No Nonsense Yorkshire Gins

AS proud no-nonsense Yorkshire women we always feature at least one Yorkshire gin at our events and the fine quality of our region’s gins make it an easy job to do. Yorkshire Day is approaching on Wednesday 1st August so fill your vases and homes with the scent of white roses and invite guests for a ‘bit of a do’ and a tasty ‘spread’.

If we are not drinking gin then we are drinking tea and we enjoy experimenting with tea based infusions for our gin cocktails. Our guests often ask us for the recipes but we tend to make it up as we go along and encourage them to do the same.

Try making a sugar syrup by bringing a pan of water to a rolling boil with sugar, fresh lemon juice, thyme sprigs and herbal tea bags such as chamomile, Earl Grey or loose leaf rose tea. Leave to cool and infuse, perhaps adding local honey to sweeten to taste. Combine this with Masons Yorkshire Tea Edition Gin for an ice-filled pitcher of refreshing loveliness; garnished with lemon verbena and mint from the garden.

Other Yorkshire gins on the menu could include…

Raisthorpe Oak-Aged, Yorkshire Wolds, ABV 42%
This oak-aged gin is produced using water from the ‘gypsey race’ – a chalk stream that runs under the garden at Raisthorpe Manor in the rolling Yorkshire Wolds. A unique botanical recipe, it is rested in oak barrels, giving the spirit a smooth and mellow flavour with hints of spice, pepper and juniper. Serve with ginger ale and a lemon twist.

Slingsby, Harrogate, ABV 42%
Light and fruity, its name honours William Slingsby who discovered the Tewit Well and the unique properties of Harrogate water in 1571. It is made with Harrogate Spring Water and botanicals from Rudding Park. The initial burst of citrus gives way to juniper, then anise, chervil, sweet cicely and green tea from Taylor’s of Harrogate; finished with candid rhubarb. Serve with premium Indian tonic or an apple and rhubarb presse and garnish with raspberries, pink grapefruit peel and/or blueberries or rhubarb.

Tinker, Yorkshire, ABV 40%
A fresh and innovative modern twist on the Spanish Gintonic from the Gin Festival team, representing a move away from the traditional piney gin flavours towards a more complex blend of fruit, flowers, herbs and spices. Made by distilling juniper, coriander, orange, lemon, cassia, cinnamon, orris, angelica, liquorice, nutmeg and elderberries. Serve with premium light tonic and garnish with pear.

Greystone, Harewood near Leeds, ABV 42%
Crafted in collaboration with Whittaker’s Gin at Dacre Banks near Harrogate and part of the Harewood Food and Drink Project and named after the Harewood Estate’s 4000 year old Greystone rock. Made using mulberries from an ancient tree and elderberries handpicked on the Harewood Estate. Cardamom, coriander adds spice to this delicious gin with a hint of pineapple which stays in touch with its Yorkshire roots and embodies new school thinking. Serve with premium light tonic and frozen berries.

York Gin, classic London Dry, ABV 42.5%
The first gin from the historic city of York, created to a classic London Dry recipe to reflect the rich history and classic nature of the city. Made in a copper still named Ebor, after the Roman name for York Eboracum; this is a crisp, dry and very ‘drinkable’ London Dry. With its black cat motif (a symbol of York), it is the gin with nine botanicals, including lemon peel, grains of paradise, cardamom and black peppercorns. Serve with Fever tree Mediterranean tonic with Yorkshire strawberries and a twist of black pepper.

Locklsey, Sheffield, South Yorkshire, ABV 40.5%
A thoroughly Yorkshire gin, Sir Robin of Locksley is made in Sheffield by Locksley Distilling Co and named after one of its local legends – Robin Hood. Their small batch gin is a smooth and delicious affair. They lovingly blend traditional botanicals with more delicate infusions of elderflower, dandelion and pink grapefruit. Sir Robin of Locksley has some rather up-front juniper with the delicate aroma of elderflower peeping through. Deliciously smooth on the palate; the warm cassia notes are soothed by the dandelion, while pink grapefruit is responsible for an underlying sweetness with a lingering citrus finish. Balanced yet distinctively unique. Serve with basil and grapefruit tonic.