King of Soho London Dry Gin 70cl

Description

King of Soho London Dry Gin

The story behind the King of Soho gins starts with Alex Robson, and Howard Raymond sat drinking a classic gin cocktail.

Howard's father was Paul Raymond, a property tycoon, who revolutionised the area of Soho in London, making it the cultural centre it is today.

They wanted to create something which was a true homage to the legacy left by Paul.

The result is The King of Soho Gin, itself a reference to Paul. The bottle is bold and colourful, embodying the characteristics that make the area of Soho unique, reflecting both the past and the present of this vibrant and hedonistic district of London.

The gin itself is an authentic London Dry Gin and is distilled in the heart of London using traditional methods by an 11th generation master distiller. It's crafted with a careful selection of 12 botanicals, and distilled five times which ensures a smooth, full-bodied flavour profile.

Whilst all the botanicals play their own specific role, it's the juniper, grapefruit, sweet orange peel and cassia which really shine.

The aroma is clean, gentle and not at all over-powering with classic juniper and pine notes and a twist of citrus from the grapefruit.

On the palate the citrus shines, clean and refreshing. The grapefruit peel gives a zestiness and a delicate hint of sweetness. As with most classic London Dry gins there is a hint of warming spice, which comes through with a touch of pepper and liquorice at the finish.

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Perfect Serve

As a classic london dry gin this works qually well in the mix, or as a classic gin and tonic.

For a refreshing G&T, take a large glass filled with ice and add 50ml of gin. Gently pour over 150 - 200ml of tonic and stir gently. Garnish with a slice of grapefruit to hightlight one of the key botanicals in the gin.

For a delicious cocktail, how about a Fashion 75? In a mixing glass add 25ml of gin, 15ml of Cointreau, 20ml of Orange Juice, 5ml of Lemon Juice, 10ml of sugar syrup and 2 drops of Orange Bitters. Stir well, and strain into a flute glass. Top up with a quality sparkling wine, and garnish with a twist of orange peel.