Jane’s inspired creation, this really came across. It was tremendous to have our Celtic Botanical Body as part of the team at such an exciting event.”

At Gintime we’re partial to the odd beer especially at this time of the year and when it’s a really special brew. So what a treat it was to be invited to a Innis & Gunn  Dinner where a selection of Oak Aged Beers were matched with delicious food. Think rump of Borders lamb paired with Triple Matured Innis & Gunn 7.2% and a selection of fantastic cheeses matched with Rum Cask at 7.4%. Mmmm …thanks guys!

On a recent trip to investigate Japanese whisky and Tokyo’s incredible cocktail culture Gintime had the great pleasure of meeting Suzuki Takayuki, one of Japan’s top cocktail maestros. Known as Mr. Iceman,  Suzuki-san is the inventor of the famous hand carved ice ball and is an expert in the technique of creating a perfectly spherical ice ball. We asked him about his own favourite drink and guess what,  it’s the Martini. Here he shares some of his favourite gin recipes.

Classic Martini

• Put plenty of heavy cracked ice into mixing glass
• Add enough water and stiir well with bar spoon
• Pour off the water and put more ice
• Pour 10ml Dry Vermouth and quickly discard
• Pour 60ml Dry Gin and then strain into cocktail glass very quickly
• {It is important that there is no mixing}
• Garnish / Lemon twist and Olive

Contemporary Martini  [Sapphire Lassi Martini]

Inspired by Bombay Sapphire Botanical “Scent of Coriander”

• Pistachio & salt rim
• Bombay Sapphire　40mL
• Milk 20ml
• Yoghurt  20ml
• Pineapple juice 20ml
• Syrup 2tsp
• Combine in mixing glass over ice and strain into cocktail glass
• Float １tsp Pastis

Sapphire Lassi Collins

• Pistachio & salt rim
• Bombay Sapphire　30mL
• Milk 20ml
• Yoghurt  20ml
• Pineapple juice 20ml
• Combine in mixing glass over ice
• Top up with tonic water
• Float 1 tsp Pastis