Piping Live – Brockmans

Last on our list for Piping Live and by no means least we have Brockmans. Now I have been waiting to get this on the list for a long time. At the Juniper festival in Edinburgh I was pairing up Brockmans with the new Pink Grapefruit tonic from Fentimans and I can honestly say it wasn’t like drinking Gin and Tonic, it was its own class. So much so I kept handing people tasters of Pink Grapefruit tonic and sending them over to the Brockmans stand.

Brockmans is the creation of one man Bob Fowkes who for years worked for the big companies such as Diageo. Bobs vision to create a gin Like No Other coupled with his knowledge of the market and marketing abilities gave birth to Brockmans which is indeed a Gin like no other, as no other Gin delivers the flavour Brockmans does.

Brockmans comprises of Blackberries, Cassia bark, Liquorice, Lemon Peel, Coriander, Angelica, Orange Peel, Almonds, Orris and Juniper (it is a Gin). The botanicals are steeped in pure grain spirit for hours to release their oils. Then, Brockmans is distilled in a 100 year old traditional copper still.

To smell you get straight of the bat that blackberry, which makes you think you could be about to taste a flavored vodka (which isn’t all Gins at heart) right and floral on the nose, its bloody excellent on the nose to be honest. To taste the Juniper is there but it’s sweeter, as the wintery fruit taste along with the citrus are dominate. There is also a wee bit of heat which is ginger bread like (you won’t get this with tonic though). Neat on the finish it is dry, which is a great balance from the sweetness on the nose.
Its honestly a wonderful Gin, well done Bob.
Remember we will be running two tasting events at Piping Live on Wednesday 9th August (from 5pm) and Friday 11th at the Piping Centre, Glasgow.

Tickets are available for Friday only now as Wednesday is sold out and can be found following the below link:

Wednesday 9th:
https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-wed/

Friday 11th:
https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-fri/

Thanks

Graeme

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Piping Live – Minus 33

Minus 33 was originally crafted by scientist at the Locabev Laboratory in Rosyth.  Minus 33 comes in at 33% so technically does not qualify as a London Dry Gin but It is a Juniper distilled spirit (which is also one of their taglines).
After 3 years and 539 test tubes of experimentation Locabev decided that the optimum strength for a really smooth spirit was 33%. This makes it the perfect drink for those on a diet as it comes in at 46 calories per serve. The decision to have a gin at 33% came after blind taste tests and those doing the tests came back and said they preferred the 33% version.  Which is fantastic news when you have just started a Gin company and it turns out you don’t have an EU category Gin.

Although Minus 33 was conceived in the lab, it’s now crafted by Cory the genius behind Silent Pool, to Sams recipe. 

To taste Minus 33 it is fresh and floral with hints of juniper, citrus, lavender, elderflower and angelica.

We have worked with Minus33 loads in the past and every time he does a tasting (assuming he hasn’t broken his leg), you are in for a treat, expect lab coats and cocktails.

Remember we will be running two tasting events at Piping Live on Wednesday 9th August (from 5pm) and Friday 11th at the Piping Centre, Glasgow.

Tickets are available for both nights and can be found following the below links, Wednesday is nearly sold out though.
Wednesday 9th:
https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-wed/

Friday 11th:

https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-fri/

Piping Live – Valentia Gin

So our first Gin to be featured at our two events for Piping Live is Valentia.

Valentia Gin comes from the Sierra Nevada mountains in Granada, Spain where (I read) the water is known for its exceptional purity. The Gin is double distilled in small batches in a traditional cooper pot still. Valentia is made using “Mediterranean botanicals” which are; Juniper (it is a Gin), Angelica, Cardamom, Thyme, Coriander, Rosemary and Valencia citrus fruits.

When we have discussed Valentia in the past we described it as the perfect Gin for that feeling that you are on holiday as itsfresh, fruity and definitely citrusy.

To taste there is the initial juniper hit but it is like a punch, it’s a level hit, this fades quickly to leave the citrus fruit. To make it had an orange sherbet flavour.

One of the added bonuses of having Valentia along is you get to meet Alfonso. For the ladies reading, Alfonso is Spanish, well dressed and owns a Gin company. You can’t really go wrong there and his chat is on point.

