D.J. Limbrey Distilling Company Ltd, 35 Berkeley Square, Mayfair, London, W1J 5BF, UK
D1London Award winning luxury spirits
D1London Award winning luxury spirits
D.J. LIMBREY DISTILLING COMPANY
D1 London Dry Gin
Regular price £32.49
D1London Award winning luxury spirits
D1 London Gin encapsulates quintessential British flavours and aromas, with orange and fruit tea expressions around a confidently balanced juniper backbone.
The distillation in copper brings in fresh blackcurrant aromas that marry with the prominent nettle notes to deliver the smoothest and most versatile gin you will ever enjoy.
We use a very narrow cut of the purest triple-distilled grain spirit and introduce this to a copper pot still. We then conduct a batch distillation with juniper berries and bespoke botanicals including coriander, orange and lemon peel, angelica root, cassia bark, almond and liquorice.
Lastly, we add a daring kick of nettles selected especially for us by a master tea blender which is blended with our botanicals to create our unique 40% ABV gin of extraordinary British character.
D1 London Gin was awarded the highest, Masters, medals for the Super Premium and Contemporary categories of the global Gin Masters 2014 based on blind tastings by industry experts.
Awards
Global Gin Masters Gold 2024
World Gin Awards Silver 2022
The Gin Guide Awards 2022 Finalist
The Spirits Business Master Winner
San Francisco World Spirits Competition Silver 2015
The Gin Masters Winner 2014
About Us
D.J. Limbrey Distilling Co. was founded by Dominic Limbrey, who has a passion for premium spirits with a background in design and production for international markets.
The team includes an incredibly strong set of distilling industry and creative partners.
We have collaborated with international contemporary artist Jacky Tsai who is acclaimed for his fusion of Eastern craft and Western pop art. His iconic ‘Floral Skull’ was first made famous by Alexander McQueen and can now be seen on the clear canvas of D1 London Gin. Jacky’s ‘Stained Glass Skull’ can be seen on the D1 Potato Vodka bottle.
Dominic Limbrey
DIRECTOR
‘We established D.J. Limbrey Distilling Company to create contemporary luxury spirits that meet demand for British craft, quality and innovation. D1 Dry London Gin and D1 Potato Vodka redefine super-premium spirits in a dramatically different way, enabling expression of personal taste and individual style. It has taken time and collaboration to perfect the smooth, versatile taste. I’m honoured to be working with so many fantastic people to bring about an enduring reinvention of British luxury spirits.’
D1London Award winning luxury spirits / Jacky Tsai
Jacky Tsai
COLLABORATOR
We are delighted to be collaborating with international contemporary artist Jacky Tsai who is acclaimed for his fusion of Eastern craft and Western pop art. His iconic ‘Floral Skull’ was first made famous by Alexander McQueen and is extended by Jacky through his giant leather skull, screen prints and now on the clear canvas of D1 London Gin. Jacky’s ‘Stained Glass Skull’ can be seen on the D1 Potato Vodka bottle.
Born in Shanghai and working in London, Jacky’s background inspires a broad range of imagery, techniques and media including lacquer carving, silk embroidery, hand-painted porcelain and cloisonné. Combining intricate images from nature with western cultural references, Jacky Tsai’s unique ‘fusion art’ is increasingly sought after in galleries and premium retail stores around the world.
Discover Jacky’s art and fashion at jackytsai.com
D1London Award winning luxury spirits
Gin: Everything You Need To Know
JULY 9, 2024
Gin, a beloved and versatile spirit, has a rich history and a distinctive flavour profile that sets it apart in the world of distilled beverages.
From its origins in 17th-century Holland to its current revival in craft distilleries worldwide, gin has evolved into a drink of choice for cocktail enthusiasts and connoisseurs alike.
For me gin’s very definition is a predominantly juniper flavoured spirit; and if it doesn’t taste of juniper – DON’T label it as gin.
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Historical Roots:
The story of gin begins in the Netherlands, where like many other spirits, it was initially created as a medicinal tonic. Dutch physician Franciscus Sylvius is often credited with creating the precursor to gin, known as genever.
