When I
received an invite to the launch of Tanqueray’s new partnership with Lindt, I
was confused and intrigued. Gin cocktails and chocolates?
The event
was hosted at the Lindt
chocolate studio in Design Quarter, Fourways.
We were
served an abundance of cocktails, one of which we made ourselves and the rest
served up by the expert mixologist. Each cocktail was paired with a specific
variety from the Lindt Excellence range.
The 2 that stood out for me was the wasabi, cucumber and lime cocktail, called a Tanqueray Dragon served with Lindt Excellence Wasabi as well as the Flipped Symphony (among other things a raw egg is
added before shaking it) that was paired with Lindt white milk chocolate.
The Lindt
chocolatiers showed off their skills and produced beautiful plates of dessert.
A spicy chocolate fondant, passion fruit and white milk chocolate aero,
chocolate soil and vanilla marshmallow twirls.
It wasn’t
just about eating and drinking, we actually learnt a thing or two about gin, like:
- London
Dry gin is just a variety of gin (like a Bordeaux blend is just a style of
wine)
- Gin
is flavoured with botanicals. Tanqueray for example is flavoured with juniper
berries,
coriander seeds, angelica root and liquorice.
- Gin
originated in Holland. Rumour has it that English troops coined the phrase “Dutch
courage”
after observing the “calming” effect gin had on Dutch soldiers before
going into battle….
One must
take a lesson out of everything in life, right?
But I can’t decide whether the
lesson is that:
(1) One can have gin with everything, even your dessert; or
(2) One can
have chocolate with everything, even your gin…
Love it! Will take the chocolate with the gin on the side...
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