Published on October 22nd, 2014 | by Gavin0
Tonight We Tanqueray
When ordering a good gin and tonic, Tanqueray would be one of the first that springs to mind on account of the crisp citrus finish making it perfect for a post 5pm pick me up. During London Cocktail Week I was delighted when Tanqueray master distiller Tom Nichol decided to host a gin and food pairing evening in Hixter Bankside where we got to try the brand new Tanqueray Old Tom.
The evening begins with a one on one tasting with the very charismatic Tom, who guides us through the three gins in the way only a proud Scot can; with plenty of shouting and swearing. He talks and tastes us through the three that will be used in the cocktails that will be paired with dinner; Tanqueray London Dry, Tanqueray No.10, and Old Tom. He guides us through all three, talking about the distillation process and botanicals used in the process before pouring out into tasting glasses so we can nose and taste. Now, sipping gin neat is not something I’d recommend on a regular basis, but Tom is a persuasive character, and I’m not going to argue when he says drink.
The old cynic in me used to believe that gin profiles weren’t terribly varied in comparison to the likes of whisky and rum, and although this is still true to a certain extent, the differences were clearly evident between the Tanqueray products. Looking for a citrus finish? Tanqueray 10 is your bet. Something a bit sweeter? Go for the Old Tom. And as the meal to follow shows, they go really well with poultry.
But before we get to the main course, we are served gin marinated scallops with lime and coriander. With such a fresh hit of lime, it’s only right to pair with Tanqueray No.10 in a Father Thyme cocktail made with lemon thyme and sparkling wine.
We then move onto my favourite dish of the day, partridge tagine with cinnamon and almonds. A rich dish with plenty of flavour to which Tanqueray London Dry complements well in an equally punchy cocktail, hence why this was paired with the Martinez. Sweet Vermouth, liquorice, and bitters have my eyes watering at first, but the partridge helps it go down a treat.
Finally a wonderfully boozy party ends in the only way it can; with sloe gin jelly and ice cream of course. After one spoonful I’m transported back to my student days of jelly shots and it’s just as potent. Tom uses this opportunity to explain (in his refreshingly expletive way) that he lost sleep over the creation of his Old Tom gin, but finally perfected the recipe after months of slaving away. However after sipping neat and in a milk cocktail, his sleepless night weren’t in vein as it is a worthwhile effort at an 18th Century gin, and I give the Scot a firm handshake of appreciation.
For more information on Tanqueray gin visit http://www.tanqueray.com/en-gb/
Tanqueray London Dry (RRP £22), Tanqueray No.10 (RRP £30), and Tanqueray Old Tom (RRP £50) are all available from Master of Malt.Share This Post