Craft distillery based in Newcastle NSW Australia.
Christmas baubles are a classic Christmas decoration used to decorate almost every Christmas tree. Making them extra special these are filled with our amazing Gin which can be cracked open on Christmas Day and enjoyed!!!
Contains 4 x Baubles
ALC/VOL 40%
50ml each – 200ml total
INGREDIENTS
FILLING
JELLY
METHOD
• Step 1
Grease a 20 x 30cm slice pan and line with baking paper. Blend the biscuits with a food processor until coarsely crushed. Pour in the butter and combine. Tip into the pan and spread evenly across the base. Place in the fridge for 30 minutes or until firm.
• Step 2
While cooling, lets’ make the filling, combine the butter, sugar, lemon zest, juice, eggs and yolks in a medium saucepan. Stir over very low heat for 2 minutes or until the butter has melted. Continue cooking, stirring constantly, for a further 10 minutes or until the mixture is thick. Strain into a large mixing bowl and set aside.
• Step 3
Place 60ml (1/4 cup) water in a bowl and sprinkle over the gelatine powder. Set aside for a couple of minutes to soften. Microwave on HIGH for 30 seconds or until hot. Use a fork to stir to dissolve the gelatine. Set aside to cool. Stir gelatine into the lemon mixture. Set aside at room temperature, stirring occasionally, for 30 minutes or until cooled. Use an electric beater to beat the cream until soft peaks form. Fold into the lemon curd. Pour over the base and smooth the surface. Place in the fridge for 2 hours or until set.
• Step 4
To make the jelly, place 125ml (1/2 cup) cold water in a small saucepan. Sprinkle the gelatine over and leave to soften. Heat over medium heat until just hot, stirring to dissolve the gelatine. Add the sugar and stir over the heat without boiling until the sugar dissolves. Remove from heat and stir in the lemon juice, tonic water and gin. Strain into a jug and skim off any bubbles on the surface. Set aside to cool to room temperature.
• Step 5
Leaving the slice in the fridge, gently pour the gin and tonic mixture over the slice. Keep in the fridge for 4 hours or until set. Then enjoy!
INGREDIENTS
METHOD
To mix the drink, pour the lemon juice, simple syrup and gin into a martini shaker full of ice. Depending on how sweet you like your drinks, you may only want to use about 30ml of simple syrup per drink.
Shake to combine the ingredients and then pour into glasses full of ice. Top up with club soda to taste. If not sweet enough, add a touch more simple syrup.
Place a slice of lemon in the drink to finish, then enjoy!
Our signature gin is craftfully made using 16 different ingredients which combined in our secret balance of flavours produces a delightfully tasting botanical gin. We have developed this formula using extensive research and trials, liaising with gin experts as well as chefs to work out the right balance of flavours to produce for you our Newy Distillery Signature Gin.
Juniper
juniperus communis is the key ingredient in gin. In fact you cannot call a spirit “gin” unless it’s key ingredient is juniper.The berries are dark purple, resembling a small shrivelled blueberry, have a strong, pine-like taste, and take several years to ripen.
Coriander Seeds
The second most important ingredient in gin. Coriander seeds give the taste of the gin a hint of ginger/lemon. It also adds to the unique smell of gin. For those who are not a fan of coriander, we use fresh orange peel to offset the coriander taste, so don’t let this put you off our gin or just about any other gin out there.
Star Anise
It gives the gin a hint of liquorice flavour, we only use sparingly so you don’t get an overpowering liquorice flavour but it adds a woody-earthy taste to the gin.
Almonds
As big fans of almonds we use these in our gin to add to the overall mouth feel of the gin. The oils from the nut create a smooth taste and feel to the back of the mouth, offsetting the natural bitterness of alcohol. For those with nut allergies don’t worry because the nut protein does not come through to the gin during the distillation process.
Cloves
Cloves are used to balance out the flavour of cinnamon and citrus within the gin to create a smooth taste to the gin.
Cardamom
These add a spicy, citrus and somewhat eucalyptus flavour to the gin.
Dill Tips
The dill tips have a sweet aromatic smell and create a lingering warmth and soft taste to the gin.
Ginger
Used sparingly it adds a bit of spice to the gin to offset the citrus and balance it out in the gin.
Grains of Paradise
These dark brown berries add a hot, spicy, peppery flavour whist also adding to the smell hints of lavender and elderflower.
Black Pepper
The black pepper adds a sharpness to our gin and helps bring out the flavours.
Orris Root
This is from the bulb of the iris plant, it has a very strong perfume and adds to the smell of the gin.
Cassia (Cinnamon)
A member of the cinnamon family, it gives a bit of a spicy edge to the gin.
Angelica Root
This is gives the gin a nutty flavour and helps to bind some of the ingredients together and balance out some of the citrus flavours.
Fresh Lime
We love the taste of lime and most regard it as an essential with the classic gin and tonic. We add fresh lime peel into our gin to add to the citrus lime flavour.
Fresh Lemon
We use the peel of a fresh lemon in our gin to give a fresh flavouring to our gin making it easy to drink after a long hot day.
Fresh Orange
We also use the peel of a fresh orange in our gin to add to the citrus flavour complementing the strong coriander taste which is great for those who typically aren’t a big fan of coriander.
Now you know what makes up our signature gin please head to the gin section of our store to buy a bottle and taste the balance of the flavours.
By Luke Storey
Newy Distillery
There is plenty of science behind the production of gin and I could talk for hours on how to make gin but here is an outline of how it is done…
Gin is made from a base spirit which is then infused with flavours to give the gin taste. The first part is to create a quality base spirit. This base spirit is distilled from what is known as a “wash”.
This wash is created from high quality sugar, purified water, yeast and our secret nutrients. These are all combined in a fermenter and left to sit and ferment for around 5 weeks. There’s plenty of science behind how the sugar turns into alcohol but I won’t bore you with that, maybe in another post for those who are interested, or you can do some other research in the meantime. Once the sugar has all been fermented then the wash is ready to be turned into a spirit.
(one of our actual stills)
The next step is to distil the wash through the still. The pot of the still is heated and boils the wash at just below the boiling point of water to essentially boil the alcohol out of the wash.
Once the pot is boiling, vapours begin to rise and head up out of the top of the pot, through a column filled with copper plates and chambers which further refine and purify the spirit.
We distil our gin three times and in the third time around we fill the botanicals basket with various, berries, herbs and spices to turn the spirit into gin. Distilling the gin 3 times makes the gin remarkably smooth and a true top shelf worthy spirit.
Once the vapours pass through the seven chambers in our still the vapours then pass through the botanical basket, steaming the botanicals and releasing the flavours into the spirit, turning it into gin.
The gin that comes out is 94% alcohol, we then use purified water to dilute it down to the desired strength.
The gin is then bottled, labelled and sent out to you to enjoy!
Yes there are many steps in between but this gives you an overall idea of how our gin is made.
By Luke Storey