I’m pretty sure he is due me a pint from juniper festival too.

Remember we will be running two tasting events at Piping Live on Wednesday 9th August (from 5pm) and Friday 11th at the Piping Centre, Glasgow.

Tickets are available for both nights and can be found following the below links, Wednesday is nearly sold out though.

Wednesday 9th:
https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-wed/

Friday 11th:
https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-fri/

Summerhouse Drinks

Ok so as we start to slow down our own events in the run up to end of the year, it’s time to do some reviews and blogs of gin and gin related folks we have worked with in the past year.  
This week we focus on Summerhouse Drinks, a company who’s tonic and other soft drinks we love and enjoy working with.

Summerhouse Drinks is run by Ross and Claire Rennie from their family farm at Peathill near Fraserburgh. Claire runs the day to day business with another two members of staff and Ross, a Chartered Accountant, has responsibility for all things financial. As a small team, they pride themselves on their artisan approach and are committed to producing products that don’t have artificial colours, flavours, preservatives or sweetners.
Prior to starting Summerhouse Drinks. Claire had started and ran Berry Scrumptious, which specialised in producing fresh chocolate covered strawberries. In early 2014, two flavours of lemonade were launched under the Summerhouse Drinks brand. The lemonade proved so popular that the decision was made to sell the Berry Scrumptious brand to new owners so that Summerhouse Drinks could be given full attention.
By January 2015 there were four flavours in the range: Misty Lemonade, Scottish Raspberry Lemonade, Hint O’ Mint Lemonade and Lavender Lemonade, the latter two made using mint and lavender grown in the walled garden on the farm. The Hint O’ Mint Lemonade was proving to pair particularly well with gin and it was at this discovery that lead the team to develop Scotland’s first tonic water.
After extensive taste testing, ‘Walter Gregor’s Tonic Water’ was launched in April 2015, named after the Victorian minister in the Parish of Pitsligo where Summerhouse Drinks is based. It uses mint grown in Walter Gregor’s former garden as well as a number of other botanicals to give it a light and crisp flavour. As Peathill is located less than half a mile from the sea, it also picks up salty notes which means that it pairs particularly well with coastal gins. 
http://www.summerhousedrinks.com/

Recommended with The Botanist, Isle of Harris Gin, Rock Rose, Shetland Reel, Kirsty’s Gin from Arbikie, Pickering’s 1947, Eden Mill Original, Edinburgh Gin’s Seaside Gin.
We promise we will get them along to a gin club in 2016.
Thanks

Graeme

Juniper Festival – Glasgow

Its been over a year since we at Gin Club along with Gin Superfan Ger (And Gers mate, who ever he was), attended Juniper Festival in Edinburgh and now it has come around again but this time Solid Liquids have brought the event to Glasgow, our home turf (unless you count Blairgowrie).

Btw I like the awkward photo of Stuart at Juniper Festival

Our first experience of Juniper festival was their first year and ours, even though it only involved Kate and Stuart, I think I was uninvited by the cousins so they can chum out and get drunk without me.  Thankfully though as it was our first year it was where we met 90% of the Gins we would go on and feature that year (lots of those Gins are still in the shed too).

Last year in Edinburgh was my first taster of Juniper festival, but before I delve into it let me go through what Juniper Festival is, in their own words:

“The Glasgow Juniper Festival will be the first outside of Edinburgh and we will have over 30 vareties of Gin from 18 different producers as well as some lovely tonics to try. Our Festivals are set up where once inside you can taste any of the gins on show which are all served up by the people who know them best – the people behind them! If that wasn’t enough we are also taking over the Poetry Club at SWG in which to host talks on Gin related subjects presented by some of our exhibitors.”

What that means you get to wander around the SWG, where 18 lovely Gin Distillers will have a station of their products, you get to wander up learn about the gin, the brand and history then the samples, the glorious tastings of Gin.  Not only that but you can sign up for special masterclasses and tastings.

Event link:

https://www.facebook.com/JuniperEvents/

We only know of a handful of the Gins which are going to be there such as: Caroun, Minus 33 (Sam will be making cocktails no doubt), Strathearn, Daffys, Pickerings, Shetland Reel, Makar, Porters and Sipmsith to name a few.

