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Halen Mon Salt launch of book, gin and Tide restaurant

We recently got an invite to Wales most famous salt brand Halen Mon for the launch of not one but three new ventures at the Coastal HQ along Anglesey’s treasured Menai Straights.

Normally I would have questioned a 10 hour round trip for a launch event but this was no normal launch party. Having used up my latest pot of black garlic ketchup on everything apart from my cup of tea, I knew Halen Mon had something special planned last Saturday.

Their famous salt is used by Michelin Star chefs around the world and even has a former president as an avid fan, with Barack Obama favouring the Welsh sea salt in his chocolate.

The Halen Mon range has exploded over the past few years featuring a hint of their white gold in the majority of products along with seaweed, spices and good old fashioned smoke.

Do Sea Salt book

The latest launch though is covering a few different areas and not just condiments. There is a book “Do Sea Salt” written by Jess and her parent’s, the founders of Halen Mon Alison and David. It’s lovely little book, featuring salt in all it’s greatness from history, why we use it, how to use it and some great suggestions on elevating humble recipes by utilising this great natural product.

I haven’t had a chance to sit down yet and get stuck into it properly but from a quick scan of the book, I’ll definitely be trying some of the ideas and I love learning about the history of anything food and drink related. There’s also a mention about creating your own sea salt, something I’d only mentioned on our last trip up to Anglesey back in April .

I said I wanted to get gas cooker and heat some water from the Menai Straights, to try and make our own Anglesey Sea salt before we got the invite to Halen Mon HQ, so this book will make sure I don’t waste hours of my life watching the water bubble away over a camping stove.

Jin Mor Gin

Well this was a surprise for me, as I only found out a couple of day’s before the event that they were also launching a gin on the night. Well I found out when they presented the first bottle off the still to Prince William and Kate on instagram, two days before.

 

The gin is a collaboration with the increasingly popular North Wales Distillery Aber Falls. Aber Falls, was setup initially as a the first Whisky Distillery in North Wales for over 100 years but as whisky takes 3 years and 1 day legally be called whisky, they sought out other forms of revenue in the mean time. They initially launched three gin’s to much success and have expanded their range more recently with an entry level vodka and gin along with a more premium offering.

Jin Mor Gin - Halen Mon Gin

Jin Mor launch night

The Halen Mon gin, will go by the name of Jin Mor and has the addition of their Halen Mon to the mix of botanicals. I was told that this was not just to add a salinity to the drink but because of the process that happens when you add salt to anything. It draws out moisture and oils from most things thuse drawing more of the flavour from the botanicals.

On taste, I was expecting it to have a saline kick to it but far from it. The gin was smooth, pleasant and delicious. I didn’t get to try it neat on the evening but did have more than my fair share mixed with a bit of tonic and it was exceedingly morish.

We had a goody bag to take home with a little bottle of the juniper spirit, so I will be taste testing it neat on the weekend for research purposes.

Apart from the salt there was nothing too out of the ordinary on the botanical list with the obvious juniper, coriander seed, angelica root and licorice although I didn’t see the full list.

I was half expecting a bit of the seaweed that they forage a just a stones throw away from the salt harvesting site that is used in some of their other products to make an appearance but that might be reserved for further down the line.

I’m sure the Halen Mon gin would make a very good martini or red snapper at the new cafe would be a good choice, using some of the other range of products such as the bloody mary ketchup for flavour, seaweed for umami kick, chilli for heat and a smoked salt and cracked black pepper rim. I might suggest this one to them and more than happy to work on testing to get the perfect mix 🙂

Tide Cafe

Last but not least is the new fresh food offering from Halen Mon called Tide. Not content with supplying kitchens and restaurants across the land with their excellent pantry staples, they are going one step further and opening a food outlet next to the Halen Mon visitor Centre.

Tide Cafe - Halen Mon, Ynys Mon

The food will be cooked in a fully kitted trailer next to the centre, offering alfresco dining and refreshments to visitors of the centre or just people wanting good coffee and fresh, local and delicious food.

We were treated to a number of tasters and appetisers whilst our fellow guests arrived to the sea front location. Halen Mon couldn’t have picked a better day, the sun was shining with hardly a cloud in the sky.

The Canapes consisted of freshly picked oysters from just in front of where we were stood with both pickled apple and some that had been shown the fire over a log burner, some 5 metres away with lashings of garlic and butter.

Crisp breads beautifully decorated with flowers with peppers and an amalgamation of pureed stuff, that both looked enticing and tasted scrumptious.

