Do’s and Don’ts For Serving The Perfect Gin This Christmas From Copeland Distillery
Northern Ireland boasts some of the best food and drink producers there are.
And The Copeland Distillery, based in Donaghadee, certainly helps us live up to our reputation when it comes to spirits. Whilst the Distillery produces whiskey, rum, and coffee liqueur, it continues to make a huge impact in gin too.
Last year, it competed alongside 1,200 other gins at the International Spirit and Wine Competition (IWSC) with its Traditional Irish Gin scoring an impressive 99 points out of 100 and ultimately was the winner of the overall trophy for 2022.
Copeland gin, which brings to life the forgotten histories of the harbour town of Donaghadee and its surrounding areas, features 12 carefully selected organic botanicals including Sea Pink Maritima foraged from the Copeland Islands which lie adjacent to the Distillery.
With gin a firm favourite of cocktail lovers across the province, Gareth Irvine, founder of The Copeland Distillery, has shared his top tips – the dos and the don’ts – for creating the perfect gin serve this Christmas.
Do your research
Gareth says when it comes to gin, there’s plenty of scope to enjoy the classic G&T in a new way.
He said: “Whilst we all have our favourite gin, our favourite mixer and our favourite garnish, switching it up from time to time can make a stark difference.
“Every gin is different and that’s down to the botanicals in each, so when you spend a little time researching a product’s provenance and ingredients, you can discover a spirit that you’ll really enjoy.
“For instance, our Navy Strength gin is aged in bourbon casks for 120 days and Oloroso sherry casks for 20 days – the result is an incredibly unique juniper-first experience, with hints of bourbon, dried fruit and spice so it’s a great option to switch things up for Christmas.
Serve with tonic water and a slice of apple or it’s great on its own over ice”.
Do use the right glass
Gareth added: “Gin should be enjoyed with all the senses – sight, taste and smell – and the only way to achieve this is to serve in a suitable glass.
“And it’s easy to get it right. Basically, the wider the glass, the more likely the aromas are to come through, and the botanicals percolate.
“For a simple and impressive gin and tonic, we recommend a balloon glass or high-ball glass that you can fill with plenty of ice. If you know a gin lover who doesn’t yet know this, why not treat them to some new glassware this Christmas?”
Do make sure you use the appropriate garnish
When choosing your fruit to garnish your gin & tonic, Gareth says to make sure you chose the right ones.
‘“All gins are distilled with carefully selected botanicals – juniper, of course, plus ingredients like herbs, berries, spices, bark, roots etc and a citrus botanical – so its important to pair your garnish with your gin to enhance the flavour profiles.
“Our award-winning Irish Gin, for example, uses navel oranges as part of the distillation process so we’d always use orange peel as a garnish for a G&T.
“Equally, our Rhuberry gin – which is distilled with blackberries and rhubarb – is best garnished in a gin & tonic with soft fruits such as blackberries or strawberries and a piece of lemon peel to enhance the flavours.”
Don’t always reach for tonic
Gareth said: “Many people think they don’t like gin but actually what they don’t like is the bitter flavour of the tonic.
“If this rings a bell, try switching out the tonic for a premium soda water, lemonade or even ginger ale (which works really well with our Rhuberry gin).
“And whilst of course the classic G&T will always require tonic, a great gin serve doesn’t always need a mixer – it can be a good sipping spirit too – so long as it’s poured over ice.
“As an alternative option, make a Gimlet cocktail by simply adding fresh lime juice and simple syrup to your gin.”
Don’t forget the ice
Gareth reminds gin lovers that ice is crucial in getting your serve just right.
“It can never be too cold for gin. So much so that I recommend you chill both the gin and your glass in the fridge before you serve. When making a classic G&T, it’s important to fill your glass with good-quality ice, the larger the cubes the better, all the way up to the brim.
“Some people will even go so far as to make their ice with premium bottled water. The more ice you have in the glass, the slower it will melt and the longer it will stay crisp.”
For more inspiration on enjoying gin this Christmas, visit:
