Opihr Gin Spices of the Orient - 70 cl

Product Information

Many fresh citrus juices, syrups and liqueurs pair well with spiced gins. Try blood orange, sweet or bitter oranges, pink grapefruit or mandarin. Even lemon and lime work with most. Other spices include vanilla, curry leaves, caraway, mace, allspice, dill seeds, bay leaf, chipotle chilli, turmeric, myrrh…. Mixers for spiced gin

Colombo Seven, 43.1% ABV – Based on a recipe from 70 years ago, it includes Sri Lankan cinnamon bark, curry leaves and ginger root. The artisans at Poetic License ended up making a whole selection of delicious gins and liqueurs, crafted with Mark’s bold ethos in mind.Hrafn Gin Thought & Memory, 45% ABV – Fresh and juicy with a warming finish. Botanicals include mandarin peel, coriander, cubeb pepper, orris root and more. Palma Oak Aged Spiced Gin, 40.4% ABV – This stunning gin is aged in ex-wine barrels with added vanilla, cinnamon and cloves. Lovely notes of baking spice and dried fruit.

Taste the infusion – it should have taken on some lovely juniper ginnyness already. Add your fresh peel, along with any extra botanicals whose flavour you want to boost. Pink Pepper Gin, 44% ABV – The key botanical here is obviously the pink peppercorn, but they also use cardamom, honey and vanilla.It goes without saying that Red Snapper is an ideal recipe for gins with a spicy and warming flavour profile. Spiced gins to try Pink peppercorn is spicy, but when used in gin it is not overly hot. The light spiciness of pink pepper works nicely together with sweeter botanicals. Tasting notes: On the nose, notes of aromatic nutmeg and cinnamon. On the palate, sweet pumpkin intertwined with the slightest twist of citrus, followed by piney juniper. A warming autumnal spiced note lingers on the finish. Spiced gins are warm, spicy, nutty and sometimes a bit earthy. Distilleries not only use the traditional spices found along the Maritime Silk Road, but also many more ‘modern’ botanicals. Create a gin sour with flavoured syrup. You could enhance the spices using cinnamon, vanilla, ginger or chilli syrup. Or add fruits such as pear in together with the spices. These syrups can also be used in a Gin Hot Toddy with spiced gin.

Cascarilla bark is a warming and bitter botanical and quite a unique one too. More commonly, it can be found in many Italian bitters and vermouths. Some traditional spices can be found in most gins, not just spiced ones, as they are considered as ‘core botanicals’. In spiced gins the distiller might want to bring out these flavours more by using larger quantities of the core spices. For example, coriander seeds will add citrusy notes, nuttiness, warmth and a hint of spiciness when distilled. It is actually the second most used botanical after juniper. Zealot’s Heart, 44% ABV – This juniper-forward gin is made with a wide array of botanicals, including grains of paradise, Szechuan peppercorns, Sansho peppercorns, allspice, coriander and mace. The flavour profile is more citrus and floral, however, with sweet spice lingering throughout. Bake them into a dessert: You can use the gin-soaked plums as an ingredient in a baked dessert, such as a plum clafoutis or a plum upside-down cake. Ludlow Spiced Gin, 42% ABV – The spice list includes ginger, nutmeg, caraway, cubeb, grains of paradise, liquorice and cassia. Almond and elderberries help to balance the spices.You can also add more or less sugar based on how sweet and syrupy you want your gin liqueur to come out - the more sugar you add, the more treacly your liqueur will become (all the better for drinking neat or over ice!).