Then there were mini tacos with healthy slabs of golden pork, fresh apple and micro herbs for a kiss of savouriness. These just how i like tacos, stuffed, overloaded and more than my mouth can handle. There was no portion control either, to my delight, so I had a couple of each to pair with the gin.

The Meal

I could have easily have sat and filled up on the tasters, but we were there to sample something more substantial inside. I liked that everyone’s name card was somewhere random (or was it) so they made more of an effort to speak to others. I was sat 3 away from Llio but with everyone’s love of food and just enjoying life, we all had loads to talk about. There was someone who made his own chutneys that will be featuring on the menu to my right and a tea master that now works trading in spices on my left.

Hugh Fearnley at Tide launch - Halen Mon, Anglesey

Before the meal commenced we had a brief introduction by none other than Hugh Fearnley Whittingstall, whom the new Tide chef Sam worked for, at his time at Riverside Cottage.

We were given a choice of wine as we sat down, with me opting for red, as I can’t take to all white especially if it’s too dry. There was never going to be a Blossom Hill being brought out that’s for sure and I wasn’t disappointed with the offering that did come out, a Valenciso Reserva 2009 Rioja. Not sure if this is true, but someone on the table mentioned it was the house wine at the fabled El Bulli in Spain. Well you can’t get much better than that for recognition.

Salad starter at Tide, Halen Mon

The first dish was very informal and more of a sharing experience, which was a nice change. We had some amazing sourdough, which is always a fav of mine baked by a friend of the family who was also sat amongst us, dining for the evening too.

This was alongside some asparagus cooked in loads of butter and garlic, new season kale that was so delicate compared to kale I’m used to without the large oversized stems and tossed in orange and raisins alongside a help yourself bowl of olive tapenade. I was a good boy and only ate two pieces of bread, even with the remaining slices plonked next to me. I’m getting better!

Welsh Lamb main at Tide Restaurant launch, Halen Mon

Onto the main course of Welsh lamb, served a luscious pink with a croqueta of slow cooked lamb inside too. Some fresh salad leaves, locally picked new potatoes with loads of butter and some extra greens. It tasted fresh, looked rustic and just as I would expect out of the River Cottage cookbook.

I enjoy vegetables, they just taste bland and dull when I cook them. Everything had it’s own bit of tender loving, yet not overpowering or overshadowing anything else on the plate. Seasoned to perfection, even though I thought there would be white ceramic tubs of Halen Mon within reach for everyone, we really didn’t need it.

We were sat / stood outside in the sunshine for the tasting of the gin and the canapes and it would have been lush to dine outside but it’s not quite summer in the evenings and the temperature tends to drop considerably, especially being right next to the water’s edge.

Roasted rhubarb crumble and custard at Tide, Halen Mon

With the logs being put on the burners outside, which was now churning out a decent heat, we were able to grab a chair, a glass of dessert wine and have a shmooze, whilst the dessert of stewed rhubarb, custard and crumble was handed out to very happy campers.

 

Thinking we were all done, after quite the feasting, a couple of wooden boards were handed out with gargantuan wedges of Welsh cheeses and a knife to do your worst. It was dark out there, but I think I would definitely have been caught shimmering out of the circle, cheese in tow to the nearest bush or rock, to polish it all off myself.

The Verdict

What an amazing evening we had, from start to finish. Everyone was so lovely not just the Halen Mon team but everyone we sat next to and had a chat with.

The food was outstanding. Everything was sources as local as possible, seasoned perfectly and you could taste the love shown to it. I will definitely be calling in to have tour around the salt production site and finishing with a bite to eat at Tide, the next time I’m up and on the island.

Halen Mon launch night

We bought our first Halen Mon ceramic salt cellar about 2 years ago at Waitrose in Menai Bridge and it takes pride of place in the kitchen and always in arms reach when we sit down for food.

We’ve also topped it up and bought a few other nicies from the range on Discover Delicious too including seaweed and salt mini pot, Bloody Mary Ketchup and my fav their Black Garlic Ketchup.

The gin was a lot better than I thought it was going to be. Not that I thought it would be bad but I couldn’t fault the end product. You can buy it from their website at around £33 or the other half was back up in Anglesey last week with work and popped in and bought one in the shop next to Tide for the same price. We will definitely be showcasing it at a future Cardiff Gin Club event.

The book “Do Sea Salt” can also be bought from their website and in the visitor centre shop.

