Developer: The Hendrick's Gin Distillery Ltd
Alcoholic degree: 44°.
Peculiarities of the elaboration: They say that one afternoon of spring, Mr. Charles Gordon was in his garden in Scotland, contemplating the roses that he cultivated while he drank a gin and tonic in the middle of the afternoon and ate the infallible English cucumber sandwiches. And at that moment, he decided to make a gin that combined the aromas of that English spring afternoon: that's how Hendrick's Gin was born.
Only small shipments of 500 or 1000 liters are made to take maximum care of the macerations and distillations. Another peculiarity of the distillery is the use of two unusual alembic: the Bennet alembic and the Carter-Head alembic.
Main botanicals: Cucumber, Bulgarian rose petals, elderflower, angelica root, orange and lemon peel, cilantro, chamomile, lily root.
Tasting notes for Hendrick's Gin:
Along with the typical aromas of juniper, citrus notes (bitter orange and grapefruit) appear, along with floral notes (rose) and cucumber that, without exceedingly highlighting, is always present.
The entrance is slightly sweet to impose its dry character in the step. Of fresh travel and earthy nuances at the end of the mouth from the roots used in its preparation.
Uses in cocktails:
- Gin tonic: We will look for a neutral tonic, not perfumed. Instead of lemon, we will enhance the flavor with a cucumber stick.
- Other cocktails: Being a gin with two botanists that stand out above the others, we will use it in cocktails that give prominence to the gin and we will rely on those botanists to create our cocktails. For example, our original Hendrick's Roses:
- 40 ml. of Hendrick's Gin.
- 200 ml. of tonic (Schweppes Original or Nordic) very cold.
- 15 gr. of edible red rose petals.
- 50 ml. of ginger ale very cold.
- Put in the blender 40 ml. of Hendrick’s gin, 50 ml. of ginger ale and the rose petals.
- Serve the mixture in a champagne glass and fill to the brim with the tonic.
- Mix and serve with a straw.