NOW that the juicing craze is upon us, drinking something with a cucumber extract is no longer unusual. It is considered as a healthy source of skin-friendly minerals such as magnesium, potassium, and silicon. By its own, rose water is another substance credited for supple, beautiful skin, and is often found on emulsions and creams applied on the face and body. But have you heard of both ingredients in an alcoholic drink?
Those who want to be shaken and stirred by their stiff drinks can actually imbibe these two ingredients in Hendrick’s Gin from Scotland. This ingenious blend was first offered for commercial distribution in 1999, a brainchild of a partnership between distiller Charles Gordon and a lady by the name of Leslie Gracey, who liked to experiment with botanicals.
The duo made use of two contraptions in Gordon’s possession, a Bennett Still and a Carter-Head, which effectively infuses flavors into the spirits, giving it a curiously refreshing and refined taste. Aside from cucumber and rose, some other notes that can be found in the gin are orange peel, chamomile, caraway, and coriander, giving rise to a curious mix that can be knocked back as stiff and straight or nursed as a classy cocktail.
The gin was adjudged as “The Best in The World” by the Wall Street Journal in 2003, and is now available in the Philippines in its signature blue apothecary-style bottle.
DARK PAST
Bartender Zach Connor de Git, Hendrick’s Gin regional brand ambassador, was in the country recently to talk about the product, giving a brief history about gin’s dark past, as illustrated by William Hogarth’s engravings Beer Street and Gin Lane. This was the time when unregulated production and a heavy tariff on imported spirits in the 1700s resulted in poor quality gin sold at shops all over England. Instead of the usual ingredient of Juniper berries, turpentine was used, causing ill effects to the drinkers.
Gin is a spirit that is familiar in Philippine shores. It has been said to keep fishermen warm during the cold nights that they are out at sea. “Gin bulag” is also a term used by tipsy revelers at street corners cajoling passersby to take a “shot.” There is a cocktail actually named as such, but it also stems from the urban myth that bad alcohol can turn you blind—a possible byproduct of the American Prohibition when backyard distilleries produced illicit moonshine.
Of course, stricter quality control has eradicated all these fears, and gin is once again at the top of mind for spirit seekers all over the world.
IN THE MIX OF THINGS
Zach also shared several Hendrick’s recipes that are sure to liven up the parties whatever the season.
Here are his concoctions, with our added caveat to drink moderately.
Hendrick’s Martini:
60 ml Hendrick’s Gin
10 ml Mancino Bianco Vermouth
Stir with ice in a mixing glass, once chilled strain into a chilled coupete and garnish with a cucumber tongue.
Ayrshire Twinkle:
45 ml Hendrick’s Gin
45 ml white wine
15 ml St Germain
10 ml fresh lemon juice
5 ml sugar syrup
Build in a wine glass with ice, mix well and top up with 30 ml soda.
Garnish with rose petal and cucumber.
Image credits: Alex de Vera Dizon