Contact Details

Address: The Anglesey Sea Salt Company Ltd
Brynsiencyn,
Isle of Anglesey
LL61 6TQ

Website: https://www.halenmon.com

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The Dead Canary Gin Dinner Review in Cardiff

We were recently invited to the first in a series of gin dinners at Deaths and Entrances, the new bar within The Dead Canary and run by the same team.

The new bar opened a few months back and I loved the new flavour driven cocktail menu on the launch weekend.

The gin dinner was in collaboration with Quintessential Brands, whose gins were being paired up against the three courses of food we were being served that evening.

We toasted the night in with a welcome classic of Thom(as) Collins, to get the flavour receptors in full working order. The brand ambassador then give us a bit of history behind a Manchester gin that just so happened to be my very first purchase of gin some 3 years ago. Thomas Dakin, was the gin in question and comes in a not so standard rectangular bottle, with a large red sticker and branding on the front.

It was the bottle that caught my attention and back then there were only a handful of gin’s on the shelf not a whole section dedicated to the juniper laced spirits, if you can call some of them that these days.

The Food

The first course went straight in with the big guns as a paired gin in the form of Berkley Square, the most expensive gin of the evening. The bottle just oozed premium, with it’s lions head and knocker along with thick walled square bottle.

Berkeley Square Gin bottle

The food dish consisted of honey baked feta with lavender and a thyme and rye crisp. What a first course! I love feta and the lick of honey combined with a gentle heat in the oven, gave it a ever so slight caramelisation. It also turned it heavenly smooth in the mouth and contrasted with the crisp and bread. I could have eaten more than my fair share, lets just put it that way.

The kitchen soon served our second plate of food that was paired with the Thomas Dakin gin in a cucumber and dill sour. A mackerel dish with cucumber and horseradish snow, a granita type iced affair with subtle horseradish. One of the ingredients in this centuries old recipe for gin was red coal, which was often taken as a snuff like powder to awaken the senses back in the 18th century.

Mackerel starter at The Dead Canary Gin Dinner

We now call this horseradish, so it was intriguing to find out about how gin progressed outside of London during the time of the first gin craze and also matching the botanicals within the food too. I thought it was a very creative dish and i’d never tried a savoury granita, especially not with horseradish and certainly not as a starter.

The brand ambassador also spoilt us with some of the last remaining chocolates truffles they had made for them from a Manchester chocolatier that has stopped trading at the moment, which made them extra special as they can’t be bought again. Gin and chocolate, what’s not to love especially when the truffles were made to compliment the botanicals in question.

Thomas Dakin gin chocolates

Onto the mains, which consisted of pork tenderloin with carrot, dill and camomile broth, served with a ginger collins using the floral, Bloom gin. The cocktail made a lovely refreshing addition. A Collins, sometimes known as a Tom Collins at a basic level contains gin, lemon juice and soda. This is usually jazzed up with some additional syrups and carbonated liquid to lengthen it.

Pork and ginger collins at The Dead Canary Gin Dinner

Our final course took a flight towards India, to hold up against the spice of the final gin Opihr. The dish consisted of a mango kulfi, pistachio and grated coconut. Paired with a favourite classic of mine, the negroni. Not for the faint hearted and this cocktail does seperate the men from the boys or women from the girls, with it’s use of the bitter orange Italian aperitif Campari.

Mango Kulfi dessert at The Dead Canary Gin Dinner in Cardiff

The classic ratio of 1 part gin, 1 part sweet vermouth and one part campari is sometimes tweaked, to also include barrel aging or infusions of vermouth with the likes of coffee or cacao. This is always served with a twist or slice of orange for a natural sweetness against the bitter Campari.

A negroni is a hard drink to pair up against but the creamy kulfi and the sweet fruit of the mango leant itself to the spicy cocktail. My empty plate and glass bore witness to this.

The Verdict

I really enjoyed the evening and I’ve been to quite a few of The Dead Canary events now over the years from gin blending, afternoon tea-ki.

We were invited to this event this time around but I’ve paid for all the other’s I’ve been to there and there’s been a few. They recently did another gin dinner and I’ve seen whisky dinners too, for those of you who prefer the amber coloured barrel aged liquor.

I’ve seen a few more advertised events on my hit list to sign up to at The Dead Canary like the return of the Afternoon Tea-ki event in collaboration with Pennyroyal, which is back for Cardiff Cocktail Week.This features tiki cocktails and caribbean inspired plates of food to match them.

