Getting the measure of... Fifty Pounds Gin

One of the best reasons to own Fifty Pounds Gin in your collection is so that you can mention it when you have friends round and it sounds like you’re just talking about a really expensive gin. Which in turn makes you sound like the kind of gin connoisseur who’ll happily lay down fifty quid for the best premium gin available. It’s all about that status.

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... ... ‘tasting notes’.

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

2oz Fifty Pounds Gin
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.
The lemon curd liqueur is actually a product available at Marks & Spencer, but you can sub in limoncello if you don’t have it to hand. The title of this drink does at least bring to mind the classic elegance of a bygone age for what is a smooth martini style cocktail served with extra class.


2oz Fifty Pounds Gin
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.
I made this riff on a Bramble (but using Fifty Pounds, hence ‘Gamble’) based on the more vegetative notes in the gin, with a clean taste that works wonderfully with the quince liqueur, which gets poured over the top. Oh, and cucamelon has a very similar taste to cucumber, so you can sub in a cucumber syrup here if needed.

The Danno

Chartreuse rinse
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.
The bitter grapefruit of the Pampelle adds tropical notes to this drink named after another famous fifty... Hawaii 5-0. The name also works because now, whenever I remember this drink, I’ll think “Ooh, I could ‘murder one’”.

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.

Tags: Fifty Pounds Gin, Gin

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