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TOP SPOTS TO SUP
Bassoon Bar, Corinthia Hotel,
Whitehall Place, SW1A 2BD;
020 7321 3200;
Hoxley Porter, 153 Upper Street,
N1 1RA; 020 7226 1375;
Powder Keg Diplomacy, 147 St Johns
Hill, SW11 1TQ; 020 7450 6457;
Big Chill House, 257-259 Pentonville
Road, N1 9NL; 020 7427 2540;
Gilbert Scott Bar, St Pancras
Renaissance Hotel, Euston Road,
NW1 2AR; 020 7278 3888;
Keg Diplomacy in Clapham Junction, with
its British-Union-inspired drinks, Whitley
Neill lends its strength to the Henry Martini
ri e. This includes ingredients sourced from
all corners of the world: gunpowder green
tea vermouth from India, Dandelion and
Burdock bitters from Australia, maple syrup
from Canada and of course, British gin with
its heart in Africa.
Meanwhile at the Big Chill House, Hannah
Du y and Gemma Moore have created the
big back yard, a refreshing long drink served
in a tin can. 'We're fans of Whitley Neill Gin
- the slight peppery avour and dry nish
lends itself to working well within a cocktail,'
explains an enthused Du y.
The big back yard also includes apple
and lemon juice plus Kummel Wolfschmidt.
'We instantly knew the fennel avour of
Kummel Wolfschmidt would complement
the gin well,' says Du y.
'We also wanted to add a classic British
ingredient, which was the thought behind
the cucumber. After experimenting with a
number of di erent herbs, coriander was
the nal ingredient, as it provided that bit
more complexity to the cocktail.'
For those in the mood for something
a little punchier, and in more upmarket
surroundings, there's the Gilbert Scott
Bar in the St Pancras Renaissance London
Hotel. Here Whitley Neill shows its versatility
when it comes to the classics, lending its
unique avours to the martinez, combining
e ortlessly with sweet vermouth, Maraschino
liqueur and orange bitters.
Big Chill House
Powder Keg Diplomacy
Whitley Neill GnT
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