Guerilla Chicken Gin and Tonic

Derby World

We make gin and tonic with Guerilla Chicken Gin #gin #Christmas #cocktails

Transcript

00:00Hi this is Ria and I'm trying out the Gorilla Chicken Gin. A little bit of

00:06background on the brand, it's founded by Paul Hodgson, he's a Derby guy and he

00:14this is quite cool actually, he attended a week's long course at the Brits school

00:19in Derbyshire Bakewell and then fast forward three years and he's created a

00:26really cool funky brand. I love the chicken emblazoned logo on the

00:33reusable flask. So today I'm going to be making using Gorilla Chicken

00:39Gin a classic tea. So I'm using a Mediterranean tonic water which you can

00:47get from the supermarket and then obviously the Gin, Gorilla Chicken Gin.

00:52I'm going to keep it super simple with a twist of lime and lemon, lemon and lime.

01:01So the upriser gin which is 40% small batch and it's also a silver award

01:09winner at the LSC competition, that's the London Spirits competition and also an

01:19IWSC bronze. Now the actual notes of this gin are, let's have a look, citrus

01:25spiced nuts with nine botanicals. I'm just going to have a super quick taste

01:30off the gin before I start mixing just so I can get a clear flavour profile.

01:40It's really refreshing, it's very citrusy but in a good way.

01:51Oh yeah, you get a lovely tangerine, clementine hit on the swallow. You know

02:00I can actually drink this neat, I shouldn't really should I? I'm just

02:04cutting my lime and also we're going to go Evans so a slice of the lemon and

02:13the lime just to really augment the citrus notes in the cocktail. So I'm just

02:22slinging in a couple of ice cubes into the gin and tea. Oh that's lovely, I

02:33hadn't realised how refreshing it is. I'm not even a big gin and tea drinker but

02:45this is smooth, this is easy to drink. Now this is perfectly lovely as it is

02:53but I love mixing things up a little bit, pardon the pun because we're mixing up

02:59cocktails. So just to go back to the Gorilla Chicken Gin, I think it's a

03:07really easy, lovely drink to sip and I love how it's in a reusable flask. This

03:15is going to be on my drinks cabinet for the foreseeable future, let's see how

03:20long it lasts. So mixing things up, I was researching the recipe for

03:29gin and tea and I came across an ingredient called dried black lime. It

03:36was mentioned on Otto Lange's website and lo and behold I've got one, I've got

03:45a bag of dried black limes in my cupboard. Now it's not an ingredient that

03:49I've used before I don't think, I mean I've opened the pack I think because I obviously got

03:53curious about it but what I do is actually I see if I see an unusual

03:58ingredient when I'm out and about on my travels I'll pick it up even though I

04:02don't have any intention of using it straight away and I'll just stop

04:05highly and I'll just forget about it and then you know like I bought this over

04:08in summer, must have been August sometime and they're dried black limes and I've

04:12cut them, it's now November so yeah a good couple of months now. So yeah, to wrap up limes, just to give a bit of context, this is a

04:21regular lime, this is a dried black lime. So in comparison, I'm not sure if you can see, it's

04:30been dehydrated a fair bit and if it, I mean there's no noise to a lime apart

04:38from a gentle thud, listen, but when you bounce this on the worktop, it's

04:45literally like a ping-pong ball, I mean I think it's just full of air so I'm going

04:48to go in with this and see how I can mix things up and add the flavours of the

04:54dried black lime to the classic tea and tea, which literally just has gin and tea, gin and tonic, ice cubes and a slice of lemon and lime.

05:09Before I forget, the dried black lime, the flavour profile, it's sour, it's meant to

05:19be quite pungent. People, chefs, use it in casseroles, in Persian stews, but I did

05:28see a website where the expert mixologist, he used dried black

05:36lime powder in a cocktail, so I'm just going to see how I, if I can

05:42chop this and see what happens by mixing it into the cocktail. So I've

05:48managed to get into the black lime and you know what, it smells, it's really

05:56fragrant, but I was expecting it to be like quite harsh on the palate, so

06:02inside the flakes come away quite easily. I'm just going to try and show

06:10you if I can, the inside of it, inside of the dried black lime, it's

06:16fascinating, really fascinating. It's not recommended that you eat this

06:21obviously standalone because it's meant to be quite pungent, but I'm just

06:24going to try it, just try it because I love it. It's really nice, you know,

06:33everywhere says you can't eat this online, everywhere says you can't eat

06:36this by itself, but I mean I've tasted more stronger, more piquant salt and vinegar

06:45crisps, I mean like you get your regular Monster Munch for example, which I've had

06:49that for years, but anyway, I mean I've tasted harsher on the palate items. Now

06:55I've just dug right into this dried lime and it's the flesh, it seems to be a

07:00little bit of flesh coming out as well, not sure if you can see it or not, can you see

07:03from here? But yeah, I'm quite pleased with this discovery, so I'm going to just

07:08see how I can blend these black limes into the Class of Juneteenth. Okay, so I don't

07:16know whether you can see or not, I've managed to create a powder. What I did is

07:25I blitzed, I blitzed the whole lime in my coffee grinder, the skin and all, so I chopped

07:32it in half, hacked it in half and I slung it into a coffee grinder, but as you can

07:38see, the powder's really fine, so I'm thinking, because it's so fragrant as

07:43well, I think I might just use it as a garnish. So I've created a garnish and I

07:54thought because it's the festive season, I'm going to add a touch of sparkle to it, so it's

07:57literally a dried black lime which I've blitzed along with some Demerara sugar and

08:05then some caster sugar as well. So I've garnished the glass with the powder which

08:14had the Demerara sugar, the caster sugar and the blitzed, dried lime into a powder and it's just so

08:22cute and dramatic and festive, I'm going to decant the Juneteenth into this and because I'm

08:27feeling extra festive, I'm going to go in with a sprig of fresh rosemary. So I'm about to enjoy the fruits of my labour.

08:38This is delicious, the gin already has citrus notes along with its nine botanicals, but it just, it

08:56gives it an extra citrusy lift. So overall, I've really enjoyed trying out Gorilla Chicken Gin, I've

09:06loved getting experimental, I think with the festive season as well, you can afford to be a

09:10little bit pushing boundaries, just to see, try different things, you know, with the hope of

09:18creating something new and funky and festive and I think I've accomplished it here. Oh, by the way,

09:24before I forget, the actual garnish, the powder, I've got it to stick by using honey. So there you

09:32have it, I've made a classic gin tea and also one with a festive twist. What I love about this

09:38one here, with the dried black lime flavour profile, is that when you're drinking it, I've just had a

09:46couple of sips, it's so fragrant, so it's actually adding, the garnish is adding to the enjoyment of

09:53the drink.

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