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We’ve all got used to socialising outdoors and it’s likely to be a big part of our Chanukah celebrations this year. So what better to drink than cocktails made with gin from Puddingstone Distillery in Hertfordshire, which is all about the spirit of outdoor adventure?
Puddingstone is a gin micro-distillery in the Chiltern Hills, within easy reach of London and St Albans. It takes its name from a rare rock formation found in Hertfordshire.
“Historically used to ward off evil spirits; we like to think it keeps the good ‘spirits’ in the distillery!” say founders Ben and Kate Marston.
Their award-winning Campfire Gin is “named after the fact we’ve enjoyed our best gin and tonics sitting round campfires”.
They decided to establish their distillery in 2014 and, after 18 months of hunting across the Chilterns, they found their home, after a chance meeting with a local farm owner who shared their vision of a destination for local food and drink producers.
In the next two years, they travelled the length and breadth of the country, establishing relationships with distillers and industry professionals from across the globe.
Alongside a successful crowdfunding campaign and completion of an Institute of Brewers and Distillers exam, they went on to handle all aspects of the distillery, to create their Campfire Gin.
The distillery’s range is available online and in the shop at Puddingstone, as well as in selected delicatessens and independent retailers, off licences, pubs, bars, cinemas and restaurants.
The couple base their business on “our collection of experiences, most of which have centred on our love of travel, adventure, outdoor pursuits and our work helping other brands communicate and grow.
“Above all, we’re driven to produce a gin of an exceptional and inspirational nature, created with a mindfulness of community and environment, with an aspiration to invigorate your senses, lead you on adventures near and far, discover simple pleasures and connect with kindred spirits.
“This is our spirit, your spirit, the spirit of the outdoors.”
To discover more, see puddingstonedistillery.com
01442 502033
CAMPFIRE BONE DRY MARTINI
Bone Dry refers to a martini made with a mere hint of vermouth. According to Noel Coward, “a perfect martini should be made by filling a glass with gin, then waving it in the general direction of Italy”.
Here’s the recipe for World’s Best Martini Challenge 2019 winning Campfire Bone Dry Martini.
INGREDIENTS
10 parts Campfire London dry gin (room temperature)
1 part Dolin dry vermouth (fridge temperature)
Orange-peel flower garnishes, soaked in Carpano Antica Formula sweet red vermouth for ten hours
Ice for dilution
PREPARATION
Combine the gin and vermouth with ice and stir – you are aiming for dilution equalling 2.5 parts water. Serve in a pre-chilled glass and garnish with the orange peel flowers.
This cocktail can be batch-made a few hours in advance, so you have more time to spend with your guests (if you are allowed guests).
BALSAMIC & CHERRY SHRUB
FOR THE SHRUB
400g cherries (stoned)
420g light brown muscovado sugar
10 black peppercorns (cracked)
225ml balsamic vinegar
PREPARATION
Add cherries, sugar and peppercorns to a bowl and mix well. Cover and put in the fridge for 24 hours. Strain and add vinegar to taste.
TO MAKE (SERVES TWO)
75ml Campfire Old Tom gin
100ml Indian tonic
25ml Balsamic & Cherry Shrub
Ice
Maraschino cherry for garnish
Add shrub and gin to a shaker filled with ice. Stir, strain into glass, add tonic and cherry and more ice if you like a long tall drink.