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From the Cape Byron distillery in Australia comes Brookie's Slow Gin. It's created in the style of sloe gin, just without any sloes. Instead, the distillers macerate the Davidson plum (a rain forest fruit native to Byron Bay) in their gin for months at a time (it's certainly slow indeed), before blending the mixture with Mouth Warning spring water. Excellent stuff for using in cocktails and mixed drinks.
Fresh peach and raspberry, while a subtle tickle of peppery juniper and pine develop behind the sweet fruit notes.
A lockdown winter Sunday made all the better by making a Mulled Brookie's Slow. Had a play around with a few recipes and settled on this... Ingredients (proportions to roughly multiply up) 100ml Cloudy apple juice 100ml Water 50ml Brookie’s Slow Gin Orange peel /slice to garnish One Cinnamon stick 3 Cloves 3 cardamom pods Method Put apple juice, water, orange peel and spices into a pan and simmer for 20 minutes. Carefully pour the warmed ingredients into a glass and then add the Brookie’s Slow gin. Stir a couple of times so Slow gin is mixed through and then add your garnish. Garnish with a half orange slice and/or a cinnamon stick.
I was an article on Brookie's Slow in The Telegraph for a Plum Negroni so I just had to try - it's delicious. Negronis can be a bit too bitter for some but this for me is now the perfect combination with the juicy sweet plum gin instead of a London Dry.
Love that this is really fruity, juicy and not sugary like most others I've tried.
I've been looking into new winter drink ideas and being a fan of hot toddies and mulled wine, I decided to try Brookie's plum gin instead and it's going to be my lockdown winter warming go-to to cheer me up.
This plum gin is great just on it's own over ice and also so refreshingly simple with soda.