Gin Judging for The Peoples Drink Awards in London

After seeing catching a glimpse of newsletter tittle mentioning Gin Judging, whilst scrolling through my 300 odd emails I get every day, I clicked through to find out more.

The peoples choice drinks awards were back for a second year, and looking for judges to help crown this year’s favourite. You had to submit an application detailing why you think you would be suitable so I thought what the hell.

I forgot all about it to be honest, but a few months later I had an email inviting me to the judging at a venue in Camden in London. It was a half day affair, requiring me to taste my way through up to 30 gins with the chance to take home some surplus supplies for the hardship too. RESULT!!

As luck would have it, the judging day happened to fall on the weekend of Albert Adria’s Cake and Bubbles opening in London too and I managed to get a table.

The Judging

After arriving in Camden and finding the venue by 10.30am on a Saturday from Cardiff, I was feeling quite impressed with myself. I wasn’t alone and was joined by my partner (in crime) and fellow Cardiff Gin Club organiser to help prop me up, if I overindulged on the bountiful supply of potent aqua vitae.

 

Peoples Drink Awards in London

 

There were around 20 of us tasked with finding today’s winner of the Peoples Choice Drinks award for the gin category. I would have been the only guy had one fellow judge not brought her husband on the trip to London and was squeezed in due to a no show. Not that I was that bothered.

We were divided into about 6 tables, given scoring cards and had a run through what was expected of us. There were two rounds of the scoring, one was the gin with the taste and what we thought of the actual liquid. The second round of scoring was based on the branding, bottle and back story.

Round 1 of gin judging

After being shown how to score the gin based on taste, mouthfeel, smell, clarity and mixabilty we dived straight in. Armed with a spitting device, we were told that we didn’t need to swallow the gin and should be able to taste and score just from swilling it around the mouth. The organisers were gin judges for a number of awards and said they sometimes go through over 100 gins in a day. Ok, that might be a challenge even for me, but 30, I’m sure I’ll be fine I thought.

 

Peoples drink awards gin judging sheet

 

We weren’t served full shots anyway, just tasters of about 1/4 of a shot. Also at our disposal were bottles of tonic to open up the flavours after the initial neat taste of the liquid and plain crackers to help neutralise the taste in our mouth between gins.

The pace was fast, with the first 6 coming in quick succession. We were sat with a couple from Brighton who we got on really well with and discussed what we thought of the gin’s and what we could taste. As fast as we could taste and decide on a score for each of the scoring area’s another one or another two gin’s appeared from nowhere.

After getting to about half way through and swallowing basically everything in sight, I started to get a head on and it started to hit me. Luckily we had a short 15 minute break in between to save my legs from going underneath me when we broke for the first part. After the quick pause in the sprint through the 30 gin’s, it was back at it at full speed.

 

 

The majority of the gin’s presented to us were more than palatable, there were only a handful of less desirable and one just downright nasty that came in a rose tinted colour. I swear it wasn’t just my distaste for fake pink gin, none of the table enjoyed it.

I was quite surprised how quickly a table of 4 would smash through a packet of plain crackers too. By the last 5 we were on 3mm x 3mm crumb ration each, but we all made it to the finishing line in one piece.

Breaking for lunch after the tasting was a very good idea to help soak up the juniper laced spirit and of course I noticed the pie, mash and jellied eels old school cafe on the trek from the underground to the venue.

 

 

Full up on meat pies, mash potato and liquor, I was ready to take on the second round of judging head on. Back at the venue, I only then realised they had none other than a Tiny Rebel tap take over going on. Well i’ll be damned! You can take the boy out of Cardiff but… Pint please bar tender.

Round 2 of gin judging

Everyone was definitely a bit more chatty after the first round of scoring that’s for sure. Next we were handed 4 bottles at a time so we could look at the branding on the bottles and a blurb on each of the distilleries about their back story including who they were, how they started, unique selling point and a bit about some of the key botanicals.

Again it was a bit fast paced and we weren’t given too much time to read over the back story before swapping with other tables. We did notice that some distilleries had submitted several varieties of their gin, in hope of one of them winning.

 

Dublin City Gin

 

I was surprised having such a decent selection at home that we didn’t have more of the gin’s on show today. I had 3 of the masons gin’s but there was a new pear variety, which I was keen to try. I found flavour wise they were all quite high up on my scoring but for me on the day, my favourite gin was the Dublin City Gin.

