The Taste of Summer 2014

Now I love wine in a happy non-co-dependent way but there is something about a gin and tonic which makes me smile (and occasionally grin like a fool but that takes more than one). 

That first bubbly sip with a hint of lemon and the sharp tang of good gin is pretty much as good as a back massage so I was delighted to be invited to join Chivas Brothers – the Scotch whisky and premium gin business of Pernod Ricard – to sample their take on Summer 2014!

I arrived at Hixter in Devonshire Square (the latest in Mark Hix excellent invasion of the UK restaurant scene) at 6:15 to see a few other bloggers, glamorous PRs and Global Brand Ambassadors for Chivas, Beefeaters and Ballantine’s chatting.  Global Brand Ambassador for a drinks brand?  Not sure if this is discussed at school career days but wow, what a job!

Devonshire Square is a former warehouse that with the addition of a glass roof is a calm oasis in the frenetic Liverpool Street Area and while I would have loved to show you a photo, I was warned off by a security guard as ‘this is private property’.  The proliferation of restaurants and a Planet Organic rammed with people did not seem to change his mind - #logicbypass.

The evening started with Max Warner talking you through the 'Escocia' which is a glorious cocktail (inspired by Scotland and the Spanish summer) with Chivas and Manzanilla Sherry mixed with white grape juice, pear essence, apricot essence and Lemon Tincture. 

Admittedly, this cocktail does take a little preparation as the recipe contains the words ‘sous vide’ but it does produce a dreamy indulgent grown up drink which allows the Chivas to come through without being overpowering.   The suggestion is to pair this with smoked salmon and crème fraiche but I might suggest that other strong slightly oily fish like mackerel and eel might be good too.

As we continued to sip our cocktails, Tim Stones (@Ginisawsome) steered us towards my first love (gin) introducing the infinitely easier 'Apple of my Eye'.  This drink combines apple with fresh lemon juice, thyme and a drop of saline solution to produce an all too quaffable slightly tart cocktail – lethal in the wrong hands I would imagine.

The suggestion was to pair this with beetroot galettes with goat's curd and hazelnuts.  Being a little lactose intolerant (and not a great fan of goats anything), I skipped this but think that perhaps a beetroot and caramelised onion tartlet might be nice?

Finally, we arrived at Ballantine's Cobbler which mixes whisky, port, raspberry and cherry to create a fruity summer cocktail with a very adult kick mixed by Fredrik Olsson (@freddieolsson). Sprinkled with berrys and mint it was served with some seriously good sirloin steak sliders with scrumpy fried onions.

And thus the evening drew to a close and I pondered whether I might make any of these cocktails at home for friends.  

My answer is perhaps most reminiscent of goldilocks - the Escocia is a little too complex (and no one wants to arrive to find their host crying in a corner muttering sous vide), the Apple of my eye is little too simple but the Ballantines's Cobbler is just right.

Yes, a little whisky and a little port with a sprinkling of berries is just what my next party needs

L xx

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