Whitley Neill Parma Violet Gin, 70 cl
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Everything started in 1762 when Thomas Greenall set up the first distillery. Since the 1800s, Constance the copper still has seen more botanicals and juniper berries than David Attenborough has seen in his lifetime of adventures.T J.J. Whitley Violet Gin (Abv. 38.6%) has a blend of eight botanicals including juniper, angelica root, coriander and liquorice. Whilst this gin may remind you of the popular ‘Parma Violet’ sweets, the flavour is very natural and comes from the quintessential English country garden flower, the violet!
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If you have a peach liqueur on hand, use that. If you have some fresh, beautiful peaches, make my peach oleo saccharum-style syrup instead! If you aren’t able to find any violet liqueur or syrup, this recipe is still delicious when made with a lavender syrup. It’s not exactly the same, but lavender and peach are another stellar flavor combination that works great with gin. Violet liqueurs I recommend I would not recommend using a cheap brand such as Drillaud. Cheap, artificial floral flavors will only make your drink taste cheap and artificial. Opt for a premium brand when selecting an floral (think rose or elderflower, too) liqueur or syrup. Peach syrup or liqueurJohnny grew up in a family which lived and breathed Gin for as long as he can remember. His fascination for this juniper based spirit was spurred on by his Grandmother, the owner of Greenall’s at the time. She guided him in his journey to understand how different botanicals affect the taste of Gin and fostered his ambition to produce his own blend later in life. His Father was a Director of the Greenall’s distillery and brewery, so he had the opportunity to observe and learn the incredibly valuable traditional methods he used to produce Whitley Neill Gin. Note: If using a peach liqueur, I recommend increasing the simple syrup from ¼ ounce to ½ ounce. If using peach oleo-style syrup, ¼ ounce of simple syrup should be enough to keep things balanced. And if your peach syrup is quite sweet, you may be able to omit the simple syrup altogether. A smooth and refined fragrance with a light delicate taste of violet rounded off with a subtle sweetness and soft scents of juniper.
Whitley Violet Gin | Master of Malt J.J. Whitley Violet Gin | Master of Malt
It's no surprise that the star of this show is Creme de Violette. This violet-flavored liqueur gives the drink its color, but also has a very strong violet flavor. You only need a little bit to make a huge impact.Here I’ve used just a quarter of an ounce of violet liqueur. This is just enough to enjoy its intense floral flavor and to add some of its inky blue-purple color to the drink. Violet Daiquiri: Combine 2 ounces white rum, 3/4 ounce simple syrup, 1/4 ounce violet liqueur, and 3/4 ounce lime juice. Shake with ice until chilled, then strain into a coupe glass. Garnish with lime or an edible flower. Depending on which peach ingredient you use, you may need to adjust the amount of simple syrup needed.
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Classically heavy on juniper, smooth and with plenty of citrus peels to balance the peppery juniper. Good in a martini, great in a G&T! You will be able to taste lemon, fresh basil, orange, vanilla and finally herbaceous spices. Violet Gin & Tonic: add 1/4 ounce (or even as little as a bar spoon) to 2 ounces of floral gin and 4-6 ounces of a premium tonic water such as Fever-Tree. I also like to add a squeeze of fresh lemon or lime juice. Butterfly pea flowers give the gin it’s characteristic color, which transforms from indigo to purple or pink when acids like citrus are mixed with it.The result is an effortlessly smooth gin with a tropical twist: a citrus-forward, complex interpretation of the old-fashioned gin category. Has the same taste mixed with lemonade (I use schweppes) as a genuine crushed parma violet powder sweet, absolutely delicious. It’s botanical lineup includes some interesting things like ginger and rose, but what comes through most prominently to me is crisp juniper and citrus.