English
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TheFifty Collins drink is prepared to enhance the botanicals of Fifty Pounds London Dry Gin, mixing it with fresh raw materials.
A tribute by bartender Veronica Costantino to this London Dry Gin, with a soft texture, produced in London by the renowned Thames Distillers distillery, located in the south-eastern area of the city and which has been carrying on its own ancient production traditions for over 2 centuries. The Fifty Pounds London Dry Gin was born starting from the neutral base of a cereal brandy, distilled four times: the vegetable ingredients are immersed in this base for a period of two days. The whole is then distilled a fifth time through the use of an old alembic, called John Dore. After the fifth and final distillation, the fluid remains at rest for at least three weeks before proceeding with bottling, so that the ingredients – herbs, spices, flowers, fruit and juniper berries – melt and mix completely and perfectly for an excellent result. The name Fifty Pounds originates from the fact that fifty pounds was the sum that London distillers had to pay as a tax in times long gone. To make the drink unique, the use of Pure Tonic Cortese, a natural tonic that contains only water, mineral salts, sugar and authentic natural quinine.
Fifty Collins by Veronica Costantino
INGREDIENTS:
- 50ml Fifty Pounds London Dry Gin
- 15 ml homemade fennel and licorice syrup
- 20ml lemon juice
- top Pure Tonic Cortese
Glass: Collins
Garnish: mint leaves and lime
PREPARATION:
To make the homemade syrup, infuse fennel seeds and licorice root, add the sugar in a ratio of 2 to 1 and mix. Then pour the syrup, the Fifty Pounds London Dry Gin and the lemon juice into a shaker, add the ice and pour the contents into a Collins glass. Finally, top up with Pure Tonic Cortese tonic water and decorate with mint and lime leaves.
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