Within the pink with Provence vodka
Nothing says summer season fairly like a glass of pale pink Provence rosé wine – and France’s Comte de Grasse distillery captures that essence in its newest vodka. Made out of a base of French winter wheat, 06 Vodka (Alc 37.5%) is created by Grasp Distiller Marie-Anne Contamin. Beforehand an aromatician, she has developed an ‘lively wine extraction’ method, primarily based on strategies used within the perfume trade.
The method extracts flavour molecules and color pigments from a Château Vert, Côte de Provence natural rosé wine. These molecules are infused into the impartial vodka, creating an fragrant and style profile that shall be very acquainted to rosé drinkers. The nostril is harking back to a glass of rosé, with delicate notes of strawberry that proceed to the palate. Refined florality, almonds and peach emerge, with a creamy texture.
Named for the 6pm aperitif hour on the Côte d’Azur, 06 Vodka makes a chic Vodka Martini: garnish with a superbly pink rose petal. £49/70cl Harvey Nichols
What’s… peated whisky?
You might even see the time period ‘peated’ on a Scotch whisky bottle. Peat is a sort of turf that may be burned as gasoline. Peated whisky is constituted of malted barley that has been dried over a peat fireplace. That drying course of often takes about 30 hours and offers the completed dram a particular smoky character. Islay whiskies are identified for his or her peatiness, which is measured in ppm (elements per million) of the natural compound phenol. Islay whiskies usually have 50ppm, whereas a mean Highland whisky will solely have 30ppm. Islay distillery Bruichladdich is famed for its Octomore vary, bottled at 100ppm and thought of essentially the most closely peated single malt whisky on this planet.
What to drink now… Mojito
Cuban folklore hyperlinks the ever-present summer season cooler to Elizabethan explorer Sir Francis Drake; his crew drank a medicinal mixture of mint, sugar, lime and sugar cane spirit that was named El Draque.
A mint, lime and sugar cocktail – now made with rum – turned a success with People in Prohibition-era Havana, with the primary recipe for a ‘Mojo Criollo’ showing in a Cuban publication El Arte de Hacer un Cocktail y Algo Más in 1927.
Attempt making it with Havana Membership Añejo 3 Años, a flippantly aged white rum (Alc 40%, £18-£23/70cl Broadly out there).
Mojito
Substances: 60ml white rum, 15ml contemporary lime juice, 15ml soda water, 10ml sugar syrup, 14 contemporary mint leaves
Glass: Highball
Garnish: Mint sprigs
Methodology: Two-thirds fill a glass with crushed ice. Add mint leaves, rum, lime juice and sugar syrup, churn with a barspoon to combine. High up the glass with extra crushed ice, high with soda water and stir flippantly earlier than serving.
