Distilled with juniper and 5 other botanicals, Malfy Gin is infused with Italian Coastal lemons and is about to introduce a big Italian gin with a little Italian style, to South African gin lovers.
If you haven’t been bitten by the Juniper berry bug its sure to happen soon. With many dubbing Cape Town the new
Sin Gin city- its easy to understand why. Whether, its the illustrious liqueurs that are locally produced in small batches or the quirky, chic and contemporary offering by bespoke importers such as Botanist or now this eye catching bella from the home of Valentino-Malfy Gin.
Malfy Gin is produced at the distillery in Moncalieri, just outside of Torino, an area famous for its wines and spirits. It was established in 1906 and is run by the Vergnano family, Carlo, his wife Pierra and their children Rita and Valter. G.Q.D.I. stands for ‘Gin di Qualita Distillato in Italia’ and is a stamp and guarantee of quality and origin.
The moment I saw the bottle and that first fresh lemon verbana type aroma, I knew that come summer, this was going to be the tipple of choice poolside! Robust, fresh, zest of lemon is what one picks up when tasting Malfy Gin – the lemons used to infuse it are from the Amalfy coast, which is where Malfy’s name is derived from. I thought this and a great little splash of tonic and cucumber ribbons, bellissimo or if you’re a little more adventurous the a Vesper recipe, below (fitting I thought even if it’s not Vespa)!
Malfy Gin is available in all major retail chains and independent liquor stores around the country in a 750 ml bottle and will cost ± R350 per bottle.
Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.
SERVINGS: MAKES 1
- 3 ounces Malfy Gin or (your Gin of choice)
- 1 ounce premium vodka
- ½ ounce Lillet Blanc
- 1 lemon zest and sliced lemon for Garnish
Holding a large cube of ice in the palm of your hand, use the back of a stirring spoon to crack it into large pieces; place in a mixing glass.
Repeat with enough ice to fill glass. Add gin, vodka, and Lillet Blanc and, using a bar spoon, rapidly stir 50 times, dont actually count just stir, in a circular motion (the outside of the shaker will become very cold and frosty).
Strain martini through a Hawthorne strainer (or a large slotted spoon) into a chilled coupe glass. Strain any excess cocktail into a sidecar (or a small glass in a bowl of ice) set over ice.
Using a small knife or vegetable peeler, remove a piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay). Twist peel over drink to express oils, then rub around rim of glass. Float peel, yellow side up, in martini.