Star Serves: Gin-Gem

Imbibe Editorial

Imbibe Editorial

15 September 2016

In the first edition of Star Serves by Imbibe, we shine a light on some of the fantastic bartending talent in the UK and the drinks being created. We asked a range of brands to work with a bartender to develop a bespoke seasonal serve, hoping that the drinks featured here will give you inspiration for your own cocktail list and help you to add a seasonal twist to your drinks offer.

Whether you recreate some of the drinks on these pages or devise a seasonal serve of your own, we'd love to know what recipes you're working on. So share your ideas and pictures with us on Twitter @imbibeUK or on Facebook.com/imbibeuk. And check out the entire Star Serves booklet online.


Bartender: Kristian Breivik, Jinjuu

'I wanted to make something quite refreshing,' says Kristian Breivik of his bright, zesty, gently bitter cocktail. 'I get lots of grapefruit and spice from Langley's, there's a complex citrus note that you don't get from other gins which I think works really well with the yuzu juice and Pama liqueur.

The Fever-Tree Mediterranean Tonic is a bit more fruity than regular tonics, and the carbonation brings out all the beautiful aromas of the overall cocktail. Jinjuu is a contemporary Korean restaurant. There’s a lot of spice and heat in the food we serve here, so to have something that balances all that and has a relatively dry finish works well – it doesn’t overpower all the flavours that you get in the food.'

Langley's Gin, High Spirits, 01932 252 100

Photography: Steve Ryan


GIN-GEM

Glass: Balloon
Garnish: Edible flower
Method: Stir the ingredients over ice,
strain into glass with block
ice. Add the tonic water.

40ml Langley’s Gin
15ml Pama pomegranate
liqueur
15ml pink grapefruit juice
10ml yuzu juice
2 dashes plum bitters
100ml Fever-Tree
Mediterranean Tonic

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