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History of Tangueray
In 1830, Charles and Edward Tanqueray, two brothers from London who had previously been working at another gin distillery, distilled the first batch of Tanqueray. The gin used some unusual botanicals including juniper, coriander seeds, angelica root and licorice. At this time in history, most gin used sugar to mask some of its imperfections, but after the continuous distillation method was popularized in 1832, gins could be more refined. This led to the brothers opening a retail store to sell their gin.

Edward & Charles Tanqueray & Co was located on Vine Street in the Bloomsbury district of London. Sadly, a few years later Edward died, and Charles had to run the distillery and shop alone. Charles would eventually retire to Scotland and allow his son to take over the family gin business. The distillery would remain in the heart of London until World War II, when a German air raid destroyed it, leaving only the original distillery, Old Tom building, standing.

Today the distillery is located in Fife, Scotland and, in 2016, Tanqueray became the best-selling gin in the world with more than 3 million cases sold of their various gins. Tanqueray is largely credited with popularizing the London Dry Gin style.
Recipe for the House-made Clover Club
Yield:  
1 serving
Ingredients:
1 1/2 oz. gin (Tanqueray or Beefeater)
1/2 oz. dry vermouth
3/4 oz. lemon juice, freshly squeezed
1 tsp. raspberry jam1/4 oz. egg white
Instructions for the house-made Clover Club Cocktail
Add the gin, dry vermouth, lemon juice, raspberry jam and egg white to a shaker and dry shake (without ice) vigorously.
Add ice and shake again until well-chilled.Double-strain into a chilled Martini glass or coupe.
Enjoy!
*Recipe and photo courtesy of liquor.com

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