FIRST JOURNEYS - EUROPEAN EXPEDITION- PIN 08 OF 40
SIKKEM GIN - Espinardo, Murcia, Costa Calida, Spain
A ROAD TRIP WHERE EVERY STOP HAS A STORY
Today I'm following Spain's Mediterranean coastline to Murcia, on the Costa Cálida. Often called Europe's Orchard, this sun-drenched region supplies much of the continent with citrus fruits, vegetables and stone fruit.
It may be one of Spain's driest regions, but thanks to an ingenious network of irrigation channels first developed by the Moors over a thousand years ago, the fertile Huerta de Murcia has flourished ever since.
Just beyond Murcia lies the Mar Menor, Europe's largest saltwater lagoon, separated from the Mediterranean by the narrow sand spit of La Manga. Its warm, sheltered waters have shaped the region's cuisine and way of life for centuries.
It's here that you'll find the home of Sikkim Gin, a brand that takes a rather unexpected approach.
Rather than looking to Spain for its inspiration, it draws together two great traditions: Britain's love of gin and India's world-famous tea.
Named after the Himalayan state of Sikkim, renowned for producing exceptional teas, the distillery uses red tea as part of the recipe across its award-winning range.
It's an unusual botanical, adding depth and softness rather than obvious tea flavours, while cardamom and coriander bring gentle spice to the London Dry expression.
The bottle is every bit as elegant as the gin itself. Inspired by 1920s perfume flacons, its heavy glass base and minimalist styling reflect the brand's luxury positioning, while each colourway represents one of the key botanicals in the range. The white edition pays tribute to the delicate coriander flower.
For today's cocktail I've gone with another Martini—but given it a distinctly Spanish twist. Instead of dry vermouth I've used Fino Sherry, finished with a dash of cardamom bitters to complement the gin's spice.
Sherry originates from the famous Sherry Triangle around Jerez in Andalucía, where the chalky albariza soils and unique ageing system create one of Spain's great fortified wines. Of the different styles, Fino and Manzanilla work particularly well with clear spirits. Both are wonderfully dry and savoury, although Manzanilla develops a slightly lighter, more delicate character thanks to the cooling sea breezes of nearby Sanlúcar de Barrameda.
One thing to remember is that Fino is remarkably fragile once opened. Unlike most fortified wines, it should be enjoyed within a few days, so half bottles are ideal if you're experimenting with cocktails. I'll be putting both Fino and Manzanilla to good use over the next few stops as I continue my journey around Spain.
From Europe's Orchard to the foothills of the Himalayas, today's stop brings together Spanish sunshine and Indian tea in one rather unusual gin.
Spanish Tea Martini
- 50ml Sikkim Privée Gin
- 25ml Fino Sherry
- Dash of cardamom bitters
Stir over ice, strain into a chilled Martini glass and garnish with a lemon twist.
"Show me a bottle and I’ll tell you a story."