He distilled malt wine with juniper berries and other botanicals for their perceived health benefits and as a battlefield anaesthetic. Soldiers began drinking it before battle and the phrase ‘Dutch Courage’ was born; there are other ideas about where the expression came from but I quite like this one!
The spirit eventually made its way to England, by the hand of William of Orange, where it underwent further alteration and popularisation. William of Orange abolished licensing laws to enable home production of gin as an alternative to the more popular drinks at the time of French wines and brandies; the purchase of which were filling the French exchequer’s pockets with money that was being spent waging war against both Holland and England.
The refinement of gin only happened after many women were ruined by the rough origins of home-distilled gin, and others were “pissed for a penny”, then London rioted when the revoked licensing laws were reintroduced to curb a drunken London. Gin moved away from the spit and sawdust of bar room brawls to gin palaces and more refined ways.
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Production Process:
Gin is a distilled spirit that gets its predominant flavour from juniper berries, which give a piney and herbal quality to the liquid. The production process typically involves distilling a grain-based spirit with juniper berries and a botanical mix that can include a wide array of ingredients such as coriander (seeds not leaf!), citrus peel, angelica root, and more.
The resulting distillate is then diluted to bottling strength, showcasing the complex flavours that characterise different styles of gin and the balances between other botanical flavours with juniper. The production process used determines what style of gin it is.
Whilst there are many styles of gin, the three predominant styles are:
- Gin
- Distilled Gin
- London Dry Gin
The significant differences between Gin and London Dry Gin lie in the fact that the latter can only have its flavour added through traditional copper pot distillation of natural botanicals, cannot contain any sweeteners, and must use a cleaner spirit.
Gin can have its flavour created using a variety of methods, using concentrates or tinctures, with or without extra sweeteners and sugars added. Nonetheless it must in my opinion maintain a backbone flavour of juniper!
D1 is a London Dry Gin made in a citrus style. Many people think that a London Dry should be made in London, but that’s a common misconception. A London Dry is the more discerning choice!
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Varieties and Styles:
Gin comes in various styles, each with distinct traits and flavour profiles. London Dry Gin, known for its dryness and strong juniper presence, is a popular choice for classic cocktails like the Gin and Tonic or Martini.
New Western-style gins emphasise botanical diversity and creativity, often introducing unconventional ingredients such as cucumber, lavender, or exotic spices.
These flavour varieties are commonly categorised into four styles:
- Citrus
- Floral
- Spicy
- Herbaceous
Clearly though juniper should remain centre stage!
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Cocktail Culture:
Gin has been an integral part of cocktail culture for centuries, inspiring the creation of classic drinks that have stood the test of time.
From the sophisticated Negroni, the refreshing Tom Collins, the timeless Gin Fizz and the quintessential Gimlet, gin serves as a versatile base that complements a wide range of mixers and flavours.
Craft Distilling Revolution:
In recent years, the craft distilling movement has breathed new life into the gin industry, with artisanal producers (every Tom, Dick and Harry) experimenting with small-batch distillations, ‘unique’ botanical blends, and ‘innovative’ aging techniques.
For a period every man/woman and their dog were foraging for botanicals at the bottom of gardens to create local gin expressions. This renaissance sparked a renewed interest in traditional gin styles as well as the emergence of bold and unconventional expressions that push the boundaries of what gin can be.
Possibly too far as many people don’t know what gin is any more after world-renowned brands have stretched the definition of gin beyond what it is, in the attempt to sell more product and keep reinventing the category.
Today half of the bottles with gin on the label don’t have any juniper flavour and some don’t even contain juniper at all!
The glorious bitter flavours of juniper have been replaced with sugary syrups and fruit flavours.
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Global Appeal:
Gin’s appeal extends far beyond its European origins, with distilleries in countries like the United States, Japan, Australia and Spain putting their own spin on this beloved spirit.
Local botanicals, distillation methods and aging processes all contribute to the distinctive terroir of each region’s gin, reflecting a diverse and dynamic landscape of flavours and styles. Ummmm, did the word terroir get used then? Delete that, there is absolutely no terroir in gin, beyond regional flavours from local ingredients, which is definitely not terroir. But hey, it sounded good and it’s a word used frequently!
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Conclusion
In conclusion, gin stands as a testament to the enduring allure of craft and tradition in the world of spirits. Although some of that allure is marketing craft!
