I was recently introduced to Brockmans Gin. It was established eight years ago by a group of friends who wanted to create a gin that was so easy to drink, you could pour it neat over ice (!) and it would be good to go, while combining 11 different botanicals to give it a truly unique taste.
It is created from a beautiful recipe of botanicals, sourced from all over the world. These naturally grown aromatic botanicals are steeped in pure grain spirit for many hours to release their oils and aromas. Thereafter, Brockmans is distilled in a 100 year old traditional copper still. The distinctive gin notes and the aroma of coriander married with the softer notes of blueberry and blackberry help deliver an exquisite new taste experience and an intensely smooth gin.
Juniper: From Tuscany in Italy: grown wild, their beautiful juniper spice gives a perfumey note to the gin, with hints of pine and lavender.
Blueberries: From Northern Europe: a unique and original addition of blueberries provides a dry fruity smoothness and wonderfully floral aroma.
Cassia Bark: From Indo China: often used in spiced gin, warm cinnamon notes but softer in aroma.
Liquorice: From China: traditional liquorice sticks are important in gin distilling, providing light woody aromas and sweetness on the palate.
Lemon peel: From Murcia in Spain: particularly lemony tang in the lemon rind, adds a zesty citrus and refreshing brightness.
Coriander: From Bulgaria: larger coriander seeds that provide a combination of spicy sage and citrus notes.
Angelica: From Belgium and Saxony: these Angelica spices provide earthier notes to give Brockmans a sophisticated dry gin edge.
Orange peel: From Murcia in Spain: sweet orange zest aromas, fragrant, fruity and soft on the palate.
Orris: From Italy: orris is the root of the iris flower and provides floral notes with a hint of violet. Orris root also helps to unite all the other elements together.
Almonds: From Spain: The oil from these bitter almonds help to unite all the other wonderful ingredients in our gin recipe, providing smoothness.
Blackberries: From various parts of Northern Europe, they provide a deep perfumey aroma and rich roundness to the taste of Brockmans.
So based on the last two of these botanicals, I came up with a perfect dinner party pud, adapted from a Good Food Channel recipe. I know it’s still winter, but there should always be time for ice cream! It’s a soft serve ice cream so it could even be used as a palate cleanser between dishes, particularly if you’re having a gin-themed dinner party!
- 4 egg yolks
- 135 g caster sugar
- 165 ml milk
- 165 g single cream
- 165 g double cream
- 115 ml gin
- Handful of crushed almonds
- Handful of blackberries
- Mix the eggs and sugar together in a bowl until it turns into a creamy, smooth texture.
- Heat the milk on a medium heat and bring to a simmer (but don’t boil!)
- Remove the milk from the heat and slowly pour into the egg mix while stirring gently.
- Pour the milk and egg mix into a heavy based pan and return to the heat, slowly add the single and double cream, and stir continuously (seriously, don’t take your eye off it!). It should turn into a custard consistency.
- Take off the heat and allow to cool.
- When you’ve allowed it to cool, pour in the gin to the mixture, stir and pour into an ice cream machine, and let the ice cream maker work its magic!
- When you’re ready to serve, sprinkle with some crushed almonds and blackberries.
If you’re interested in giving Brockmans a try, it’s available to buy here at M&S.
I was sent some Brockmans Gin to produce the recipe, but did not receive any payment. All views are my own.