This August, Salcombe Gin, the luxury spirit which embodies an adventurous lifestyle on and around the water, is to release the inaugural Salcombe Gin Voyager Series, developed in collaboration with Michael Caines MBE, one of Britain’s most celebrated and accomplished chefs. Named ‘Arabella’ after one of the famous Salcombe Fruit Schooners, this Salcombe Gin Voyager Series release is the first of a collection of limited-edition gins developed in collaboration with a world-renowned chef or iconic winemaker, each of which reflect their individual personality and style.
Holder of two Michelin stars for 18 years, Michael Caines and the distilling team at Salcombe Gin have brought together their combined expertise in balancing and perfecting flavours and aromas to create an exceptional gin designed to take the senses on a voyage of discovery. Both Michael and Salcombe Gin champion provenance, quality and character and share a passion for authenticity and attention to detail, bringing the spirit to life for all to enjoy.
Michael commented “I chose to work with Salcombe Gin because, out of all the gins on the UK market, I believe thatSalcombe Gin produce gins of exceptional quality. They share an understanding of how to layer complex flavours and aromas, creating the perfect gin to be enjoyed with a premium mixer, in classic cocktails or simply served on its own as a sipping gin. Salcombe Gin also shares my focus on utilising the finest local and regional produce”.
Michael’s own signature culinary style is to layer flavours, pulling out different profiles to find unique combinations and dimensions. With a strong backbone of traditional juniper, English coriander seed, fresh citrus peels and warming spices, further layers of complex flavour have been added through the use of almonds and green cardamom with fresh notes of lemon thyme, verbena and hibiscus on the nose and a lingering dry finish. Thus, creating a truly exceptional and extraordinarily well-balanced gin.
“The stand out flavours of citrus complimented with the fresh savoury notes of lemon thyme makes my Salcombe VoyagerSeries gin ideal to drink before dinner, as well as paired with modern European cuisine which I favour. It’s best-served over ice with a premium tonic water and garnished with a sprig of lemon thyme and a slice of green apple or in our summer cocktail‘Appabella’ mixed with my Blanc de Blancs Champagne”, explains Caines.
“We have been privileged to work with Michael and his team at Lympstone Manor on our first Voyager Series release. Michael shares our passion and desire to take people’s senses on a journey and this exceptional gin does just that”, commented Angus Lugsdin, Salcombe Gin co-founder.
Limited to 1,200 bottles, ‘Arabella’ is presented in a stunning white ceramic bottle featuring an embossed outline of the iconic gin pennant and a bespoke debossed copper stopper commissioned for this series.
Salcombe Gin Voyager Series ‘Arabella’: a collaboration with Michael Caines MBE is priced at £65 each. Available online atsalcombegin.com, from the Salcombe Gin Distillery and Victuallers, Lympstone Manor and at selected independent retailers from early August 2018.
SALCOMBE GIN APPABELLA COCKTAIL RECIPE
Created by renowned chef Michael Caines MBE and his team to showcase this exceptional gin, the Appabella marries flavours of fresh lemon thyme and green apples combined with a touch of marasca cherries to create a cocktail inspired by an English summer garden.
35ml Salcombe Gin Voyager Series ‘Arabella’ developed with chef Michael Caines
35ml Frobishers Apple Juice
12.5ml Luxardo Maraschino Liqueur
10ml Willy’s Apple Cider Vinegar
3 dashes of Dr Adam Elmegirab’s Teapot Bitters
Michael Caines Blanc de Blancs Champagne
Green apple fan
Peel the cucumber to create ribbons, adding two ribbons to the inside of a large wine glass. Quarter fill the glass with ice to pin the cucumber ribbons to the inside of the glass. Fill a Boston shaker with ice, add the Arabella gin, apple juice, maraschino liqueur, apple cider vinegar and bitters and shake vigorously for 10 seconds. Long pour the mixture through a strainer until the glass is ¾ full. Top up with Michael Caines Blanc de Blancs Champagne. Garnish with 3 sprigs of lemon thyme, a green apple fan and a pansy flower.