Thursday, October 11

Infused: Review: Martin Miller's Gin

“I am on the side of a mountain in Spain and the connection is bad at this end,” proclaimed a British-accented voice on the other end of the phone. “Is your connection any better? Wait, I will be to the bottom in a moment and then we can chat about gin, Iceland and other topics.”

And so began my interview with the super premium Martin Miller’s Gin’s namesake.
The notoriously quirky entrepreneur of the upscale gin was instantly endearing and too interesting to not hold my attention raptly. How often does one get to chat with a Londoner racing daredevil-style down the side of a mountain in Spain while chatting on his cell phone about one of the world’s leading spirits?


Admittedly obsessive compulsive, the charming eccentric is a risk taker (which makes him even more endearing) and a gin and tonic loyalist declaring it the official drink of London. Miller’s gin came about through a desperate need for a high quality gin and tonic in 1999.
Never to do anything in a mediocre fashion, the boutique hotelier took to the task with equal tenacity, refusing to skimp on ingredients or methods. The self-appointed spokesperson for gin drinkers globally opted to utilize a John Dore copper pot (named Angela) made in 1904, and the old-fashioned process of using a single pot as opposed to the more common method of three pots. The botanicals are steeped overnight in spirit to extract every bit of essential oils and flavors. Only the heart of the spirit is retained.

As for the flavor? Well, let’s just say it is also the non gin person’s gin. As a non gin and tonic drinker, this is the most mellow gin I have tasted as of yet. My gin generally comes in the form of a Tom Collins or some other smart cocktail. Below are a couple recipes shared with me by Miller. The floral bouquet makes it tantalizing and the soft texture makes it an understandable choice for those who prefer it with tonic or neat.

How does Miller keep the gin smooth?


Known for the purest water throughout the world, Iceland is popular with those in the know. Miller remains friend to Mother Earth by cutting his company’s carbon footprint by an unthinkable 50 percent. Creating the gin in London, he then transports the spirit to Iceland for addition of the water and only then ships it the remainder of the way to points around the globe.

Bottom Line: Eco-friendly and soft to the palate makes Martin Miller’s gin a friend to all.

Glass: Rocks
Method: Build in glass
With crushed ice
Garnish: Blackberry
50ml Martin Miller’s Gin
15ml simple syrup
5ml crème de mure

Wallis Blue
Glass: Martini
Method: Shake ingredients
With cubed ice and strain into glass
Garnish: coat rim of glass by rubbing
lime slice and dipping rim in sugar
40ml Martin Miller’s Gin
20ml Cointreau
20ml Lime Juice
Dash of Blue Food coloring

Images and product sample furnished by Martin Miller's Gin

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic for Gotta Go. Read her new column, Infused, at and and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on,, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

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