We eventually found out that the nasty, chemical tasting and rose tinted gin was a new variety of one of our most popular Cardiff Gin Club pop up event gin’s. Bloom jasmine and rose. Uch a fi, sorry but I would not recommend that gin to anyone even if I’m not allowed to say. I cannot be held responsible for people wasting their money on that bunk.

 

Brighton Gin

 

After the scores were all handed in there was a kind of raffle going on, where one organiser would pick up a bottle of surplus gin and the other would call a name and we got to keep the bottle to take home. I could just see me coming home with that pink garbage but I was in luck. I got to take home last year’s winner, Brighton gin. Much to the dissatisfaction of my fellow table members who had travelled up from said town of the same name.

Llio also managed to bag a bottle of the sea side inspired Whitby gin and a half bottle of Shetland Reel Fire.

The Verdict

All in all, a very productive Saturday in work.  A bit longer than my normal 1.5 mile bike journey to work, but all worth it in the end. I loved the experience of judging the gin’s and it was great to be involved in helping to promote some of the very good craft gin coming onto the market at the moment. I’m not sure if the awards is going to happen again this year, but if it does then I’d recommend it to anyone. Just take an extra packet of crackers, in case you run out half way through like us.

Then it was off to taste some cakes from the a pastry chef, voted the best in the world Albert Adria at Hotel Cafe Royal, before lugging our haul of gin back to the motherland.

 

Nikka Whisky and Gin Tasting – Cocktail Judging at Lab22 Cardiff

The Nikka brand and distillery is responsible for my recent obsession with Japanese spirits and alcohol. It was the first Japanese whisky I tried and subsequently the only whisky that isn’t Welsh in my home bar with the entry but delicious level Nikka from the Barrel.

I’m not sure whether it’s the resemblance of the brand name to my actual name or the story of the founder Masataka Taketsuru. Taketsuru, born in Hiroshima to a family of sake producers. He rebelled against already written future as a sake producer, upped sticks and traveled to Scotland, not knowing a word of English, to learn the art of distilling.

With his new found skill in distilling Scotland’s most famous export after deep fried Mars bars, he returned to Japan. With a Scottish wife in tow, he went to work for the Japanese distillery Suntory, which is still one of the most famous to this day.

After creative differences, he decided to go it alone and setup his own distillery Nikka. You probably wouldn’t have guessed, but certain areas of Japan closely resemble the climate, humidity and altitude famed by the Scottish distilleries. These sorts of variables can have a huge impact to the final product and it’s taste.

Nikka Distillery has now been producing highly awarded as sought after Japanese Whisky from their distilleries all around Japan, using a variety of different techniques from pot stills, multi column Coffey Stills and they even still use coal fired stills on some of the batches.

Not only whisky, but Nikka have also more recently added white spirits to their arsenal in the form of gin and vodka. Using the Coffey still (not coffee) to produce the neutral grain spirit of vodka. They then use this base spirit, which is distilled with Japanese botanicals to create a spicy, citrus forward gin with the help of yuzu, amanatsu, kabosu, shikuwasa and the sansho pepper, which is a member of the sizchuan pepper.

They call this Nikka Coffey Gin. I’ve got a bottle of this in the house too, and it’s bloody lush!

Nikka Whisky, Gin and Vodka Tasting at Lab22

Luckily for me, Lab 22, one of my favourite Cardiff bars and the one where i’ve tried most of the Japanese whiskys I’ve sampled in my time, were having an industry tasting day with Nikka brand ambassador one afternoon recently. That was more than enough reason to book the afternoon off work for in my eyes.

We got to learn about the history of Nikka, the story of Masataka Taketsuru and how he grew his company over 50 years ago to be one of the most recognised Japanese Whisky brands on the planet.

Nikka Japanese whisky tasting in Cardiff

Then onto the most important part, tasting our way around the collection of Nikka spirits from blended, single cask, aged whisky to the recent coffey additions such as Nikka Coffey grain whisky, Malt whisky, Gin and Vodka.

I’d sampled a few drinks form the Nikka range lately, but there’s bloody loads of them, so I was more than happy to work my way through more of the back catalogue.

My favourite from the 8 varities we tried was between the Nikka Single malt Miyagikyo and the Taketsuru pure malt.

There weren’t any of the aged expresions, but I’m not suprised as the Japanese whisky drought that’s going on has sent them skyrocketing in price. I did manage to try the Nikka Taketsuru 17 year old recently at Pennyroyal mind. This is probably the last time as that is currently at £200 a bottle, so god knows how much the 21 year old is, and that’s bottle price so for a shot you’re looking £20+ no doubt.

