So apparently last weekend hosted World Gin Day! Now, I am a huge fan of gin, so I don’t need a specific reason to drink gin. Or cook with it. But especially drink it. By far, one of my favourite gins is Hendrick’s. It has such a unique, sweet cucumber and floral flavour that depending on how you mix it, is either subtle or strong. On Tuesday, I went to another of The Classroom Bar’s Spirit Faculty events. Every month they feature an expert walking you through a spirit type and pair it with some awesome snackage. This one was all about the wonderful world of Hendricks. So much fun!
But for those of you who didn't go out and about for World Gin Day, then maybe you should give this cocktail a shot. This is a warm cocktail, using chamomile tea. Elegant and fun all at once. The recipe was adapted from the Treme Cookbook which also features the cold version of the same cocktail – and similarly, you can make this with chilled chamomile. The original used Earl Grey tea, but try as I might, I just don’t really like it much. I find the bergamot takes over too much and is overwhelmingly bitter. Chamomile is a perfect floral companion to the Hendricks as it's one of it's botanicals. It's also naturally relaxing and caffeine free. Chuck on some jazz, whip up the cream and sit back and toast to World Gin Day.
Cucumber Simple Syrup½ cup sugar
1 large cucumber
Peel the cucumber and blend it until it liquefies. Strain through a fine mesh sieve into a small saucepan. Add the sugar and bring to a slow boil, stirring here and there to dissolve the sugar. Simmer over a low heat for 5 minutes or so until it becomes a bit syrupy. Pour into a clean glass jar, cover and refrigerate to cool.
Hendricks and Chamomile
2 shots Hendricks gin (60mL)
2 shots Chamomile tea (60mL)
100mL whipping cream
4 drops rosewater
Put the chamomile tea on to brew.
Whip the cream and rosewater together until soft peaks form.
Pour the Hendricks and cucumber syrup into a mug, stir. Add the hot chamomile tea and stir again. Top with whipped cream