Ginius

The hot season is coming soon! Why not play originality? I suggest here a simple recipe from your own hand-made gin with the Ginius kit! 

Ingredients

• 450 ml (15 fl oz (¾ pint)) of Tonic
• 3 fl oz (75 ml) Ginius Gin
• The juice of 1 lime
• 5 ml of bitter (optional)
• Lime cut into thin washers
• Mint leaves

In a container, mix 450 ml (3/4 pint) of Tonic, 75 ml (3 fl oz) Ginius, 1 lime juice and 5 ml of bitter pour into ice lolly mussels, followed by a few thin slices of lime, mint leaves and wooden sticks , then freeze until solid. Enjoy on the poolside! Easy Banana! That's;)

Often propelled to the front ranks by our grandparents when the time comes to heal "naturally", the "PONCE de GIN" brings us gentle moments of comfort to counteract the winter cold. Whether it is the return of an outdoor day with friends or close to a fireplace at the chalet to watch the flakes fall, these simple drinks are imposed as the inevitable winter!

Here's a very simple recipe to prepare and enjoy, courtesy of the magazine "The desire to share" of the SAQ.

To relieve the winter flu, what could be better than a good old grandma's cure like a ponce de Gin! Although our ancestors will say that the original recipe requires big gin like the Kyper, I prefer to use a gin which offers a more delicate and aromatic taste like, the Ungava, the canopy or even the Ginius, do yourself with its golden robe, its aromas of juniper, chamomile, rosemary, cardamom and lightly spiced by the Allspice.

Assemble:
• 2 ounces of gin (60 ml)
• 2 tsp honey
• ¼ tsp clove/nutmeg
• 1 freshly squeezed lemon
• 1 fresh lemon washer
• 1 cup of boiling water

Mix: 

Pour the Dry Gin, lemon juice and honey into a cup. Add the clove or a pinch of nutmeg. Fill the cup with boiling water, let it brew for a few minutes and savor gently!

The cold disappears on the field, but the festivities begin!

Thank you to the SAQ for sharing this old-fashioned winter recipe that is always appreciated!

Martin, Artisan-Ginmaker

I am often asked about the herbs and spices that are usually found in gin production. There are as many recipes as there are distillers and gin producers. Each recipe remains a secret as to the ingredients, the quantity and the location involved in the distillation process. A good example is our friends at Hendrick's who, exasperated at being asked for the contents of their precious liquid, produced a short video explaining the process and humorously revealing the recipe for their magic potion. Ginius, however, got hold of the recipe and recomposed it with the same quality ingredients and offers it to you in Shop. Why not try it?

To call a gin a gin, more than 80% of the ingredients must be  mainly juniper berries but also cilantro. The volume of alcohol should be between 35° and 50°.

There are two main varieties of gin. (* source Wikipedia)

Genever (Dutch Gin)

Obtained by distilling flours and rye and fermented maize and then redistilled after the addition of aromatics: juniper berries mainly, coriander, fennel, cumin, liquorice, anise, orange peel, almonds. According to the brands and their recipes. It is a highly flavored gin that can sometimes be aged in oak barrels that contain sherry, which gives it a yellow gin. Too fragrant, the genever is rarely used in cocktails.

London Dry Gin (English gin)

It is not necessary for the gin to be developed in London to have the right to this appellation. However, in England, Gin distillers do not have the right to distill alcohol from basic grains (rye and maize alcohol) themselves. They therefore buy basic alcohol (rye alcohol and pure maize at 96%) and then have the choice between two methods of making gin:

-Redistiller The basic alcohol in the presence of various aromatics (including juniper);

-or mix it with a flavouring alcoholic ("Spirit of gin") and distilled water.

More lightly flavored, the English gin is therefore more easily used in the composition of the cocktails.

Here is a sampling of the main ingredients that are essentially found after the juniper berries:

The Root Orris, the Licorice root, the root of Calamus, the bark of orange and lemon, the lavender, allspices, the black pepper, the fennel, the rosemary, The flower of Yarrow, the almonds, the cardamom, the cinnamon, the chamomile, the grains of paradise and a multitudes Other exotic spices and herbs. You are free to perform tests and mixtures to create your own unique and distinctive aromatics.

Good luck, you'll find it's exciting to get to create your signature.

Martin, Artisan-Ginmaker