Sipsmith London Dry Gin is where it all began for this once tiny British distillery. Childhood friends Sam Galsworthy and Fairfax Hall’s mission was to create the world’s best London Dry Gin, and after meeting renowned drinks aficionado Jared Brown at a Negroni party, the trio went to work.
Eventually, Sipsmith became the first copper-pot distillery to open within Greater London in nearly two centuries. It has been success after success for the brand since, and in December 2016 giants Beam Suntory paid £50 million to take a controlling stake in Sipsmith, but left Galsworthy and Hall to lead the distillery.
While Sipsmith makes a variety of Gins and Vodkas at this point, it all began with the London Dry. It uses 10 botanicals in its maceration: juniper berries, coriander seed, angelica root, liquorice root, orris root, ground almond, cassia bark, cinnamon, orange peel and lemon peel. It is the quintessential expression of a classic, traditional London Dry Gin. Bold, complex and aromatic – smooth enough for a Martini, yet rich and balanced, perfect for a G&T.
On the nose, summer-y floral aromas are followed by notes of juniper and citrus. The palate features dry juniper that gives way to lemon tart and orange marmalade. The finish is dry with lots of spice and a hint of lemon.
Sipsmith London Dry Gin is perfect for a classic Gin & Tonic or in traditional cocktails like a Clover Club. Those looking for something more decadent and dessert oriented, meanwhile, may want to give the Caramel Royale a try:
Ingredients:
- 1 part Sipsmith London Dry Gin
- 1 part Haagen-Dazs Salted Caramel Ice Cream
Add the Sipsmith London Dry Gin and ice cream to a shaker. Shake vigorously for eight seconds. Pour into a chilled cocktail glass and garnish with grated chocolate.
Recently, Sipsmith unveiled a Chilli & Lime Gin. The brand is known for their constant innovation in the Gin space and continuously deliver enticing Gin varieties via their Sipsmith Sipping Society. Members of the group receive, every other month, a Sipsmith package featuring two experimental 20cl gins.
