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Paris Christofides

Paris Christofides

Paris Christofides is a World traveler, a connoisseur of lifestyle and a perceiver of situations. He has the charisma of seeing through things but seeing things coming in the future as trends although often creating trends! He is an extremely creative person capable of putting things together in a unique manner and has a way to present simple things in a stunning way. He is highly communicative and a people’s person thus a good trainer. He is flexible and adaptable coming from being a gypsy and an aristocrat the same time. His trade is being a consultant on food/drink and music, design and atmosphere, organization and management, personality coaching and…concepts, concepts, concepts!

Website URL: http://www.parischristofides.com Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

GIN RAW - The Spirit of Baracelona - By Stanna Wieclawska-Kyriakou

 

To say that Ginraw is unique is an understatement. A contemporary or ‘modern’ gin, this style is still not legally defined, however Ginraw sits firmly in the very epi-centre of that description. While it does contain juniper, as all gins should, and great botanicals, its methodology is revolutionary and brings to the forefront how gins are developing every single day. 

 

Originating in Barcelona, Ginraw was developed by a pair of entrepreneurs, Roger Burgués and Lluís Jáuregui, who doubting that there was a gin to meet their exacting gastronomic standards, brought in four masters of their craft: a chef, a sommelier, a mixologist and a perfumer - yes, a perfumer - to produce a gin like no other. 

 

Combining their talents to craft a superior gin with sublime character and a personality that reflects the avant-garde gastronomic spirit and standards of Barcelona demanded thinking outside of the box. And here is where it gets interesting…. 

 

The first process takes a wheat-base and juniper in single-batch copper still distillation. They then utilised a unique distillation process using low-temperature distillation using a Rotaval, a machine invented by one of the top restaurants of molecular gastronomy in Spain. The Rotaval is a new example of the application of technology to gastronomy, using the technique of distillation of solids at low temperature using a vacuum pump. Developed from the rotary evaporator, the Rotaval allows the distillation of any type of product, whether liquid or solid, as long as it is wet, which means that it can capture aromas in a purer form and the essences of almost everything. These then impregnate the final distilled product with the finest nuances of flavour and aroma. 

 

Produced with the finest botanicals, individually sourced and harvested fresh and in season from their top growing locations, the two sets of ingredients are used in the Rotaval method - Mediterranean botanicals including lemon peel, citron peel, and laurel leaves; and exotic botanicals including kaffir lime leaves, black cardamom, and coriander seeds. These two sets of botanicals macerate in the distillate before being individually distilled, and the flavours are delicate yet flavoursome. The resulting distillates are then blended and bottled at 42.3% ABV. 

 

Ginraw’s nose is juniper-forward, with fresh pine and peppercorn up front, and lime zest and coriander in the background. Herbaceous, leafy and somewhat savoury on the palate at first, further waves of fresh citrus roll in and positively sing out their flavours and aromas in Ginraw. The finish brings freshly crushed cardamom seed notes and thus a prickly heat to the finish. 

 

This is a special gin and rightfully deserves the accolade that follows its name. 

 

Ginraw is pure madness, but oh, so sublime.

 

 

 

Smoking Hot! Black Smokers - CYPRUS ARTISAN GIN - By Stanna Wieclawska-Kyriakou

The concept and development of a new gin is always exciting news to a Ginnolier, especially when it’s local. So, the announcement that Paris Christofides, the celebrated concept designer, along with the esteemed Roland Wig of the Lionspirit Distillery, and in collaboration with botanist and herbalist, Miranda Tringis from Cyherbia Botanical Park in Cyprus, are producing a new artisan gin is newsworthy on a cosmopolitan scale.

 

Miranda Tringis Paris Christofides & Ronland Wig

 

The acclaimed international chef, mixologist and concept consultant, Paris, is no stranger to the world of spirits and alcohol, having worked within the industry for over 40 years, and in partnership with both Roland; following on from his recent success of the Kingfisher Gins from the Lion spirit Distillery in Kato Platres, and Miranda; an internationally recognised herbal educator and formulator, ensures that this is a meritorious gin. A Black Smokers Gin. And therefore worthy of this Ginnoliers palate and digital pen!

 

 

 

Following several years of the Gin Boom, the conception of yet another gin in an already saturated market may be considered foolhardy by the major players and producers. However, especially following the limitations imposed by the pandemic, we are seeing a significant move by the gin consumer away from the established brands on supermarket shelves and towards small batch gin distilleries and artisan craft gin makers. Fortunately, the same can be said of the Cypriot gin market and the discerning palate of its consumers. Lockdown had its benefits. 