Whether enjoyed neat, in a classic cocktail, or as part of an inventive mixology creation, gin continues to captivate drinkers with its botanical complexity, historical significance, and boundless potential for innovation. Raise a glass to gin, a spirited exploration that promises new discoveries with every sip.
And remember if it doesn’t taste of juniper ……….. wafting a juniper berry past a rhubarb crumble or some strawberry sweet pink stuff does not make it gin in my humble opinion! Cheers!
P.S. Pink Gin is traditionally gin with added Angostura bitters.
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D1 International Cocktail Exchange 2018
NOVEMBER 17, 2018
D1 INTERNATIONAL COCKTAIL EXCHANGE LAUNCHES FOR ANOTHER YEAR
Hyperlocal flavour trends have gone global again this year as 21 of the world’s top bars and restaurants from the UK, Hong Kong, China, Canada, Australia and America prepare to pair up and swap signature cocktails.
The D1 International Cocktail Exchange was devised by luxury British spirits company, D1 London Spirits, three years ago.
It offers discerning UK cocktail lovers the chance to experience an authentic taste of global culture, with a range of bespoke and luxurious cocktails from the other side of the planet, which contain either award-winning D1 London Gin or luxury D1 Potato Vodka.
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The 2018 D1 International Cocktail Exchange launched this December with some outstanding international cocktails and flavours. In addition there are bespoke offerings from seven of UK’s finest cocktail bars, such as Mayfair’s Lanes of London.
The UK bars are paired with some of the crème de la crème cocktail bars in Hong Kong, China, Canada, America and Australia, such as Hope & Sesame (Guangzhou), to offer cocktail lovers tastes and flavours from around the world.
Each bar and restaurant in the elite exchange has collaborated with a like-minded international venue to share techniques, knowledge and passion to produce a truly authentic array of cocktails.
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UK bars are serving a signature cocktail created by their ‘twinned’ venue that features D1 Potato Vodka or D1 London Gin as a base spirit, plus the highest quality ingredients. The resulting drink offers the taste, ambience and drinking experience of its associated bar, giving guests a truly immersive experience.
Each venue in the exchange is considered to be a pioneer in its own field, whether because of its high-end reputation, or award winning craft cocktails made from locally foraged ingredients. All of the cocktails are lovingly created by some of the best mixologists in the world.
For Hope and Sesame’s Oolong Tea, for example, the oleo saccharum citrus oils are collected by preparing all the husks with a coating of sugar and left to sit in a jar for about two weeks, while another ingredient uses loose Oolong tea leaves and then carbonate in soda with CO2 capsules.
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D1 London Spirits has also created keepsake cocktail cards featuring the signature cocktail from their partner bar, detailing the character of that venue and the cocktail recipe, meaning bar goers can know that someone on the other side of the world is drinking that very same cocktail and build a collection of all 21 cards.
D1 London Spirits founder, Dominic Limbrey, comments: “At D1 London Spirits we have a passion for design, arts and culture. We’ve introduced the D1 International Cocktail Exchange to help bring a new way for cocktail connoisseurs across the globe to enjoy international craft cocktails. It’s about exploring and understanding the nuances and character of different places and very local flavours, which can be found in the carefully curated cocktails served with an element of theatre in these hand-picked world-class bars.
“We are facilitating a project where we partner up different venues with huge character and personalities, allowing guests the opportunity to experience something international in a local context. The project will also give mixologists from across the world the chance to take inspiration from each other, using luxury spirits like D1 London Gin & Vodka as the base – ultimately helping pioneer and push the boundaries of craft cocktail-making”.
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Participating bars and restaurants in the 2018 D1 International Cocktail Exchange
Twenty Two of the world’s top bars and restaurants from the UK, Hong Kong, China, Canada and Australia have paired up and swapped signature cocktails as the D1 International Cocktail Exchange returns for a third year.
Discerning cocktail lovers across the globe will be able to experience an authentic taste of global lifestyle, with a range of bespoke and luxurious cocktails, made with either award-winning D1 London Gin or D1 Potato Vodka.
