CLINK IN THE NEW YEAR

The spirit is having a revolution – here’s how to make a top tipple to toast the New Year

The brainchild of Belfast barman, Gerry White, Jawbox Gin launched less than two years ago but has already secured a cult following of lovers across the globe. Named after the celebrated Belfast sink, colloquially known as the ‘Jawbox’, this small batch gin is an ode to a time when the front door was left unlocked and at the heart of the kitchen was the big sink where the craic was heard and unforgettable stories were shared.

As we gear up to the biggest party of the year tomorrow, Jawbox Gin has shared tips on mastering the perfect gin this New Year.

DO YOUR RESEARCH

THERE are thousands of gin brands available and it can be a minefield making a selection. First off, choose a premium brand – you might pay a little more but the quality will be worth it and the difference in taste will be appreciated instantly. Spend a little time researching a brand’s provenance and heritage before you invest. Single estate or small batch is a good mark of quality to look out for – it means the gin will use local grain and have a local distillery.

DO INVEST IN GLASSWARE

A LARGE, wide glass, like a balloon glass or copa glass is ideal for gin. Gin is a delicate, aromatic spirit and the bigger the surface area of the glass, the more likely you are to enjoy the full experience of your drink through taste, smell and sight. After all, most of what you taste comes through your nose.

DO BRING ON THE CHILL

IT’S a case of the cooler, the better when it comes to drinking gin and a fizzy accompaniment. Chill your glass in the fridge before you use it. When making your drink, fill your glass with totally frozen, good-quality ice all the way up to the brim – it will melt more slowly as a result. If your drink is chilled, the carbon dioxide molecules which create the bubbles find it harder to escape, meaning your drink will stay fizzier too, and at its most aromatic for longer.

DO EXPERIMENT WITH GARNISH

TO FIND the garnish that works for you, it takes a bit of experimenting. Try not to overpower the natural botanicals and aromas of the gin with something too herbal or too sweet. Your garnish should complement the gin, not mask it. Cucumber ribbons or watermelon cubes work well and for those after something slightly more intense the citrus flavours of lime or grapefruit should do the trick. For Christmas, try seasonal berries, a little warming black pepper or honeycomb.

DO CALL ON THE EXPERTS

IRELAND is home to some of the most-talented bartenders in the world. We’ve a thriving cocktail culture and a real ambition to provide a memorable experience in most of the gin bars. Next time you’re in your favourite bar, ask the bartender for some new gin suggestions to switch it up for the party season.

DON’T BE A SLAVE TO TONIC

TONIC proves to be an everpopular accompaniment but for those who may be tiring of this predictable pairing, there are some other options. If you’re accustomed to gin, why not give it a go on the rocks and appreciate it in a new way? If you prefer a mixer, try topping your gin with ginger ale and garnishing with a wedge of lime. Whatever accompaniment you choose, be sure to invest in a premium brand.

DON’T CAUSE A STIR

OVER-STIRRING or indeed over-shaking can leave you with a weak, watery or cloudy cocktail. Stir gently so you don’t disrupt the delicate, gentle aromas and botanicals of your gin. Jawbox is priced at €40 (70cl) and is available from all good licensed retailers including O’Briens Wines. For more ideas search @JawboxGin on social media or visit jawboxgin.com