Estate Living November 2016 Digital Issue | Page 10

of cassia bark and nutmeg, and a nice, spicy
finish, so it goes well in a G&T with citrus. I
usually mix it with Socks grapefruit tonic or
Fitch & Leedes,” says Owen.
“But in the end,” he adds, “your gin is only as
good as your tonic and vice versa, so with the
rise of craft gins we also see a whole new world
of craft tonics to match these spectacular
products … like Socks, Fitch & Leedes, Fever-

YOU WILL NEED
•

50 ml Bloedlemoen gin,

•

15 ml Caperitif,

•

3 dashes of orange bitters,

•

orange zest to garnish,

•

a stirring beaker (like a coffee plunger

beaker)

•

chilled Martini glass, with ice.

Tree and Swaan.”

TO MAKE THE MARTINI

“On the other hand, a spicy gin like Musgrave,

•

Put ice in the beaker,

•

Pour all ingredients over the ice,

•

Stir gently for ten to fifteen

seconds, strain into the chilled

Martini glass, and garnish

with orange zest.

with cardamom, African ginger and grains of
paradise, needs a stronger mixer. It makes a
great cocktail with flavours like pineapple,
coconut, coffee, apples and pears, or even
nutty or chocolatey flavours. It’s also great
just sipped on its own over ice, and they’ve
recently launched a pink gin with rose hip and
rose water – especially for the ladies.”
These sound amazing, but the traditionalist
(and Bond-girl wannabe) in me still thinks
that gin is about the Martini. “So please,” I
ask Owen, “how’s about the ultimate, perfect,
Martini recipe?”
And he responds with a totally Capetonian
Martini – stirred, not shaken.

Jen Stern