Getting the measure of... Fifty Pounds Gin
What’s even better is that, when you taste it, it’s easy to believe that all of that is true, because this award-winning, triple-filtered gin is right... on the money. And you can just let that... cash flow... right into the glass. It’s literally like...
At least, it would be if banknotes tasted wonderfully smooth, with bright citrus flavours and hints of celery, eucalyptus and spice. And who’s to say they don’t? If they did, they might have also won several awards, been rated five stars by Diffords Guide and been named Gin Of The Year 2016 by Country Life.
If all of this is getting confusing, it’s because I’m not making it clear enough that I’m actually talking about Fifty Pounds Gin rather than literally £50. Sorry. If it helps, here’s a genuine explanation for the name: it stems from the 1736 Gin Act, which, in a bid to curb the out-of-control London gin trend of the time, enforced that gin retailers had to purchase an annual gin licence that cost £50, equal then to an entire year’s salary.
This 18th Century inspiration also comes through in the bottle design, which is based on the original “case gin” bottles, and in the Fifty Pound’s actual production, which uses a traditional, highly specialised distillation method to create just one thousand bottles from every batch.
All of this history and inspiration should form a great basis for making several concept cocktails with this incredibly smooth gin. But I mostly went for more money puns:
Pennies For Sale
1/2oz Italicus Rosolio De Bergamotto
1/4oz Dry Vermouth
1/8oz Lemon Curd Liqueur
1 dash Celery Bitters
Method: Stir all ingredients with ice, strain into a coupe glass and garnish with lemon peel.
1oz Lemon Juice
1/2oz Cucamelon Syrup
1/2oz Quince liqueur
Method: Shake all ingredients except for the Quince Liqueur with ice and strain over crushed ice. Then pour over the Quince Liqueur and garnish with fresh mint.
1.5oz Fifty Pounds Gin
3/4oz Lime Juice
1/2oz Pampelle Ruby L’Apero
1/2oz Honey Syrup
Method: Rinse your glass with Chartreuse and keep. Then shake the other ingredients with ice, discard the Chartreuse and strain the liquid in. Gamish with lime peel.
Also, I imagine only readers over the age of 50 will get that joke.
As always, it is obligatory for me to sign off by reminding you that you’ll learn far more about this gin if you just head to the Fifty Pounds website.