Gain a lekker liquor education of the local craft offering
A long time ago, when colonizers ruled our lands, gin was their alcoholic beverage of choice. They had brought it with them from their own kingdoms, but had nothing refreshing to pair it with. The conquering travellers had already established the Dutch-East-India trading route, and on their voyages, they had noticed that the Indians who were drinking tonic on a regular basis weren’t being annoyed by malaria-carrying mosquitos. So they too emassed a stockpile of tonic to bring with them to our lands.
The foreign rulers invented an inoculating beverage to wet their beaks after a long day of pillaging. Little did they know this dry drink would be revived a few centuries later, to become a wildly popular cocktail the whole world enjoyed.
I must confess, I used a bit of my artistic license to summarise the history lesson we were given at The Gin Bar. When you get a chance to visit, the staff will give you a more accurate account of events - but you get the jist.
Gin is the drink to order these days. Organize a round of G&Ts for the table after a long day at work, mix the cocktail for a hot dinner date at your place, or even sneak some into a travel flask to get you through your 5-year-old niece’s first violin recital - there is a gin varietal for (almost) every occasion.
Craft distillers of southern Africa have really taken to making this popular drink because the indigenous flora treats us to a buffet of botanicals to infuse the drink with. Starting with juniper berries, you can create a flavour profile that would be categorized as either citrus-y, spicy or smooth. Once you have chosen an alcoholic base, there are no limits to the types of tonics and garnishes you can experiment.
Pairings often depend on personal taste. During my Local is Lekker tasting, our group became split into the drinkers who enjoyed a dry taste and those who preferred things a little sweeter. So I’ve gone to the trouble - you’re welcome - of including a number of different options for your to play with.
Word to the wise: Namibian liquor isn’t one to play with. Though it’s possible the extreme heat got the alcohol working quicker than I’m used to, you shouldn’t expect to drink Namibian booze like you would in South Africa. Mozambicans, Zimbabweans and other natives acclimated to hotter conditions might fair better, but this isn’t for certain.
With that said, here is my take on how best to enjoy Namibian Gin:
Stillhouse Atlantic
If you’re not reaching for the eye-catching bottle because of the hand-painted sticker that decorates it, then this is your choice because you preference is a smooth gin which is a great *session drink. The aroma has an undeniable sweetness to it, like malt or syrup.
To pair:
Mute the sweetness with a few *slapped basil leaves. A slice of cucumber adds a refreshing note to the drink. Garnish with a simple lemon rind that will add a bit of tanginess without making the cocktail too citrus-y. Finish with basic tonic.
OR
A slice of grapefruit will add to the sweetness of the tonic, while balancing it with a bitter aftertaste. A few leaves of mint will bring a crispness to the different elements of the gin. Finish with an Indian or pink tonic.
NamGin
Here is a sharp gin, similar to Gordon’s or a typical London Dry. It would be best to serve this as chilled as possible so as to not shock your palate with its harshness. Try not add ice to your gin as it waters it down, rather store the bottle in the freezer or chill your serving glasses.
To pair:
A wedge of lime or lemon works wonderfully in balancing out the flavour profile. Cucumber will freshen the cocktail right up. Finish with basic tonic.
OR
Orange slices would be the only way to sweeten this dry drink. A few stalks of *squeezed rosemary will make not only make the cocktail taste thicker and richer, but the herb adds an interesting aroma to your experience. Finish with Indian tonic.
Desolate
In honor of the local landscape, the creatively-named gin comes in three different varietals: Classic 7, Devils Claw, and Crystal Clear.
When you drink Classic 7, expect a complex flavour profile that includes spices like ginger, black pepper, coriander and cinnamon
To pair:
Add a lemon rind, as the flesh of the lemon would overpower the depth of flavours mastered in the gin. A few leaves of mint will make the perfect garnish. Finish with a basic tonic.
OR
Dehydrated strawberries would be a great pairing for those who prefer sweeter drinks, as they complement the blueberry notes in the gin. Finish with pink tonic.
The Devils Claw Oak Rested is my personal favourite. Having spent time maturing in an oak barrel, the gin smells as delicious as you imagine it would. Your mind will definately bend when you drink it, as the amber colour evokes expectations of brandy. But you'll enjoy the star anise-infused drink because it has a surprising nutty taste to it.
To pair:
The only way to drink this is with a few sticks of cinnamon, and a slice of charred orange to bring out the smokiness of the oak it’s rested in. Run the orange slice along the rim of the glass, before placing it in, for an added rich flavour with every sip. Finish with basic tonic.
Lastly, the Devils Claw Crystal Clear gin has a similar flavour profile to the previous one. It hasn’t sat in a barrel, so the flavours haven’t infused with an smoky oakiness.
To pair:
*Candied orange rinds are pretty tricky to make. If you’ve managed to master them, they make a great garnish. Finish with an Indian tonic.
Pomegranate seeds make this drink incredibly sweet. But the vibrant jewels rested at the bottom of your glass will look a real treat. Run a lemon across the rim of the glass to cut through the sweetness. Finish with pink tonic
Glossary
Candied orange rinds: make a syrup out of sugar and water and cook your rinds in that until they become hard like toffees.
Session drink: a drink that you can have multiple times in a single ‘session’.
Slapped basil: slap the basil in your hands to release more flavour.
Squeezed rosemary: this herb is often added to roasts and stews, giving it time to cook through, when you squeeze it, you burst the bulbs that bring the flavour rushing out.
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Our Local is Lekker gin tasting formed part of a great food tour in Windhoek.Want to know what else I got up to? Click here.
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