Gin Club will be heading along on Saturday evening to wander chat and drink Gin.

Tickets available from:

http://www.solid-liquids.co.uk/juniper

 

Thanks

 

Gin Club

 

Pickerings

So this one I have planned ahead.  Yes go me.

For our third Gin we have the amazing Pickerings back.

Pickerings was launch in 2013 and founded by Marcus Pickering and Matthew Gammell, at the Summerhall Distillery which was the former School of Veterinary Studies.

Pickering’s is based on an old Bombay recipe which was kept as a family secret for over 66 years,and resurfaced in 2013. The gin is a recreation of this original recipe where Pickerings have increased the amount of juniper compared to the original.

The Gin itself consists of nine botanicals – juniper, coriander, cardamom, angelica, fennel, anise, lemon, lime and cloves.

The process involves macerating the botanicals for 24 hours with neutral grain spirit in a copper still, nicknamed Gert. The still is heated in a unique way almost like a custom-built water bath allowing the heat to be altered and applied directly.

To me Pickerings is a smooth bu almost earthy Gin.  Its fresh with an initial hit of Juniper (it is a Gin) with a piney taste.  There is an after taste of fennel and cardamom, leaving you with the overall spice.

We have no idea how we are serving this yet.

I may have time to fix the blog before tomorrows pre alert.

We do love this Gin though.

 

Hautecake by Sonnda Catto – The Negroni infused “Briottone” or “Panettoche” hybrid

So I know this is significantly late and there is only one excuse and that is that me (Graeme), got married to that stunning woman whom I proposed too in March called Rachel Brand (Macdonald now) and Stuart was my best man so we have been out of action all weekend.  We had every intention of blogging etc but weddings keep you really busy, then ill in my case.

So below our friend Sonnda Catto (http://sonndacatto.co.uk/) created an amazing recipe for us.  Sonnda is an incredible Food consultant, nutritionalist, cake designer and patissiere (missing the proper French punctuation I know).

So we at Gin Club gave her all the stuff needed to craft a Negroni, some fine cocktail Gin (No.3 London), Punt-e-Mes and Campari.  Sonnda exchanged this booze for Panettone so a fair swap.

Below is the amazing recipe:

HCSC_8617_lo_b.jpg

Recipe development went something like this:

Orange and white chocolate are fab together. The bitter orange flavour from the negroni and peels is going to offset the richness coming from the chocolate, dough and nuts. And on those nuts, what nuts do I want to eat with a negroni? In Italy, I’d be served a little bowl of salted almonds alongside, but I want something richer here. Macadamias. So far so good. And it’s got a classy gin cocktail in there. What’s not to like??!!

Taking inspiration from both brioche and panettone, the dough bears a resemblance to each while not quite being either. Unlike any bread I’ve encountered before, the mixture is so liquid you literally pour it into the cake tin! But that contributes a wonderful moistness.

I want to call it “briottone” or “panettoche”. Since it has the same shape and orangey additions as the Italian classic, I’ve settled on panettoche.

This is great eaten on its own. But with a bit less chocolate, 50g say, I reckon it would go very well with a top-quality pâté as a posh starter, toasted brioche being a classic French accompaniment to pâté. Duck liver would be my first option; duck and orange being another classic combo, and also because the bitterness from the negroni and peels is going to work so well against the richness.

Let me know how you enjoyed eating it!

Makes 1x6inch round cake tin

Ingredients

100g whole glacé orange peel, excess sugar rinsed off and diced fairly finely*

100ml Negroni (33ml each of gin, Punt e Mes** and Campari)***

10g fresh yeast (or 1¼ teaspoons dried)

125ml lukewarm water (not more than 30C)

250g strong white flour

15g caster sugar

1/2 level teaspoon salt

50g unsalted butter, at room temperature

1 whole medium egg, beaten

zest of 1 whole orange

50g macadamia nuts, quartered

100g best quality white choc you can get your hands on, chopped roughly (I use Valrhona Opalys – leave the pistoules whole so they don’t completely melt)

egg glaze made with 1 egg yolk beaten with 1 tablespoon water

Notes on specialist ingredients

Negroni+bread-3+of+8-lo

*This has a far better flavour than the diced mixed peel you get in tubs, fairly yukky stuff saturated in sugar syrup, which means it will absorb hardly any of the steeping alcohol. However, it’s not that easy to get hold of whole glacé peels these days. Try your best local health food shops and delis. Or order from Wholefoods online: Peel – Whole Orange 125g.

