Created in partnership with THE BOTANIST GIN
The Gin To Use
Popular with bartenders across the capital, The Botanist Gin is distilled and crafted at Bruichladdich Distillery on Islay, Scotland, using 22 foraged island botanicals. The team’s professional forager, James Donaldson, hand-picks the botanicals for the gin throughout spring, summer and autumn, which are then dried carefully before being distilled. The 22 botanicals are slow simmer distilled with pure Islay spring water. The result? A gin that highlights the locality and seasonality of Islay and works just as well in a G&T as it does in cocktails such as martinis, Tom Collins and a French 75.
As of 2020, Bruichladdich Distillery is the first whisky and gin distilling company in Europe to become a certified B Corporation, which means adhering to the highest levels of social and environmental performance, public transparency and accountability.
The Recipes To Know
This is the closest recipe to the ‘Martinez’, the cocktail from which the martini originated. This version is sweeter on the palette with higher tannin levels, allowing it to play perfectly with The Botanist Gin.
The dry martini is the most classic of martini cocktails. It is perfect for people who love the flavour of gin and is the best way to let the balanced flavour and mouth feel of the gin come through.
The dirty martini is iconic. Perfect for those who prefer a saltier profile, the olive brine helps the umami notes that can be found in The Botanist Gin shine through. This is a stirred version of the recipe, but it is one of the few martini recipes that some prefer to be shaken.
The Gibson martini is named after Walter D.K. Gibson – who was a fan of pickled onions. It takes a classic dry martini recipe and adds two pickled onions as garnish to give a tangy, savoury finish. One way to really customise this three-part drink is by making your own pickled onions. A common practice in cocktail bars, it’s an easy endeavour. Most recipes simply call for soaking or cooking a handful of cocktail onions in a brine of vinegar, sugar and pickling spices. Making your own onions ensures your garnish is fresh and crunchy, imbuing the drink with depth and complexity rather than the artificial sweetness often associated with the jarred versions.