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See the bars and there cocktails below.
| Lanes of London – London, UKSituated on Park Lane in Mayfair, Lanes of London is housed in a late Edwardian mansion block that overlooks Hyde Park and Marble Arch. A relaxed bar area provides the perfect spot for after-work drinks, pre-dinner cocktails and late evening night caps. When it comes to cocktails, the bar at Lanes offers an expertly crafted list of unique creations as well as the classics. London’s finest drink producers are also well represented. Noble Blitz Cocktail 45ml D1 London Gin15ml sencha syrup15ml Tio Pepe25ml lime juice25ml egg white2 drops Roots bittersDry shake & shake, garnish with dry orange & flame thyme |
| Kouzu – London, UKBeing shoehorned into a corner of one of Victoria’s elegant old buildings seems slightly incongruous for a smart, modern Japanese restaurant, but Kouzu’s sympathetic, elegant design transforms the space entirely. There’s a “gentle romantic buzz” about the place that makes it perfect for date nights – although the business crowd also take full advantage of its “special energy”. Friendly staff “take time to listen”, and the drinks list will take you pretty much anywhere you want to go – and that includes some sexy cocktails like Skinny Love. Skinny Love Cocktail 60ml D1 London Gin15ml kiwi syrup1 fresh kiwi (muddle)2 shiso leaves20ml apple juice15ml lime juice2ml Yuzu Kosho Japanese spice20ml Cloudy Bay Sauvignon blancGarnish with a tonic foam top & shiso leaves |
| Door 4 – Cheltenham UKOur ethos is ‘Creativity Is Contagious’. Making something that is beautiful in its presentation, challenging in its consumption and integral in its foundation. Our drinks and food are served in ways that stand us apart from anyone else, the flavour will delight and it may challenge taste buds and the ingredients we make it from have their place. Whether it be from a local source or from a corner of the world that correlates to the idea behind what you’re tasting, please ask us and we would love to tell you. Bodega Secreto Cocktail 50ml D1 London Gin30ml Palo Cortado sherry25ml fresh lemon juice20ml agave syrup50ml black tea infused with shiitake mushrooms2 dashes Angostura bitters2 dashes Creole bittersThrow, serve in a rocks glass with cubed ice and garnish with edible flowers. |
| Croft and Jones – Cheltenham UKThe Croft & Jones bar is a secret drinking den under The Clarence Social in the heart of Cheltenham, offering creative cocktails and table service until late. Recent winner of best bar in Cheltenham in this year’s industry awards, you’ll find warm service and a carefully selected bespoke menu. Apples and Pears Cocktail 35ml D1 Potato Vodka20ml Capreolus Doyenne du Comice Pear Eau de Vie20ml Palo Cortado sherry10ml spiced cider syrup – made with Chinese five spice, cinnamon, cloves2 dashes Fernet Blanca |
| Clarendon Cocktail Cellar – London, UKPimlico’s hidden boozer. In 1852 this very building was bustling with countless ladies and gentlemen on a quest for top notch drinks in a splendid atmosphere. Tucked away in the dark recesses of an old Victorian pub with a sordid past, Bar Manager Warren Deroche and his CCC team have transformed the cellar into a diamond in the rough, a hidden cocktail bar beneath Artist Residence and the streets of the ever-changing Pimlico neighbourhood. Cellar My Dear Number 1 Cocktail 45ml DJ’S Passion Star infused D1 Potato Vodka25ml Verjus du Périgord15ml Briottet crème de fi gue10ml Aluna coconut rum3 drops rose water3 drops Miraculous foamer5ml rich sugar syrup (1 part of water; 2 parts of sugar)Serve in a Nick & Nora glass, garnish with 4 dashes of Angostura bitters and 1 rose bud. |
| Merchant House, London, UKMerchant House is home to one of the largest collections of gin and rum in the world. With an array of fine and rare examples available, offered in comfortable and relaxed surroundings, our basement cocktail bar is the City’s worst-kept secret. Our concept focuses on the history of the Empire, and our drinks list reflects the belligerent and tumultuous history in which gin and rum overlap. Hodgson Old Fashioned Cocktail Build in an Old Fashioned glass:50ml D1 London Gin15ml IPA cordial*x2 dashes grapefruit, orange and clove bittersGarnish with dehydrated orange*IPA cordial 2x serving spoons gooseberry jam, 250g white sugar 250ml water. Boil then remove from heat and add: 25ml citrussy IPA (Neck Oil by Beavertown), 11g citric acid |
