The Gin mania conquers even the most traditional toasts. Try and you can not do without it!
An unstoppable gin mania
It is a phenomenon of recent years the gin mania, or the discovery and consequent dependence on this drink made by distilling cereals and mixing herbs and berries including the inevitable juniper. As evidence of this trend, also the fact that there are more and more Italian gin labels available on the market. And it is always about handicraft products, where a precision in distillation is accompanied by an almost maniacal research of botanicals (herbs, spices, berries and roots) that combine to make the scent and taste of gin unique.
Giass, the first London Dry Gin 100% Milanese
Among all the references, one could not miss one born under the spiers of the Duomo: it is giass (which in Milan dialect means just ice), a Gin that for father has five ambitious friends who have been able to transform their passion for the ritual of the aperitif into a project dedicated to their city. Andrea and Simone Romiti, Richard D'Annunzio, Francesco Niutta and Francesco Braggiotti worked on the project for six months, in an improvised workshop in a home cooking and distilling in a dishwasher, before finding the mix that overwhelmed them.
Eighteen botanicals for a fresh and fruity Gin
At that point they bought a 3-liter alembic and the speech became serious. Giass is an alchemy made of 18 botanicals select that, mixing, give off an unusual mix of aromas and flavors. The base is classic, with juniper berries, coriander seeds and angelica root which, blending with the botanicals, give life to different notes, all perceivable in the tasting: the fruity taste of the golden apple and the orange peel naturally dried at low temperature , the floral one given by the rose petals, the flowers of camomile, violet and orange that give off a bouquet with a preponderant character, embellished by karkadè. And then those minerals, thanks to mint, fennel and ground almond, those citrate given by the leaves of verbena citrus, cardamom seeds and leaves of lemon balm, and, finally, the woody ones thanks to cassia and thyme. The eclectic character of GIASS is completed in the nineteenth essence, the unstable and always different element, lMeeting with the taste of those who sip it.
The Christmas-Giass Tonic recipe, the Christmas cocktail
Ingredients: 40 ml giass, 30 ml of Cordial with orange and elderflower, 20 ml pomegranate shrub, a splash of tonic water and cedar wood vaporization
Method: shake all the ingredients, except the tonic, and then pour them directly into a highball with ice. Sprinkle with the tonic and steam with cedar wood essence. Serve with orange zest to decorate. You will have a scented cocktail of wood embers that burn in the fireplace but fresh and light. Prosit!
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