STRAIGHT off the bar top, Beefeater Gin has unveiled its latest line-up of fashion-inspired cocktails – the hottest drinks to be seen with this season.
In a nod to the SS14 pastel trends for all things powdery pink and soft green, the new collection includes the smooth Green Goddess which will leave anyone green with envy (who isn’t drinking it), and the blushing pink Rhubarb Martini which adds a fresh twist to an all-time classic.
Overflowing with style and sophistication, these ‘cocktails-du-jour’ are ideal to serve at home and celebrate the start of the spring/summer season.
Tapping into an emerging trend for hand-crafted bottled cocktails, as seen in leading bars from San Diego to Shoreditch, international brand ambassador for Beefeater Gin, and creator of the new cocktails, Sebastian Hamilton-Mudge said: “I have taken inspiration from my work around the world, my years of developing recipes to work with food and how others have been approaching new ways of delivering cocktails.
“These are easy to drink cocktails using fresh and zesty ingredients. This new style of serve is something I have been working on for number of years, and this is the next step in that development.
“A hand crafted-bottle of mixed ingredients to add to your Beefeater gin means that they can easily be prepared in advance.”
The step-by-step recipes ensure they are easy to prepare without the need for specific cocktail equipment – ideal for entertaining at home in style, while still being the consummate host.
So for your next party, or even a night-in with friends or your loved-one simply prepare the fresh ingredients in advance for minimal effort and fuss on the night. Then mix, drink and refill.
The Green Goddess is a fresh and zesty drink, which comes to life through the addition of cucumber, lime and basil to the mixer.
“Cucumber is a great companion for gin, while the pepperiness of the basil pairs well with the gin’s botanicals and the black pepper on the rim of the glass,” said Sebastian.
“Both ingredients give the drink its distinct fashion-forward green colour and the salt on the rim lifts the freshness of the ingredients, in particular the cucumber. We love the current trend for vintage glasses – as seen here with these elegant punch cups.”
The Rhubarb Martini is a delicate but distinctive drink. Its powdery pink hue comes from the infusion of rhubarb in a bottle of Beefeater and its gentle shade belies the fact that it really packs a punch.
“The fruity flavour and aroma, along with a little bitterness and zing, all work in harmony with the gin without overpowering it, said Sebastian.”
With pink the hottest colour this season, the Rhubarb Martini is proving a popular choice for both female and male fashionistas.
Sebastian’s top tips for a more refined serve
1. If you are planning ahead you can filter your mix even more finely by passing through a muslin or coffee filter paper. The flavour will not change; however, the liquid will be almost clear and therefore that little more refined, if that’s what you like. If using coffee filter paper, you may have to change the paper a number of times, and both methods should be left to filter in the fridge to keep the mix fresh. Whichever method you decide on for filtration, pour the final mix into clean and sterilised bottles, seal and store in the fridge until it’s time to party.
2. The ice used in the blending of the mixer is there for a little dilution, essential in all cocktails to bring out the flavours in the drink, especially those locked in the alcohol. The ice also stops friction from the blades heating up the natural ingredients and damaging them.
You will need:
20ml lime juice
2 large basil leaves
15 ml sugar syrup (3 tsp of caster sugar dissolved in water)
4-6 ice cubes
Sea salt, black pepper and basil leaf to garnish
Serve with Beefeater Dry
1. Blend the fresh ingredients, sugar syrup and ice cubes on a low speed in an electric blender. When they begin to come together and move as one, increase the speed to maximum. There should be no lumps of ice so as soon as the mixture is spinning smoothly and freely, turn off the blender.
2. Now, pour the contents through a sieve and into a bowl. Rinse the sieve and repeat the process again to get a more refined liquid. Use a teaspoon and have a taste of the mix. Is it too sweet? Too sour? Too intense? If so, add a little more citrus or sugar or water to adjust to the perfect point. Skim the mix with a small tea strainer if you have one. Pour the final mix into clean and sterilised bottles, seal and store in the fridge if using later or serve immediately.
3. Crumble sea salt and ground black pepper onto a side plate, then use a slice of cucumber to moisten the top and outer rim of all your punch cups. Gently press and roll the rim and outer edge of each cup in the salt and pepper mix, then, while still holding the cup upside-down, lightly tap it to remove any salt and pepper not well stuck to the rim to stop it from falling down into the cup.
4. When serving, carefully fill the glass with cubed or chipped ice so as not to knock off salt and pepper, add Beefeater, mix to desired ratio and finish with a fresh basil leaf for aroma.
You will need:
40ml of Beefeater Dry infused with rhubarb*
20ml of Lillet Blanc
5ml Fruit Cup (preferably homemade**)
1. Stir all the ingredients with ice then strain into a chilled cocktail glass. Garnish with a fine slice of rhubarb.
To make the rhubarb-infused Beefeater Dry gin, take two good sized stalks of rhubarb, finely slice lengthways and add to the gin. Simply store the bottle somewhere cool and out of direct sunlight for a few days, the fridge is perfect. The gin is ready to use when the rhubarb is white and stripped of its colour and the gin is a pretty pink. Before using, filter the gin through a sieve and discard the rhubarb.
To make the Fruit Cup, combine the following ingredients in a 500ml bottle and store in the fridge:
165ml Beefeater Dry
82.5ml Plymouth Sloe Gin
82.5ml Apricot liqueur
5ml Gin Barrel Aged Orange Bitters
Fresh lemon zest from one lemon (remove the peel when bottling).
This Fruit Cup recipe is not just restricted to the Rhubarb Martini, and can be served with fresh fruit, cucumber, mint and lemonade.