Issue link: http://digital.copcomm.com/i/1399
Distiller Desmond Payne con- ducts a tasting at the Beef- eater Gin Symposium. Gintensive Immersion I n May, Beefeater sponsored day-long Gin Symposiums in New York and in San Francisco, based on a program previously taught in England and in Spain. The event brought together an all-star team: Beefeater distiller Des- mond Payne, Plymouth distiller Sean Harrison, cocktail author Gary Regan, drink historians Anistatia Miller and Jared Brown, genever expert Tal Nadari from Bols, London mixologists Dan Warner and Dre Masso and U.S.-based ambassador/mixologist Jacques Be- zuidenhout. Payne shared news that the offi cial European Union defi nition of London gin just went into effect; it states that London gin is not geographically- based—it doesn't need to be made in London—but instead is production- method-based: All the botanicals must be distilled at the same time. Many gins are made by placing additional botani- cals in the steam path of a still rather than into the pot, now disqualifying them from being labeled London gins. The botanicals used in non-London gin Bombay Sapphire and in London dry Beefeater are pretty similar, Payne says, but because Sapphire uses a different production method, the gins taste quite different from one another. Attendees also learned defi nitions and characteristics of genever, Plym- outh gin and a working defi nition of "New World gins" that include less juniper-intensive brands such as Hen- drick's and G'Vine. Technically, all gin must include juniper as the dominant fl avor, but of course fl avor is subjec- tive. Gary Regan questioned whether some of these new low-juniper gins are in fact gin at all, but then further questioned whether that matters as long as they're good. He concluded, "They have helped what I see now is the current boom in gin." And a boom in gin is a boom for good cocktails, and for those of us who enjoy them. —Camper English PHOTO BY WARREN WESTURA Sapphire Shines in Santa Monica FIG, the hideaway restaurant at the Fairmont Miramar Hotel in Santa Monica, California, hosted a Bombay Sapphire press luncheon on May 12, featuring cocktails created by Bombay Brand Ambassador Milo Rodriguez and paired with market-driven cuisine by Chef Ray Garcia. The event be- gan with Bombay Sapphire drinks deftly mixed by Rodriguez, assisted by Martin Cole, owner of consulting fi rm British Bartenders. Both mixologists' proper English accents and expert barmanship upped the authenticity factor. Lunchtime cocktails included the sophisticated Sherry Sapphire (Bombay Sapphire, oloroso sherry, sweet vermouth and orange bitters) matched with Chef Garcia's faro salad, and the refreshingly creamy Pineapple & Aloe Martini (Bombay Sapphire, sweetened aloe vera juice, pineapple juice, fresh coriander, lime juice and simple syrup) with the kitchen's diver scallop and chorizo preparation. —David Gadd Bombay Brand Ambassador Milo Rodriguez with his Sapphire Ruby Grapefruit & Basil cocktail. Gin 72 / the tasting panel / july 2009