“Which martini would you drink in the event of a zombie apocalypse?”
Bear with me as I explain the link…
I have mentioned before that I come from the Hebrides. I was therefore very keen to taste this gin, crafted on the island of Islay.
In the event of some kind of apocalypse or worldwide catastrophe (zombies etc), I always thought that my natural instinct would be to scramble back home to the islands to try and survive.
In the event that we managed to cling on to our existence in this beautiful island chain on the fringe of European civilisation I imagine that once the banalities of food production, healthcare and general society had been arranged our community would very quickly address the problem of what we would drink at the end of the day (it’s a cultural thing). With a global collapse of logistics we would no longer be able to import drinks and ingredients from afar and would subsequently have to craft our own alcohol locally.
The most obvious drink for us to concoct in this part of the world would be whisky, but for die-hard gin lovers perhaps we would attempt to distil a clear spirit and flavour it with local botanicals – including juniper.
That is exactly what the craftsmen at the Bruichladdich whisky distillery have done with the Botanist gin.
It is flavoured with 31 botanicals, 22 of which are hand-picked locally, and slow-distilled to create a distinctive flavour.
My personal favourite addition is gorse-bush flowers, very evocative of a childhood spent in the outdoors up here.
In this clip you can hear the gorse bush seed pods popping in the (rare) August sun.
Other favoured botanical additions include thyme, birch and bog myrtle, while one of the junipers used in the production is also grown on the island.
The gin is distilled in a ‘Lomond still’ – a rare item traditionally used to make whisky.
Perhaps it is for this reason that I found the gin to be somewhat fiery in flavour. My favourite whisky is the smokey Laphroaig, also from Islay. Maybe it’s the local water that does it…
(Note that the above whisky is a Glen Moray – a Speyside malt).
Naturally, the post-apocalyptic Hebridean diet would include a significant proportion of seafood (unless the apocalypse included some sort of radioactive fallout). As such I wanted to pair this gin with some locally-sourced fruit du mer. Luckily when I made this martini we had langoustines to hand at home (as you do) but there are loads of other potential seafood variations. Please see the Langoustini and Loch Ness Monstini for further martini inspiration.
The gin also goes well in a gin and tonic. For further guidance please see here.
Perhaps you could serve the G&T with some herbs sourced locally from the Hebridean garden, such as in this case, with some Rosemary from out the back door.
In a land where summer only seems to last a day you certainly want to make sure that your choice of refreshment is a good one.