Mar-TEA-nis and More
Beefeater 24 gin is one of my favorite new products on the market this year. Its makers grabbed some Asian inspiration for this handcrafted spirit--rare Japanese Sencha tea and Chinese green tea are balanced out with other components like grapefruit, bitter almond and Seville orange peel. Beefeater 24 is subtle, sensual and contemporary, and works equally well in a martini and in Asian libations. (And the red-based bottle with embossed flowers and leaves looks just stunning on my bar...)
If you have snagged a bottle of this fab new gin (or are planning on buying one the next time you are at the liquor store...), here are some tasty recipes to try:
Earl-y Chill Created by Beefeater Gin Brand Ambassador Jamie Gordon 2 parts Beefeater 24™ 1 part Earl Grey Syrup* (with sugar) ¾ part Lemon juice ½ part Pasteurized Egg White 2 dashes Peach Bitters Add all ingredients to a mixing glass and dry-shake (with no ice); add ice and shake again (this will make for a great froth on top of the drink). Strain into a cocktail glass, and garnish with a lemon zest. *Earl Grey syrup is made by mixing very strong Earl Grey Tea 1:1 with sugar
The Red Pilot Created by Sam Treadway of Boston’s Drink 2 parts Beefeater 24™ ¾ part Aperol ¼ part Luxardo Maraschino 1 barspoon of Mezcal (preferably Del Maguey Minero) 1 dash of Beefeater 24™ bitters Stir, strain into chilled cocktail glass and garnish with a lemon twist.
Mulled Gin / Hot Gin Punch* Created by London mixologist Nick Strangeway 1 part Beefeater 24™ 2 parts full bodied red wine 1 teaspoon honey Orange slice Lemon slice Orange peel stuck with cloves 1 cinnamon stick Heat all ingredients in a saucepan and simmer till honey has dissolved. Pour into a toddy glass and drink whilst still warm. *The above recipe serves 1. For greater numbers just multiply the ingredients by the number of people you wish to serve.