Here
at Psychopomp we love all categories of delicious booze, but we do
have a few favorites, and Sherry is right up there! So distillers
table sherry had to happen, and boy did it happen.
We
decided to use the ever delicious sherries from Sanchez Romate, a
great bodega knocking out some really great liquids. We went with
three very different styles, kicking off with a crisp dry Fino, we
then embraced the complex nutty notes of the Palo Cortado and
finished up with the sweet sweet nectar that is Pedro Ximinez. We
served each sherry along side a simple food pairing and created
cocktails to showcase the how versatile these wines are. Here is what
we served: Fino
+ roasted almonds
30ml
Pinga gin (chamomile, lemon balm & bee pollen)
20ml
Sanchez Romate Fino
25ml
fresh grapefruit juice
75ml
fever tree Mediterranean tonic Palo
Cortado + jamon
40ml
Ox gin (black truffle, thyme & lemon zest)
20ml
Sanchez Romate Palo Cortado
10ml
Cucumber & pomello shrub
3ml
Quince & Riesling bitters Pedro
Ximinez + vanilla ice cream
25ml
Sanchez Romate Pedro Ximinez
25ml
Single Origin Coffee Digestif
25ml
Coconut water So
many tasty things, we very much enjoyed making and drinking them all.
Next up Chocolate on the seventh of April, we have chosen the
chocolates and drink development is well underway!
We launched the world's first AI gin in November, a collaboration between Circumstance Distillery, Tiny Giant and Rewrite digital. Here we ask Liam and 'Ginette' (the Artificial intelligence created to design the world's first AI gin) a few questions about the process. First of all can you explain a little about ‘Artificial intelligence’ Liam: Artificial intelligence is using computers where human intelligence is normally required. The computer has the ability to acquire knowledge and apply it. AI is still in its infancy. Its not about to take over distilling spirits, let alone the world. Ginette: As a general definition, artificial intelligence (AI) refers to machines that can perform tasks that are beyond the human capabilities. These machines are able to act intelligently and autonomously. These machines have no specific skills or mental capabilities but can learn and interact with the human environment by making connections to what the human has learned. ...
Lunch at the Spiny lobster was truly delicious and we’d strongly recommend a visit next time you have a craving for seafood. We were welcomed by the lovely F.O.H staff and settled at our table in the middle of a busy Tuesday service. To say we were spoilt for choice was an under statement, but luckily for us we had David, Emma and Charlie on hand to make the tough decisions of ‘what to order’ for us. To start, always my favourite, roasted scallops with garlic butter (which tasted just as good as you are imagining), the largest fresh prawns I’ve seen in a long time served simply with olive oil and sea salt, then crisp fried cuttlefish and aioli. A whole Grey mullet and a John dory followed with polenta chips, mustard greens and the house special mashed peas (these really are a must order, so simple but the tastiest peas I’ve ever eaten); the charcoal Josper grill really does cook the fish to perfection. It was a real treat and lovely to enjoy a spiny gin and tonic in i...
We love collaborating with other local independent producers in a variety of fields and like all other local chocoholics, we are massive fans of Zara’s Chocolates! We have previously been inspired by her products for ‘Distillers Table-CHOCOLATE’ and love tasting what the talented team create from each of our seasonal recipes throughout the year. Here Zara lets us behind the scenes on her process in creating the latest Spring Gin Truffle with ‘Freyja’. Process: On looking at the botanicals in the 'Freyja', and smelling the aromas, we immediately felt an urge to trial the gin with a frangipan style filling, to pair with the apricot and orange blossom notes. We felt like a lighter, sweeter take for Spring this time with our gin truffle, a change from our stronger boozy, fruity pairings we've done previously. Grinding up some freshly toasted almonds to make a smooth nut paste, we then paired this with a white chocolate, and some organic orange oil for a sweet frangipa...
Comments
Post a Comment