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The

EXPERIENCE

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MOTHERS RUIN- The Story and History of Gin

Gin was popularised in England following the accession of William of Orange in 1688, who removed the tax on spirit production. To all classes in society Gin provided a patriotic alternative to French brandy at a time of both political and religious conflict between Britain and France.

The Gin Craze followed in the first half of the 18th century when the consumption of gin increased rapidly in Great Britain, especially in London. Many people over consumed and the city had a virtual epidemic of extreme drunkenness; this provoked moral outrage and a legislative backlash.

In London in the early 18th century, much gin was distilled legally in residential houses (there were estimated to be 1,500 residential stills in 1726) and was often flavoured with turpentine to generate resinous woody notes in addition to the juniper

The British government tried a number of times to stop the flow ofgin blaming ‘Madam Geneva’ for all the ills in society. The 1736 GinAct taxed retail sales at a rate of 20 shillings a gallon on spirits and required licensees to take out a £50 annual licence to sell gin. The aim was to effectively prohibit the trade by making it economically unfeasible and the trade became illegal.

The illegally distilled gin which was produced following the 1736 Act was less reliable and more likely to result in poisoning. William Hogarth’s famous image of GinLane summed up the resulting condition ofLondon in 1751. The Gin Craze had mostly ended by 1757. The government tried to ensure this by temporarily banning the manufacture of spirits from domestic grain.

There was a resurgence of gin consumption during the Victorian era, with numerous ‘Gin Palaces’ appearing. The invention and developmentof the columnstill (1826–31) [16] made the distillation of neutral spirits practical, thus enabling the creation of the “London dry” style that evolved later in the 19th century.

Gin popularity was again boosted by The British Empire’s use of Ginin the colonial tropics to improve and ease the taking of Quinine as an anti malarial precaution and the Gin and Tonic was born. Gins popularity continued worldwide thanks to the American prohibition Speakeasies and the creation of many attractive cocktails, most famously the Gin and it (for Italian Vermouth) which went on to become the Martini.

THE GIN EXPERIENCEat

Our aim is to provide our guests with an exceptional and diverse bar experience through a spotlight on Gin. Offering a wide spectrum of different Gins but predominantly focusing on those produced in London and described as dry. The bar team specialize in serving the perfect Gin and Tonic from the wide choice of Gins each to be accompanied by a bespoke Fentimans botanical tonic water and served in Copa Glasses over crushed ice and accompanied with fresh citrus garnish. The experience can be to try a typical London Dry Gin and Tonic or experiment from the wider Gin selection offering a range of subtle botanical flavors to explore. To help choose we have menus describing these unique tastes and recommendations for each. A seasonal list of Gin Cocktails will also feature classic mixes as well as more contemporary drinks to enjoy.

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TYPES OF GINFLORALLight and delicate floral led gins drawon botanicals such as honey suckle and camomile to create a gentle, silky- smooth flavour with fragrant sweetness. They are lightly perfumed with Juniper and subtly balanced with spice and citrus.

Garnishing - Lemon & Lime Wedge

JUNIPERAromatic and crisp Juniper perfume with hints of citrus and herbs

Garnishing - 3 citruses. Lemon, Lime and Orange

HERBACEOUSBold, fragrant and unique,

herbaceous – led gins have the most distinctive flavour profile.

These gins have more unusual botanicals such as Cucumber,

rose petal Black Pepper and Olives

Garnishing - Cucumber

CITRUSBold, fragrant and unique, herbace

Fresh, zesty and bright with prominent notes, these gins get their complex

flavour from citrus peel and coriander. They offer great depth of flavour as

the juniper and citrus combination is balanced with earthy spices and

aromatic notes

Garnishing - Grapefruit or Lime

THE MIXERAll Fentimans mixers feature bespoke

blends of botanical extracts and infusions from around the world that enhance traditional flavours crafted from five

generations of family experience.

The world’s first botanically brewed tonic water is made with a blend of herbal

infusions and lemongrass extract which results in a unique, refreshing and

distinctive citrus flavour.

“Very special in a G&T, it’s perfection” - The Guardian

We’re small, we’re independent and we craft truly artisanal spirits of

uncompromising quality

We make our spirits by hand in genuinely small batches – just a few

hundred bottles a time. We passionately believe this is the

only way to craft spirits of this quality. Inspired by the two hundred years of London distilling history we have inherited, we balance modern technology with traditional recipes

and techniques.

We like to think that old meets new and the two get on really quite

spectacularly.

SIPSMITH GIN — 4.40Distilled in Hammersmith West London this Gin is the only Gin made using the ‘one shot method’. Copper pot distilled in small batches this Gin has lots of Juniper followed by a long burst of Citrus.

BEEFEATER GIN — 4.30Distilled in Kennington South London using 9 different botanicals under the watchful eye of master distiller Desmond Payne. Fresh clean and crisp with subtle citrus notes and a fruit edge.

HENDRICK’S GIN — 4.40Produced in a remote distillery in Scotland using small batch production, Hendrick’s is not your average gin! Made using a combination of flowers, roots, fruits, and seeds from the world over and infused with rose petals and cucumber. Hendrick’s is a rather curious gin! Infused with rose petal and cucumber.

