Hailing from Forest Gate in East London, founder Brian Bedding wanted 2020 Distillery’s first gin to be a classic.
Brian went about researching as much as possible on the botanicals that would make up an authentic gin recipe. He landed on a familiar mix of juniper, coriander, orris, cassia, angelica, cardamom, lemon peel and a new one, to us at least, macadamia shells.
While the majority of the mix is well known to gin lovers, we had to dig a little into the use of macadamia shells. Being familiar with a number of gins that use macadamia nuts, Brookies being one of the more notable, we hadn’t come across the use of the shells.
Brian explained that with these being a waste product, a local supplier had suggested the oils in the shell could be a valuable addition to the mix. As it turns out, it certainly is! The oils from the shells give the gin a wonderful viscosity (just take a look at the side of your glass when drinking it). This ensures a long creamy finish and flavours that linger in your mouth long after you’ve sipped the gin.
Stepping back to first impressions though, you’ll notice the gin is unsurprisingly full of juniper and citrus on the nose. Dig a little deeper and there’s a savoury earthiness coming through also, reminiscent of a good curry.
As you sip the gin and it glides across your palate, the juniper again comes to the front. Almost immediately though the warming spice of the cardamom and cassia takes the flavour to another lebel. It’s rounded out with a pleasant hint of sweet and fresh citrus. You kmow this gin is going to have all the hallmarks of a versatile drinking gin. As easily suited to a gin & tonic, as it will be to a bold and savoury martini.
Our ideal serve here is going to be a simple classic. A regular tonic of your choice (a little sugar content won’t hurt this), with a slice of lemon. Can you use grapefruit, raspberry, rosemary a non tonic mixer etc etc etc? Yes absolutely, this is a hugely versatile gin. Sometimes the drink that started it all can be the most enjoyable, assuming the gin works for it. East London dry gin has us a bit nostalgic for home, so simple and classic it is.Of course we have a few other suggestions for you to try here and you can experiment to your heart’s content.
However you have it, enjoy!
James Bond – G&T
15ml lime juice
20 20 Hibiscus Gin Sour
- 60 ml East London Dry
- 25 ml hibiscus tea syrup
- 30 ml fresh lemon juice
- 1 egg white
- Splash of soda water
- To garnish: dried hibiscus flower (optional)
For hibiscus tea syrup
- 1 cup water
- 1 cup white sugar
- 1/2 cup dried hibiscus tea flowers
How to make the hibiscus tea syrup:
- To make the hibiscus tea syrup, heat 1 cup of water and 1 cup of white sugar in a small pan. Stir until fully dissolved and bring to a simmer.
- Turn off heat. Add 1/2 cup hibiscus tea flowers and steep for 30 minutes. It will turn a rich, dark red colour.
- Strain into a glass bottle with a lid and store in the fridge. It will keep for approximately 10 days.
To mix the cocktail:
- Add all the ingredients to a cocktail shaker including the egg white and dry shake.
- Add ice and shake hard until the outside of the tin is very cold.
- Double strain into a champagne glass or chilled coupe. Add a splash of soda water by floating it over a bar spoon.
- Garnish with dried hibiscus flower (optional)
20 20 Gin Mule
- 50ml 20 20 East London Dry
- 20ml lime juice
- Ginger beer
- To garnish: lime wheel or wedge
How to mix:
- Combine all ingredients in a large glass half filled with ice.
- Lightly stir and serve.
- Garnish with a lime wedge or wheel.