Last week, my lovely neighbours returned from their family holiday in Menorca and knowing, as they do, my deep appreciation of gin, there were kind enough to bring me back a bottle of the Balearic classic, Gin Xoriguer which is produced in Menorca's capital, Mahon. Now, I am no stranger to Gin Xoriguer, having spent several, rather fabulous summer holidays in Menorca and have drunk many a Pomada under the setting sun, so I was keen to find out if the national drink of Menorca tastes as good, in the absence of the Balearic atmosphere.
Every bar and restaurant in Menorca will serve it's version of a Pomada and you can also buy bottles of it, ready made, although, past experience has taught me that this is best avoided. However, a Pomada, like most cocktails, is open to interpretation and varies wildly, from being prepared with fresh lemons to basically gin and Fanta Lemon. To be honest, Gin and Fanta Lemon is pretty delicious, but that doesn't make much of a cocktail post, so I decided to make it from scratch and I can highly recommend you try it too. It's fairly simple, very refreshing and dangerously drinkable.
Pomada
Ingredients
2oz Gin Xoriguer
1oz lemon juice
3/4oz sugar syrup
Sparkling water
Twist of lemon zest
Before cutting the lemon to squeeze it, cut a long strip of zest from the peel, ensuring you leave the pith behind
Add the gin, lemon and sugar syrup to a hi ball glass and fill with ice
Stir to mix and top up with sparkling water
Stir one more time and garnish with the lemon zest by twisting it over the drink to release the citrus aroma
Delicious as the Pomada is, I wanted to see if Gin Xoriguer was more than a one trick pony and so I put it to the test, trying out some classic gin cocktails on the aforementioned, lovely neighbours and Mr TG, none of whom, really share my fervour for the juniper elixir.
This first drink was probably the favourite of our guest's. It is a modern classic, created by London barman, Dick Bradsell and has become a firm fixture on cocktail menus across the country.
Bramble
Ingredients
2oz Gin
1/2 oz Creme de Cassis
1oz lemon juice
1/2 oz sugar syrup
Lemon wedge to garnish
Add the gin, lemon juice and sugar syrup to a rocks glass
Fill with crushed ice and stir to mix
Pour over the Creme de Cassis
Garnish with a lemon wedge
The Bramble proved to be predictably popular with our guests and indeed, was most enjoyable, but this next cocktail was probably my personal favourite of the night. It's got gin, it's got champagne...enough said.
French 75
Ingredients
2oz Gin
1oz lemon juice
1/2oz sugar syrup
Champagne
Twist of lemon zest
Before cutting the lemon to squeeze it, cut a long strip of zest from the peel, ensuring you leave the pith behind
Add the gin, lemon juice and sugar syrup to shaker, with ice
Shake and strain into a chilled champagne glass
Top with champagne and garnish with the twist of lemon zest
The French 75 was such a hit that perhaps any drink would pale by comparison, but I have to say I was a little disappointed with this. It didn't seem to have quite the flavour of the others and in fact, one of our guests did compare it to washing up liquid. That is a little unfair I think, but certainly, it was lacking. The problem turned out to be, in the syrup. The original recipe calls for a raspberry syrup, but generally, grenadine is used in it's place. I thought to use Creme de Framboises, rather than grenadine and discovered that it doesn't quite have the sweetness required. I did make the drink again, using grenadine, as directed, and it was a far more enjoyable experience.
Clover Club
Ingredients
1 1/2oz Gin
3/4oz lemon juice
1/2oz Grenadine
1 egg white
Raspberry to garnish
Add all of the ingredients to a shaker, without ice and 'dry' shake
Add ice and shake one more time
Strain into a chilled martini glass and garnish with a raspberry
The White Lady is another cocktail that uses egg white to give it a creamier consistency, without the dairy taste. It is simultaneously sharp and sweet, like a melted lemon sorbet (with gin) and rather fabulous.
White Lady
Ingredients
2oz Gin
1oz triple sec
1oz lemon juice
1 egg white
Lemon wheel to garnish
Add ice and shake one more time
Strain into a chilled martini glass and garnish with a wheel of lemon
This last cocktail is one I may well take to ordering when out and about. The Cointreau gives it some sweetness, but not so much as to make you want to drink it like pop and the bitters add a spicy dimension that gives it some depth. It's definitely one to try.
Pegu Club
Ingredients
2oz Gin
1/2oz cointreau
3/4oz lime juice
2 dashes Angostura bitters
Before cutting the lime to squeeze it, cut a long strip of zest from the peel, ensuring you leave the pith behind
Add everything to a shaker with ice and shake hard
Strain into a chilled martini glass and garnish with a strip of lime zest
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