For a drink that was once unkindly called ‘mother’s ruin,’ gin has undergone a posh renaissance over thelast 10 years. It used to be a green bottle, ice and a slice and a bit of tonic….. not anymore. Cucumber has found itself into the frosted tumblers and tonic has become a feverish and thirsty game of one-upmanship. Gins have changed too, so, with that in mind we give you ‘The Bush Camp Gin Bar
Imagine the scene: your guide has conjured up a magical matinee only normally witnessed in the company of Attenborough. The light has changed, the grey curtain slowly being painted rouge by an impatient sun. You cross a deep lugga, still flushed with your memory and camera pixels and, ahead of you, is Sharon’s bush gin bar gilded by the sunset.
Kicheche Bush Camp’s assistant manager is a level two sommelier, she knows her drink / booze / grog and of gin she is the grand master.
What makes us proud is that in her burgeoning cellar there is Procera gin, an unctuous Kenyan speciality.
For every bottle of Procera gin they sell, they plant a Juniperus Procera tree for a reforesting project in the Kenyan highlands.
The ice clinks in the glasses like asthmatic bullfrogs, the lemon, cucumber and even lavender slides down the dewy sides welcoming the main event and a grinning Sharon hands you your tipple fresh from her gin palace.
That sharp snap at the back of your throat and the heady richness of a perfectly mixed classic. Could you honestly ever resist Kicheche’s gin trap?
