Gin and tonics are boring.
That’s coming from someone who’s made, ordered, and consumed hundreds of them. And I’m guessing that if you have even a moderate appreciation for gin, you know what that life is like. A gin and tonic is a safe bet at the bar, but even after the botanical gin renaissance of the past decade, it’s tough to get excited about it anymore. That’s why I stopped making gin and tonics. I’m riding a new wave. I’m drinking Escubac and tonics.
Escubac? What is that? Well, to start, it’s booze, a liqueur to be precise. No, not a liquor. Liquors are unsweetened spirits distilled from grain (think gin, vodka, whiskey, etc.). Liqueurs are sweetened grain alcohols, which means you should refrigerate them. They almost always with added botanicals or vegetal ingredients (think amaro or chartreuse).
If you had to make a comparison, Escubac is closest to gin. But really, it lives in its own damn house. The driving flavors and aromas are lemon and orange peel (not juice), warm spices (like cumin and coriander), vanilla, and tons of herbal, floral botanicals. You know, plant-y stuff. Little tastes of thyme and rosemary push you off of your kitchen counter and onto some Frenchman's farm, without apology. It hits the perfect intersection of I know what this is and what the hell was that? The color is also an unexpected pale yellow, similar to that of a sauvignon blanc, thanks to the addition of saffron.
But before you say, “Nah, sorry dude, I’m not into the sweet stuff,” let me tell you where Escubac’s sweetness comes from. It’s not the product of a pile of refined sugar. Raisins and vanilla lend a mild, natural sweetness with a depth of flavor. It’s sweet in the way that a roasted carrot or a tea biscuit is. The sweetness isn’t dominating, it just exists. It's subtle, delicious, and more than welcomed.
This style of liqueur actually goes way back. Before the iPod Classic. Before Miles Davis. Before Budweiser. Before Napoleon was exiled or George Washington (allegedly) cut down a cherry tree. In the 1700’s, a British cordial called Usquebaugh (the former spelling) was all over France. It was extremely popular, distilled with various combinations of botanicals, depending on producer and region.
Now, Escubac is distilled in France, although developed by the British company Sweetdram. And what Sweetdram has given us today is something else entirely, a declaration that botanical spirits don't have to be gin or amaro. There's room for exploration.
So sip it with a rock or two. Substitute it in your next gin and tonic. Use it as a transplant in your next gin-based cocktail, like a French 75 or a Singapore Sling for an added layer of Yes, please. It’s super interesting in the martini treatment (again, with lemon peel) or simply with some ice, a splash of soda, and a slice of orange or lemon.
And if my selling points missed the mark or you’re just not interested in botanical stuff, look at that bottle. Real geometric, real Healthyish vibes. The coolness is palpable. Even if you snag a bottle and never open it, your bar cart will be better for it. Obviously, I wouldn't advise that. I'd pop it right open, get out the tonic, and have everything you know about the G&T changed for the better.
Buy a 375ml bottle of Escubac for $21.99 or a 750ml bottle of Escubac for $36.99