 

That being said, a concept is only as good as its development and delivery, so the genesis and process of forming an original flavour and aroma profile is not confined to the ingredients of that new gin, but also the idea and origin behind it. 

 

With over six hundred herbs are found in Cyprus, mainly due to its unique geography, geology; in particular the rich and fertile volcanic rock and terra rossa soils, and varying altitude and mild climate, the opportunities for gin making are immense. Whether they are indigenous or imported through trade or foreign rule, the use of herbs has been significant to the island of Cyprus throughout history, with herb processing and trade dating back as far as 2,000BC, and is well documented in both the archaeological data and historical manuscripts. 

 

The island is also one of the five leaders in citrus cultivation in Europe, meaning that citrus fruits abound and include original citrus fruits such as oranges, citrons, pomelos and mandarins, as well as the hybrid citrus fruits of tangerines, limes, grapefruits, lemons and nectarines. 

 

So, one would presume you have all the ingredients for a successful gin, and three Masters of their craft should ensure the perfect blend, balance and originality. However, look back and see that idea and origin are also essential if you require that new gin to be auspicious and unique. 

 

Speaking to Paris Christofides, he told me that it was the simple cohesion of three diverse minds, many years of joint experience and a desire to create a gin that evoked not only sensory memories of taste and aroma but also a the thoughts and images of this beautiful Mediterranean island, that led to the Black Smoker gin being created. 

 

“We closed our eyes and thought of our country and its beauty; the smells and its tastes, and all tried to describe what we want in this bottle. 

A gin offering to God that blesses our island, as beautiful as it is. 

A gin that came from the produce of the earth. 

A gin that is connected with the formation of the terroir.” 

 

And they have succeeded. Black Smokers Gin is everything he says, and more! 

 

The name itself is not descriptive, and there are no smoky or oily aromas or tones to this gin. It proudly declares itself a gin named for the distinctive Troodos Mountain ophiolite. Created during the uplift and deformation of the oceanic crust ‘black smokers’ vented highly mineralised hydrothermal fluid onto the ocean floors of the African, Eurasian and Arabian plates, creating significant base metal sulfide ore deposits, mainly of copper and zinc. These ‘black smoker’ effusions resulted in large deposits of the diamagnetic metallic element copper, and it is believed that Cyprus formed its name from the Sumerian word for copper ‘zubar’. Combined with ‘black smoker’ zinc deposits, the much harder alloy bronze was formed and this also contributed towards the island’s name in the Sumerian’s word for bronze ‘kubar’.  Finally around 3,500 years ago Cyprus entered the economic powerhouse that was the Eastern Mediterranean, and through overseas trade, the island has already given its name to the Classical Latin word for the metal, which appears in the phrase aes Cyprium, "metal of Cyprus", later shortened to Cuprum.

 

It is the geological happening of ‘black smokers’ that inspired this gifted trio to create the craft gin of Black Smokers, capturing the magical citrus and cypress smells of Troodos with its rich soils and botanicals. The blend of a dozen, individually chosen botanicals, light in juniper and overlaid not only with earthy spices, but also crisp and fragrant angelica, means a light and surprisingly fresh palate. Its notes of coriander, oregano, pine and peppercorns evoke memories of warm Mediterranean tavernas and suggest a complexity in aroma that is rare in mass-produced gins. 

 

Collaborating with one of Europe’s leading herbalists was a conscious choice in this gin process, symbolically following a period when health has been foremost in our minds and life practises. It is significant that the herbs used in this unique gin all have powerful, healing properties. The juniper is rich in Vitamin C, flavonoids and other antioxidants. Medicinally it also promotes anti bacterial and anti inflammatory properties. Angelica, sometimes called the Holy Ghost plant, is also associated with the Archangel Michael, with legend stating that the angel appeared in a dream to a monk, showing him that the herb could cure the plague in Europe during the Middle Ages. The Gerarde Herbal of 1597 supports the claim, and it is still used today as a powerful, anti fungal, antibacterial and antiviral natural remedy. It is even shown through current research that it may have anti cancer and anti-tumor properties. A divine herb indeed, it also reduces anxiety. What more reason do we need to try this flavoursome Black Smokers gin? The peppermint and elderflower add other complex layers of flavour and aroma to the gin making it ideal to drink alone over ice or with a fresh Mediterranean tonic. Their cooling and soothing effects on the digestive system, are also combined with antibacterial and antiviral properties, making them useful remedies for colds and catarrh. 

