Tag: Heston Blumenthal

The Perfect G&T

Gin Mare

There’s nothing more refreshing than a cool glass of G&T at the height of summer, but the simple drink is not always treated with the respect it deserves. A G&T is not just a G&T. Each gin has different characteristics, as does each tonic. Then there’s the garnishes to contend with. Preferences will vary from person to person, but finding a harmonious blend is like striking gold.

To my taste, The Hinds Head has one of the best combinations sorted. They do a fabulous G&T with my favourite gin – Gin Mare (pronounced mar-ray) – and perk it up with a floral tonic and some unusual garnishes.

Even on gloomy rain-filled Sundays, a taste of its heady blend of citrus and herbal aromatics takes me back to the roasting summers day when I first discovered it at the Hinds Head bar.

Here’s a guide to that ‘perfect’ G&T. It’s just a guide because, as with everything, it should be done to taste…

Key parts:
a tall glass
ice cubes
wedge of orange
sprig of rosemary
25ml Gin Mare
Fever Tree Mediterranean Tonic to top up

Method:
Fill your tall glass with lots of ice, bigger cubes will melt more slowly. Throw in your wedge of orange and sprig of rosemary. Pour over Gin Mare and top up with Fever Tree Mediterranean Tonic as desired. Enjoy.

(First seen on Taste of London blog)

Rules for entertaining with Laurent Perrier

Mandarin Oriental barThe Christmas season is definitely upon us with snow descending across the country and the opening of advent calendars. To ease us into the party season, Laurent-Perrier held a little class on the art of entertaining. I was there to enjoy a little champagne and take notes.

The class took place in the Mandarin Bar of Mandarin Oriental, the home of Bar Boulud and the soon to open Dinner by Heston Blumenthal. Leading the class were David Hesketh MW, MD of Laurent-Perrier UK, and Lucia van der Post, journalist and author of “Things I wish my mother had told me”. The focus was of course champagne and in particular, the selection from Laurent-Perrier.

Laurent-Perrier can trace its history to 1812 when Alphonse Pierlot was trading as A. Pierlot & Cie in Tours-sur-Marne, Champagne, France. He was a cooper and bottler before turning his hand to making champagnes. When he died in 1881, the company was bestowed to his cellar master Eugene Laurent who ran the Champagne House with his wife Mathilde-Emilie Perrier. It wasn’t until 1887, when Laurent passed away and Perrier took over the running of the company, that the brand Veuve Laurent-Perrier & Cie was established. The brand has since gone from strength to strength before being acquired by the Nonancourt family in 1939.

Laurent Perrier Grand SiecleToday, the House of Laurent-Perrier is the fourth largest champagne brand in the world and remains a family owned business with members of the Nonancourt family on its Management Board.

But back to the evening and learning about the art of entertaining. As the guests gathered at the bar, Laurent-Perrier Grand Siècle was served in classic champagne flutes and matched to savoury canapés. There was quite a selection, from wild mushroom risotto to roulade of Foie Gras, but the pan-fried scallops with parsnip purée and Alsace bacon and the smoked salmon with caviar on toasted Brioche were particularly excellent.

After a short while of mingling, the party retired to an alcove of the bar to enjoy more champagne and to learn more about selecting champagnes for different occasions from David Hesketh before being entertained by Lucia van der Post with anecdotes and suggestions on the finer points of hosting etiquette. After yet more champagne, the evening winds down with a selection of sweet canapés including a very moreish praline and raisin feuillîte.

So here is what you need to know:

  • To open a bottle of champagne, you should first release the cork from the foil and its wire cage, minimising the agitation to the bottle. Then hold the bottle at a slight incline, with the cork in one hand and the base of the bottle in the other, gently twist the bottle to ease the cork out. Ideally the sound should be a hiss rather than a pop as it means more bubbles are retained in the champagne itself.
  • A champagne flute should always be used. The correct way to pour is to first fill to 1/3 of the glass before topping up to ¾ full. This allows the guests to appreciate the aroma from the champagne before enjoying the taste.
  • For a bigger party, it’s usually best to select a non vintage. It goes well with most canapés and will facilitate ease of conversation, adding a sense of occasion without imposition. Hesketh suggests the Laurent-Perrier Brut NV or the Ultra Brut for those calorie conscious.
  • For smaller parties of discerning guests, you want a vintage. There’s more depth of flavour and complexity of aroma – the sort of drink that you might enjoy and discuss. Hesketh suggests vintages from the 90s, in particular, 1996 and 2000 from Laurent-Perrier.
  • For special occasion or Christmas lunch, you want something with real complexity. Hesketh suggests the multi-vintage Laurent-Perrier Grand Siècle – it even has its own special pewter holder.
  • For those romantic occasions, there’s always a rosé. Hesketh suggests the Laurent-Perrier Cuvée Rose Brut.

(First seen on Foodepedia)

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