Cocktail Competition: G’Vine Gin at Simple NQ

It’s odd to think it’s nearly a year since I first met the Drinks Enthusiast and he introduced me to G’Vine. Since then I’ve become a bit of a gin geek and G’Vine still remains one of my favourites. It’s floral qualities are like no other and whether you prefer the sweeter Floraison or the deeper Nouraison, both are growing in popularity.

 

 

Following their recent internal competition with Jameson Whiskey, Simple NQ once again challenged it’s bartenders to create a new cocktail, this time using G’Vine, that would find itself on the new menu.

 

This gin fan and cocktail aficionado, can’t help but approve. And have a little taster…. Well it would be rude not to.

To anyone not aware of the G’Vine brand, the concept behind it is rather unusual. The gins, Flouraison (in a green topped bottle) and Nouraison (in a grey topped bottle) are distilled from grape based spirit, as opposed to grain, which tends to be the normal base for gin. The grape characteristic is then enhanced using the grape flower as one of the key botanicals in each variety. This results in a pretty floral sweetness, not found in any other gin.

 

So the challenge for the bar staff was simple. Create a cocktail using G’Vine as an ingredient. This would be tested by both brand representatives and consumers and the winner would go on the menu.

 

 

First to step up to the bar (pun intended) was Chris, with a Gin Mojito.  Muddling mint and sugar with lime juice and G’Vine Flouraison, this was topped off with a touch of soda.

I wanted lots more from this and I think, with a little more mint and perhaps the Nouraison (which is deeper in flavour) might have worked better. Unfortunately for me, I lost the pretty sweetness that Flouraison has. A great idea, just in need of a little work.

 

 

Second up was Sean, who’s creation had no name, but looked pretty. Again using the Flouraison, this was a play on a Gin Fizz, with the classic lemon juice and egg white, but with Kwai Feh Lychee Liqueur, chocolate bitters and a Cava top rather than Soda.

I rather loved this. The lychee enhanced the rose hints in the gin, the lemon stopped it being too sweet and the Cava added a lovely dryness.

 

 

Finally, we had the winner from the Jameson competition, Bradlie. His Spiced Bull was a play on a Bramble, with Flouraison, lemon juice, orange bitters and gomme syrup and finished with muddled Marachino cherries, pepper and angostura bitters blended on top.

The result was just pretty – the soft pink of the cherry blend seeping down through the crushed ice, but the flavours worked well, it was sweet but sharp, a little spice came through from the pepper, the floral traces playing with the bitters. The more the colours blended, the more the flavours blended and the cocktail developed.

 

 

And so the judges, deliberated, cogitated and you know the rest. Which was their favourite?

Which tickled their tastebuds and kept them going back for more?

Who dazzled them with their brand knowledge and their cocktail making skills?

 

 

Once again, it was Bradlie’s creation that won the day and earned his drink a place on the cocktail menu!

His spicy cherry twist on a bramble won everyone over and you can get your own G’Vine gin and tonic or Spice Bull, next time you stop by.

As for me, I’m already onto the next G’Vine competition and I can’t wait to see what pretty creations crop up next…..