**Punt e Mes is an Italian red vermouth with a strong, distinctive flavor, half-way between regular rosso vermouth and Campari. It works better here because it’s drier and less sweet. If you can’t get hold of it, substitute with a regular red vermouth.

***Unless you’re a regular negroni drinker you’re unlikely to have Punt e Mes, any other red vermouth or Campari in your drinks cupboard. In which case, drop into a local pub or cocktail bar with a small tupperware tub. They’ll have no problem giving you a few measures to takeaway. Thanks to Paul from Epicures who did just that for me!

Method

Soak the chopped glacé peel in the negroni. The aim here is to get as much of the alcohol into the fruit as possible, so soak for 24 hours at least. Longer if you’re not in any hurry.

This can actually be done days, even weeks, in advance; the peel is preserved and alcohol is a preservative. Just pop everything in a tupperware tub with a tightly fitting lid, or place in a small bowl and cover with cling film. Let the fruit soak up the alcohol at your leisure, and use whenever you’re in the mood to bake the loaf.

When you’re ready to make the bread, crumble the yeast into 100ml of the lukewarm water in a small jug/bowl. Leave for 5 minutes, then stir to dissolve.

Mix the sieved flour, sugar and salt together in a large bowl.

Make a well in the centre of the flour and add in the yeasted water.

Use a wooden spoon to draw enough of the flour into the yeasted water to form a soft paste. Cover the bowl with a tea towel, and leave to “sponge” until frothy and slightly risen, 20-30 minutes.

(NB: The sponge method adds a period of fermentation to mixing, resulting in a bread with a lighter crumb and a less yeasty flavour.)

Strain the excess negroni liquid from the glacé orange peel.

Combine 50ml of the strained negroni with the remaining 25ml water.

Mix in the flour from the sides of the bowl, gradually stirring in the 75ml negroni and water mixture. As the liquid is added, the texture of the combined ingredients will move from a crumbly mixture to a slightly sticky mass that will begin to come away from the sides of the bowl and form into a ball. The end result will be a soft, sticky dough.

Turn the dough out on to a lightly floured work surface. Knead until soft, smooth, silky and elastic, about 10mins.

Return the dough to the large bowl and cover with a tea towel. Leave to rise until doubled in size, about 2 hours.

Negroni+bread-1+of+8-loNegroni+bread-2+of+8-lo

Grease a 6inch round cake tin (at least 3 inches tall) and line with silicon baking paper (aka baking parchment). If you only have greaseproof paper, brush the insides with melted butter (15g will do) or it will stick so fast you won’t be able to peel it away from the bread.

Knock back the dough, knead for 5 minutes, then leave to rest for 10 minutes.

Meantime, place the soft butter in the bowl of an electric stand mixer. Add the strained peel and orange zest and beat with the paddle attachment until thoroughly combined. Gradually add the beaten egg and continue to mix until combined. At this point you’ll have a softish paste.

Negroni+bread-4+of+8-lo

Next, add the remaining strained negroni and beat until combined. The mixture will now look like a thick cake batter. Finally, add in the chopped macadamia nuts and chunks of chocolate/whole pistoules. Mix briefly until just combined.

Remove the bowl from the stand mixer, and using a spatula fold the mixture to ensure the fruit, nuts and chocolate are evenly dispersed throughout.

Negroni+bread-5+of+8-lo

Pour the batter into the prepared tin and level the surface, pushing any visible chocolate chunks just below the surface to ensure they won’t burn.

Holding the tin a few inches above your work surface, drop it down. Repeat several times until the surface is completely level.

Negroni+bread-6+of+8-lo

Cover with a tea towel and leave to prove until the dough has doubled in size, about 2 and a half hours (check after 2 hours).

Negroni+bread-7+of+8-lo

Preheat the oven to 180C.

Using a soft pastry brush, brush the dough with the egg glaze. Be very gentle so as not to rip or deflate the dough. Also, be careful not to “glue” the loaf to the edge of the baking tin.