Judging the Nikka cocktail competition

Nikka whisky and gin cocktail judging

Lab knows my love for Japanese Whisky and Gin, so asked me to judge for the Nikka cocktail comp after the tasting event. How could i refuse?

There were two heats to the comp with Japanese bar tendering skills in the form of hand carved ice to a stopwatch where they had a minute to carve a block of ice into a sphere to fit into a whisky tumbler.

Second heat was all about the drinks. Each bartender had to create a cocktail with at least 50ml of any of the Nikka products we sampled during the day, whether that was Nikka Whisky, Gin or Vodka. Scoring was based on taste, appearance and story.

Nikka whisky cocktail entry at lab22 Cardiff

I’ll be honest, I wish this was my full time paid job as I was in my oils. Luckily there was no need for any bandages in the first heat from rogue stabs of the ice with the ice pick but we had a right good laugh at the effort the guys put in on the first round.

For the cocktails, nearly every entrant used Nikka Whisky from Nikka from the barrel to Yoichi and Taketsuru Pure Malt. With only Alex, mixologist and owner of Penny Royal opting for a mix of Nikka Whisky and Gin in his cocktail.

There were some mesmerising back stories and props thrown into the performances from some and some damn fine cocktails to match, but there could only be one winner. That happened to be Alex who went for a mix of the Nikka gin and whisky, with a short and punchy number with added Japanese ice ball to add a little bit more flair to the drink.

Nikka gin cocktail winner

Alex walked away with an enviable bottle of something a bit special from Nikka and sadly wasn’t open to requests to share it with me. Oh well.

A big thanks to Lab22 for letting me join in the tasting and cocktail judging and a big thanks to Nathan from Nikka for giving me the low down on the history of the distillery, which I always find fascinating.

Mulled Negroni Recipe – Christmas Cocktail Ideas

I usually knock up a batch of mulled wine or cider for Christmas dinner every year but I fancied trying something different this year.

Seeing that I’ve got a bit of a soft spot for gin, I thought I’d try mulling some of the juniper based spirit. As gin usually comes with tonic, which isn’t exactly Christmassy on it’s own I decided to go with a twist on one of gin’s most famous classic cocktails, the Negroni.

Negroni is usually equal measures of gin, sweet vermouth, which is a a fortified red wine with added botanicals and herbs and Campari, a bitter orange Italian aperitif.

To me that’s basically a grown up mulled wine in the making and what I think would make the perfect Christmas cocktail. You could have this with dinner for the main event or for a welcome drink that could be knocked up in a batch, in a slow cooker and given to guests when they arrive.

I’ve gone for a couple of alternative mulling spices below, but you can work with what you’ve got for your mulled Negroni if you don’t have the ones below, or don’t like them.

Mulled negroni recipe ingredients

Mulled Negroni Recipe

  • 4 cardamom pods
  • 2 cinnamon sticks
  • 1 clementine, leaves and all
  • 1 bottle of Fentimans ginger ale
  • 50ml gin (I used Edinburgh)
  • 50ml Campari
  • 50ml Sweet vermouth
  • 1 tonka bean
  • 5 cloves
  • Squeeze of honey to taste
  • Squeeze of clementine juice

 

Mulled negroni making

Instructions

  1. Add the cloves, cardamom, cinnamon and half the rind of a small clementine to a hot dry pan and toast for a few minutes to get a bit of a char and to start releasing some of the flavours.
  2. Turn the heat down to a low-medium heat than add the rest of the ingredients and 3 slices of the clementine.
  3. Warm in the pan slowly to get the flavours to impart but without burning off the alcohol.
  4. Put a tea strainer over a clear glass cup and pour half of the liquid in each of the cups. Garnish with a slice of clementine and stick of cinnamon from the pan.

You could leave to cool and serve with a wedge of ice, but it’s winter and there’s nothing better than a nice warm, boozy cup.

A Christmas Gin Gift List

I thought I’d make a gin hit list for anyone looking for the best gin to buy for Christmas this year, whether you’re looking to purchase some new and exciting gin for your home bar or for a gin lover in your life, they would make the ideal gift this year.

My Christmas gin list includes gin’s I’ve got at home, some I’ve tried and loved on my travels and ones that I need in my life, like right now!

There’s gin’s close to home in the UK,more exotic ones like the Persian peach and from around the world including my favourite Japanese distillery Nikka, Scapegrace Gold from New Zealand, gin spiked or aged in with wine and barrels from Four Pillars.

