![\"Crazy](\"http:\/\/www.bitterbooze.com\/wp-content\/uploads\/2017\/03\/Crazy-4.jpg\")
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<\/p>\n The spices are being marinated in a gin spirit base for three days, filtered and then distilled under pressure and centrifugal up to 40 degrees with yoghurt, using the rotary evaporator. With a similar technique, Ask and Stephenson had created their great Cream Gin.<\/p>\n The spices used are the same with those contained in the traditional lassi recipe, with turmeric at the starring role. Lassi is an umami drink without alcohol, which is usually served with black pepper and ground pomegranate seeds or\/ and cumin. Some also serve it sweet, but the most important thing is yoghurt which gives a sensually creamy texture and makes it similar to the American milkshake. In Crazy Gin, apart from turmeric, black pepper with coriander and pomegranate seeds are being used, which are basic ingredients of the Punjabi cuisine.<\/p>\n <\/p>\n <\/p>\n <\/p>\n The aromas of Crazy Gin are oaky and spicy, with turmeric playing the main role and accompanying harmonically the coriander and a leafy expression of juniper. We inspected notes of beetroot and interesting aromas of citrus fruits, bitter orange, lime and kumquat.<\/p>\n Its\u2019 palate is dry, but with creamy texture. It is light bodied and the citrus fruits match with a woody sense of liquorice. It has an aftertaste of medium length and turmeric everywhere! Nicely homogenized and balanced alcohol.<\/p>\n <\/p>\n <\/p>\n A very interesting experiment that functions quite well as a gin & tonic, or straight. We would like to taste it in a Martini too. Its nose travels you to the East and it should most definitely pair beautifully with, what else, a lassi!<\/p>\nThe spices are being marinated in a gin spirit base for three days, filtered and then distilled under pressure and centrifugal up to 40 degrees with yoghurt, using the rotary evaporator.<\/em><\/strong><\/em><\/h3><\/em><\/strong><\/p>\n
<\/a>\nIn Crazy Gin, apart from turmeric, black pepper with coriander and pomegranate seeds are being used, which are basic ingredients of the Punjabi cuisine.<\/em><\/strong><\/em><\/h3><\/em><\/strong><\/p>\n
Crazy Gin in our glass<\/h3>\n
Its\u2019 palate is dry, but with creamy texture. It is light bodied and the citrus fruits match with a woody sense of liquorice. It has an aftertaste of medium length and turmeric everywhere! Nicely homogenized and balanced alcohol.<\/em><\/strong><\/em><\/h3><\/em><\/strong><\/p>\n