 

The combination of the base ingredients, dry mixed grains with clear, filtered Troodos water and yeast, is then heated and stirred to create a fermentable ‘gin mash’. Strained and distilled five times with all the herbs and fruit, black peppercorns are later added for a spicy endnote. 

 

Copper carries its story from the beginning to the end as the resulting Black Smokers gin flows from a hand-crafted copper still pot, to be sorted, diluted and finally filled into black glass bottles. 

 

Close your eyes and travel back 90 million years, feel the tectonic plates move, see the huge vented clouds of black smoke rise from deep beneath the ocean and taste the Black Smokers artisan gin. You won’t taste anything like it and you will never look back. 

 

This is a precious gin, the first batch being only 650 bottles and all numbered. So snatch a moment in time, and relish this light, fragrant citrus gin!

 

 

Is Kingfisher a 'ginnolier' - By Stanna Wieclawska-Kyriakou

Kingfisher Pink Gin – A Proustian Gin 

Stanna Wieclawska Kyiakou 

 

 

Fortunately for me and other ‘ginnoliers’, the gin craze shows no sign of stopping, as across the world, the alcohol industry experiences a ‘ginnaissance’. With a significant increase in gin sales over the last few years, it is believed that gin sales will increase by 37% by 2021. So, like most growing industries, the landscape of gin is always evolving, with new trends emerging every year.  

 

For gin trends, UK brands are always at the forefront of this evolution, however, we saw the influence of gins from faraway lands last year, including specialist brands from Japan such as V and Sakurao, and there has also been an influx of flavoured gins. Finally, the Mediterranean island of Cyprus made its way into this specialist market and the Lionspirit Distillery of the Lambouri Winery, has leapt into the fray with three astounding gins. 

Kingfisher, a fresh aromatic gin; Tastes exceptional over ice neat or with cucumber and/or watermelon tonics 

Iris Blue, a contemporary neutral grain spirit of Rosemary, Lavender, Thyme, Lemon and Orange botanicals 

and their latest, 

Kingfisher Pink,  

 

 

These gins have been individually distilled with juniper, and a selection of 28 indigenous Cypriot botanicals, reflecting Cyprus’s warm climate and relaxed ‘siga siga’ easy lifestyle. The King fisher bottles feature the glorious birds found around the sea, dams or rivers and seeking to chase a fish or reptile. 

 

 

Made by Lionspirit Distillers based in Platres, in the heart of the Troodos Mountains of Cyprus, the small Eastern Mediterranean island is known as the 'Jewel of the Mediterranean' and legendary birthplace of Aphrodite. Famed for its ancient Chypre (Copper), its historical links to King Richard the Lionheart, and the island of Bitter Lemons by the novelist and Lawrence Durrell, it has sat at the crossroads of Europe, Africa and the Middle East for eons and as such has played its part in the trade routes, wars and mishmash of culture, heritage and ethnicity. 

 

The distillery developed within the famous Lambouri Winery, and began as a husband and wife team of Roland and Anna Wig, ably assisted by their friend and Master Distiller, Hubertus Vallendar.  The winery has been producing outstanding wines since 1989 and now stands tall for its Seaside Dream, a dry white wine made exclusively from Xinisteri, Apollonia, its sweet and perfectly balanced Commandaria, and its unique Kosher wine, Ya'in Kafrisin

 

The Lionspirit gins are a result of sampling over 75 famous and boutique gins from around the world, noting exactly what they liked about each particular gin, collecting all the herbs and fruits available in Cyprus and starting with small, crafted batches. 

 

The 28 herbs used are distilled separately, a process that requires ample dedication, time and love, and this care of detail to the independent, handcrafted distillation exhibits itself in both in the long lasting aroma and flavour of all three gins. The unique flavours and the consistent results, also represent Cyprus in all its diverse aspects; the fresh summer taste, the soft tones of the Troodos herbs and the smell of summer and autumn fruits, but none more so than the Kingfisher Pink. 

 

Kingfisher Pink Gin is very soft, light and yet exceptionally fragrant gin. A gentle pink to the eye, the aroma explodes like a showering of freshly picked rose petals, evoking childhood memories of the sweet Triantafilla syrup (Thirty petals – Greek for Rose) from Yiayia (Grandmother) and Mahalepi and Rodostema, (www.kopiaste.org/2008/10/mahalebi-and-rose-water/). Its fragrance is so dominant that you would be excused for thinking the gin had been steeped in rose petals, as in days of old, when they were first dried and the petals placed in airtight pithari (vases) and opened only in exceptional cases.  As Homer says in the Iliad, even Achilles’ shield was decorated with roses.  