That Boutiquey- Gin Company also do the craziest concoctions out there too. I’ve even got to bottle a blend of my own recently with them too at The Dead Canary in Cardiff.

The gin list will be growing as and when I find new epic gins that are worthy of the gin hit list, so if none of them take your fancy now, pop back in a little while to find some more.

I’ve not only added gin though, I’ve got a few items I have in my home bar for making some classic gin cocktails such as bitters and vermouths for Martini’s, Maraschino for Aviation’s and Chartreuse for The Last Word cocktail. Oh and a few recommendations such as the large ice mould’s that come in handy for Negroni’s and Old Fashioned’s (although not gin, but bloody good none the less)

Take a look at my ultimate gin gift list for Christmas. (Please note that gin is for life and not just for Christmas, unless you’ve drunk it all, in that case you will need another form the attached list)

Take a look at my ultimate Christmas Gin Gift List

 

The best places in Cardiff for a Gin and Tonic

Being the gin whore I am, I’ve pretty much tried most places in Cardiff over the past two years for a juniper based beverage. With so many craft gins on the market and new ones being released each week it’s hard to keep up but the list below will stand you in good stead to sample a whole range of gins from around the world.

There’s quite a few selling local Welsh Gin’s such as Eccentric, Dyfi, Da Mhile and Gower, with is very nice to see. Also something I’m a bit obsessed with these days is all things Japanese and and the Japanese gin’s if you haven’t tried them yet are bloody lovely!

Take a look at my top picks of where to go for a decent Gin and tonic in Cardiff below.

Pennyroyal

High Street, Cardiff

genever at Pennyroyal

 

A very good selection of craft gins including my fav Nikka Coffey, Welsh Gins such as award winning Dyfi Gin and one of the only places I’ve seen Gin’s older brother, Genever served in Cardiff. They also do shit hot cocktails and the Classic Club between 5-7pm Wednesday to Friday is a game changer.

Want something off menu? Tell Alex, Jay or Sam what you like and they will rustle something glorious up for you.

Lab22

Caroline Street, Cardiff

gin martinin at lab22 cardiff

 

This is probably where I fell in love with cocktails and all things gin in Cardiff way back when. I’ve tried many a new gin on the market here and learned a thing or two from mixologist extraordinaire Alex whilst sat at the bar interrogating him.

Their molecular mixology inspired menu looks something out of a nutty professor handbook with acids and potions I’ve never even heard of before featuring in the majority of drinks.

 

Cardiff Gin Club

Anywhere and everywhere

Cardiff Gin Club pop up gin tasting at Hawkes Bespoke Cardiff

 

Cardiff’s very own travelling Craft Gin Bar and quirky gin event pop up with over 60 gins in their arsenal. Tired of the same old boring gin tasting from gin’s that have been on the market for 20+ years?

Sign up at Cardiff Gin Club or give them a follow on socials to find out when and where their next event is taking place. Whether it’s sipping botanically infused water whilst doing yoga or zipping over the Bristol channel in a speedboat for a tipple on a former pirate and smugglers loving island they’ve got it covered.

 

Dead Canary

Barack Lane, Cardiff

East India Company Gin at The Dead Canary Cardiff

 

Cardiff’s original speakeasy, nestled inconspicuously off Barack Lane just behind St Davids 2. Bookings are usually a must but give the doorbell with a ring next to the gold feather on the wall and you might be lucky.

I’ve mainly gone here for cocktails with the new menu themed on Welsh Folklore but they’ve got a pretty impressive back bar of gin and whisky if you want to venture of piste later on in the evening.

 

Park Plaza

Greyfriars Road, Cardiff

park plaza gin tasting main

 

The only hotel on the list but this place has something for everyone. Not the biggest selection of gin to be found in the city but it was here I first tried a couple of gins they have on the menu at the new gin menu launch I was invited too back last year. The Caorun with apple was my fav for a little while too.

Did I mention they do a gin afternoon tea too? Well they do, and you should try it if you haven’t. This might not be the biggest seller coming up to summer but the lobby room in the hotel, slouched in a leather chair with a roaring fire, glass in hand and nibbling on a cheese board whilst it’s snowing outside was my favourite thing to do this winter.

 

Bar 44

Westgate Street, Cardiff

Cardiff’s most popular tapas bar don’t just know their food. Us Brit’s have borrowed the now staple Copa da Ballon glass from our Spanish friends and Bar 44 definitely know how to present them with full to the brim with ice, my favourite Spanish Gin Nordes a Gallician white grape gin then expertly paired with garnish and tonic.

