Last month, Gentleman’s Journal joined fragrant forces with German ginmaker Monkey 47 Schwarzwald Dry Gin for a spirited celebration. The magazine turned ten-years-old, and the gin label was launching its latest ‘Distiller’s Cut’ expression — an annual release distilled for over a decade in the Black Forest. And this year’s bonus botanical (bringing the total to 48) is sweet woodruff.
This charming cocktail, called ‘Master of the Forest’, takes its name from the German for the dainty, creeping herb: ‘Waldmeister’. And, with added flavours of Cointreau, Maraschino and Supasawa (an alternative to lemon and lime mixers), it’s a serve that both highlights the spirit’s existing notes of lemongrass, liquorice, cloves and cardamom — while also adding a fresh, piquant perspective with citrus and bitter vermouth.
A seasonal spin on the classic ‘Martinez’ cocktail, it’s the botanical brainchild of Oskar Kinberg, the Executive Group Bar Manager of HIDE and The White Horse. With almost two decades of shaking, stirring and drinks-tinkering tied under his apron strings, Kinberg was the perfect candidate to expertly amplify the flavours of this unique gin.
It’s available at Mayfair’s The White Horse pub for a limited period. But, if you’re not lucky enough to get it professionally stirred and served up, why not buy a bottle yourself (while stocks last) and mix it for yourself at home?
How to make Monkey 47’s ‘Master of the Forest’
- 45ml Monkey 47 Distiller’s Cut 2022
- 5ml Woodruff Infusion*
- 25ml Cocchi di Tornio
- 7ml Maraschino
- 7ml Cointreau
- 5ml Supasawa
- Orange Twist to garnish
* For the Woodruff Infusion:
- 700ml Vodka
- 25g Woodruff Powder
- Add the vodka and woodruff powder to a sous vide bag
- Cook for 90 minutes at 60°C
- Strain through a coffee filter
- Fill a mixing glass with ice
- Add all ingredients and stir until chilled
- Strain into a Nick & Nora glass
Want more from the ginmaker? Gentleman’s Journal celebrates its 10th anniversary with Monkey 47…
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