Something so magical happens when you combine the best ingredients with top talent in the food and beverage world. A supernova of sorts that transcends any preconceived notions, surprising and delighting with every bite and sip. When Gabriel Waterhouse, chef-owner of supper club turned fine-dining masterstroke The Water House Project in Bethnal Green, came together with No. 3 London Dry Gin, the only gin to have been awarded World’s Best Gin four times at the International Spirits Challenge, there was, indeed, a transcendental moment. With a chef of this order, and a spirit of this calibre, a cocktail pairing menu of magnetic proportions was born.
Using only the finest, local and hyper-seasonal ingredients, Gabriel created perfectly balanced dishes guided by the produce’s purity of flavour. Following this idea, Ross Bryant, No. 3 Gin’s Brand Ambassador, crafted a quartet of sublime cocktails that gently reference the dishes, while holding their own in distinction thanks to No. 3 Gin’s palate-pleasing notes. But paired together is where their beauty really shines — when these dishes and drinks harmoniously coalesce to showcase the best of Britain in all her glory.…
A small bite: crisp tart shell filled with smoked eel, pineapple and horseradish.
A bitter, sweet and slightly smoky cocktail made with 30ml No.3 Gin, 10ml Tempus Fugit Kina L’Aero d’Or liqueur, 20ml charred pineapple syrup and 10ml verjus, garnished with orange peel.
Jerusalem artichoke, gooseberry, onion ash and chive.
A bright, tart and sweet riff on a gimlet made with 60ml No.3 Gin and 30ml gooseberry cordial, garnished with a nasturtium leaf.
Herdwick lamb, black garlic, kohlrabi and rosemary-mint oil.
A sweet cocktail with a rounded bitterness that rustles up notes of dark fruits, composed of 30ml No.3 Gin, 30ml Lustau Rojo Vermut, 30ml red grape juice, 5ml Cynar bitters and a dash of saline.
PLUM & THYME MARTINEZ
Yorkshire rhubarb, vanilla parfait, almond and Amaretto.
A cocktail with a dry, aromatic profile underpinned by fresh fruits, comprising 20ml No.3 Gin, 35ml plum sake and 30ml Fino sherry, stirred with fresh thyme and then garnished with a thyme sprig.
All photos © Jodi Hinds.