| The Fire Station, London, UKThe Fire Station is a re purposed fi re station built in 1906. We serve a range of classic cocktails, homemade gems and some twists on the favourites. It’s a relaxed atmosphere taking inspiration from some bars in Brooklyn c1950. The Violet Underground Cocktail 50ml D1 Potato Vodka20ml fresh lemon juice15ml sugar syrup2 dashes Peychaud’s bitters10ml Crème de Violet |
| Black Sheep – Halifax, CanadaBlack Sheep Restaurant is owned and operated by two chefs. Our mission is to make awesome food and drinks from scratch using quality ingredients, and serve it at an affordable price in a non-pretentious environment. Field Trip Cocktail 1½ oz D1 London Gin½ oz sweet Vermouth1 bar spoon Absinthe½ oz blueberry lavender purée*½ oz balsamic anise shrub**¼ oz lemon juice (always fresh)Combine all ingredients in shaker, wet shake! Double strain into a 6 oz coupe glass – ½ rim on glass (for rim: 1 lemon (zest only); 2 tbsp dried lavender, ¼ cup coarse sugar)* Blueberry lavender purée 1kg frozen blueberries; 2 lemons: juice and zest; 100g sugar; 2 tbsp dried lavender (to taste) – combine in a pot, simmer for 10-15 minutes, puree then fine strain, adjust with water as needed** Shrub 2 cups balsamic vinegar; 1 ¼ cups sugar; 8-10 star anise pods – bring to boil in pot, remove from heat, let sit overnight, then fine strain |
| The Bird Bar – Quebec, CanadaThe Bird Bar is elegant and welcoming. From the moment you enter by the antique entry door, you will find wooden floors, a magnificent marble bar, black velvet stools and arched lights. The space is absolutely beautiful! The cocktail was created by Mr. Antonio Diaz, bar manager of Le Bird Bar. He is passionate about everything that joins art and creation. Peaches and Cream 1.5oz D1 Potato Vodka0.5oz lemon juice0.5oz white peach purée0.5oz almond orgeat1 teaspoon of greek yogurt2 dashes of Dillon’s wormwood bittersPour all ingredients into shaker, reverse dry shake, and double strain into a chilled coupette.Garnish with dehydrated lemon. |
| Campagnolo – Vancouver, CanadaUpstairs at Campagnolo is a no fuss, full service cocktail bar with a focus on classic drinks. Located in East Vancouver, hidden behind a green door, we offer a selection of the world’s top spirits, interesting wines and local craft beer alongside an outstanding bar snack menu. Established in 2014 by Robert Belcham and winner of silver in Vancouver Magazine’s 2018 Best Bar. Peter Van de Reep is the beverage director for Upstairs @ Campagnolo. He opened Upstairs in 2014 for Robert Belcham and is a certified sommelier working towards advanced certification with the Court of Master Sommeliers. Secret Intelligence Cocktail 2 oz D1 London Gin1/3 oz Lustau Rojo Vermut1/3 oz Amaro Montenegro4 drops Bittered Sling Clingstone Peach BittersStir all ingredients together, strain into a chilled coupeExpress the oils of a lemon swath over the drink and garnish |
| Rosewood Hotel Georgia – Vancouver, CanadaRosewood Hotel Georgia combines the grandeur of the Roaring 20s with contemporary elegance in the heart of Vancouver. An unprecedented restoration, completed in 2011, returned Vancouver’s most legendary hotel to its place as one of the most prominent hotels worldwide. Rosewood Hotel Georgia offers an unmatched combination of heritage, sophistication and splendour – a return to the golden age of hotel travel. Manderin Mist Cocktail 60ml D1 Potato Vodka30ml fresh mandarin juice15ml yuzu syrupCover top with coconut foam*1 spray of bergamot aromaShake hard and fine strain into a chilled cocktail glass. Float the coconut foam. Spray with bergamot aroma (* 450ml coconut water, 2mg Versawhip, 1mg Xantham Gum). |
