They’re calling it the Gin Renaissance – the surge in gin drinking and popularity around the world.

With the massive global interest in gin bars, craft gin distilleries and creative gin and tonic recipes, South Africa is creating a stir and peaking consumer interest.

Leading the pack is our exhibitor, Triple Three Estate Distillery. Proudly produced using a state of the art copper column-pot located at the historic Blaauwklippen Wine Estate – home of innovation for over 333 Years. Triple Three Estate Distillery delivers perfectly balanced craft gins that make the best start for a delicious cocktail. Their unique range of gins are made from a blend of botanicals, highlighting the complex flavours of the juniper berry. The folks at Triple Three share some recipes for you to try at home. Get creative!

ginCucumber – Mint G&T

Serves one
5 cucumber slices, divided
5 leaves of mint
50ml Triple Three African Botanicals gin
100ml Premium Tonic Water, chilled
Ice cubes

Instructions
Place the cucumbers in a small tumbler or breakfast juice glass.
Add mint leaves or sprig. Pour the Gin.
To finish, add crushed ice or ice cubes, best with a short straw that people can muddle the cucumber in the glass.
Fill up with tonic.

Tip: Shake the cucumber together with the gin and ice cubes in a cocktail shaker to get a fresh green drink.

gin

Negroni

Descendants of General Pascal Olivier de Negroni, Count de Negroni claim that he was the Count Negroni who invented the drink in 1857 in Senegal. Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli in a bar in Venice, Italy to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water.

Serves one
15ml 100% Juniper Berry Gin
15ml sweet red vermouth
15ml Campari
Garnish with Orange peel

Instructions
Stir into glass over ice, garnish and serve.

Basil Smash

The Basil Smash is a relatively new drink with an alluring Hulk-green tint and a real fresh kick. In fact, the addition of fresh basil means that this drink is basically a vegetable.
It was conceived by Jörg Meyer of the Lion in Hamburg in 2008. The drink quickly became a phenomenon, even
winning “Best New Cocktail” at the 2008 Tales of the Cocktail Spirited Awards.

Serves one
50 ml 100% Juniper Berry Gin, or try the African Botanicals
1 bunch basil leaves (if in doubt as to how much, go heavy on the basil)
25ml fresh lemon juice
15ml sugar syrup

Instructions
Place basil and lemon into a cocktail shaker. Gently muddle the lemon and basil “smashing” the ingredients.
Add sugar syrup and gin and top up with ice. Shake vigorously.
Double strain into an ice-filled rocks glass.
Garnish with basil leaves and juniper.

 

For more recipes and to get your hands on world-class gin, contact Triple Three Estate Distillery.