Ah, tzatziki. That deliciously refreshing and zingy little number with a perfect balance of herbs and acidity. But with that stellar list of qualities, the question remains - how does one best enjoy tzatziki? As an appetiser or dip? Or maybe as a sauce? Then again, it does make a tasty side dish. Well in true JSoc fashion, we thought we’d throw one more into the mix. Now it’s also a gin - a flavoursome, yet delicate and mind-blowingly luscious gin. To honour the versatile and delectable tzatziki, we layered the silkiness of olive oil with deeper herbaceous notes and gave it a bright botanical zestiness. Tzatziki Gin is now on the menu.
Juniper, Coriander, Orris, Lemon, Dill, Garlic, Mint, Olive Oil.
Pot and Vapour
The origin of tzatziki can be traced back to the times when the Persians ruled India. Finding the food of India too spicy, they developed riata, which is fundamentally the same as tzatziki. When the Persian empire began to take over the in the Mediterranean, they swapped out the herbs that had been readily available in India, for those at hand in Greece. And there you have it - tzatziki. Then you just have to fast forward to 2022 to when it first became a gin.
“Zorba’s Dance” by Mikis Theodorakis