TANQUERY RANGPUR — 4.30Charles Tanqueray began crafting the world’s most awarded gin in 1830 and after 177 years of distilling expertise, Tanqueray Rangpur was born. The rare rangpur lime, traditionally used to smooth down the gin, brings an exotic, bold flavour to the already perfect combination of juniper, coriander, bay leaves and ginger.

OPIHR GIN — 4.40Discover the exotic intensity of the Orient; cubebs from Indonesia, black pepper from India & coriander from Morocco, hand–picked to create a unique spiced gin. The botanical’s in Opihr Gin complete their journey at the oldest distillery in England, where quality gin has been traditionally distilled using the same London Dry Gin method since 1761. Here the botanicals are married with fine English spirit to produce an exotic Oriental spiced gin.

SIPSMITH SLOE GIN — 4.40Making our Sloe Gin: we wait until the berries have been softened by the late autumn sunshine, then we gather only the best of the harvest and steep them in Gordon’s. The result is a wonderful tipple that marries the dryness of Gordon’s with a subtle sweetness.

SIPSMITH SUMMER CUP — 4.40Award winning London Dry Gin on our copper still blended with a hostof fabulous summery fruits and flavours including infusions of Earl Grey tea, Lemon Verbena and Cucumber. The natural cloudiness comes from the real ingredients that we infuse to give our summer cup its wonderful character and depth of flavour. Aromatic yet dry, it’s perfect for marrying with a mixer in the sun. Sipsmith: where old meets new and the two hit it off really quite spectacularly.

Recommended serve is with Fentimans Tonic, many more gins avaliable from the bar.T

HE G

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E GIN IS THE QUNITESSENTIAL BRITISH DRINK, AND THERE IS NOTHING QUITE AS REFINED AS A REFRESHING GIN AND TONIC

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UANGEL WHITE LADY — 8.00Created by Harry Craddock at The Savoy Hotel in the 1920’s:

Short, straight-up and sour. Clean London Dry Gin, Triple sec, egg white, lemon and sugar.

PASSION FRUIT ICED TEA — 8.00A delicious restorative concoction: Long and aromatic.

Beefeater 24 Gin with home-made passion fruit iced tea.

THE NEGRONI — 7.00An all-time classic: Short, bitter and aromatic.Created for Count Camillo Negroni in Florence,

Equal parts Beefeater 24, Sweet Italian Vermouth and Campari Bitter Orange liqueur.

ELDERFLOWER COLLINS — 7.00A classic Gin Collins with a touch of English Elderflower: Long, fresh and floral.

Beefeater London Dry Gin, lemon and elderflower shaken and lengthened with soda.

STRAWBERRY COLLINS — 7.00A classic Gin Collins with a touch of English strawberry: Long, fresh and fruity.

Beefeater London Dry Gin, lemon, sugar and fresh strawberries shaken and lengthened with soda.

PIMMS COCKTAIL — 7.00The Classic Summer number, pepped up with the addition of bubbles: Long, fruity and refreshing.

Beefeater Dry, Pimms No. 1, lemon, sugar and prosecco over fresh cubed ice and garnished with summer fruits.

DIAMOND FIZZ — 12.00An effervescent drink served in a champagne flute: Long and zesty.

Beefeater Dry, lemon, elderflower and Moët and Chandon to makeyou sparkle.

PINK FIZZ — 9.00 A unique and delicious fizz, using the unique flavours of Beefeater 24: Long, zesty and uplifting.

Beefeater 24 Dry Gin, Pink Grapefruit, lemon, vanilla with lemonade and Prosecco for sweetness and lift.

ENGLISH GARDEN — 8.00 An English Summer necessity: Long, fresh and uplifting.

Beefeater 24 Gin, Elderflower, Lemon, mint, cucumber with lemonade for lift.

RUBY COOLER — 8.00A modern mix, served in a highball: Long and bittersweet.

Classic London Dry Gin, with equal parts cranberry juice and ginger ale over fresh cubed ice, garnished with an orange wheel.

SUMMER SPARKLE — 8.00Our classic summer punch with the addition of french wine aperitif - Lillet

served in a copa glass: Long, fruity and refreshing.

BERRY BRAMBLE — 7.00Created in London in the 1980’s, a modern classic: Short, fruity and sour

Classic London Dry Gin, lemon, sugar and Creme de Mure, served over crushed ice.

GIN FACTSDUTCH

COURAGETHE TERM ‘DUTCH COURAGE’

DERIVES FROM SOLDERS DRINKING DUTCH GIN

BEFORE GOING INTO BATTLE

NINETEENTH

CENTURY INDIAAN OFFICERS RATION OF MALARIA FIGHTING

QUININE TONIC WAS GREATLY ENHANCED WITH THE ADDITION OF GIN

GIN & VERMOUTH

GARNISHED WITH A TWIST OF LEMON OR OLIVE, THE MARTINI IS ONE OF THE

WORLDS BEST KNOWN COCKTAIL

DURING

PROHIBITIONPOOR QUALITY BOOTLEG GIN WAS

OFTEN CALLED BATHTUB GIN AS THAT’S EXACTLY WHERE IT WAS MADE

SEVENTEENTH CENTURY LONDONGIN WAS CONSIDERED BY MANY TO BE SAFER THAN WATER.

THE AVERAGE LONDONER MIGHT CONSUME UP TO 14 GALLONS A YEAR