Tracy learns about the flavours of London gin, by way of the Mediterranean…
We’ve come a long way since then (thankfully, the gin available today has no turpentine or sulphuric acid added to it!), but it seems that the exploration is far from over. Bombay Sapphire, in association with the Sanderson hotel in London, is hosting The Gin Journeys until 15 October, which takes tasters on a sensory trip through the areas (such as the Mediterranean, Morocco and Indo-China) from which the botanicals used in the making of Bombay Sapphire (inspired by a recipe dating back to 1761) are sourced.
These sessions will expose you to three of the sensory serves. We sampled one – the Mediterranean serve. This involved a small glass of neat Bombay Sapphire, and another with a cocktail made from almond syrup, fig jam, orange water and gin, of course. Then there was an atomiser, filled with coffee extract, and a spoonful of salted caramel.
Renaud then took us through the tasting – first the virgin gin, then the slightly bitter cocktail. A spray of coffee extract on our tongues and it was back to the cocktail for another sip (the idea behind it is for it to heighten the complexity of the different elements). This time the taste was a lot mellower, and after the salted caramel, it was completely changed – being now not only smoother, but sweeter too, with Renaud pointing out that the notes of citrus peel and juniper, which apparently comes across as a taste of pine. But perhaps I misunderstood and that was meant to be the smell of pine, as I’ve never had the inclination to chew on a bit of my Christmas tree, no matter how festive it looks…
And there are a number of those available, too (in the Ultimate Gin & Tonic experience) served in large fishbowl glasses with complementary light snacks. We tried the Riverbank Tonic, described as’a floral, peppery twist on an uplifting classic’, with the flavours of’watercress and violet’. Matched with a canapé of Prosciutto, peppercorn, watercress and violet salad, the first sip of the Riverbank tasted quite potent, but then it finished on a sweeter note, with an overwhelming taste – for me – of Parma Violets.
The Jakarta’s Cure was said to draw on’both sweet and spice, typical of Javan cuisine’ and combined walnut bitters with tamarind and carrot juice, and was served with a snack of Queenie scallops, tamarind butter and coriander cress. The vibrant colour from the carrot juice meant my taste anticipation was for sweet, but the reality was instead one of delicious bitterness, in the same vein as an Aperol spritz. Wonderfully tart and refreshing, it was my favourite – although my other half proclaimed it to be’utterly revolting’… which meant more for me, and that at least I have a fellow companion when it comes to those pleb taste buds!
To book a Gin Journey or for more information, email ginjourneys@bombaysapphire.com