Welcome To The Gin Ignite Podcast

Whether you want to party or have a quiet night in gin will ignite

News

Welcome

• Hello and Welcome to Episode 34
• Sip and Share has gone up to 118 members
• I am doing a live when this podcast is released at 19:00 today with Tristan from Massingberd Mundy
• Great guess the weight competition from Massingberd-Mundy and great competition from The Gower Gin Company

Review

• Reviews really help the podcast in a given podcast directory. So if you did have a chance to review the podcast I would be most grateful

Weekly Gin RecommendationViper Gin

• I have been trying to get Carl on the podcast for a long time but due to his contract gin commitments it has not been possible.
• He started after suffering a back injury as a chef in London and wanted to find something that would allow him to continue with food and so studied nutrition up to a PHD and then started distilling.
• He was not sure what to call the gin when an adder or viper jumped out of the area they were clearing to grow botanicals for the gin.
• The nose of the gin has the distinctive London dry aroma
• The taste profile starts dry followed by a sweet flavour tingling on your tongue. This seem to linger for a long time and then finally you get heat from the alcohol
• I added my usual Fever Tree Mediterranean tonic and found the taste very pleasant. With tonic you still get the dryness and sweetness but the final taste I think is a combination of the elderflower and juniper.
• It is smooth enough for a dry Martini but would not work in my opinion.
• I think this would work for a variety of cocktails and I would like to try this as a base for a Daiquiri.
• I have added this to my long list of gin wants.

How do you find your Negroni nirvana ?

• Ask any gin drinker that does not have G&T particularly if they enjoy gin a number of ways what they think of Negroni and I guarantee you will get a plethora of answers.
• The very mention of the word seems to conjur up debate.
• So first of all if your asking what is Negroni and where did it come from.
• Difficult
• Accepted story 1920’s Florence and Count Camillo Negroni
• Ordered Americano Campari, Italian Vermouth and Soda water but replaced soda water with gin.
• Great debate but more likely in 1919 or 1920 to be Camillo Luigi Manfredo Maria Negroni order in Cafe Casoni asked his Americano to be fortified with gin
• Whatever the story accepted quantities are:-
• 1 part Gin
• 1 part Vermouth
• 1 part Campari
• This should be stirred in a glass over cubed ice for 60 secs and then strained in a chilled rocks glass with ice.
• Garnished with a slice of lemon or grapefruit
• That recipe is from the curious bartender
• The key thing to your negroni is first of all how you flex the parts of the drink and what type of gin you use for example or Vermouth or if you even use Campari.
• So adjusting the quantities may not be accepted by the true negroni officionardos but is widely accepted by the Negroni community.
• I would for example would probably up the Gin and Vermouth by quarter a measure and reduce Campari to half.
• The problem for me is that I like to follow rules so for me I want to keep 1 part rule for the three components
• The biggest problem for me is the Campari. Like any true mixologist or trainee mixologist in my case you have to taste everything neat
• Have you ever tasted Campari neat. I think it is worse than Gordons neat. Initially the flavour profile is of a lovely sweet, slightly orange liquid. This is soon followed by the driest of tastes.
• So what are the options. Take out the Campari and replace with Aperol. I have made a lovely Negroni with @theedgegin, @thestarlino Rosso Vermouth and Aperol
• Alternatively you could keep the Campari but adopt one of the most amazing transformations in the world and infuse strawberries with Campari. Thanks to Tammy @forcocktailsake for this idea. The Campari goes from being the driest thing ever to like a mildly, flowing, gloopy syrup which has a modicum of dryness. This is my new way of doing Negroni
• I tried it with @stockportgin, Pink Edition Gin and @thestarlino Rosso Vermouth. One of the nicest Negronis I have tasted
• What about the Vermouth. Well here you can really go to town why not swap out from Dry Vermouth to a red vermouth or go wild with Lillet Blanc instead
• I tried recently a Burrell’s gin, Lillet Blanc and Infused Campari with Strawberries and it is a winner.
• The next part of the equation is the gin. There are a plethora of gins. I prefer to work with a standard gin or pink gin but I have tried and orange gin. I don’t see why you would not try a lemon or lime gin.
• I had a comment from Laura @lavaspirits to say her go to is Campari, vermouth and her coffee gin which I think would put a very unique spin.
• The there is the making of Negroni. Most purists would stir and then serve with ice.
• Me personally I would shake and serve with no ice but add a garnish of Orange
• Ultimately the possiblities are endless and you should not be put off finding what works for you. Just experiment
• I would love to hear what you decide.

Instagram Community Shout Out

@ginandcocktails

• I am delighted to announce that Gin & Cocktails have 6000 followers. So well deserved. I love the fact also they are two Scouse ladies. I have a strong affiliation with Liverpool as my family are from there
• Love your picture of summer fusion of @brentingbygin mini. The colours are amazing 
• The off piste gin sounds right up my street. Love the sound of the flavour profile with vanilla, creaminess and juniperer. How could you go wrong ?
• I love the M&S Clementine gin. The bottle looks so amazing and also refreshing that it does not get washed away by the Fever Tree Clemantine tonic. Also like the idea of mixing it with prosecco
• Oooh love you Expresso Martini with Aberfalls Salted Toffee Liqueur. I think I would have gone for their Coffee and Dark chocolate myself which is absolutely lush !!
• Glad to see you have tried Marie Jeanne from Massingberd-Mundy. I agree with your comment flaming gorgeous. I think it is one of the nicest gins I have tasted.
• Really liked the post on Martin Millers Winter gin and what you did with it to make it into a mulled gin with 50ml Martin Miller, 75ml clementine juice, 5ml honey and 100ml host water. Absolutely lush.
• So glad you have got to 6000 followers.
• Thank you for the support of the @ginignite account and the podcast.
• I will be adding you to my stories all week.

Get In Contact

• IM me at @ginignite Instagram or @ginignite on Twitter
• E-Mail me at [email protected]
• If you have ideas IM me or e-mail at [email protected]
• If you want to be on the show then IM me or e-mail me at [email protected]

Final Thought

• The thing that I like about the gin community that I have met so far is that no one judges anyone for what they believe, what they look like or who they choose to be.
• The world would be a better place if everyone took that view.
• Grab your drink, toast those you love, enjoy your weekend and whether your decide to party or stay in I will be with you in spirit !!!
• Seriously though enjoy your weekend and I look forward to joining you for another episode next Friday.
• Cheers