Pomada Recipe

Pomada made with Xoriguer Mahon Gin

I've just got back from a lovely lazy holiday in Menorca.  The most northerly of the Balaeric Islands, I'd pretty much written it off as a gathering point for binge-drinking chavs until I was lucky enough to be invited to stay in a villa last year. There are quite a lot of Brits on the Island, (possibly a higher proportion of single hued tracksuits on the flight out than the national average)  but a lot of friendly families rather than the Jaegar-bombing 18-30s brigade intent upon screwing, drinking or burning themselves to death on their seven day package.

My prejudice proved unfounded as on both my visits I've been utterly charmed by the Island's landscape, history and culture and the people.  The food on the island is generally ok - standard Mediterranean fare on the whole but with a few stunning exceptions like the stunningly-located fish restaurant Cap Roig just outside Mahon.  But they do know about their booze.  There is nothing better for getting into the spirit of the place than making like the locals and sipping on an icy cool Pomada at every available opportunity.  Utterly ubiquitous on Menorca, this lemony concoction is available in virtually every single bar.

I've not been able to track down an authentic original recipe, but broadly - a Pomada is a hefty slug of the local Menorcan Gin with a fizzy lemon mixer and plenty of ice.  The only stipulation is that you use the authentic Menorcan Gin - Xoriguer Mahon Gin . It has a unique flavour that differs significantly than your traditional English or Northern European gins. 

Originally developed in the 18th Century to keep the marauding English sailors happy in Port (Nelson was famously stationed in Mahon): the Mahon Gin is based on grape alcohol rather than usual grain, and is infused with local herbs from the Island as well as the essential Juniper.  This combination seems to take away much of the harsh bitter flavour that you can get from an English gin, and is a great deal more fragrant and complex. Delicious!

Its not that easy to get in the UK, but if you aren't planning a trip to the Balearics, then you can get it from specialist booze retailers like TheDrinkShop.com

The most common - and easiest - version seems to use Lemon Fanta, which is generally bought in cans by the slab in the super market.  But one bar on Mahon harbour served up a variety that was much lighter and more refreshing - we decided that they must have used fresh lemonade rather than the canned stuff - and this is what I've recreated below:

Simple ingredients

Ingredients:

• 1 measure Xoriguer Mahon Gin
• 1 measure sugar syrup - sugar and water
• 1 measure fresh lemon juice
• Some lemon slices to serve
• Soda/sparkling water
• Lots of ice - cubes not crushed

Equipment:

• small saucepan if making your own syrup
• Spirit measure - I used a shot glass (cos I'm classy)
• tall glass such as highball or colllins
• long spoon or stirrer

 Make it:

1. If you're making the sugar syrup, then take equal measures of sugar and water and heat in a saucepan until all the sugar has disolved.  If you do around half a cup each, that should be enough syrup for several pomadas, or you can just store it for next time.  Set aside to cool.
2. Three quarters fill your glass with ice cubes (crushed ice melts too fast and will dilute too much)
3. Add equal quantities of the gin, fresh lemon juice and sugar syrup
4. Stir the mixture vigrously (helps to cool the mixture)
5. Top up with sparkling water and give it another stir.  Have a taste and see if you need to add any more of the 3 main flavours to give a balanced flavour. It shouldn't be overpoweringly sweet, sour or alcoholic.
6. Serve with a few slices of lemon and dream of sunshine and blue seas

For a variation - add a few mint leaves to  the mixture and bruise them as you mix with the ice.  Gives a fresher flavour and more fragrant finished article.

Pomada - Best served here

Enjoy!