Bake for 45mins until the surface is glossy and a deep golden colour (think of the colour of brioche here). Check at 35 minutes, turning the tin 180 degrees to ensure even browning.

Turn out of the tin, place upside down on a baking sheet, peel away the lining papers and return to the oven for a further 10-20 minutes until hollow-sounding when tapped underneath – check after 10 minutes, giving another 10 minutes if need be.

Turn out of the tin onto a wire rack to cool.

Negroni+bread-8+of+8-lo

Best eaten within 1 day.

Gin Themed Baking – Scones (Aye Bake of is on)

So it is officially that time of year when the Great British Bake off is back on our screens (I know it is a bit late as it started last week), to celebrate this Graeme (that’s the person writing btw, who most of you know as Squirrel) and hopefully Kate (when she reads this) will be doing lots of Gin themed bakes.

Why would we do this?  Well we do host our main Gin events in the Hidden Lane Tea Room and they always have Gin themed cakes for you all to eat when you come along.  But mainly because Kate and myself have always been keen bakers, despite the fact that every Victoria Sponge I have ever made has failed to live up to my mothers.

So last week (btw there are no pictures as I hadn’t thought about doing this blog until late Tuesday night, while scanning through an old Delia Smith cook book) after the Bake off I thought “oh yeah, I make a mean Madeira Cake” so I did.  However I added more lemon juice than normal then using some spare No.3 London gin I made a Gin and sugar syrup glaze then topped it off with candied lemon slices.  Yes it was pretty great (or Doss, if readying the Perthshire area).

So this week to keep in with the Gin theme (however completely ignoring the theme of this week’s bake off which  was biscuits) I decided to make some Gin themed scones.

Starting off with a tradition scone mixture, but with a bit more butter than most recipes say I cracked on with a basic scone mixture.

Using:

500g (sometimes more sometimes less) Self Raising flour or Plain Flower (just over a pound in real money) – I find that using plain flower and 5 teaspoons of baking powder gives better results.

100g (4oz) none salted butter (at room temperature)

80g (3oz) caster sugar

Walnuts (as many as you like)

Dried fruit (Raisins or dates)

A whole zested lemon

2 eggs (make then as ethically sourced as your head allows or not)

2 tsps baking powder

Then milk (usually 250ml) but you won’t use all of it.

Method:

Firstly fire on the oven to 200 degrees

Sift most of the flour into a decent bowl, not all though you want for tweeking your mix come the end.  Then in lovely wee cubes add the butter.

Sticking your hands in the bowl, rub the flour and butter together until all the butter has mixed in.  They say in cookbooks until it looks like breadcrumbs. It never looks like breadcrumbs, it just gets slightly darker and can be clumped together.  The main thing is though that there shouldn’t be any lumps of just butter.

Then sift in your sugar and mix gently, flowed by the baking power.

Gather your dried fruit and nuts and chop finely, try to get things a bit even and a few millimetres in size.  The larger the fruit the more it sinks in mixture and the les even the dispersion of fruit and nuts will be in the scone.  Mix the fruit and nuts to the dry mixture.

Make a little well in the bottom of the bowl and crack in two eggs.  Then using a butter knife (no idea the logic of the knife, my mother always told me this was the way it had to be done) mix the eggs into the dry mixture until the moisture of the eggs vanishes.

Grab your milk and pour half of your 250ml in and mix with knife.  Soon it will be absorbed by the dry ingredients.  Now get your hands in there and mix it all together.  If it’s too dry and the flower isn’t forming together then add more milk.  Keep doing this until you have dough.  Sometimes you might add too much milk and the dough becomes sticky, that’s fine just throw in flour until stops being sticky.  Your dough will have the right mix once it stops sticking to your hands and the bowl.  Just knead it for it about until everything is mixed.

Dust the worktop and plant the dough on it.  Don’t drop it or you will knock the air from it.  Then gently roll it out (in any shape) so it is an inch thick.

Using a cutter, wine glass or cup, cut out some shapes and place on a buttered then dusted with flour baking try.  Make sure these are clean cut, it allows them to rise better.  Let them sit for a few minutes to let the baking powder do some work to the dough.

Once all cut, get a brush and coat the top with milk.  Then sprinkle a little sugar on them and finally place the lemon zest on them.