| Vij’s – Vancouver, CanadaVij’s has been serving award-winning, inspired Indian cuisine and warm hospitality in Vancouver since 1994. Chefs & Co-Owners Vikram Vij and Meeru Dhalwala are know for unique and innovative contemporary dishes, founded on hand-roasted Indian spices. Cocktail by Vij’s Group beverage program leader Jay Jones, a 22 year veteran of the Canadian bar community. Jay is the only Bartender ever inducted to the British Columbia Restaurant Hall of Fame. Pankot Punch Cocktail 1.5 oz D1 London Gin1 oz mango nectar0.5 oz Aperol0.5 oz Giffard Abricot de Roussillon0.5 oz fresh lemon juice0.25 oz Pernod AniseCombine all ingredients and shake with ice. Fine strain into a shapely, footed cocktail or beer glass (16oz). Heap with crushed ice, garnish with fresh flower and serve with a glass straw. |
| Lizzie’s Lane – Melbourne, AustraliaAmid Albert Park’s eclectic architecture, an all-new Pop-Up Melbourne Laneway Bar awaits in the back ally of a five-star hotel. This grungy, urban hideout has been set-off with pop-art murals inspired by a blend of Melbourne and East London street art. Appropriately named Lizzie’s Lane, it offers London inspired bites, refreshing summer cocktails, and laidback tunes. With wooden crate-made chairs on Astroturf, festoon lights and lawn games, Lizzie’s Lane is the perfect place to unwind and soak up the sunshine this summer. The Eurostar Cocktail The quickest way to get to London is to build over ice:30 ml of D1 London Gin30 ml Elderflower Liqueur10 ml Elderflower Sugar SyrupAdd 1 large (skull ice cube) topped with Prosecco. |
| Maybe Frank – NSW, AustraliaWelcome to Maybe Frank, a traditional Italian pizzeria with a little secret inside – our small cocktail bar “the maybe”. We are focused on aperitivo and digestive cocktails. Maybe Frank is a place for daily-dining, Sunday drinking, and for a little day-dreaming of your next adventure to our beautiful mother land… Eh la Madonna!!! Maybe Gimlet Cocktail 50ml D1 London Gin5ml Italicus Rosolio15ml pink grapefruit juice15ml apple and lime cordial*Stir, chill and serve in a gimlet glass*Apple Lime Cordial (Shelf Life 1 Month) 300g caster sugar, 100ml lime juice, 50ml green apple juice; 400ml pink grapefruit juice; 2pcs apple peel; 2 pcs lime peel; 2 gr malic acid; 2 gr citric acid.Muddle all the peels with the sugar, add juice and heat with coffee machine, stirring to dissolve. Allow to chill and add the malic acid. |
| Fools & Magicians, Hong KongThe soon to be unveiled underground music room #AfterDarkAndBeyond is a stark contrast to the upper floor, with its dark and edgy decors. Expect some booze-heavy cocktails and vibrant events that cover a wide variety of music genres. This is the place to be for weekday shenanigans as well as special occasions. While the upstairs restaurant and bar is the space for you to relax and unwind, the music room prepares you for memorable nights that you won’t remember. After Bitterness, Comes Sweetness 30ml D1 London Gin infused with bitter gourd*5ml Suntory green tea liqueur15ml chamomile honey water**10ml fresh lemon juice15ml cold brew green tea***Garnish with mint and flowers, served in an urchin glass.*Bitter gourd infused D1 London Gin 350 gm sliced bitter gourd scraped clean of seeds and flesh 700ml D1 London Gin.**Chamomile honey water 30gm chamomile brewed in 1 ltr of hot water. Allow to cool and add 500ml honey, mixing well.***Cold brew green tea Add 1 green sencha tea bag to 1000ml of cold filtered water. Cold brew in a fridge for 16-20hrs then remove the tea bag. |
| Bar Buonasera – Tsim Sha Tsui, Hong KongManaged by Nick Tse and Ayako Miyake team, Bar Buonasera is a handcrafted cocktails and whisky bar located in Tsim Sha Tsui. Bar Buonasera is an authentic bar with a reputation for excellent service, in a chic and romantic setting, heavy on old-school cocktails, where the customer comes first and service that never surrenders substance to spectacle. Before Sunset Cocktail 60ml D1 London Gin15ml Italicus Rosolio Di Bergamotto10ml St Germain elderflower liqueur10ml Lillet Blanc10ml Tio Pepe Fino dry sherryGarnish:lemon peel twist Glass: cocktail glass Timing: before dinner Method: Stir all ingredients with ice in a mixing glass, then strain and serve into a chilled cocktail glass, garnishing with a lemon peel twist. |
