Open All Hours
Knock on the door of the House of Gin and ask for Andy Clarke. A range of cocktails with gin the hero awaits. Rupert Bates drinks it all in.
Expect to hear revellers at summer barbecues singing, to the tune of Madness, welcome to the House of Gin, with temptation very much on its way. If the host happens to be Andy Clarke, then you’re probably in the Bristol area at the house of fun.
Clarke is a regular drinks correspondent for BBQ magazine, familiar host at festivals such as Pub in the Park, and a regular presenter on ITV’s Love Your Weekend with Alan Titchmarsh.
The king of cocktails has written a book called House of Gin. Before you’ve mixed your first Negroni, you are drawn to the refined but playful cover, with its Victorian doll’s house appearance and you half-expect Peter Pan to drop in through the window for a gin. Even the chapters are listed as rooms, be it the kitchen, conservatory or bedroom.
Clarke has been called ‘the guy with the inquisitive palate and one of the 21st century’s most exciting voices in the world of food and drink’ and has travelled round the world as a food, drink and travel TV producer, director and writer, working with leading chefs such as James Martin, Jamie Oliver, Gordon Ramsay and Tom Kerridge.
“There is so much variety in gin and the cocktail possibilities are seemingly endless. I love getting creative when tasting gin and imagining how the flavour profile might work in new concoctions,” says Clarke.
He likes nothing more than mixing a cocktail as an aperitif before a barbecue. Actually, there are no rules when it comes to gin. Drink it with the food and then again as a digestif around the warmth of the fire as the sun goes down.
“Gin is so versatile. There isn’t a season that doesn’t call for gin. And one occasion that I enjoy having a gin is when I’m outside manning the BBQ. We all know the pitmaster needs a drink in hand while in charge of the flames.”
For BBQ purposes Clarke has picked out two drinks from more than 40 cocktails featured in the book. “There’s nothing that shouts summer louder than my Santorini Sunset (p79). It’s refreshing, fruity and not too alcoholic. The flavours of this drink will transport you to the Mediterranean and they partner barbecued shellfish and salads beautifully,” says Clarke, with the cocktail taking him back to holidays on the Greek island of Santorini.
“But if you’d like a sip with kick that pairs nicely with flame grilled meats, then you should fix yourself a Fireside Finisher (illustration below). The heady mix of gin, amaretto and apricot brandy is a winner. The velvety texture of this cocktail is going to be heaven when partnered with your favourite flame-grilled meats.”
Clarke dips into the history of gin, from medieval times to the modern day, and now whenever it is suggested to me that another Singapore Sling might be one too many, I can point out its medicinal benefits and the healing power of juniper berries. Gin (Genever) was also drunk by 17th-century soldiers in the Netherlands to give them courage, hence the expression ‘Dutch courage’.
Clarke walks you through different types of gin, be it London Dry, Plymouth, Old Tom, Navy Strength or Smoked and there are cocktail making tips and essential kit. Clarke mixes the classics, such as a dry gin martini or a Tom Collins, as well as personal ones, each with a story, be it memories of apples picked from his parents’ tree, or a twist – his marmalade martini would sit very well with the BBQ Breakfast feature (p6). Whatever time of day you take your medicine, the House of Gin will be open.
House of Gin by Andy Clarke, Hardie Grant Books
Illustrations © Katherine Zhang, Doreen Zheng, Evi-O.Studio
Santorini Sunset
by Andy Clarke
I love a sunset. Upon our arrival on the beautiful Greek island of Santorini, the first thing we did was grab a cocktail by the pool as the sun set. The colours of the cocktail were so vibrant that I had to try and replicate its visual charm when back home. Even though the ingredients in the cocktail weren’t anything like what I have used, it inspired me to come up with the name of this cocktail as a nod to poolside sunsets everywhere.
Serving this drink in collins glasses looks elegant, but if you don’t have any, use a highball instead. They give a similar feel.
Makes 6 servings
GIN TYPES
London Dry
Citrus
FLAVOURS
Fruity
Tropical
SEASONS
Summer
Autumn
PROPORTIONS
2 parts gin
3 parts passion fruit puree
3 parts clementine juice
1 part lime juice
2 parts cranberry juice drink
(or to taste)
INGREDIENTS
7 handfuls of raspberry and mint ice cubes
200ml / 7 fl oz gin
300ml / 10 fl oz passion fruit purée
300ml / 10 fl oz clementine juice
100m / 3½ fl oz lime juice
200ml / 7 fl oz cranberry juice drink
(or to taste)
GARNISH
6 sprigs of mint
EQUIPMENT
Large jug or pitcher measuring jug stirrer
Strainer
6 Collins glasses
METHOD
Put a handful of ice and all the liquid ingredients apart from the cranberry juice drink into a jug and stir until blended and cold.
Fill the glasses with the remaining ice and strain the liquid contents of the jug into the glasses. Top each glass with a dash of cranberry juice drink, place a sprig of mint in each drink and your liquid sunset is ready.
This is not a strong cocktail. It is more refreshing and fruity than alcoholic. If you fancy more of a kick, up the gin by 1 part (100ml/3½ fl oz).
House of Gin by Andy Clarke, Hardie Grant Books