Gin XII: A taste of Provence – but not as you know it
Turns out, Provence shouldn’t just be known for its wine and lavender…
Take a little sip: you’re running through a picture-perfect lavender field in the summer sunshine. Ok, reality check. You might be sat at home with the heating, three jumpers and a scarf on, but this might make you think of sunnier spots.
So when you think about Provence, you probably think wine, and maybe lavender. But now, you should also think gin, and aperitifs. Gin XII, by Distilleries & Domaines de Provence, has recently launched in the UK. Perhaps unsurprisingly, it gets its name from the 12 botanicals it contains, with its flavours evoking images of one of France’s most popular destinations.
The botanicals used are mostly handpicked from around Forcalquier, the citadel town where the gin is distilled in Haute-Provence. Distilleries & Domaines de Provence has been in the town since 1898, and has been making aperitifs and liqueurs for more than 100 years.
The gin features botanicals including thyme, rosemary, basil, eucalyptus, sweet almond, mint, juniper, and a few more. Sip it neat, or it makes a cracking G+T or base in a cocktail. It’s very fresh, with a minty tang, floral, and a long finish. It's available to buy on Master of Malt for £39.95.
While the gin is new, the aperitifs and liqueurs from Distilleries & Domaines de Provence have been around much longer, with all sorts of interesting tonics and tinctures on offer. We’ve had a taste of some of them: Absente 55, RinQuinQuin and Henri Bardouin Pastis, as well as having a play with some cocktails.
Let’s get mixing…
Cocktail recipes
Gin XII: Mlle Rose, by Hélène Rogeon, Oenologist, Distilleries et Domaines de Provence
Ingredients: 20 ml Gin XII, 70 ml Rinquinquin, 20 ml roses syrup, 20 ml lime juice, 70 ml sparkling water
Method: Mix all the ingredients in a shaker, top with sparkling water
Absente 55: Absence, by @cocktailhomecraft in Los Angeles
Ok, so a lot of people tend to freak out at the thought of Absinthe, but this one's a bit different. It's made using the wormwood plant and is distilled with a blend of alcohol, mugwort infusion, star anise essence, peppermint and anise distillates. That's quite the heady mix. Absente 55 was first launched in France in 1999 and was the first of its kind to be legalised, after 'the green fairy' was banned in 1915.
Ingredients: 40ml Absente 55, 40ml Bianco Vermouth, 10ml Honey Syrup, 2 Lavender Sprigs, Club soda
Method: Add the fresh lavender and honey to a mixing glass. Muddle gently. Add the absinthe and vermouth. Stir without ice. Strain into an ice-filled Collins glass and top with Soda Water. Garnish with half of a lemon wheel and a lavender sprig.
RinQuinQuin: Stick the Landing by @SpeakEasierUK in Liverpool
This cocktail features RinQuinQuin, which you may not have heard of before. If you're feelin' peachy, this could be the aperitif for you. It's a peach-flavoured white wine from Provence. Peach leaves, picked in autumn, and the peaches themselves, come from the Durance valley. They're handpicked, macerated separately in white wine and alcohol for 6-9 months, then blended with white wine and cane sugar. It's got a really peachy flavour, but it's not too sweet, with some earthy, plant notes too.
Ingredients: 30 ml of Redbreast 12 whisky, 30 ml of Courvoisier Cognac, 5 ml of RinQuinQuin, 22.5 ml lemon juice, 15 ml simple syrup, 2 dashes Angostura bitters.
Method: Mix all the ingredients in a shaker without ice. Add ice and shake. Strain and serve into a chilled glass.
Henri Bardouin Pastis: Bardouin Old Fashioned by Marie Cabaret, Barista
This cocktail features Henri Bardouin Pastis, which is considered by many to be the most iconic drink made by Distilleries et Domaines de Provence. More than 65 plants and spiced are picked, macerated, distilled and blended to make this pastis, including star anise from Vietnam, liquorice root from the Middle East, Tonka bean, ginger, cardamom and cinnamon. The rest are harvested in Haute-Provence. It's a secret recipe, blend and technique that's been handed down the generations from 100 years. If you've tried pastis before, you'll know it's better when diluted with water, as it does pack a punch.
Ingredients: 20 ml of Pastis Henri Bardouin, 10 ml of elderflower syrup (Monin), 3 dash (approx. 5ml) of Angostura bitter, 10 ml of Perrier.
Method: Stir all your ingredients together in a glass with plenty of ice. Enjoy.
Which cocktail do you like the sound of best?
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Comments (3)
Love a good Gin!
Nope, I've decided I'm still running through a picture-perfect lavender field in the summer sunshine
This is interesting! We know and love Single Malt from Alsace, but Gin from Provence... Another treasure to discover!