INTRODUCING OLIVE & BASIL COLAB WITH LOCKSLEY DISTILLING
VIP GIN CLUB NO.1
This London Dry Gin has a solid juniper backbone. Five traditional gin botanicals are distilled in a single shot method in Locksley’s Still Gladys.
What makes this gin incredibly special are the additional botanicals distilled individually inLocksley’s Rotovap Vacuum Still. The stars of the show are Nocerella Olives and Basil, both of which are recognizable, but neither overwhelms the gin.
The olive brings a lovely umami element, while the basil gives a delicate herbal, almost floral, flavour. The lemon peel, also vacuum distilled, acts like a bridge between the traditional and more modern botanicals.
The result is a beautifully balanced London Dry Gin, that is begging to be shaken into a Basil Smash or stirred into a Dirty (or even Filthy) Martini.
MEET JOHN & CYNTHIA FROM LOCKSLEY DISTILLING.
Locksley have been distilling premium spirits now for almost a decade. Sir Robin of Locksley, a distilled artisan gin, was their first and leading product in their range. When it was launched there was nothing like it on the market, a smooth sipping gin that needs no mixer (although it is great in a G&T).
When pink gins first exploded onto the scene, John refused to simply chuck berries into a product they already had. Thus, their Real Raspberry and Cardamom Gin was born! Once again, surprising the ginthusiastic palate with a savoury, almost dry gin, hidden in something that you would expect to be sweet. The third of the core range, their VSOT Navy Strength Old Tom, is another product that had never been done before. This gin is a result of one of John’s many brilliant ideas to combine two old styles of gin together in one bottle, creating a tipple that balances sweetness and strength perfectly.
But John and Cynthia’s real dream? They would love to see people revisiting their favourite gins once again. Yes, new is great, but it must be more than just new and, when Locksley release something new, it has been tried, tweaked, deconstructed and reconstructed until they feel it is worthy of putting a label on! Real, well-crafted gins made with heart, soul and passion are what they hope to see more of in the future.
Olive & Basil G&T Perfect Serve
This is paired perfectly with either Fever-Tree Indian or Mediterranean for those who prefer a slightly sweet & citrusy finish or Fever-Tree’s Indian Tonic for the more traditional gin drinkers who enjoy the dry and bitter flavours.
Ingredients (Serves 1):
- 50ml of The Olive & Basil Gin
- 1 bottle of Fever-Tree Indian/Med Tonic.
- A garnish of choice (we recommend either a lemon slice, olives, basil or rosemary)
Lots of Ice
Method:
- Add plenty of ice to your glass.
- Pour in the gin, followed by your desired amount of tonic.
- Finally garnish with your chosen herb.
OLIVE & BASIL COCKTAILS
BASIL SMASH
Ingredients (serves one) :
- 60ml TGTMT Olive & Basil Gin
- 30ml fresh Lemon Juice
- 15-20ml Simple Syrup (to your taste)
- 15-20 Basil Leaves (the more you use the greener your cocktail)
I never muddle when using delicate herbs like Basil, when shaking the ice will bash it up enough.
Method:
- Shake all ingredients with plenty of ice
- Fine strain over fresh ice in a rocks glass
- For an Instagram worthy though less practical serve, over a large clear cube in a Coupe glass.
- Garnish with more Basil, or a twist of Lemon.
DIRTY MARTINI
Ingredients (serves one) :
- 60ml TGTMT Olive & Basil Gin.
- 10ml High quality Dry Vermouth (we’ve used Chazalette’s for its herbal flavour).
- 5ml Olive Brine (or as much as you’d like, depending on how dirty you like it).
Method:
- Stir down with ice.
- Strain into a chilled Martini glass.
- Garnish with three Olives (for Health, Happiness and prosperity).
- If you want to make it a Filthy Martini , mash up an Anchovy in the mixing glass.
CUCUMBER BASIL COLLINS
ingredients (serves one) :
- 60ml TGTMT Olive & Basil Gin
- 20ml Fresh Lemon Juice
- 15ml Simple Syrup
- 2cm Cucumber
- A few Leaves of Basil
- Soda to top
Method:
- Muddle the Cucumber with Lemon Juice and Syrup (Cucumber does need some bashing pre-shake).
- Shake all but the Soda with plenty of ice.
- fine strain into a tall glass filled with ice.
- top with Soda.
- Garnish with a long, thin strip of Cucumber. (It’s probably easiest to put the garnish in before the ice.)
ARMY & NAVY FLIP
This is a weird one we’ll admit, we wanted something with almond as it is another Mediterranean flavour, but it just didn’t wow us as a standard Army & Navy. A whole egg, makes it almost pudding like, but the final spritz of Green Chartreuse brings it back to the savoury side.
Ingredients (serves 1) :
- 60ml TGTMT Olive & Basil Gin
- 20ml Orgeat
- 15ml Fresh Lemon Juice
- Dash Orange Bitters
- Whole Egg
Method:
- Reverse dry shake (15 seconds with ice, then another minute without ice).
- Fine strain into a chilled Egg Coupe.
- Garnish with a single spray of Green Chartreuse.
MARTINEZ
Ingredients (serves one) :
- 45ml TGTMT Olive & Basil Gin
- 45ml High quality Sweet vermouth
- 10ml Maraschino Liqueur (less if it is Luxardo Brand)
- Dash of Bitters (I like Peychaud’s in this)
Method
- Stir down with ice.
- Strain into a chilled Nick & Nora glass.
- Garnish with a single Maraschino Cherry.
FEVER-TREE PARTNERSHIP
Fever-Tree began in 2003 with a meeting of minds and one simple premise: if three quarters of your G&T is the tonic, wouldn’t you want it to be the best?
It became apparent that Charles and Tim had both come to the same conclusion – namely that the growing prevalence and popularity of premium spirits had not been matched by what was on offer in the tonic category. From the very beginning, Charles and Tim approached their business in a different way – there would be no compromise at Fever-Tree. Flavour and quality were of the utmost importance. This mindset led them on an 18-month adventure from the archives of the British Library to facing the wrong end of a Kalashnikov in the Democratic Republic of Congo and concluded with the launch of our Premium Indian Tonic Water in 2005, with the belief we still operate by today.. If 3/4 of your drink is a mixer, mix with the best. As well as quality, Charles and Tim wanted to put the choice back into the category. The whole company has been built on innovation. Constantly developing new mixers, new flavours, new ideas, thus creating, an array of flavours to pair with the myriad of premium Gins, Vodkas, Whisky’s and Vermouths.
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