GIN is big news these days – it is World Gin Day on Saturday 10th June – and award-winning Somerset pub The Queens Arms at Corton Dehbam is getting together with the makers of one of the finest English gins, Sipsmith, for a Gin Discovery event on Saturday 24th June, from 6 to 8pm.
From the joys of juniper to the delights of distillation, the evening , hosted by Joe Ellis from Sipsmith, will explore this quintessentially English spirit. There will also be a member of the Fever Tree team on hand to talk about the importance of finding the perfect tonic to complement your gin.
Botanical buffs and novices alike will get a taste of The Queens Arms’ extensive list of gins on a gin glider tasting board, consisting of three varieties mixed with Fever Tree tonic, served with individually handpicked garnishes and cucumber-based snacks. With taste buds tickled, Joe will delve into the rich history of gin and the story of how Sipsmith set up London’s first traditional copper distillery since 1820, before offering an insight into the finer points of sourcing botanicals, overnight maceration and the distillation process.
Whether served on the rocks or in handcrafted cocktails, by the open fire or on the terrace, The Queens Arms offers more than 20 concoctions using local and international gins. The menu includes Conker Spirit, a local gin from Dorset’s first distillery, served with a garnish of tonka beans which inject delicate flowery spices and a beautiful layer of vanilla. Other highlights include a Brecon Special Reserve served with a classic lime and juniper garnish, Hendrix, accompanied by peppercorns and cucumber, and the famous pink gin, Eden Mill, served with a beautiful hibiscus flower.
Gin Discovery is a ticket only event, (including a gin glider tasting board and cucumber snacks), from Carolyn Fagan, events manager, on 01963 220317 or visit email@example.com.
• Meanwhile, it’s World Gin Day on 10th June, and a chance to try another of the new small-batch gins, Pinkster, which is made in Cambridgeshire to an original recipe with five botanicals, macerated with a further three botanicals and hand-steeped with fresh raspberries grown locally, giving it its distinctive pink colour.