WINE & SPIRITS OFFICIAL SPONSORS OF THE WINE & SPIRITS SECTION S
lap a slice of lemon peel against the chilled stem of your Martini glass and you’ll release a citrusy mist, an aromatic hint of the gin you
are about to drink. That’s a tip from Bombay Sapphire’s Nik Fordham, master distiller at one of the world’s top gin companies. Bombay Sapphire is one brand reckoned to be a catalyst for a spirit that evokes adventure, romance,
and
connoisseurship and a leading light spirit in a revitalised world of gin distilling and drinking. Walking into a pub a decade ago and scanning the back bar, the often- mirrored wall packed with bottles collecting dust, you may have struggled to spot more than five different gin brands. Asking for a G&T you’d be asked whether you want “ice and lemon with that?” It’s all changed today. No longer the soggy, preserved lemon yanked from a dusty jar; but a sliver of citrus-infused peel, freshly sliced. The glass must be ice cold and keep an eye on how your
“No longer the soggy, preserved lemon yanked from a dusty jar; but a sliver of citrus-infused peel, freshly sliced”
barman – or is it mixologist – introduces the tonic water. Pouring must be slow, done with love and precision to hold on to the bubble and keep the fizz for that beautiful sensation tickling your lips and mouth. Today’s gin world is being shaken up,
and for the better. For the past five or six years micro-distilleries have been opening quicker than you can mix a Gin Martini (5 part gin, 1 part vermouth, ice for mixing, green olive or lemon rind as garnish), offering drinkers a remarkable choice of styles, flavours and experiences. R
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