A Gin-lover’s Dream Dinner
SPOT.ph blogger Yvette Tan’s tipsy trip with this new spirit
(SPOT.ph) Alcohol and I make for an interesting-if unpredictable-combination, which is probably why my editor likes to send me to booze-related events.
This time, it was for Hendrick’s Gin, a "distilled gin" infused with cucumber and rose petal essences, which makes for a refreshing spirit with a "delightfully floral aroma." The event was held on October 28 at Fairmont Makati.
The gin is distilled in Ayrshire, Scotland, giving the makers access to soft water and generations of distilling expertise.
Gin and Tonic
Smoked Tomato Soup
It wasn't a pairing event, but we were served a variety of gin-based drinks to go along with the food. First was the usual gin and tonic, my personal favorite, which I feel lets you appreciate this particular gin's subtle flavors best. Crisp, light, and refreshing, you can really taste the cucumber notes. We paired it with Smoked Tomato Soup, the bowl ringed with basil and cheddar cheese souffle. I loved the hint of smokiness that hid in the flavor of tomato, which went excellently with the cheesy ring of pastry that lined the bowl.
Braised Beef Short Ribs
Next came the martini, a heavier, more fortifying tipple (which is probably why they are metaphorically substituted for lunch). We had it with the Braised Beef Short Ribs with Onion Confit, served with red-wine reduction, glazed carrots, and mustard mashed potatoes. The martini held its own against the dish, the alcohol matching the beef in terms of robustness.
Apple and Cinnamon Crumble
We ended the meal with Apple and Cinnamon Crumble, paired with a concoction called the Ayrshire Twinkle, made especially for Hendrick's, a mix of gin and white wine, a single rose petal floating on its surface, a delicate drink that lets the dessert shine, while remaining the star of the show.
All in all, it was a relaxed affair with just a few people, a few select dishes, and just enough drink to make for a wonderful evening.