| GEM, Hong KongThere is an evolving trend of coworking spaces popping up in bars around the world; seeing companies partner with on-premise venues to turn idle front-of-house spaces into communal offices for the remote working sector. At night G.E.M. is a bar, whilst it works as an office during the day. Gin and wine are G.E.M.’s primary drink serves and the bar offers a wide selection of spirits and a wine list that includes a wide variety and range of styles. G.E.M. is a place for groups of friends to have fun and relax after work. Cannon Cocktail 40ml D1 London Gin20ml homemade grapefruit & sage cordial20ml fresh lime juice2 dashes grapefruit bitters60ml top up with house brut/ dry sparkling wineShake all the ingredients and strain into a tulip wine glass before topping up with champagne.Garnish with a grapefruit peel twist & sage leaf. |
| RAE Charlie’s – Guangzhou, ChinaCharlie’s is our take on a traditional Italian caffè. ‘Artisanal’ is our key element, from house-roasted Espresso beans to handmade fresh pasta & perfectly balanced negronis, it is everything we love about Italian caffè culture. We aim to create an experience for any guests who visit us, providing an exceptional service experience to exceed expectations. Charlie’s Lemonade Cocktail30ml D1 Potato Vodka10ml Fernet-Branca10ml Fresh lemon juice2 drops of rhubarb bittersTopped up with Artisanal lemonadeBuild in the glass.A fresh take on an evening lemonade, simple and delicious. High quality ingredients matter the most in the success of this long drink. |
| Hope and Sesame – Guangzhou, Chinaope & Sesame opened in March 2016 and was the first “speakeasy” cocktail bar in Guangzhou. Tucked away behind a traditional Cantonese cafe in the quaint neighbourhood of DongShanKou, the bar is a joint venture between seasoned hoteliers – Bastien Ciocca & Andrew Ho. The bar has been awarded Best Bar in China 2018. Oolong Tea 40ml D1 London Gin15ml grapefruit & lemon oleo saccharum*Topped up with sparkling Oolong tea**From the spent husks of used citrus fruits, extract the essential oils and shake with D1 Gin Serve with a sparkling tea in reused tonic bottles and a starch straw.*Oleo saccharum Collect the citrus oils by preparing all the husks with a coating of sugar and leave to sit in a jar for about 2 weeks.** Sparkling Oolong tea Cold brew loose Oolong tea leaves and then carbonate in soda with CO2 capsules. |
| MiaoQian BingShi – Guangzhou, ChinaMiaoQian BingShi is located in the neighbourhood of DongShanKou. It is inspired from the olden days style of Cantonese cafes and it hides the cocktail bar Hope & Sesame behind a secret door. Coffee 50/50 Cocktail 40ml D1 Potato Vodka40ml Mancino dry vermouth10ml NOLA coffee liqueur2 drops Bitter Truth grapefruit bittersA 50 / 50 vodka martini with freshness and a great length thanks to a touch of coffee.Stir and serve in a coupe or martini glass previously lightly sprayed with the oil of grapefruit peel and garnish with one coffee bean. |
| Society on High – Boston, USAOur marble bar, rich colors and vintage accents offer a unique decor that exudes both comfort and class. Outdoors, the sleek and sophisticated patio offers a secluded setting for seasonal dining tucked away in the heart of Boston’s Financial District. With its floor to ceiling windows, rich colors and cozy banquets, Society on High sets the mood for any occasion from girls nights out, to corporate meetings, to dinner and drinks with friends, and more. The warm and inviting outdoor patio is the perfect place for seasonal dining secluded from the bustle of Boston streets. Society on High strives to deliver excellence in ambiance, cuisine, drinks, and service. Blood Orange Whisper 1oz D1 Potato Vodka3oz D1 London Gin0.5oz Lillet1oz Blood orange juiceDash orange bittersShake, strain, up. Garnish with a sugar rim and blood orange wheel. |
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