Envy Gin, is a London Dry Gin 37.5% 70cl

Dry Gin is called this because of its clear unsweetened flavour, it is flavoured with subtle botanicals such as cassia, orris root, coriander, and angelica.
Most of the distillers making dry gin were based in London, they therefore called it London Dry Gin and the name stuck.
All gins should have predominant juniper flavour, other botanicals used are coriander, angelica, lemon peel, orange peel, cinnamon, grains of paradise, cardomom, nutmeg and cubeb berries.  Typically a fine gin will contain between 6 and 10 botanicals.

In the late 17th century King William of Orange and his wife Mary dropped the taxes on distillation and licensing of spirits, and raised duty on imported foreign spirits, this raised much needed funds to fight the wars that William of Orange was so keen on fighting
The British Monarchy took control of India in the 19th Century, near arrivals to India began to be devastated by malaria.  A cure came from the bark of chinchona, or better known as the Fevertree which quinine, to mask its bitter taste, sugar, Gin, lime were added, and the Gin and Tonic was born.

Gin Fizz with ENVY Gin

50ml   ENVY Gin
30ml   Lemon juice
10ml   Sugar syrup
1 tsp    Sugar
20 ml of lightly whipped egg white (optional)
Chilled soda water, quantity to taste

Shake up the Envy Gin, lemon juice, sugar, sugar syrup and egg white if wanted, in a cocktail shaker with some ice, shake then strain onto ice into a highball glass, top with soda water to your required taste

Harry’s Cocktail with ENVY Gin

50ml  Envy Gin
25ml  Gancia Italian Vermouth
1 dash La Fée Absinthe
2 Sprigs of fresh mint

Shake well in a cocktail shaker, strain and pour into a cocktail glass and serve with a stuffed olive

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