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Gin of the week: Bulldog

Wednesday, 2 August, 2017

The expert’s nose will detect floral notes with hints of lavender, lime, orange and, of course, juniper, which is sourced from Tuscany, no less. The piney nature of that same juniper is pronounced on the palate and it’s complemented with an array of botanicals, including orris, cassia, liquorice and almonds. But so much for the ordinary. Bulldog adds the extraordinary in the form of the longan, a small fruit native to south-east Asia. It’s common in traditional medicine and in the soups of contemporary Asian cuisine.

This is an elegant gin. Global in structure, Bulldog is essentially British in substance. The subliminal connection with Churchill cannot be overlooked and Bulldog is an ideal base for a Churchill Martini. Ingredients: six parts Bulldog, one part dry vermouth. Method: Pour ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled martini glass and garnish with an olive or two. Legend has it that Sir Winston liked his martinis served without vermouth, and he’s quoted as saying of the cocktail, “Glance at the vermouth bottle briefly while pouring the juniper distillate freely.”

Bulldog

Note: Bulldog is the fourth in a gin series that began with Blackwater No. 5, was followed by Friedrichs and continued with Dingle.


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