Recipe: Tempranillo Reduction from Gin: Shake. Muddle. Stir. »
One of the 40+ recipes for serious gin drinkers from Dan Jones
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Author of Gin: Shake. Muddle. Stir., Dan Jones, states that gin is the world's fastest growing artisanal spirit. It's certainly making a comeback and this book is designed to help you select your gins, mixers and glassware. It has all you need to prove there's a gin-based cocktail out there for everyone.
Here Dan explains the use of sugar syrup (just a dash) in cocktails and provides a recipe for one to get you started, made from an unexpected ingredient – tempranillo:
SYRUPS AND REDUCTIONS
The sweet stuff. Taking the edge off sour citrus flavours and softening the taste of bitter spirits, a dash of sugar syrup can transform a drink, turning the toughest liquor into soda pop. Flavoured, syrup adds a level of complexity a fresh ingredient just can’t achieve. And it’s very nearly foolproof to make.
Start with this Simple Syrup recipe, graduate to the flavoured infusions and then begin to create your own. You could always buy them ready-made, but it’s so simple, you really don’t need to. It’s not essential to use unrefined sugar, but it’s tastier, chemical-free and lends a wobbly irregularity to proceedings that could only be handmade.
Makes enough dashes for approximately 15 drinks
- 200 ml (7 oz) Tempranillo wine
- pinch of crushed star anise
- 100 g (3½ oz) dark brown sugar
- 1 tablespoon corn syrup or golden syrup (optional)
Non-stick saucepan, wooden spoon, 200 ml (7 oz) kilner jar or glass bottle with stopper and a funnel
Simmer the wine and star anise in a non-stick saucepan and gently add the sugar. Turn down the heat and stir constantly with a wooden spoon for 3-5 minutes, until all the sugar is dissolved and the mixture has reduced by approximately one-third. Turn off the heat and leave to cool for 20-30 minutes for the flavours to infuse.
While still runny, decant into a sterilised kilner jar, or funnel into a sterilised glass bottle with a stopper. Adding a spoonful of corn syrup to the cooled mixture now will help keep the reduction smooth.
Store in the fridge for up to 6 weeks.
Gin: Shake, Muddle, Stir. by Dan Jones is published by Hardie Grant (London, UK, Nov 2016, HB). This extract is reproduced with the kind permission of the Australian publishers.
The book retails in Australia at RRP A$29.99 and also available to purchase direct from Hardie Grant here »
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