Little Miss Foodie

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Bulldog Gin Commissions A Series Of Eight Expertly Made Cocktails In An Exclusive Partnership With Leading US Mixologist Somer Perez And Launch Their Very Own Summer Of Love April 7, 2009

Filed under: Cocktail Cupboard — LittleMissFoodie @ 4:51 pm
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Ultra premium BULLDOG GIN welcomes in their very own BULLDOG SUMMER OF LOVE with a series of specially commissioned aphrodisiac cocktails created by leading US mixologist SOMER PEREZ. The exclusive partnership has resulted in a series of eight expertly made and aptly titled cocktails with inspiration taken from BULLDOG’s unique blend of twelve exotic botanicals, including the natural aphrodisiac Dragon Eye an ancient Chinese remedy said to improve sexual stamina.

Somer Perez, a New York based mixologist and consultant is an industry heavy weight and her breeding pedigree. Having worked in the business for around ten years Somer trained under ‘Cocktail King’ Dale DeGroff and became one of the city’s youngest Beverage Directors. Her cocktails combine classic methods with seasonal, gastronomic ingredients, teaching drinkers that there’s more to the world of cocktails than settling for the average. The eight unique cocktails exclusively created for BULLDOG GIN by Somer Perez include Bulldog Gin Fizz, Berry Bulldog, From London With Love, English Breakfast, Summer Crush, British Bulldog, Puppy Love, Raspberry Rouge and are part of a seasonal campaign run by BULLDOG GIN. Try your hand at one of Somer Perez’s recipes such as From London with Love and unleash yourself with BULLDOG GIN.

From London With Love
1 oz Lemon Juice
1 oz Clover Honey
1 Egg White
2 oz Bulldog Gin
1.5 oz Ginger Beer

Method:
In a mixing glass combine all ingredients, except for ginger beer and shake. Strain into a highball glass filled with ice and top with soda. Garnish with a twist of lemon.

The eight cocktails are also available at top end style bars across the UK and are part of a specially curated summer season that includes a launch party at premium erotica boutique Coco de Mer, Kensington on the 18 June.

Housed in a smoked-grey tinted bottle with deep-purple hues, broad shoulders and an iconic and spiked collar. BULLDOG is a London dry-style, quadruple distilled, triple filtered gin, infused with the taste and aromas of its twelve selected botanicals using traditional copper pot stills which result in the natural and unmistakable essence of this ultra premium spirit. As a result of its painstaking distillation process. it exudes a smooth and harmonious texture with a distinctive flavour, while its seductive notes of fruit and citrus lend it a refreshingly crisp character and supremely balanced finish.

‘Respect its Spirit and it will Remain Forever Loyal’

*Drink responsibly.

 

Celebrate Easter’s Festivities With Tanqueray® Gin Cocktails March 10, 2009

Filed under: Cocktail Cupboard — LittleMissFoodie @ 5:43 pm
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The makers of Tanqueray® gin have teamed up with some of the country’s leading style bars to produce a range of Easter cocktails. Each cocktail is easy to make at home and benefits from the intense flavour of Tanqueray®. The cocktails will be available throughout the Easter period.
Visit the following bars or make them at home by following the guidelines below.

‘Charles’ Easter Treat’ (1.6 units alcohol)
Brookes Cocktail Bar, Cardiff, CF10 1BR

Ingredients
• 37.5 ml Tanqueray gin
• 25 ml of Coriander infused sugar syrup
• 5 ml of Elderflower cordial
• A splash of fresh lime juice
• ¾ fresh raspberries

Instructions
Muddle the raspberries, lime juice and coriander infused syrup, add the elderflower cordial and the Tanqueray gin and shake. Fine strain into a chilled margarita glass.

Sugar & Spice Cocktail
‘Sugar and Spice’ (2.2 units alcohol)
Rick’s Bar, Edinburgh, EH2 1LH

Ingredients
• 50 ml Tanqueray gin
• One handful of red grapes
• 3/4 sage leaves
• 20 ml lemon juice
• 20 ml sugar
• Tonic water

Instructions
Squeeze and drop grapes into a shaker, rip sage leaves and add all ingredients except tonic. Shake with ice, pour all ingredients including ice into a long glass, top with tonic water and garnish with sage leaves or grapes.

‘Tanqueray triple chocolate’ (2.6 units alcohol)
Massis Bar, London, W2 6HY
• 35 ml Tanqueray gin
• 25 ml Godiva white chocolate liqueur
• 15 ml dark crème de cacao
• 50 ml milk and double cream
• Yolk of one egg
• Bar of milk chocolate

Ingredients

Instructions
Shake all ingredients (except chocolate bar) vigorously. Double strain into a martini glass. Garnish with coarsely grated chocolate on the top.

‘Tanqueray Honeysuckle’ (2.3 units alcohol)
Menzel Bar, Sheffield, SN11 8NX

Ingredients
• 40 ml Tanqueray gin
• 10ml Aperol
• 3ml Crème de Peche
• One spoon of honey
• Squeeze of Pink Grapefruit
• One egg white (optional)

Instructions
Shake all ingredients and strain. Serve in a chilled Martini Glass.
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Tanqueray RRP: £20.99 for 1L and £16.49 for 70cl, both available at most major supermarkets and specialists.
Visit www.drinkaware.co.uk for information and guidance on responsible drinking.

For more information visit www.tanqueraygin.com

 

 
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