 

With an exceptionally long ‘earthy nose’, the gin then cascades onto the palate with the classic gin botanical, Juniper. Piney and citrusy, the flavours evoke the fresh aromas of Troodos pines and high altitude lemon groves. Coriander seed, and cardamom pay homage to Eastern Mediterranean spices while the myriad of other botanicals complement the palate with a freshness and almost breezy ‘Welcome’!  

 

This is a ‘familiar’ gin to those of us accustomed to the Mediterranean diet, and yet the addition of a rhubarb or pomegranate led tonics instantly evoke taste bud memories to the most ardent diet restricted gin heathen. Its sweetness is natural, unforced. No artificial sweeteners in this gin, just filtered pure Troodos spring waters and the very essence of natural island flavours. Drunk neat, it’s very long on the palate, however, beware when drinking with ice and tonics, this light and flavousome gin packs a punch.  

 

I taste a lot of gin, it’s one of the benefits of being a ginnolier, and I truly believe this is a perfect craft gin to represent the abundant mountain rose gardens of Troodos. It is a very Cypriot gin and I look forward to others of its calibre.  

 

So, why not cast aside your artificial Strawberry Candy Floss fake gins and herald the authentic explosion of aroma and taste from Lionspirit Kingfisher Pink Gin. You won’t regret it. I am sure Homer and Achilles would agree with me! 

 

 

Best enjoyed with rose lemonade as a mixer or with a light tonic and cucumber twist!

 

Spicy Jack Fruit Burgers

Ingredients

 

Amazonia Tender Jack

1/3 cup chick pea flour

1/2 cup finely chopped red onions

1 tbsp. grated ginger

1/4 cup fresh coriander

1/2 tbsp. curry powder

1/2 tbsp. cumin powder

1/2 tbsp. paprika

Salt, pepper

2 tablespoon olive oil

 

 

Method

 

Boil the Jack fruit for a few minutes till soft and drain. Then finely chop with a knife or lightly blend. Mix in a bowl with all the ingredients till a smooth and even mixture. Form the burgers according to the size of your buns and fry, grill or bake on ovenproof paper.

 

Assemble however you fancy i.e. spread vegan mayo on your bun, add salad leaves, add the burger and top up with tomatoes and cucumbers. Use any condiment you may like from a non-dairy minty yoghurt, ketchup, plant based mayo, guacamole etc.

 

Here we spread a sauce with ketchup and savora mustard on the bun, salad leaves with tomatoes and topped the spicy burger with onion, avocado slices and more sauce to cool down the spicy kick but then again served with mild pickled chilies or Jalapenos! Enjoy it in many ways!

 

 

Kolokasi / Taro With Jack Fruit

Here is a version of a Traditional Cypriot dish where Taro is casseroled in a thick tomato sauce with pieces of pork meat. Instead we have treated jack fruit exactly how we would do with the meat.

 

Ingredients

 

Amazonia Tender Jack

500 gr Kolokasi/Taro, cleaned and cut in pieces

1 large onion roughly chopped

2 carrots, chopped 1 inch thick

2 celery sticks, chopped 1 inch thick

70 gr tomato paste

1.5 lt of vegetable stock

2-3 Bay leaves

2-3 Cinnamon sticks

1/2 lemon juice

Salt/pepper

Frying oil

Olive oil (optional)

 

 

Method

 

(Peel the kolokasi/taro carefully and do not wash it, just wipe it with some kitchen paper. Hold it with a paper or kitchen serviette not to slide off your hands and just slide the knife in the vegetable and lift so that you crack out a piece. It is like you get uneven pieces from it.)

 

In a casserole, heat the oil and fry the pieces of Jack fruit till soft and brown and drain aside. Then fry the Kolokasi/Taro pieces till soft and brown and set aside.

 

At this point I like to clean the casserole and add oil again preferably a little olive oil. When hot add the bay leaves and cinnamon and toss in the onion until soften and just begin to brown, add the kolokasi/Taro, the celery and carrot toss around for a couple of minutes add the tomato paste and vegetable stock. Add salt and pepper to taste.

 

 

Simmer for 30 minutes and then add the jack fruit to simmer for another 30 minutes at least and until the sauce thickens. When the kolokasi is soft and cooked then add the lemon juice and turn off but keep covered for all the ingredients to ‘bond’ in harmony.

 

Sometimes, as you know, heat, pots, ingredients behave different from home to home. Just make sure you end up having enough sauce to dip in lots of bread when served!

 

 

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