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Five tips from the World’s best bartender for making spectacular gin cocktails at home

The bartender’s favourite gin, Tanqueray, has teamed up with World Class Bartender of the Year 2017, Kaitlyn Stewart, for World Bartender Day [February 24th] - to get the inside track on creating beautiful gin cocktails at home.

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3 cocktails

Since Kaitlyn was crowned the world’s best bartender she’s been travelling the globe sharing her latest cocktail creations and she’s seen gin drinkers making more and more demands of bartenders.

“People are drinking better,” Kaitlyn says. “They’re more open to trying new drinks, to listening to and trusting bartenders with great recommendations - really reaching for the full potential of what’s possible.”

She continues: “Sometimes it’s visually spectacular serves. People are serving gin and tonic in ever-more impressive glasses adorned with colourful botanicals. It’s the age of Instagram. And this kind of experimental serve can be made in your own kitchen – and I can show you how.”

Kaitlyn’s Top Tips:

1. Getting Started: Most bartenders will have two key tools for making a cocktail - a jigger to measure spirits, and a stirrer. If you don’t have a jigger put 25mls into a measuring cup and if you don’t have a stirrer use the handle of a spaghetti spoon. You can even put all your ingredients in a food storage container instead of a shaker.

“You’re not a bartender - right?” Kaitlyn says. “So, if you don’t have a cocktail kit at home just use what you have in your cupboards.”

2. What’s in Your Gin: Find out what botanicals are used to make your gin and match them with the cocktail ingredients.

“Be brave, experiment. Charles Tanqueray was not afraid to mix up brave ideas in his own unique style creating over 300 recipes including Tanqueray London Dry Gin, which was created using the perfect balance of just 4 botanicals. Instead of using traditional dried citrus Tanqueray NºTEN is made from fresh citrus which gives it a bright and fresh flavour that goes well with a lighter-style tonic and grapefruit as in my Tanq Tini recipe.”

3. Waste Not, Want Not: A big trend at the moment is sustainability, which is not only good for the environment but also for your bank balance. Try to make the most of your ingredients by using them in multiple ways.

“If you want to squeeze every drop out of your fruit there’s a simple way to reuse leftover peels - make oleo saccharum (oil sugar). Just place the peel in an airtight jar, cover with sugar and let it sit until the sugar has dissolved. You’ll have a delicious flavoured syrup to add to something like my Garden Party cocktail. Afterwards you can put the peels in the oven at a low temperature and you’ll be left with candied citrus peels, great for garnishing.”

4. Dress to Impress: Gin cocktails - especially G&Ts - can be jazzed up using edible flowers.

“Dried hibiscus flowers not only add a nice floral note, but lightly stain the drink pink - the perfect garnish for my Garden Party cocktail. You could even try freezing the flowers in ice.”

5. Time for Rosemary: Gin’s BFF is Rosemary. Add a sprig to any number of gin cocktails.

“Something like rosemary is a great match for Tanqueray Rangpur and it’s such a versatile herb - it can be used in lots of ways. Sometimes I like to lightly burn a piece of rosemary and use it as a garnish such as in my The Grass is Always Greener cocktail recipe. The aroma is wonderful, and it really pulls at the juniper botanicals in the gin.”

Kaitlyn adds: “The cornerstone of any gin cocktail is great tonic but don’t hold back after that, be creative and get a good supply of fresh ingredients such as fruit, flowers and herbs to have some fun with. Now you know the tips, time to give it a go.”

Kaitlyn’s Recipes:


TANQUERAY London Dry - Garden Party

Ingredients:
45mls TANQUERAY London Dry
20mls Fresh grapefruit juice
15mls Oleo saccharum*
Tonic to top up
Add ice cubes with edible flowers frozen in them

Garnish:
Garnish with candied grapefruit*

Glass:
Rocks glass

Method:
Combine TANQUERAY, grapefruit juice and oleo saccharum in a rocks glass. Top up with tonic and garnish with candied grapefruit
*To make oleo saccharum (oil sugar) just place the peel in an airtight jar, cover with sugar and let sit until the sugar has dissolved. Afterwards you can put the peels in the oven at a low temperature and you’ll have candied citrus peels for garnishing.
(15.3 grams of alcohol per drink)

TANQUERAY London Dry - Garden Party

TANQUERAY London Dry - Garden Party

TANQUERAY NºTEN - Tanq Tini

Ingredients:
60mls TANQUERAY NºTEN
15mls Dry vermouth
1 Dash orange bitters
Rinse of absinthe
Grapefruit twist

Garnish:
Grapefruit twist

Glass:
Coupette glass

Method:
In a mixing glass combine TANQUERAY NºTEN, dry vermouth and orange bitters. Add ice and stir. In a chilled coupe glass rinse with absinthe. Pour in chilled martini and garnish with a grapefruit twist.
(20.7 grams of alcohol per drink)

TANQUERAY NºTEN - Tanq Tini

TANQUERAY NºTEN - Tanq Tini

TANQUERAY Rangpur - The Grass is always Greener

Ingredients:
30mls TANQUERAY Rangpur
15mls Ginger liqueur
15mls Rosemary syrup*
15mls Fresh lime juice
1 Bar spoon of green herbal liqueur
Top with soda

Garnish:
Burnt rosemary and a lime wheel

Glass:
Collins glass

Method:
In a shaker tin combine TANQUERAY Rangpur, ginger liqueur, rosemary syrup, lime juice and green herbal liqueur. Add ice and shake for 7-10 seconds. Pour over fresh ice in a Collins glass, top with soda and garnish with a sprig of burnt rosemary and a lime wheel.
Rosemary Simple Syrup
*In a medium sized sauce pot, add approximately 7 sprigs of rosemary pulled off the stem. Add 2 cups of fine white sugar and 2 cups of mineral water. Bring to a light simmer. Let cool, bottle and refrigerate.
(14.7 grams of alcohol per drink)

TANQUERAY Rangpur - The Grass is always Greener

TANQUERAY Rangpur - The Grass is always Greener