12.11.15



Our collaboration with the wonderful team from D1 (www.d1londongin.com) and D.J Limbrey continued last night when we were invited to make cocktails for the Ariel Wine & Beer Society at the BBC Broadcasting House, London!





Dominic Limbrey discussed the intricacies of the distillation process of the D1 Gin and how he creates one of the smoothest gins we have ever tasted!


Moving on from the simple mixed drink we started stirring down some classic Negronis using equal measures of D1 Gin, Belsazar Red and Mondino Amaro. So good that it was said to be "the best Negroni I have ever had" by the head of BBC Radio 4 - who drinks them in Italy yearly!


We also served White Negronis using D1 Potato Vodka, Belsazar White and Suze, also in equal measures and both served with a twist of orange peel.





Next up we delved into a stunning D1 Vesper Martini using 35ml D1 London Dry Gin, 35ml D1 Potato Vodka and 10ml chilled Lillet Blanc served with a lemon spritz and served in chilled coupe glasses.


To round up the evening while taking questions from the room about the products and cocktails in general we gave everyone a D1 Raspberry Mule using 30ml D1 Potato Vodka, 15ml rasperry coulis, 10ml fresh lime juice topped with Fever Tree ginger beer and garnished with a lime wedge and fresh raspberries.


Truly an amazing evening of cocktails, enthusiastic guests and more time spent with this wonderful brand - even more so when our company MD got to visit the actual Tardis used in all filming!





Dominic Limbrey discussed the intricacies of the distillation process of the D1 Gin and how he creates one of the smoothest gins we have ever tasted!


Moving on from the simple mixed drink we started stirring down some classic Negronis using equal measures of D1 Gin, Belsazar Red and Mondino Amaro. So good that it was said to be "the best Negroni I have ever had" by the head of BBC Radio 4 - who drinks them in Italy yearly!


We also served White Negronis using D1 Potato Vodka, Belsazar White and Suze, also in equal measures and both served with a twist of orange peel.