Send for Boodles

Boodles Gin—the gin of Winston Churchill and James Bond creator Ian Fleming—is now splashing its way onto Canadian shores. Revitalized by new ownership in 2013, the historic gin takes its name from a gentleman’s club in London and helped shape the flavour of the modern London Dry style. 

The high-scoring, 45.2% spirit is made from English winter wheat, distilled in Cheshire, bottled in Essex and packaged in Scottish glass. It’s also infused with nine traditional herbs and spices, including nutmeg, sage and rosemary and, unlike other London Dry styles, noticeably contains no citrus botanicals.

Starting June 21, residents of BC, Alberta and Ontario have the chance to win a Boodles Butler for a week, with shirt ironing and cocktail creation among his specialties, natch. 

Meanwhile, beyond your Tom Collinses and Churchill Martinis, Mr. Boodles has whipped up some more adventurous ways to enjoy the juniper. So dust off your silver service trays and pour these cocktails at your next seating-room soirée. Then, tell your friends the Butler did it. —Kelsey Klassen

SALTED NEGRONI

1½ ounces Boodles Gin
¾ ounce Sweet Vermouth
¾ ounce Bitter Liqueur (eg Campari)
1 ounce Grapefruit Juice
2 ounces Soda Water
Sea Salt

Quickly shake gin, vermouth, bitter liqueur, grapefruit juice and a small pinch of sea salt. Strain in Collins glass over ice and 2 oz soda water. Add another small pinch of sea salt and garnish with long grapefruit peel.

FENNEL FREEZE

2 ounces Boodles Gin
½ ounce Anisette (Sambuca, Ouzo, etc)
½ ounce Fennel Juice
¼ ounce Fresh Lemon Juice
¼ ounce Simple Syrup
1 dash Celery Bitters

Syrup: Heat equal parts of sugar and water until sugar is completely dissolved. Let cool off, and transfer to a storage container for ease of use. Juice the fennel. Combine all ingredients in a cocktail shaker over ice and shake vigorously. Pour over fresh ice in a rocks glass. Garnish with a fennel top sprig.