TOM NICHOL'S TASTING NOTES
APPEARANCE
Bright
NOSE
Pleasant juniper aroma punctuated by light notes of citrus and blackcurrant.
PALATE
A sublime mouthfeel, perfectly balanced between juniper berries and citrus.
GIN & TONIC
INGREDIENTS
The Gardener Gin – 50 ml (1⅔ oz)
Premium Indian Tonic Water – 200 ml (6⅔ oz)
Ice cubes
Orange twist
Rosemary sprig
EQUIPMENT
Elegant wine glass, barspoon, jigger.
METHOD
Fill an elegant wine glass with ice cubes.
Pour The Gardener Gin over the ice.
Top with the Premium Indian Tonic Water.
Stir gently with a barspoon.
Garnish with an orange twist and a rosemary sprig.
DRY MARTINI
INGREDIENTS
The Gardener Gin – 60 ml (2 oz)
Noilly Prat Dry Vermouth – 15 ml (½ oz)
Orange twist
EQUIPMENT
Mixing glass, barspoon, jigger, chilled coupe glass.
METHOD
Fill a mixing glass with ice cubes.
Pour The Gardener Gin and Noilly Prat Dry Vermouth into the glass.
Stir gently with a barspoon for approximately 10 seconds.
Strain into a well-chilled coupe glass.
Express the orange twist over the glass to release the oils, then use it as a garnish.
NEGRONI
INGREDIENTS
The Gardener Gin – 30 ml (1 oz)
Campari – 30 ml (1 oz)
Sweet vermouth – 30 ml (1 oz)
Ice cubes
Orange twist
Fresh mint
EQUIPMENT
Mixing glass, barspoon, jigger, Old Fashioned glass.
METHOD
Fill an elegant wine glass with ice cubes.
Pour all ingredients into the mixing glass.
Stir gently with a barspoon for approximately 10 seconds.
Strain into an Old Fashioned glass filled with fresh ice cubes.
Garnish with an orange twist and a sprig of fresh mint.
FRENCH 75
INGREDIENTS
The Gardener Gin – 30 ml
Freshly pressed lemon juice – 15 ml
Sugar syrup – 10 ml
Champagne or brut sparkling wine – 70 ml
Lemon zest
EQUIPMENT
Shaker
Fine strainer
Jigger
Coupe or Champagne flute
METHOD
Pour The Gardener Gin, freshly pressed lemon juice, and sugar syrup into a shaker filled with ice.
Shake vigorously for about 10 seconds.
Strain into a chilled coupe or Champagne flute.
Top up with Champagne or brut sparkling wine.
Express a lemon zest over the drink to release the oils, then use it as garnish.
BELLE DE RIVIERA
INGREDIENTS
The Gardener Gin – 50 ml (1⅔ oz)
Alain Milliat Vine Peach Nectar – 30 ml (1 oz)
Freshly squeezed lemon juice – 20 ml (⅔ oz)
Simple syrup – 5 ml (⅙ oz)
Egg white (or aquafaba as a vegan alternative) – 15 ml (½ oz)
EQUIPMENT
Cocktail shaker, fine strainer, jigger, chilled coupe glass.
METHOD
Add all ingredients to a cocktail shaker.
Dry shake (without ice) for approximately 10 seconds to emulsify the egg white.
Add ice and shake vigorously for another 10 seconds.
Fine strain into a well-chilled coupe glass.
Garnish with a thin slice of white peach or a lemon twist.
GIN BASIL SMASH
INGREDIENTS
The Gardener Gin – 50 ml
Freshly pressed lemon juice – 25 ml
Sugar syrup – 15 ml
8–10 fresh basil leaves
Ice cubes
EQUIPMENT
Shaker
Fine strainer
Jigger
Muddler
Old Fashioned glass
METHOD
Place the fresh basil leaves and sugar syrup in the shaker, then muddle gently to release the aromas.
Add The Gardener Gin and freshly pressed lemon juice.
Fill the shaker with ice and shake vigorously for about 10 seconds.
Fine strain into an Old Fashioned glass filled with ice.
Garnish with a fresh basil leaf.
