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Fifty Pounds Gin, 70cl

£12.995£25.99Clearance
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Mind you, if it did dilute the contents, the results could be useful – if left a while. Experts suggest the best way to taste gins for comparison is to dilute the gin with an equal measure of water and sample it at room temperature. In 2007 he created Fifty Pounds Gin, which was inspired in an earlier period of boom and bust for the spirit immortalised by Hogarth’s Gin Lane and Beer Street prints in the mid-18th century.

Properly made gin and tonic, the way they do it in Spain - a long free-poured gin, lots of ice and a good garnish, topped up with tonic. The free pouring bit is important - you can’t live on a British measure, you can’t find it in the bottom of the glass. The gin should be about 25% of the liquid in the glass and then you get a really good drink. In the case of Fifty Pounds I think a little bit of orange peel or lemon peel really works brilliantly with it. A Bloody Mary is vodka and tomato juice. A gin and tomato juice – a celebrated hangover cure years before the Bloody Mary became a thing – is known as a Red Snapper.

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OZ Tonic Maison is your classic tonic with a bitter flavour. Serve with Fifty Pounds Gin, sparkling water and an orange slice. ¾ OZ is recommended at a 1:4 ratio. Gin, however, is definitely English. The juniper comes from the Dutch spirit, but the recipe and method that gives us gin is, officially, all ours.

The fine was introduced to restrict the illegal production of gin. It was probably required – at the time it was introduced, around one in five London properties was producing gin. I mixed up a few gin and tonics with Fifty Pounds Gin: very acidic with a lot of bite and tang. I really felt it needed the lime to add some sweetness to balance out the flavor, I really thought it was a touch too dry and almost plain without the lime. That touch of sweetness was needed. Citrus and juniper come out most intensely, although not as distinct individual components. Almost a general gin flavor. Brisk, but less refreshing.And, finally – well, possibly, there could be more – Gin may have been inspired by Holland, and perfected in England but it’s drunk mostly in The Philippines? Filipinos consume a remarkable 1.4 litres per person every year, compared to the UK’s paltry-by-comparison 0.4 litres. Mother’s ruin Sir Francis Chichester claimed his successful solo circumnavigation of the globe was due to a daily pink gin – gin, water, angostura bitters. He also said that the saddest day of his nine-month-and-one-day voyage was, inevitably, the day the gin ran out.

Launched in 2010 and made at Thames distillery, Fifty Pounds Gin is made with a grain spirit base where the botanicals are steeped in this alcohol for at least two days, after which it is distilled. The exact botanical line is kept secret but thought to contain 11 in total. The first eight are relatively common - Juniper, angelica root, coriander, liquorice root, grains of paradise, lemon, orange rind and savoury. Interestingly, while savoury is less spoken about, it has become a part of quite a few gins in recent years, as it is a favoured botanical of Thames Master Distiller, Charles Maxwell (who also makes other gins for different owners). The three other botanicals are a fiercely kept secret although to taste our guess is that nutmeg and cassia bark seem likely candidates for two! While James Bond’s coolness may have been undermined by the above revelation – “I’ll have a Kangaroo, shaken not stirred” doesn’t quite work, does it? – creator Ian Fleming IS credited with creating a drink. The Vesper – gin, vodka, and vermouth topped with a lemon twist – is named after a character from his 1953 novel, Casino Royale. Jeffrey’s tonic is recommended to be mixed at a 1:5 ratio with soda. There are two Jeffrey’s syrups that stand out when looking for a mixer for Fifty Pounds Gin. The Original Recipe with an orange peel as a garnish, and the Lime, Galangal & Orange is great with a lime twist. This might be the only gin I’ve ever recommended to serve with one large ice cube, to be sipped over time to appreciate the evolution of flavor from neat to diluted, as various permutations of pepper and lime give way to lemon, cream, and sweet nutmeg. This is a quality spirit, through and through, with none of the alcohol reek or throat burn I generally expect from booze at the twenty to thirty dollar level.Gin has inspired many a great quote. Winston Churchill, a man not averse to a tipple, once declared that “the gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” Gin’s origins are Dutch. British troops fighting the Thirty Years War got somewhat hooked on a local tipple, called “jenever” – the Dutch name for juniper, the key flavour in the drink. There is a problem with the juniper berry. It’s not actually a berry – in fact, it’s technically a pinecone.

And it’s not just quinine that helped prevent disease. Juniper is a natural flea repellent. During the years of the plague, doctors would wear masks filled with juniper as they believed it protected them from bad odours, the then suspected cause of the plague. They were only half right, but it’s still a win. Double Dutch Pomegranate & Basil – Basil is part of the anise family and has similar flavours to liquorice, making it a nice match with the botanicals in Fifty Pounds Gin. Pomegranate adds a subtle sweetness. This tonic will bring out the herbaceous aromas. Those who are looking for a clean, very dry and understated classic style gin will surely find a lot to like with Fifty Pounds Gin. I think it’s an easy step for those looking for something new, but something similarly old at the same time. Fans of Beefeater and Broker’s will likely find this a new favorite. A favourite tipple of Queen Elizabeth, who is said to be partial to this as a nightcap, carrying on a tradition set by her late mother. A refreshingly fruity drink with a slightly bitter edgeFifty Pounds Gin makes for a good gift as both the bottle design and the gin it contains are really good quality. Hopefully, with the renewed interest in the brand and ambitions to grow it in the UK and US to match the impressive visibility in Spain, Fifty Pounds Gin should be a gin that many will get the pleasure of treating themselves to.

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