Several scenes of the spy-comedy film Kingsman: The Golden Circle were filmed at the premises of Berry Bros. & Rudd. Their historic shop has been in St.James’s Street since the foundation of the company in 1698. In celebration of the films release Berry Bros & Rudd released a limited edition of their No.3 Gin; justifiably […]
Several scenes of the spy-comedy film Kingsman: The Golden Circle were filmed at the premises of Berry Bros. & Rudd. Their historic shop has been in St.James’s Street since the foundation of the company in 1698. In celebration of the films release Berry Bros & Rudd released a limited edition of their No.3 Gin; justifiably called the Kingsman Edition. I gotta say the two trailer videos (below) make the film look damn fun.
Limited to just 5,000 bottles the Kingsman Edition comes with a higher strength (49% ABV) and retails for £42. It makes for a cracking Negroni. But the No 3 Gin and the No 3 Kingsman Edition are superbly versatile in the making of all sorts of gin based cocktails.
“The qualities needed to make a Kingsman are not dissimilar from those required of our London Dry Gin” comments Creative Director Geordie Willis. “Sophistication, integrity and style are paramount.”
To celebrate the release of No.3 London Dry Gin: Kingsman Edition, an exclusive cocktail has been created. Designed for the Kingsman’s tastes, The Golden Circle is created from a sophisticated blend of citrus and vanilla.
The Golden Circle Cocktail made with No.3 Gin Kingsman Edition
The Golden Circle Cocktail
50ml No.3 Gin Kingsman Edition
25ml egg white
25ml lemon juice
10ml sugar syrup
2 dashes angostura bitters
1 drop of vanilla extract
1 tsp lemon curd
Poppy seeds to garnish
Combine all ingredients, except the lemon curd, in a cocktail shaker and dry shake well. Add ice and the curd and shake until cold to the touch. Strain into a martini glass. To garnish, float poppy seeds on the top and add a twist of lemon.
Plum & Chocolate Gin Martini made using the standard No.3 Gin
The standard No.3 Gin also makes for a fine cocktail base. To accentuate some of the botanicals used in the production of the gin I made a Plum and Chocolate Liqueur. A chopped juicy plum and 100g of dark chocolate were steeped in vodka and a little sugar for a few days before being strained and used in this Martini. The plum picks up on the Angelica Root and its citric edge, while the chocolate gives an added edge of bitterness while complementing the orange peel. Adding the freshness of a crushed basil leaf added a freshness and a floral dimension that I think just takes this cocktail to another taste level.
Plum & Chocolate Gin Martini
50ml No.3 London Dry Gin
25ml homemade plum and chocolate liqueur
5ml sugar syrup
1 or 2 large basil leaves
Muddle the basil with the sugar syrup. Add ice and pour in the other ingredients. Give it a shake and double strain in to a martini glass., Garnish with a slice of plum. Alternatively serve over ice with tonic water and garnish with an additional basil leaf.
20th Century Cocktail made using the standard No.3 Gin
In the 20th Century Cocktail the addition of creme de cacao has a similar effect as the chocolate in the Plum & Chocolate Martini. But its the addition of a decent red vermouth that transforms the drink into something totally different.
20th Century Cocktail
50ml No.3 London Dry Gin
30ml creme de cacao
30ml Martini Reserva Speciale Ambrato Vermouth
10ml lemon juice
Shake all ingredeints with ice. Pour and garnish with an orange twist.
No 3 Gin and the No 3 Kingsman Edition are available from Berry Bros. & Rudd £42 for the limited edition £35.85 for the ‘standard‘.
“To mark the release of Kingsman: The Golden Circle, we have created a limited-edition, higher-strength bottling of our supremely British No.3 London Dry Gin. Masterminded in St James’s Street, this exceptional spirit stays true to the classic No.3, with essential botanicals of juniper, sweet orange peel, angelica root, coriander, cardamom and grapefruit peel – but at 49 percent alcohol, packs a more serious, Kingsman-worthy punch.”
Five years later and on the 10 year anniversary of the first episode of Wine Library TV, Gary Vaynerchuk is back! On this comeback episode of…
Five years later and on the 10 year anniversary of the first episode of Wine Library TV, Gary Vaynerchuk is back! On this comeback episode of the show Gary tastes some super premium wines from California.
It's officially summer. Unofficially, it's basil season. Right now, I am overwhelmed with the stuff. Pictured to the left is one of my behemoth basil plants. Having a lot of basil isn't exactly a problem, I admit. Who doesn't love basil? But for wine lovers, basil can make for difficult pairings. This is one assertive herb, and you need a wine that isn't going to clash with it, nor do you want your wine to disappear on the palate.
My usual go-to wine when strong green, herbal notes are part of a dish is Sauvignon Blanc. But New Zealand Sauvignon Blancs are often quite citrusy, and US Sauvignon Blancs can be too melony and soft for basil. So I opened a Chilean Sauvignon Blanc--and it was perfect with my linguine tossed with homemade pesto and topped with some heirloom cherry tomatoes.
The 2011 Viña Carmen Sauvignon Blanc Gran Reserva (available for $13-$15 in the market) is made from grapes grown in the Leyda Valley. It has vibrant aromas of grass, gooseberry, and that uniquely weird smell of boxwood that I often smell in Sauvignon Blancs from the southern hemisphere. This wine was green and leafy rather than citrusy, with a backbone of acidity that was neutral in flavor but kept your mouth watering for more. The midpalate was herbal, making me think 'this is what Cabernet Franc would taste like if it were white and not red.' Cool and refreshing, this stood up to the basil. If you have the wine with something less resolutely green, you may find that its assertiveness is a problem but if you have basil, this is a good wine to go with it--and it represents very good QPR.
Full Disclosure: I received a sample of this wine for possible review.