Fire in the oven for 15-20 minutes, they should have risen and gone golden brown.

Fire on a cooling try and then serve them look warm.

Scones should be eaten the same day or the day just after.

I served mine with home make Sloe Gin, Raspberry and Black current Jam.  Yum.

Scones Sloe Gin Jam

French Gin (Diplome) and German Stills (Sipsmiths)

Our last two Gins, which we have the pleasure of announcing for tomorrow night, are Diplôme and Sipsmiths London Dry (I know we have had it before but it was a dedicated Sipsmiths night so technically it doesn’t count).

So Diplôme is created in Dijon (famous for mustard) France and have been created roughly the same way since 1945, however the recipe was perfected during WW2.  Along with other cuisine and mustard Diplôme is very famous in France for its unique recipe and long standing stature.

After the end of the war, Diplôme Dry Gin became the official gin for the American Army stationed throughout Europe.

Using botanicals sourced from Europe and Morocco, Diplôme Dry Gin is made up of;  Juniper (it is a Gin), coriander, whole lemons, orange peel, angelica, saffron, orris root and fennel seed.

On the nose of Diplôme gives a slight smell of cherry trees and cloves, you also get the Juniper and Coriander.

To taste you get the natural hit of Juniper (it is a Gin) but it also has zesty citrus fruit, slightly nutty and possibly lavender.  I have heard people say it almost feels oily.  I haven’t got that however I stress that we at Gin Club tend not to be wearing Tweed waist coats, while doing tastings and try to thing how the Gin will work and how it will be enjoyed.

I would say that Diplôme tastes old.  Old class, it is very French but I can’t describe why.  Its French in the way you know Daft Punk are French just by listening but in no shape or form did the French invet Funk music they just seem to excel at creating their own unique identifiable funk based genre.  It is a very smooth Dry Gin which works well in many drinks.

So Sipsmiths, well lets begin by saying we love Sipsmiths, their whole range we also have in the Gin Shed.

Anyway…

In 2009, Sipsmith was launched by Sam Galsworthy, Fairfax Hall and Jared Brown to pursue their passion for handmade spirits.

Sipsmith became the first copper-pot based distillery to start up in London in over 150 years, a fact that made the process of being granted a license a long and tiresome affair.

Sipsmith is made using ten botanicals: Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Seville orange peel and Spanish lemon peel.

Each botanical plays its part however a few liquorice, coriander and angelica play distinctive roles.

To taste Sipsmith has strong notes of juniper but there are also definite citrus notes and a depth to the liquid that lingers.

The gin is distilled in a beautiful still affectionately named Prudence where she lives alongside Patience her sister at the Hammersmith HQ.

Tickets can be purchased here:

http://www.ticketweb.co.uk/event/glasgow-gin-club-tickets/178989

Minus 33 – Not the average summer temperature this year!

For our second July Gin, we look to the East…  Of Scotland.  Sadly we haven’t found a Gin from Japan or China, there probably is and we at Gin Club have not found them yet.

Anyway Minus 33 our second “Gin” (Why this is in quotation marks will be explained in due course) is crafted by scientist at the Locabev Laboratory in Rosyth.  Yes this Gin is really made in a lab.

So why did we use “Gin”?  Well if any of you read this regularly then you should know the rules.  And I don’t mean the NO Gordon’s rule.  But the Government rules of what defines a Gin.  In the EU, the minimum bottled alcoholic strength for gin, distilled gin, and London gin is 37.5% ABV.  However Minus 33 comes in at 33% so technically does not qualify even though it ticks all of the boxers of what is a Gin.  It is a Juniper distilled spirit (which is also one of their taglines).

After 3 years and 539 test tubes of experimentation Locabev decided that the optimum strength for a really smooth spirit was 33%.  This also makes it the perfect drink for those on a diet as that makes it just 46 calories per serve..

To taste Minus 33 it is fresh and floral with hints of juniper, citrus, lavender, elderflower and angelica.  We had the pleasure of sampling it at the Juniper Fest a few months ago and went back several times (rude not too).

We haven’t decided on how we are serving this on Friday though.

If you haven’t got your tickets yet them please follow the link below.

http://www.ticketweb.co.uk/artist/glasgow-gin-club-tickets/944334