Swill: Elephant Gin does London Dry with a Unique African Twist

first_img Stirred or Shaken? How to Make a Perfect Vodka Martini 6 Classic Gin Cocktail Recipes You Can’t Live Without 11 Best Gins for a Refreshing Gin and Tonic Editors’ Recommendations The Best American Gin Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of libations. One week you might catch us halfway through a bottle of single-malt scotch, and the week after that we might be buzzing on some Ugandan moonshine made from bananas. This column is just one big boozy adventure, so grab yourself a glass and join us for another round.For those of you who might be out of the loop, gin has been experiencing a sort of renaissance over the past decade or so. Slowly but surely, distillers have broken free from the categorical boundaries of “London dry gin,” and have greatly expanded what the spirit can be.In other words, the spectrum of flavors you can find in gin has absolutely exploded, and it’s not just about juniper anymore. There are thousands of strange new gins on the shelf these days, with flavor profiles that are floral, citrusy, spicy, and a whole lot more. It’s insane. I’ve sampled hundreds of different bottles at this point, and I still feel like I’ve barely scratched the surface.I could honestly write about gin until my fingers fall off — but I try really hard to stay reserved and wait until I’ve found one that’s truly special before I write about it and share it with you guys. Last week, I found one that fits the bill.Elephant Gin is a bit of an oddity. It’s a London Dry gin that’s made in Germany with a bunch of African ingredients — and it’s probably one of the most interesting gins I’ve ever tasted. It’s made from a mixture of fourteen different botanicals and fruits, including:African wormwood (a bitter, floral herb sometimes used in absinthe and vermouth)Devils claw (a naitve African plant in the sesame family)Lion’s tail (a member of the mint family)Baobab (a citrusy “superfruit” native to South Africa)Pimento (aka allspice)Orange peelMountain pineGingerJuniperApplesThis blend creates an incredibly complex mixture of flavors. There’s a bold fruity/citrusy/sweet note from the baobab, orange peel, and apples; a zing of fresh spice from the ginger and pimento; and a lovely floral/botanical underdone from the juniper, pine, and wormwood. It’s perfectly rounded, and extremely smooth.The only problem is that getting your hands on a bottle isn’t particularly easy if you live here in the States. You won’t be able to find this stuff at your local liquor store, but it’s available online from various online retailers. It’s well worth the hunt though! 10 Best Gins Under $20: Just Add Tonic last_img read more

Brock prof wins provincial teaching award

After being nationally recognized for his teaching excellence earlier this year, David Hutchison is again being honoured for his efforts in the classroom.A professor in Brock’s Department of Educational Studies and Director of the Centre for Digital Humanities, Hutchison has been awarded a 2017-18 Teaching Award by the Ontario Confederation of University Faculty Associations (OCUFA). OCUFA represents 17,000 faculty and academic librarians in 29 Ontario faculty associations. Since 1973, the OCUFA Teaching and Academic Librarianship Awards have recognized exceptional professors and librarians for their contributions to higher education in Ontario. Hutchison is one of five Teaching Award recipients from across Ontario this year.   “As a cross-appointed professor at Brock, it has been my privilege to observe so many diverse examples of teaching excellence amongst colleagues, working with students in groups — large and small — in-person and online,” Hutchison said.  “I really see this recognition as a tribute to how well Brock nurtures and values teaching excellence, especially teaching approaches which support experiential cross-program collaborations, which has been one of my goals.” Hutchison’s teaching efforts were widely recognized earlier this year. In February, he was awarded a 3M National Teaching Fellowship, one of Canada’s most prestigious awards for teaching excellence.  “David is an innovative instructor and through his teaching and mentoring of students contributes significantly to our students’ positive experiences and, more broadly, to Brock and the community,” said Michael Owen, Dean of the Faculty of Education. “As his colleagues, we celebrate this well-deserved recognition of his dedication and talent.” Hutchison and his fellow award recipients will be honoured at OCUFA’s 45th annual awards ceremony in Toronto on Saturday, Oct. 20. The ceremony will be hosted by the CBC’s Nana aba Duncan.  “David Hutchison challenges his students to test those perceptions of the world they might take for granted by comparing them against the diverse experiences of others,” said Professor Judy Bornais, Chair of OCUFA’s Award Committee.  “Through his teaching and the experiential learning opportunities he incorporates into his courses, he empowers students to feel like their work matters and that they can affect change.” read more