Excellent food meat’s excellent gin. Oh and they don’t half know a bit about Sherry if you fancy one in between. Owner Owen, being a subject expert and recently crowned IMBIBE personality of the year at the prestigious London event they take their drinks just as serious as their food.

 

Small Bar

Church Street, Cardiff

zymurgorium gin at Small Bar Cardiff

 

My favourite pub in Cardiff hands down and mostly known for their delightful array of craft beers, sours, ciders and porters and more recently the Kerala Karavan takeover in the kitchen. If you cast your eyes behind the pumps behind the bar you will see some mighty fine examples of gin, found nowhere else in Cardiff.

Heavily beer influenced with some examples such as the Wild Beer Snoodlepip and Northern Monk Brewing Zymurgorium Gin and their own collaboration with Bristol gin ninjas Psychopomp.

 

Pitch

Mill Lane, Cardiff

With outdoor seating and set over two floors on Mill Lane, Pitch is bigger than it first looks outside. Recently refurbished with quirky, mind bending painting frames on the ceiling this tardis esque venue has an envious cocktail menu and tempting gin collection.

Fancy an afternoon gin teapot sat in the Sun? Look no further.

 

Curado

Guildhall Place, Cardiff

Gin and yuzu tonic at Curado Bar Cardiff

 

My other favourite tapas venue in town and somewhere you can just nip in for a drink without worrying about having to have food (not that I’ve ever been strong enough to fight off the urge) is Curado.

A great wine selection but they only sell Spanish Gin and most other than my fav Nordes I’ve never seen anywhere else in Cardiff. Santamania is their go to Gin with one being a collaboration with my Ozzie fav Four Pillars Gin. Oh and you just have to have yours with QYuzu tonic because Yuzu in anything is the bomb!

 

Potted Pig

High Street, Cardiff

Not only do the guys at Potted Pig do shit hot food, for a long time they had the biggest selection of Gin in Cardiff too.

Not exactly somewhere you can just go for a drink but something to bear in mind if you want to end a good meal with something wet and tasty.

 

Ten Mill Lane

Mill Lane, Cardiff

scapegrace gin cocktail at ten mill lane Cardiff

 

More of a late night venue, this basement bar comes to live after midnight. Most customers have probably been well oiled by the time they get here but they recently won the Scapegrace Gin Trail in Cardiff I recently tagged along in with their crazy out of the box gin concoction that blew us judges away.

A good gin selection and a very reasonably priced cocktail menu will see you through till lights on at 6am.

 

Peppermint

Mill Lane, Cardiff

Peppermint is a place you can go for an afternoon drink sat in the sun on Mill lane or for a knees up and boogie till late. Set over two floors with an outside seating area and food menu, you can be entertained for hours.

With a good selection of gin favourites on display and a tempting cocktail list this should definitely be on your list of venues to stop by on your gin tour of Cardiff.

 

Bootlegger

Womamby Street, Cardiff

ki no bi Japanese Gin at Bootlegger Cardiff

 

This prohibition themed bar might be easy to miss walking through Womamby Street but make sure you pop in to the 1st floor venue the next time you’re in the area. With an ever increasing selection of juniper based spirits, twisted classic cocktail menu and live jazz performances on the weekend it’s a nice addition to the music loving street. #VIVALAWOMAMBY

 

Gin and Juice

High Street, Cardiff

This spin off ginspired venue is from the coffee and tea house jugernaught that is Barkers. Formerly known for kitting out South Wales in denim and check shirts for 30 years, they’ve now basically taken over half of Castle Arcade with the addition of Gin and Juice next door to Coffee Barker.

With close to 200 gins from your household names to more niche and rare bottles there’s something for everyone. Those cut glass drinking vessels look the part too. I’ve heard they do a pretty healthy breakfast too if you fancy pairing it with your citrus spiked gin of choice.

 

Cathedral 73

Cathedral Road, Cardiff

Off the beaten track and one to think about if looking for somewhere to hydrate on a trek from Pontcanna to town. I attended the launch of the new food menu and management of the venue back towards the end of 2017 and was rather impressed with the collection of gin behind the bar.

With 30+ at the time including local Eccentric Gin they told me they were hoping to increase this to 73 in homage to the street number at which they reside. If you’re looking to make the most of the evening, I was bowled over by the quality of the rooms and accommodation there too especially the two story fully kitted out kitchen apartment.