Tog news • 6 minute read
TOG SUMMER COCKTAIL GUIDE
With record temperatures here in Blighty and chaotic airport travel, we’re beginning to think there’s no place like home. So grab a few friends and whip up one of our delicious summer cocktails which are guaranteed to impress.
SHIRO NEGRONI made with TOG Gin
Bitter and savoury, this white Negroni is lighter version of the classic. Perfect for a pre dinner aperitif.
25 ml TOG gin
30 ml Aperitivo! Co Lyon dry vermouth (alternatively Noilly Prat dry vermouth)
20 ml Aperitivo! Co Gentian liqueur (alternatively Suze aperitif)
Add all ingredients into a mixing glass with ice.
Stir until chilled and pour into a rocks glass with a large chunk of ice.
Garnish with a pre cut square of Nori seaweed.
TOG is quite probably the only knife company in the world with its own gin. Created in conjunction with Bristol microdistillery, Psychopomp, the gin is inspired by TOG’s unique kitchen knives. TOG Knives are designed in Britain and crafted in Japan. Reflecting this, the gin contains a base of Burdock (a British foraged root) and English oak. The Japanese element comes from a combination of Japanese Cherry wood, Pyropia (Nori) Seaweed and sesame. The botanicals are given a refreshing finish with orange and grapefruit zest.
Recipe provided by Psychopomp.
TOG Gin available for £45 BUY SOME GIN.
YUZO GIMLET made with Sanzen Yuzu Liqueur
The Four Seasons Hotel Kyoto has reinvented a Gin classic with Yuzu, a Japanese citrus lemon with a highly aromatic rind. It’s a bit more floral and sour than lemons and utterly wonderful. Bartenders in Kyoto use their local Gin, but you can swap in your favourite herbaceous Gin (TOG gin, for example).
40ml (1.5 oz) Gin
40ml (1.5 oz) Sanzen Yuzu liqueur
3 dashes of yuzu bitters (or orange bitters if unavailable)
Yuzu or citrus wheel garnish, if available
Mix the gin, yuzu liqueur, and bitters in a shaker with ice, and shake until the ingredients are well-chilled.
Pour and strain into a chilled cocktail glass or a rocks glass filled with fresh ice.
Garnish with a yuzu or a citrus wheel.
Sanzen Yuzo Liqueur harmoniously fuses the refreshing flavours of yuzu with the subtle sweetness of Junmai sake. Sorakami is an online Sake Club Subscription and Bottle Shop that provide the finest sake from Japan. Their mission is to help people demystify Japanese sake so they can embrace and enjoy this new exciting world of flavours.
Sanzen Yuzu Liqueur available for £19.90 at Sorakami.co.uk
Recipe provided by @sorakami_uk
SCOTCH SOUR made with Nc’nean Organic Single Malt Scotch Whisky
Smooth and elegant, this organic single malt whisky is easy-going and delicious however you drink it, with flavours of citrus, peach, apricot and spice. This sophisticated recipe accentuates the delicate, fruity flavours beautifully.
50ml Organic Single Malt Whisky
25ml lemon juice
20ml 1:1 sugar syrup
15ml Egg White
Lemon twist to garnish
Add all ingredients to a cocktail shaker, then fill with cubed ice and shake hard for 12 seconds. Fine strain in a chilled cocktail glass, then garnish with a lemon twist.
Nc’nean is a small, independent, organic whisky distillery who exist to create experimental spirits and pioneer sustainable production. Their name, pronounced Nc-nee-an, is an abbreviation of Neachneohain who was known as the Queen of Spirits in ancient Gaelic legend. She was a Huntress, a protector of nature and was never afraid to walk her own path. Nc’nean follow her ethos in everything they do by making the most sustainable whisky the world has to offer.
Recipe provided by Nc’nean.
Nc’nean Organic Single Malt Scotch Whisky available to buy for £56.95 at ncnean.com
Recipe provided by @ncnean
LOST YEARS PASSIONATA made with Lost Years Four Island Rum
Sea turtle saving brand, Lost Years, is a multi award-winning rum. It offers a core blend that’s classically Caribbean: fruity and aromatic with juicy notes of tropical fruit, combined with rich, oaky flavours.
This cocktail by the liquid genius that is Matthias Soberon has been designed to accentuate the three Caribbean cask aged rums and the unaged Rhum Agricole in the blend.
60ml Lost Years Four Island Rum
25ml Lime Juice
20ml Cane Sugar Syrup (or Simple Syrup)
10ml Triple Sec
Half a passionfruit
60ml ginger ale
Pour the ginger ale into a glass.
Shake all other ingredients with ice cubes
Double strain over ginger ale
Add crushed ice
Garnish: half a passionfruit & mint
Lost Years is a spirits brand with a big purpose – a range of exceptional rums devoted to saving endangered sea turtles. A celebration of pure, unadulterated Caribbean & Latin American rum, Lost Years is totally authentic, with no colours, flavours, spices or added sugar, sourced from some of the most revered distilleries in the world. It’s also vegan and gluten free.
Through its partnership with SEE Turtles, it helps fund community-based conservation at key nesting sites across the Caribbean & Latin America. In a bid to save over one million sea turtles, every bottle it sells triggers a charitable donation. The premium brand also works with Ocean Foundation’s SeaGrass Grow project to offset carbon emissions by planting seagrass. Lost Years also use sustainable and recycled packaging for all their bottles.
The Lost Years range is from £39.95 available at lostyearsrum.com
Recipe provided by @lostyearsrum
Do you need to polish up your cocktail making skills?
Rusty Barrel has some great cocktail making training videos here: rustybarrel.co.uk/blogs/training
Shaken or stirred? Rusty Barrel cocktail sets allow you to do both, and each technique will alter the overall character of your drink. Stirring down is used mainly for ‘spirit forward’ drinks such as a Martini; the drinks with a kick. Shaking is used mainly with cocktails containing fruit, herbs or spices – those that are a little subtler.
Rusty Barrel is a quintessentially British brand born out of love. Love for cocktails and love for unparalleled quality. They provide elite barware to master the art of cocktail-making in the comfort of your own home.
Mayfair cocktail making kit available for £45 from rustybarrel.co.uk Follow them at: @rustybarreluk