BRING on the GIN
The drink to latch onto this season is versatile, exciting and trending hot
NOTHING CAN SUM IT UP BETTER than this as we step into the season of celebrations. This is a time when we look forward to entertaining and being entertained. And what is entertainment if not matched by some trendy drink being shaken and stirred by a motley crew? While most people can neatly be categorised into wine, beer or whisky drinkers, this season we are noticing a shift in what is being consumed and how. Here’s what’s trending in the spirit circuit this season.
Gin is making waves and splashes this season and has undergone a renaissance of sorts. As a category, gin didn’t have much potential in India as there were not many takers for this spirit which was largely viewed as a lady’s summer, day drink. While markets like the United Kingdom have always favoured gin given its mild juniper flavour and versatility, many distillers are localising it further through
the use of ingredients from their region. For example, in Japan, peppers, yuzu, green tea and cherry blossoms are being infused in new batches of gin to give it currency.
Coloured and savoury gins are also trending as more and more distillers realise that people are looking for variety. From Gordon’s Pink which launched late last year to a similar brush with pink for Beefeater in 2018, pink and orange gins seem to be finding favour with consumers. We have also seen gin in flavours as varied as basil, sour cherry and olive and rosemary, and the introduction of herbs and botanicals like seaweed and rhubarb which are exotic enough to be exciting. Today, the sky is the limit when it comes to experimenting with this muchloved spirit. Gins like Monkey 47 are versatile and were made to create some dreamy cocktails using fresh ingredients that really showcase its notes. Say no to sugar loaded syrups, and aerated and artificial additives and instead, use some fresh and healthy substitutes like citruses, herbs and whole spices and aromatics. Basil, cucumber, and other aromatics, including ginger work brilliantly in a glass of gin as well. Gin pairs amazingly well with tapas. Some of the paired favourites are parma ham with melon, smoked salmon and bacon, lavash and guacamole, barbecued pineapple, and peppers tossed prawns. You can also pair gin with soft cheeses and cured meats which work well as finger food in a party.
Since gin has emerged as a frontrunner this party season, we suggest you stock up your home bar with some fine gin. It’s easy enough to do so with a lot of new labels, variants and options of gin currently available at duty free shops and retail. Happy drinking.