- Food & Drink
When is a gin not a gin? When it has an ABV of less than 37.5%. The 2008 EU Spirit Drinks Regulations (surely everyone’s favourite European Regulation) defines gin as a drink that has a predominately juniper flavour and a retail ABV of 37.5%. They actually list three types of gin. […]Continue Reading →
Some things are the result of long and careful planning. Well thought out combinations that are scrutinised and experimented with. Trialled and test run. And some things take two seconds thought, the contents of your fridge and a glorious summer’s day.
We didn’t have enough cold drinks in our fridge in Continue Reading →
This winter in London has been very back and forward. One day it’s warm pavements, milky sunshine and the squeak of new grass growing in the park. The next it’s grey wool skies, rain in buckets and wind that chills your heart. It feels lees like winter and more like more like […]Continue Reading →
Last week a PR sent me a bottle of Opihr Gin, a London Dry gin that’s made with botanicals from the spice route. It arrived in a hessian sack filled with a few of the 10 botanicals, which include cubeb berries, coriander, cardamom, juniper, orange and grapefruit zest and ginger. The serving suggestions for an Opihr and tonic is a double measure of gin, Fentimans Tonic Water (natch) and a slice of red chilli. It’s practically a meal.Continue Reading →
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
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