Welcome to our blog, where you can read posts about our gin and whisky brands.
February 23, 2011 – 4:45 pm by Jane
On Sunday 13th February 2011 the first Edinburgh Gin Cocktail competition was held at The HydeOut bar, Edinburgh http://www.facebook.com/update_security_info.php?wizard=1#!/HydeOutEdin. Competing mixologists were set the challenge of creating an Edinburgh Gin based cocktail. Judges Iain McPherson (The Voodoo Rooms), Martin Duffy (56 North) and Ed Baird (Emporia Brands) selected Dean Evans creation, the Midgie Bite, as the winner. We were really pleased with how the competition turned out. Having received a lot of positive feedback from competitors, judges and spectators, we hope to hold more EG cocktail competitions in future . . . so keep your eyes open!No slides are available.
1st Dean Evans, Tiki Bar and Kitsch Inn
2nd David Smillie, The Blythswood Hotel
3rd Cailin McGregor, Bond No.9
Big thanks to all the competitors, judges and spectators for making it such a great afternoon
January 31, 2011 – 4:48 pm by Jane
Late last year Alex and I were invited to dine at Eilean Donan Castle, as part of Panalba’s ‘Castle Kitchens’ series: http://www.panalba.com/articles/view/p/castle-kitchens/ . Watch out for Spencerfield’s Morris (Minor) in Part 1 and Sheep Dip Old Hebridean in part 4!
January 25, 2011 – 10:59 am by Jane
An established presenter, writer and columnist Alison has worked full-time in the media for over 20 years.
She is a Sony Award winning radio broadcaster, has hosted TV series, radio shows and is a full-time voice over artist.
Alisons first novel The Nappy Years was a top ten best sellers in Scotland and her next book is imminent!
Oh and she loves Gin – especially our wee Edinburgh Gin !!!!
Now Read Her Gin Blog
I have never made any secret of the fact I love gin. LOVE IT.
The mere thought of a tumbler full of ice, a slice of lemon run round the rim of the glass then plopped in, a generous slug of gin then up to the top with tonic is something I can seldom resist.
Perfect way to start an evening, before a meal, at a party and even dare I admit (?) )yeh what the hell a sprakling kick in the rump for lunch the day after a late night. Now being long in tooth not that long longish I have tasted a fair number of the years. All the expected brands and some not so. I have never found one I didnt like and I have found many I love but I am sorry to all previous encumbents of the accolade favourite gin of the moment I have simply fallen hook, lemon and sinker for a delicious gin a friend gave me at Christmas. The best gin in the universe?
The flavour is unlike anything I have ever had, fresh and light with an almost herbal waft its not easy to describe but so excited was I on first impact I made everyone who came into our house have one with the exception of children, animals and one parrot. I feel it is my duty as a gin lover to share with you the discovery that may well set you ont he road to Mothers ruin too. Heather, milk thistle & juniper sock it to me. Of course milk thistle is the herb which is good for the liver so maybe that is why it gives me an immense sense of wellbeing just hinking about it let alone drinking it.
Here it is. Edinburgh Gin. I know I live in Edinburgh but frankly even if I lived in Paraquay this would be my favourite gin in the world. Now lick you lips and off you go
An Introduction to Edinburgh Gin
In 1777 there were eight licensed distilleries and almost 400 illegal stills in Edinburgh and the Port of Leith. As gin rose to become the fashionable spirit, Edinburgh distillers, like their London counterparts, produced gin from locally sourced ingredients. Then juniper berries, spices and citrus fruits arrived daily in Leith from all over the world. These exotic botanicals were redistilled or rectified together with the finest Scottish grain spirit in the time honoured fashion. Edinburgh Gin is a reminder of the days when Edinburgh was a centre of distilling expertise. It is batch distilled in Jenny a much treasured Scottish copper pot still using traditional gin botanicals. Then we add extra Scottish Juniper as well as heather and milk thistle. Edinburgh Gins clean citrus notes and aromatic Juniper make it the perfect base for a Gin and Tonic or Martini, not to mention many of the classic gin cocktails.
What makes Edinburgh Gin Special?
- Produced using traditional methods and botanicals in Edinburgh, Edinburgh Gin returns Edinburgh to its rightful place as a centre for producing quality gin.
- Distilled in Jenny, a Scottish Copper Pot Still.
- Rectified together with the finest grain spirit with Scottish Botanicals such as juniper berries, milk thistle, pine and heather using a recipe that faithfully replicates gin made in Edinburgh 250 years ago.
- Edinburgh Gin is produced in small batch quantities ensuring that only the finest quality ingredients are used to produce a refreshing, clean, crisp gin.
- 43% ABV not 37.5% ABV ensuring Edinburgh Gins premium status.
- The 1920s are known as gins truly Golden era and in keeping with that theme, the bottle packaging has an art deco feel that reflects this wonderful period of cocktail parties and drinking sophistication.
I promise I am not on commission! Just IN LOVE.
January 24, 2011 – 1:24 pm by Jane
January 20, 2011 – 3:12 pm by Jane
- 25ml Edinburgh Gin
- 12.5ml St. Germain
- 5ml gomme
- ½ kiwi
- 100ml Prosecco
Deskin and chop the Kiwi, and muddle in a Boston Glass.
Add Edinburgh Gin, St.Germain, gomme and shake well.
Double strain and top with prosecco followed by a quick stir.
For more Edinburgh Gin cocktails check out www.theskinny.co.uk
January 20, 2011 – 1:38 pm by Jane
Pig’s Nose Whisky Sauce
- 3 to 4 tablespoons of Pig’s Nose Whisky
- 1 to 2 teaspoons of wholegrain mustard
- 300mldouble cream
- Ground white pepper
- Fresh parsley
- In a saucepan, add the whisky over high heat. If on a gas hob, tilt slightly to set the whisky alight (be careful!) to burn off the alcohol.
- Once the flames have gone out, add the cream and mustard and stir. Reduce heat to medium low and simmer till the sauce has been reduced by half, or to your desired consistency. (You can always add a bit of stock if the sauce has gone too thick). Season to taste with salt and white pepper, then finish with a small handful of chopped fresh parsley if desired. . . . .Yum
January 20, 2011 – 12:34 pm by Jane
Celebrate Burns night with a Sheep Dip Bobby Burns Cocktail
- 25ml measure of Sheep Dip Whisky
25ml measure of Vermouth
- 1 ¼ tsp Benedictine
- Twist of Lemon Peel
Stir all the ingredients with ice and strain into a cocktail glass. Add a twist of lemon peel. . . Enjoy!