Curiosity Cabinet #8—Scotsmac

For this Curiosity Cabinet I shall look at something that truly is curious, it's called Scotsmac. It's not so curious because of the taste but more because of what it says it is and what it looks like it is.

Scotsmac is described as a blend of Mature British Wine and Fine Whiskey but the label certainly suggest something else, here is an annotated version.

So there is lots pointing to this being Scottish and it could be a blend of British Wine and Scotch Whisky (as the label would seem to imply)—but as the word "whiskey" on the label contains an "e" it can't have anything to do with it, as all Scotch Whisky is spelt without an "e".*

Scotsmac is bottled at 15%ABV. What does it taste like?

Despite my ranting about the label I don't think Scotsmac tastes too bad. It's a bit syrupy, but vanilla oaky elements come through as does a honey/maple-syrup quality, almost as if you should pour it over ice cream. Like a whisky, I prefer it at room temperature, as I find adding ice makes it a bit bitter.

If you approach this as a whisk(e)y of any form you will be disappointed but if you look at it as a whisky liqueur you may be pleasantly surprised and at under £5 for 70cl it's not bad value either.

* In addition to Scotch, it also seems that Japanese, Indian, Swedish, South African, Australian, New Zealand, French, English, Welsh, Canadian and Dutch whisky is all spelt without the "e", whereas American and Irish whiskey include the "e".

My Gripe with Grenadine

My Gripe with Grenadine

(Trying to find that sweet, sweet pomegranate flavour)

I am a fan of classic cocktails and there are quite a few of these that call for the use of Grenadine. A well known example is The Clover Club, and a lesser known one is The New Sheridan Club. So it was with sadness that I recently finished up the first and only bottle of Grenadine that I have ever purchased (I have not yet finished a bottle of Angostura though).

After my immediate melancholy had passed, I regained my composure and went to the local hypermarket to pick up a replacement and, costing just three British Pounds, I thought it a steal. Getting back and fixing my good lady wife a Clover Club, I was taken aback when she thought it tasted like berries. A closer inspection of my new bottle revealed all.

Grenadine is a red, pomegranate-flavoured sugar syrup, but the impostor in my pantry contained "Red Berries", not the seeded apple of choice. At the very next opportunity, I hunted for a version with a pomegranate flavour, but everywhere I turned, I found the flavour of red berries; even the very respectable Monin has succumbed to this main-streaming.

Main-streaming is right; I think it's because the flavour of red berries is more palatable to the average consumer than pomegranate that these companies have steered away from tradition, but in doing so they are leaving a void on the back bar and a jammy Roy Rogers in the glass.

But my story has a happy ending, as I decided to make my own Grenadine and it turns out that the recipe is very simple:

Grenadine Recipe

One part sugar

One part pomegranate juice

Add together in a jar and shake vigorously until all of the sugar is dissolved

(keeping the juice at room temperature before doing this will help).

Add more sugar (about one fifth of the sugar you already added)

Shake again.

Your Grenadine is ready to use.

Keep it in the refrigerator and it should last for at least a month.

I'll drink any Gin but that!

Or, Gordon’s Gin, An Apology

One of the best drinks in the world is the Gin & Tonic and in the last 75 years it has gained many fans. Back in 1930s America if you had asked for a Gin mixed with tonic you would have probably been asked to leave (the establishment’s Squire presuming that to order such a hideous mixture you must have had too much already).

Well gone are those days and today many bars and homes are full of discerning Gin & Tonic drinkers, each with their own pet recipe.

Two things I often hear when being told the perfect method for preparing this libation are:

#1 the tonic has to be Schweppes (maybe Fevertree depending on how well-heeled the drinker is)

#2 the Gin should NOT be Gordon’s. (Bombay Sapphire or some such luxury brand seems to be preferred). Indeed Gordon's Gin is often looked upon with disdain, but what many folks don't realise is that there is more to this Gin than that familiar resident of a public house’s optics.

Gone are the days of Gordon’s making Lemon, Orange, Grapefruit or even Mint flavoured Gin or using Jamaican Cane Sugar as the alcohol base but there are still some alternatives to the contents of that famous Green bottle.

Current varieties include:

#1 Gordon's Green (UK Domestic) 37.5%*

#2 Gordon's Export (International) 37.5%

#3 Gordon's Export (International) 40%
#4 Gordon's Export (International) 42%

#5 Gordon's Export (International) 47.3%

# Gordon's Distiller's Cut 40%

Having compared the export to the domestic Gin I was convinced that the recipe was different as they certainly don't taste the same. However I have been reliably informed that they are in fact made from the same recipe but as they are not all made in the same place, differences in the water used and the people making it may result in some flavour fluctuations.

From a blind taste test the Export Gin (37.5%) certainly goes better with tonic than it's domestic counterpart. The 40% version provides a little extra kick and makes for a more citrusy and refreshing drink. The 47.3% (a personal favourite) makes a good example of a Gin & Tonic although it is a bit on the strong side. This version of the Gin is also perfect for recreating a Classic Vesper.

Which leads us to the Distiller's Cut, the premium version of Gordon’s which comes in a clear, silver labelled bottle but is a little tricky to come by. The suggested garnish for a Gin & Tonic made with Distiller’s Cut was strawberry but I ignored that and garnished it only with ice. It makes a lovely Gin & Tonic; it's soft and smooth and has a delicious flavour of stem ginger. This is not a typical London Dry gin but it does make some ruddy good drinks!

So there is more to Gordon’s than Gordon’s Green but as for the domestic variety itself, there is a reason why it sells well and there is a reason why it came out as the "Perfect Pour" when mixed with Britvic Tonic at recent industry taste test; that is because it is not as bad as many make out and all it needs is another chance.

*Alcohol By Volume