The Crown Club is Guernsey’s latest and most discerning bar, having established itself as a firm favourite with locals and leisure and business travellers alike since its opening in the summer of 2013. Head Barman Gino, real name Karl Jein, has become a sought after man in Guernsey. Known for his cheeky smile, Irish accent, and mean cocktail-shaking skills, we pinned him down for a quick chat about drink trends for 2014…
THE NEWCOMER: TEA INFUSED COCKTAILS
2013 has seen a huge boom in the popularity of Afternoon Tea, so it’s no surprise that 2014s top trend will be tea-infused cocktails. It might sound strange, but these are the perfect way to extend the Afternoon Tea experience into the evening! From adding ginger tea to mojitos, or earl grey to a classic martini, we have been having loads of fun experimenting with different tea infusions behind the bar here at The Crown Club. Guests can expect some new names added to our formidable bar menu next year!
THE CLASSIC: G&T
You really can’t beat an ice cold gin and tonic, whatever year it is! My personal preference is Monkey 47 gin with a generous splash of Fever Tree tonic water and a large slice of lime – delicious whatever time of day. Not many people have heard of Monkey 47 gin, it’s my hidden gem of the bar! It was created by an Englishman, Wing Commander Montgomery Collins, who found himself running the ‘Wild Monkey’ guesthouse in the Black Forest in the 1950s. He quickly became acquainted with the great Black Forest tradition of distilling fruit, so developed a special gin – with exactly 47 plant ingredients. And that was the start of Monkey 47 gin!
THE CROWD PLEASER: MAI TAI
Unbeknown to many people, rum is actually their favourite spirit! It is not as harsh as vodka, so far easier to drink. The Mai Tai is a great crowd pleaser – the sweetness of the pineapple complements the sugar in the rum, creating a delicious blend of fruit and alcohol that is hard to hate.
Gino’s Mai Tai recipe:
25ml white rum
25ml dark rum
10ml almond syrup
50ml fresh pineapple juice
15 ml orange Curacao
Shake it over ice, strain it and serve in a tumbler over yet more ice. For some wow factor, garnish with three pineapple leaves in a feather effect.