FRENCH NEGRONI
INGREDIENTS
The Gardener Gin – 30 ml
Suze or gentian aperitif – 30 ml
Dry vermouth – 30 ml
Lemon twist
EQUIPMENT
Mixing glass
Bar spoon
Jigger
Old Fashioned glass
METHOD
Fill your mixing glass with ice.
Pour The Gardener Gin, Suze (or gentian aperitif), and dry vermouth into the mixing glass.
Stir gently with a bar spoon for about 10 seconds.
Strain into an Old Fashioned glass filled with ice.
Express a lemon twist over the drink to release the oils, then use it as garnish.
PAMPELONNE PALOMA
INGREDIENTS
The Gardener Gin – 40 ml
Campari – 10 ml
Pink Grapefruit Soda – 150 ml
3 pinches of pink salt
Ice cubes
Grapefruit slices
Sprig of rosemary
EQUIPMENT
Highball glass
Bar spoon
Jigger
METHOD
Fill the Highball glass with ice.
Pour The Gardener Gin, Campari, Pink Grapefruit Soda directly into the glass (without the salt).
Stir gently from bottom to top with a bar spoon.
Sprinkle the pink salt on top of the drink.
Garnish with a grapefruit slices and a sprig of rosemary.
CLOVER CLUB
INGREDIENTS
The Gardener Gin – 40 ml
Freshly pressed lemon juice – 25 ml
Raspberry syrup – 15 ml
Egg white – 15 ml(or aquafaba for a vegan alternative)
Ice cubes
1 fresh raspberry (for garnish)
EQUIPMENT
Shaker
Fine strainer
Jigger
Coupe glass
METHOD
Pour all ingredients into a shaker without ice and dry shake vigorously for 10 seconds.
Add ice and shake again for about 10 seconds.
Fine strain into a chilled coupe glass.
Garnish with 1freshraspberry on a cocktail pick or placed gently on the foam.
FRENCH GARDEN
INGREDIENTS
The Gardener Gin – 50 ml
Ginger Beer – 150 ml
Fresh lime juice – 15 ml
Ice cubes
8 fresh mint leaves
Lime wedge
EQUIPMENT
Highball glass
Bar spoon
Jigger
METHOD
Clap the mint leaves between your hands to release their aromas, then place them in the Highball glass.
Fill the glass with ice.
Pour the remaining ingredients into the glass.
Stir gently from bottom to top with a bar spoon.
Garnish with a lime wedge and a sprig of mint.
ABRICOT GIMLET
INGREDIENTS
The Gardener Gin – 50 ml (1⅔ oz)
Alain Milliat Roussillon Apricot Nectar – 40 ml (1⅓ oz)
Freshly squeezed lime juice – 20 ml (⅔ oz)
Simple syrup (1:1 sugar & water) – 10 ml (⅓ oz)
EQUIPMENT
Cocktail shaker, fine strainer, jigger, chilled coupe glass.
METHOD
Fill a cocktail shaker with ice.
Add The Gardener Gin, the Alain Milliat Roussillon Apricot Nectar, the freshly squeezed lime juice and the simple syrup.
Shake vigorously for approximately 10 seconds.
Fine strain into a well-chilled coupe glass.
Garnish with a fresh apricot wedge.
RIVIERA ROSÉ ROYAL
INGREDIENTS
The Gardener Gin – 30 ml (1 oz)
Alain Milliat Mecker Raspberry Nectar – 30 ml (1 oz)
Freshly squeezed lemon juice – 15 ml (½ oz)
Simple syrup – 5 ml (⅙ oz)
Petite Fleur Rosé Champagne – 70 ml (2⅓ oz)
Garnish: 3 fresh raspberries
EQUIPMENT
Cocktail shaker, fine strainer, jigger, chilled coupe glass.
METHOD
Fill a cocktail shaker with ice.
Add The Gardener Gin, the Alain Milliat Mecker Raspberry Nectar, the freshly squeezed lemon juice and the simple syrup.
Shake vigorously for approximately 10 seconds.
Fine strain into a well-chilled coupe glass.
Top with Petite Fleur Rosé Champagne.
Garnish with three fresh raspberries on the rim of the glass.
