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Rangpur Gin-Latest From Tanqueray

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By Michael Hepworth

Rangpur, the latest gin from Tanqueray is distilled with rare Rangpur limes for a gin taste more subtle than the usual variety. Expect an aggressive advertising campaign featuring the rather smarmy English bon vivant Tony Sinclair, which is appropriate considering that the English learned to smooth the edges of their gin with a squeeze of fresh Rangpur lime during their time colonizing India. The limes are native to India and resemble a tangerine in color, shape and size, but characterized by the juiciness of an orange with a zestiness of the lime.

It is a pretty smooth gin that is also enhanced by the addition of juniper, coriander, bay leaf and ginger in the distilling process, and only the freshest of juniper berries are selected by the distiller (which means about 4%). Imported British gins are all the rage right now, and in the last 12 months, sales have risen 5.9% thanks in part to new flavors, activity in the high end market, and of course Tony Sinclair. According to the marketing gurus at Diageo, NA, the owners of the brand, a lot of research and testing went into this product 

The alcohol count is a healthy 41.3% volume (82.6% proof), and a 750ml bottle will retail for $21.99. Tanqueray London Gin debuted in Bloomsbury, London, in 1830, and has long been a staple for gin lovers, and the Tanqueray No. Ten Gin debuted in 1991 and is used primarily for the martini. The distilling operation for the new gin is a unique four-step process, and it is the fourth stage when the limes and botanicals are added to the neutral grain alcohol in a separate copper still. 

Watch Tony Sinclair’s adventure to search for the perfect Rangpur lime at www.globeprobe.com.

Rangpur Cran
1.5 oz Tanqueray Rangpur
3oz Cranberry Juice and stir
Serve over ice and garnish with lime wedge

Rangpur Ginger
1.5oz Tanqueray Rangpur
Pour into highball glass w/ice
Top up w/ginger ale
Add two drops of bitters
By Michael Hepworth

​
What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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