Borgo di Marinai
Recipe:
45 ml Elephant Strength Gin
20 ml Lime juice
10 ml Solerno liqueur
1 Bar spoon of sugar aromatised with bergamot peels
Making of:
Method: Shake and strain.
Glas: Coupette.
Garnish: Lemon peel.
Created by: Alessandro Norri from the Peacock in Rimini, Italy
500 ml bottle of Elephant Strength Gin (57%).
Whilst the Elephant London Dry Gin and Elephant Strength Gin share the same fourteen botanicals, including rare African ingredients, to create their distinctive flavour profiles, the latter uses twice the quantity of botanicals and has an ABV of 57%.
The botanical focus is also specifically centred around juniper, orange peel, mountain pine and African buchu, with its blackcurrant-like flavour profile. The result is a more powerful nose and taste - without losing the silky-smooth character that the Elephant London Dry Gin has become celebrated for.
Elephant Gin donates 15% of bottle profits to elephant conservation foundations.
