Three gin-inspired drink options for events

To continue this week's gin theme, Event picks out three of the best gin-based bars, events and drink ideas.

Celebrate Nation Gin & Tonic Day with our gin-themed ideas
Celebrate Nation Gin & Tonic Day with our gin-themed ideas

The Botanical Bingham Gin & Tonic Bar 

Bar, restaurant and hotel The Bingham in Richmond, Surrey launched 'The Botanical Bingham Gin and Tonic Bar' yesterday (19 October) in celebration of National Gin and Tonic Day. The bar will be open throughout the winter and will offer a vast selection of gins and gin-based cocktails. Cocktails include the Bloodhound (made from dry vermouth, strawberry, Brockmans Gin and sweet vermouth), and the William Of Orange (a mix of orange bitter, green chartreuse, sipsmith gin and sweet vermouth.) The extensive array of gin options will feature gin brands from all over the globe, including Monkey 47, Bloom, Wild Snow Dog and Sylvius gin.

Bombay Sapphire's mixology and cuisine experience

For one week only, Bombay Sapphire will stage an immersive tasting tour that allows guests to experience art, cultures and flavour, inspired by the ten vapour-infused botanicals of the premium gin brand. Cocktails will be created by mixologist Geoff Robinson, and there will be a range of imaginative and experiemental dishes designed by The Robin Collective. The journey will culminate with a Bombay Sapphire Ultimate Serve Gin and Tonic, which features Bombay Sapphire gin, 100ml of premium tonic water and a wedge of fresh lime and ice to serve. The experiential event is set to tour the globe, visiting cities including Berlin, Barcelona, Madrid and Amsterdam.

The Meadow of Islay foraged cocktail by The Botanist

As part of a bid to showcase its heritage, premium gin brand The Botanist encouraged bartenders to create their own foraged cocktail that would reflect their wild side. One cocktail recipe was the 'Meadow of Islay', which uses Botanist gin, Kelvin's Garden Apples, uniper and Grapefruit infused extra dry Vermouth, Propolis Tincture from South Africa and Meadow sweet syrup. The finished cocktail is then garnished with sea buckthorn. 

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