Posted 20 hours ago

Hoxton Gin, 70 cl

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To be fair, it’s not the first time Gerry has unleashed this unconventional product on the market. First off it was labelled CP Gin (the initials of Calabrese and then partner Andy Pearson) and marketed at bartenders. It didn’t do well. This time the recipe has been adjusted a bit, the location of the bar has taken centre stage and the emphasis is on the consumer. We think it’s going to do much better. Recipes Bold and perfumed on the nose. Hoxton Gin definitely smells like a coconut rum, with a strong, deeply overpowering coconut bouquet. Now I won’t ponder the coconut rum angle any further, because others have done it quite well already (spoiler: it doesn’t taste like rum). It smells smooth and inviting. Hardly a hint of juniper, and very little on the nose would give it away as being a gin. Add all ingredients to a 14oz hi-ball glass with crushed ice and stir vigorously. Top up with crushed ice and garnish with mint sprig. Serve with long straw. Hoxton Gin, if it were to be personified in a film, would be that kid who was born into a family of car salesman. Great grandfather sold Fords; Grandpa sold Fords; and his father sold his first Mustang a month before he could drive one. Undeterred by the specter of the family business hanging over his head and ten tons of expectations, the kid decides he wants to be a banker, an artist, a poet, or whatever. Its not the what that matters so much as the fact that he does something with his family name (still renowned for their cars) that’s as far from the auto lot as possible. Ladies and Gentleman, meet Mr. Hoxton. Hoxton gin that is. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates!

It has some redeeming qualities, and without resorting to desperate experimentation (as other writers have suggested as the only way to make good use of this spirit) I found that a Gin and Tonic does it justice. Will it appeal to the average gin fanatic? I’d lean towards no. But for those who don’t mind an unusual edge to their gins, I think they might find a willing dance partner. I for example didn’t find the qualities any more extreme than G’vine’s Floraison for example. It was a deviation for sure and took some bold risks. But it isn’t a failure. Its just rather different. Shake and strain over cubed ice into a 14oz hi-ball glass. Top up with soda and garnish with lemon wedge and mint sprig. Serve with a long straw. Well, Gerry Calabrese has definitely fulfilled his own brief. Whether you like the result or not is another matter entirely. We admire the fact that he’s dug his heels in, put his forefingers in his ears, done the ‘la-la-la’ thing and refused to listen to any criticism for his concept of a drink heavy on the coconut and grapefruit. We also like it that he’s gone all out to capture the non-conformist, directional and ****-off attitude of Hoxton in a free spirited gin. Not that it won’t attract criticism – there are far too many purists out there to let its unique characteristics slip by without passing muster. It’s a bit hazy as to whether the dominating coconut makes it truly qualify as a gin, but it’s worth a sip before dismissing it entirely. It’s new, it’s different, it’s kinda intriguing. We’re not saying it’s our new favourite gin but we were pleasantly surprised at its versatility. Ms S I had Hoxton Gin in a Hoxton and Tonic and I came away somewhat surprised. The harsh edge was taken off by the tonic, and the quinine complemented and offered a counterpoint to the overpowering coconut notes at the front. All in all, it didn’t taste a ton like a gin and tonic. But you know what it? It wasn’t bad, it was actually rather good and quite refreshing. I came away somewhat impressed. There’s a lot of snark out there about Hoxton Gin, but its not categorically bad.Hoxton gin is the child of a highly lauded bartender geeking out over the beautiful spirit. Immersed in the creative juices of Hoxton, he had the idea of recreating a classic; to create a fun gin that’s like no other on the market.” What We Say

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