With the ever increasing number of boutique gins on the market, everyone in the industry has been searching for the next cool thing to add to this most venerable of spirits ... strawberries, raspberries, cucumber (please don't), even ginger ale, but one of my favourite winemakers in Australia may just have nailed it.
A small measure of both in one glass over ice conjures up a heady mix and makes the perfect refreshing summer drink. The botanicals are more aromatic and the natural sugars of the wine soften the alcohol and make for such an incredibly lush, easy drink. The beauty of the mix is that you can use almost any decent gin, although I would suggest a bottle at 46% or higher as they tend to be more flavoursome.Pete Stewart is Glasgow director of Inverarity One to One, 185a Bath Street, Glasgow. www.inverarity121.comAlternatively, why not try a bottle of Darnley's View (The Good Spirits Company, pound(s)24) which is a light, fresh gin bursting with flavours of their three primary botanicals, juniper, lemon peel and elderflower. The elderflower in particular makes this suitable for adding to a large glass of moscato.During our experimental research into this new phenomenon we were using Bruichladdich's tasty new gin, The Botanist (Inverarity One to One, pound(s)26.99). Made using a large number of homegrown Islay botanicals and bottled at 46%, this is a must for good drinks cabinets everywhere.If you can't find an Australian moscato, you can experiment with any medium sweet wine. A fresh, zesty German riesling from the Mosel has just the right balance of fruit and acidity to work alongside the gin without overpowering it.
Pete Stewart is Glasgow director of Inverarity One to One, 185a Bath Street, Glasgow. www.inverarity121.com
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