When thinking of gin many people’s minds immediately leap to London Dry. And while this will continue to be the case for some time, Edinburgh gin is continuing the long and storied history of Scottish gin. In fact in the 1700’s Edinburgh was an epicenter of distillation.
Edinburgh Gin was launched by the Spencerfield Spirit Company in 2010. Edinburgh Gin is distilled with the classic gin botanicals (juniper, coriander, citrus peel, angelica and orris root), plus the addition of Scottish juniper, pine, heather, and milk thistle. The gin is then bottled at 43%.
The bottle design is simple and crisp with a nod to the Art Deco style of the 1920’s.
On the nose it is crisp and clean with distinct notes of juniper. As it opens up the smell envelopes you and it is as if you are walking through a forest on a crisp fall morning. Evidently this is the pine making its presence known.
Upon tasting there are warm peppery spicy notes and here is where the citrus begins to express its influence. There is a slight creaminess in the body while the flavors remain as bright as the noon day sun.
Overall this is a great addition to the gin market and is perfect for those warm days summer days ahead. Edinburgh retails for about $32.
Cucumber Ginger Gin Fizz
2 oz Edinburgh Gin
½ oz Ginger Liqueur
½ Lime Juice
3 Cucumber Slices
2 oz of Sparkling Water
In a cocktail shaker muddle the cucumber slices with the ginger liqueur, and lime juice. Add gin and ice. Shake and double strain into a collins glass filled with ice. Top with seltzer and give a light stir.
While doing research on another series of articles I was planning to write, on variations of the Cuba Libre, I stumbled across a relatively unknown gem. The Cuba Libre (rum, coke, and lime) is well known but unbeknownst to many it has a virtually unknown cousin Cuba Libre Preparado. So what is the major difference between the two? The latter is made with gin and a couple healthy dashes of bitters and is still hugely popular in Venezuela.
Cuba Libre Preparado
1 ½ White Rum
½ oz Gin (Edinburgh)
¾ oz Lime Juice
3 dashes of Angostura Bitters
3 oz of Cola
The next 2 cocktails come from Jamie Boudreau of Canon
1 ½ oz Edinburgh Gin
½ oz Yellow Chartreuse
½ Zirbenz Pine Liqueur or Clear Creek Douglis Fir Eau de Vie
½ Fresh Lime Juice
½ Simple Syrup
Shake all ingredients with ice and strain into a collins glass filled with crushed ice. Swizzle until the glass becomes frosted. Garnish with a rosemary sprig and serve with a straw.
Review sample provided by Representatives of Edinburgh Gin.