I had no idea what to expect when I opened the bottle of Butcher’s Gin but one sniff and I didn’t need to be told that meat was involved – this gin actually smells like dry aged beef. I won’t lie to you – this was wholly unexpected and a bit off putting. The suggestion is to serve Butcher’s with ‘ a few drops of lemon juice, some pink pepper tonic and some fresh basil’ – but this special mixer is not stocked in the UK. Mixing it with ordinary tonic proved a losing battle anyway – Butcher’s has too strong a taste and simply obliterated any of the mixers I tried with it. The best way to enjoy Butcher’s in my opinion is ice-cold as a shot with a plate of charcuterie – suddenly the spicy taste and heady scent made complete sense.
- 100ml | 3.4fl oz fresh cucumber juice
- 60ml | 2fl Warner Edwards Rhubarb Gin
- 30ml/1fl oz Lillet Blanc
- 1 tsp elderflower cordial
- 1 tsp fresh lemon juice
- Grate about a third of a medium cucumber (seeds removed) into a bowl and then squeeze the pulp with your hands or a muslin cloth to extract the juice. Strain to your cocktail shaker.
- Add the remaining ingredients and half fill the shaker with ice. Shake hard for 30 seconds and pour into a chilled martini glass.