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The U.K.'s cult gin, Sipsmith, has finally landed here—with some alchemy up its sleeve.
Nine years may not seem that long, but it’s eons in terms of a craft distillery industry that’s expanding like whatever the opposite of a black hole is. I was in London in 2009 and all anyone could talk about was this new small-production gin—Sipsmith—that would be the first in the city since 1820. And these upstarts were eating the lunch of the then no-longer-small Martin Miller as well as the big boys—Bombay, Tanqueray et al. I couldn’t wait for it to arrive in Canada. So I waited and waited…and waited.In the interim, craft gin became a major thing and our fair city became a hotspot for the infused-obsessed. But the thing with gin drinkers is that they’re a curious sort—they want to compare and contrast, and if they care about history, they’ll want to dip their toe in this import. It makes a lovely, floral forward martini (for me there is no more primal test for gin), but if you’ve done a bit too much testing they’re offering this elixir to nurse you back to strength.
Ingredients1.25 oz Sipsmith London Dry Gin3 cucumber slices4–5 mint leaves3–4 kale leavesA handful of spinach leaves1 stem of coriander1.25 oz lime juice3.5 oz matcha green tea1 barspoon Spirulina1.75 oz passionfruit-flavoured coconut water1 barspoon Manuka honeyMethodShake all ingredients with ice, then double-strain into a chilled Coupette. Garnish with a cucumber ribbon(Note: for the next few days Sipsmith is at the at low price of $40 at the BCLBD, a full 20-percent lower than the LCBO!)