When the weather outside is frightful
Which it was. Particularly on the North East Coast. We got the remnants of Storm Diana and wowza, did she shake her big stormy ass over Cruden Bay?! Our windows took a bashing, the dogs toilet breaks took a bashing and I got a-blazing. Okay, so I wasn’t blazing squad, but I was certainly a merry fairy. For some reason I have recently been referring to myself as a fairy but I think I need to clarify this. I am not by any stretch, a fairy. Infact, I am the clumsiest clunkiest person known to man. Which means I’m literally the best and the worst person to drink with. But last night, I was on my A-game because last night, was boozy Wednesday. Boozy Wednesdays aren’t actually a thing but for once, I had time to drink whilst calling it work. So I am writing my Biggar Gin review from the comfort of under my dogs stomach.
Let’s drink to nothing in particular
I love cocktails and this is a really beneficial development in my character. You see, I used to be a Gallo girl. And I’m sure we all know a Gallo girl. But as I age (not totally unlike a fine wine), I have turned from rosy vino to class in a glass. Drinking at home has become messier but so, SO, much classier. And I just so happened to be reviewing Tipple Box on the same night as reviewing Biggar gin. My timing is adorable.
After polishing off my Tipple Box, my inner bartender became very cocky. And I, in turn, got very crafty with a bottle of Biggar Gin, creating my own cocktails which I have appropriately named. And because it was far too stormy to go shopping, I used what we had in the house. Cocktails are all about creation.
Biggar Mentality
The two brothers at Biggar Gin speak of the Biggar mentality. But what the hell is that? Well, the Biggar mentality is the small batch, big taste way. The gin is made near Biggar, at the foot of the Tinto Hills and nourishes local ingredients such as rowan berries, nettles and rosehip. The Biggar mentality totally comes to light upon tasting. The gin is light, slightly floral and takes a citrus garnish well due to its inclusion of lemon and orange peel. But the gin is also beautiful in a cocktail. I would suggest Biggar for those who are looking to be introduced to gin as it holds flavour but isn’t too strong. I think I might have found the perfect serve for Biggar, but it packs a kick, so beware. Cocktail recipes below.
Sugar Syrup
Taking a leaf out of Tristan Stephenson’s ‘The New Testament of Cocktails,’ I made my own sugar syrup. Because let’s be serious, who has sugar syrup just lying around the house? All you need is 250ml of water and 200g of caster sugar. Boil in a pan until all the sugar has disolved then leave to chill. Fannies your aunt, sugar syrup.
Biggar Buzz
I took inspiration from man flu for this cocktail because my better half was choked. Inspiration is found in the strangest of places. This is a strong cocktail but if you love gin, you’re going to want a piece of this. It also contains honey and lemon so it’s bound to keep colds at bay. Or at least that’s what I’m still telling myself. Also, I measure cocktails by shots, not mls or ounces as that’s way too complicated.
Ingredients
- 1 shot of Biggar Gin
- 1 shot of lemon juice
- A shot of sugar syrup
- Teaspoon of honey
- 1 shot of water
- Optional raspberry or lemon peel garnish
- Ice
How to Make
- Pop the gin, lemon juice, sugar syrup, honey and water in the shaker without ice and shake very well. Re-shake with the ice to add chill.
- Strain into a glass and garnish with raspberries and lemon tweel.
Sugar Plum
Who comes up with these names? Me. I come up with these names. This is a beautiful cocktail which I am currently considering have another of tonight. And I am so not sorry. Using plum liqueur and Biggar Gin, I have created the ultimate Winter warmer.
Ingredients
- 1 shot of Biggar Gin
- 2 shots of Plum Liqueur
- 1 shot of sugar syrup
- 1 shot of lemon juice
- 1 egg white
- Ice
- Optional lemon peel
How to Make
- This couldn’t be easier. Shove the lot in a shaker and shake that baby. P.S. Don’t shake babies.
- Strain it into a glass and garnish with lemon peel.
Wild Roo
And the names don’t get much better than that. But this cocktail is absolutely gorgeous. Literally, I could and did have 4 in one sitting. This is quite a sweet cocktail (very sweet, SO sweet) and I just grabbed a few things from around the house to make it.
Ingredients
- 1 shot of Biggar gin
- 2 shots of Rhubarb and Ginger Liqueur
- Half shot of lemon juice
- 1 shot of sugar syrup
- 1 egg white
- Ice
How to Make
- Pop all the ingredients in a shaker and shake very well.
- Add the ice and then shake again
- Strain into a glass
Biggar Gin Review
With a stylish bottle, a crafty punch and an all-round crowd-pleasing flavour, Biggar Gin is one to watch in the ever-expanding field of amazing Scottish Gins. Grab your bottle of Biggar here.
