I love a good cocktail. Unfortunately, I'm not very good at ordering them and nine times out of ten, what looks great on the menu turns out to be florescent pink and arrives topped with the entire contents of a can of spray cream. And glitter. Not exactly the sophisticated look I would like to project, but one I can't seem to escape.
Rain that fell on Iceland anything from 500-1000 years ago is only now being drunk - and some of it in gin and tonics. The rain that lands on lava rocks slowly soaks beneath the surface, and so dense and extensive are the layers of rock that the rainwater takes several hundred years to drip through.
The Secret Garden is one of the most refreshing and delicious drinks we've tasted recently; served in a coupe glass, the combination of Beefeater 24 Gin, Midori and cucumber makes for a pretty pale green coloured drink with a frothy egg white top and a sprig of thyme garnish. It's practically summer in a glass.
A sense of value is a funny thing. Good value definitely doesn't always mean cheap. This'll be plainly obvious to all of us having bought a cheaper alternative to only find it break on first use. It however, also certainly doesn't mean the most expensive - there are plenty of products on the market that are simply there to exploit those with more money than sense.
Here is a list of five gins it might be worth having, giving reason and usage for each. Sure, no one needs five gins at home, but if you're buying one, trying one, or simply trying to ascertain where your tastes lie, it's worth bearing in mind that each one is different and has its own character. I've included five easy to find gins.
London Cocktail Week is returning. This should, naturally, not come as a huge surprise, LCW being an annual event that has occurred over the last 3 years at this time in London. However, given the very nature of LCW, which includes hundreds of cocktail-based events, opportunities and discounts, such memory loss might be more forgivable.
The drinks aisle has CCTV cameras and TV screens for security and there we were, up on the big screen, having a lovely Mummy and boy hug, with me clutching a bottle of cheap, own brand gin in my hand and waving it at the camera like a drunk Aunt at a wedding, doing the bending down dance with a toddler.
The real disappointment is that it's often just one simple step that's overlooked, and that's the ice. You might've seen many bars putting a big focus on their ice- triple frozen, pride of place illuminated blocks glistening like glass, ice blocks cut into diamonds... the bar world has gone ice mad.