Let The Gin Zing This Summer
Following last year's patriotic 'Rule Britannia summer',
2013 promises to be more 'Cool Britannia' and with gin firmly back on the lips
of discerning drinkers, what could be cooler than a refreshing G&T, cooling
gin cocktail or ginspirational dessert to serve up to family and friends. The
trio behind the luxury brand Martin Miller's has developed a zesty G&T
sorbet for barbecue season, guaranteed to add some zing and take the quintessentially
British classic one step further.
Martin Miller's Gin & Tonic Sorbet
Makes 600ml
400ml cold water 300g caster sugar 300ml Fever Tree Tonic
water 50ml Martin Millers Gin juice of 2 lemons 1tbsp glucose (optional) Fresh
mint, lime and lemon slices to garnish
Instructions
Put the sugar and water into a saucepan, bring to the boil
and simmer for one minute. Add glucose
and Fever Tree tonic water, and chill in the fridge until cold. Remove from fridge and add Martin Miller's
Gin and lemon juice to taste (don't be tempted to add more gin because when
it's frozen, the flavour develops and gets much stronger). Transfer to an ice cream machine* and churn
until set. Freeze for at least two hours
after churning and remove from the freezer 10-12 mins before serving to ensure
it is at its best consistency. *If you
don't have an ice cream machine, you can still make the sorbet by putting the
syrup into the freezer and, every half hour, whisk it until the ice crystals
are broken down and the consistency is smooth, then return to the freezer. Serve with a strong G&T in the bottom of
a martini glass and top with a ball (or two!) of the sorbet on top.
Born out of love, obsession and a degree of madness,
independently owned, luxury gin brand Martin Miller's is a super premium
English gin that is distilled in a 100 year old copper pot called 'Angela' in
the Black Country. Distilled using the
traditional range of botanicals for that classic London Dry profile, but with a
modern twist, Martin Miller's uses two separate distillations. One is for the
juniper, coriander, liquorice, cinnamon, cassia, Florentine Iris and angelica,
while the second distillation includes the citrus peels, Bitter Orange, Lemon
and Lime. The two distillates are then 'married' and sent to Iceland to be
blended to bottling strength using the softest and purest water on the planet,
giving Martin Miller's Gin its unique, clean, fresh and unrivalled taste.
Icelandic spring water imparts a freshness and smoothness to
the taste of Martin Miller's Gin whilst also contributing greatly to its much
vaunted silky texture. Unlike all but a handful of gins, Martin Miller's is
batched distilled, like Malt Whisky - time consuming but, for gin production,
unrivalled. The end result of all this
hard work is a sublimely smooth and gentle gin with a unique taste profile,
making Martin Miller's the ideal drinking partner for summer and long beyond.
Background story
Born of love, obsession and a degree of madness, Martin
Miller's passion for creating the best gin money could buy became a reality in
1999, 18 long months after he first sat down with two friends in a Notting Hill
pub and announced that he wanted to make his own gin. Gazing into their very
sad looking G&Ts and limp lemon slices, and bemoaning the parlous state of
gins available, the trio discussed how good a gin they could make if they
placed no practical, fiscal or even geographical limitations on its creation.
By the end of a long and liquid lunch Martin had persuaded his friends to take
on a mission to make the best possible gin money could buy, the only downside
being left lots of very expensive gin to drink if things didn't work out.
For Martin Miller, British iconoclast and author of the
famous Miller's Antique Price Guide and owner of the Miller's country house
hotel chain, his mission was clear. To
re-invent the quintessentially British tipple, shed its 'old man and spinsters'
image, challenge the woeful examples being poured into G&Ts in almost every
pub in Britain and get good gin back into the glasses of discerning
drinkers. During those 18 painstaking
months, the trio tried out endless combinations of distilling processes and
botanical ingredients. And so, the world's first super premium gin was born,
and the Gin Renaissance started.
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