Tanqueray Treat

If chocolate isn't your thing then you may be interested in trying out one of Tanqueray's limited edition Easter cocktails this spring. Teaming up with some of the country's leading style bars, Tanqueray have ensured that each cocktail is easy to make at home and full of intense flavour.

If you would like to try out these cocktails at home then check out the recipes below, or you can try them out at one of the following bars:

‘Charles’ Easter Treat’
Available at Brookes Cocktail Bar, Cardiff, CF10 1BR

Ingredients
• 37.5 ml Tanqueray gin
• 25 ml of Coriander infused sugar syrup
• 5 ml of Elderflower cordial
• A splash of fresh lime juice
• ¾ fresh raspberries

Instructions
Muddle the raspberries, lime juice and coriander infused syrup, add the elderflower cordial and the Tanqueray gin and shake. Fine strain into a chilled margarita glass.
(1.6 units alcohol)

‘Sugar and Spice’
Available at Rick’s Bar, Edinburgh, EH2 1LH

Ingredients
• 50 ml Tanqueray gin
• One handful of red grapes
• 3/4 sage leaves
• 20 ml lemon juice
• 20 ml sugar
• Tonic water

Instructions
Squeeze and drop grapes into a shaker, rip sage leaves and add all ingredients except tonic. Shake with ice, pour all ingredients including ice into a long glass, top with tonic water and garnish with sage leaves or grapes.
(2.2 units alcohol)

Sugar and Spice Cocktail

‘Tanqueray triple chocolate’

Available at Massis Bar, London, W2 6HY

Ingredients
• 35 ml Tanqueray gin
• 25 ml Godiva white chocolate liqueur
• 15 ml dark crème de cacao
• 50 ml milk and double cream
• Yolk of one egg
• Bar of milk chocolate

Instructions
Shake all ingredients (except chocolate bar) vigorously. Double strain into a martini glass. Garnish with coarsely grated chocolate on the top.
(2.6 units alcohol)

‘Tanqueray Honeysuckle’
Available at Menzel Bar, Sheffield, SN11 8NX

Ingredients
• 40 ml Tanqueray gin
• 10ml Aperol
• 3ml Crème de Peche
• One spoon of honey
• Squeeze of Pink Grapefruit
• One egg white (optional)

Instructions
Shake all ingredients and strain. Serve in a chilled Martini Glass.
(2.3 units alcohol)

Visit: www.tanqueray.com

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Cocktail Chemistry

There are two ways to make a cocktail; the relaible old-school way of mixing tastes and now the use of science to match substances up for the perfect liquid concoction.

Molecular gastronomy scientific approach to food and drink that is changing the face of restaurant and bar menus.

The technique matches food based on its genetic makeup, texture and temperature and claims to create an experience that the standard meal could not compete with. The Fat Duck's Heston Blumenthal has created a range of dishes that may sound like a forfeit on “I’m a Celebrity get me out of Here”, but they have earned him three Michelin stars, a book deal and a TV series. Dishes such as ‘snail porridge’, ‘Smoked bacon and egg ice-cream’ and ‘White chocolate and caviar’ are just some of Blumenthal’s obscure creations.

Inspired by molecular gastronomy, top London barman Tony Conigliaro has created a series of cocktails using award winning Tanqueray No. Ten gin. Using taste and smell, Conigliaro created the Apple White Lady. The drink contains egg white and comes with a violet-scented slice of apple, which should be eaten while drinking. Other cocktails in the range include the Super Soda, which contains pearls of cinnamon created with calcium and alginate (a gum extracted from seaweed which has thickening properties) and the Ciroc Vodka Prairie Oyster, which is designed to resemble an egg yolk served with foamed Worcestershire sauce.

Intrigued? You can try out Tony Conigliaro’s Molecular Gastronomy cocktails at Shochu Lounge, 37 Charlotte Street, London.

Inspired? Tony's given us two of his Tanqueray No. Ten recipes for you to try. They're hard work, but worth it:

Clover Club

50ml rhubarb infused Tanqueray No. TEN gin
25ml Lemon Juice
12.5ml Pomegranate Grenadine
25ml Gomme
2 sheets gelatine

(2.4 units of alcohol)

All the ingredients are placed into a soda siphon which is then charged with nitrous oxide. The liquid and canister are chilled, shaken vigorously and the foam is poured into a glass. The Clover Club is served immediately with the clove sugar on the side.

To make the rhubarb infused Tanqueray No. TEN:
200ml Tanqueray No. TEN gin
50 grams fresh rhubarb

The Tanqueray and rhubarb are cooked sous vide for one hour at 68 degrees.

To make the Pomegranate Grenadine:
200ml Pomegranate juice
100ml Sugar

The Pomegranate juice is squeezed into a saucepan with the sugar and cook until dissolved.

For the Clove Sugar: Clove flavoured hard boiled sweets are put into a blender and turned into a powder. This powder is then placed into a candy floss machine with sweetener to create the spun sugar.

The Apple White Lady


50 mls Tanqueray No. TEN gin
30 mls Triple Sec
Dash of egg white
5ml Apple liqueur
Violet essence spray

(3 units of alcohol)

To create the Apple liqueur:

200ml of Tanqueray No. TEN and 50 grams of Granny Smith apple are cooked sous vide for 20 minutes at 52 degrees. Ice and all the ingredients are placed into a cocktail shaker, which is shaken and strained into a glass. A slice of apple, soaked in antioxidant liquid, is sprayed with violet essence and placed over the top of the glass for serving.

Don't be an idiot, Drink Responsibly www.drinkaware.co.uk

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