Gin is the word

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THERE’S NO escaping it … gin is the drink on everyone’s lips right now.

Once considered to be a tipple for your grandma and her mates, or sipped by the aristocracy before dinner, it is now the trendiest drink around, adored by young and not so young alike.

Here in Spain, the gin phenomenon began a few years ago, with the opening of specialist gin bars, selling hundreds of different varieties alongside tonic waters of all flavours.

Now, we all love a well crafted gin and tonic, made with our favoured spirit and mixer, but look beyond the G&T a little and a whole myriad of drinks unfold before our eyes.

Gin has always been the perfect cocktail spirit, used as a base in many a mixologists repertoire and in most of the classic cocktails of the world.

To celebrate the advent of Spring, here’s a duo of gin based cocktails guaranteed to get you in the mood for the warmer weather.

ARCHANGEL
Dry, but fruity at the same time, the bittersweet Aperol adds brightness with rhubarb and bitter orange flavors, while the cucumber gives the drink an airy and refreshing side.

Use a London dry gin such as Beefeater 24, or try Hendrick’s to rev up the cucumber flavor or Plymouth for an even lighter taste.

Ingredients:
3 x Parts Gin
2 x Parts Aperol
2 x Cucumber slices
Lemon twist for garnish

Add the cucumber slices to the bottom of a mixing glass. Muddle them to break up, but do not pulverize completely. Add gin and Aperol to mixing glass then fill 2/3 with ice and stir until well chilled, about 20 seconds. Strain into a chilled cocktail glass, garnish with lemon twist and serve.

BROWN GIN
This recipe is a more bitter take on the classic Pink Gin. The original dates back to the British Navy in the 1800s, when sailors treated their sea sickness and other ailments with Angostura bitters.

Bitters on their own proved a little too eye watering, so they tried mixing Plymouth gin with a dash or two of Angostura, to help it go down smoother. Hey presto, a classic was born.

This version is like Pink Gin on steroids, using 15 dashes of Angostura. In a larger dose the sugar in the Angostura will actually sweeten up the gin. The result is bitter and delicious. And, there’s also a lemon twist thrown in to help prevent scurvy.

This is a must try for any lover of the other trendy bitter drink around at the moment …. Jagermeister.

Ingredients:
3 x parts London dry gin
15 x dashes Angostura bitters
Garnish with lemon twist

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