Unlock Taste Competition

No.3 Gin Key

Made to Test the Best

The second edition of our annual No.3 London Dry Gin "Unlock Taste" cocktail competition took place on May 16th 2018. 

The competition was an opportunity for elite bartenders, throughout the UK's most prestigious and popular bars, to push the boundaries of cocktail creation whilst using No.3's London Dry Gin. 

Below, you will be able to find out more about the fantastic cocktails that were put forward by our contestants and the ingredients that were utilised.

Name & Bar

Cocktail Name

Aiden Page

Callooh Callay

Ingredients

  • 50ml No.3 Gin
  • 20ml nettle and fennel seed cordial
  • 3 drops of high iron concentrated oil

Inspiration

Everyone has brushed their leg against the famous stinging nettle as a child or adult, so the idea of this drink is to bring back that memory of when that happened. With the garnish being a high iron concentrated oil, my cocktail will not just remind you of what it feels like to get stung, but you will almost feel as if you have been stung again!

Christian Bosatelli

Cahoots

Widow Bourne

Ingredients

  • 60ml No.3 Gin
  • 10ml lemon thyme & bayleaf cordial
  • 2 dashes of dry vermouth
  • Garnish with citrus essence hydrosol

Method

Stir and strain, and use a Speakeasy glass.

Inspiration

I decided to dedicate my drink to Ms. Bourne, known as the Widow Bourne. In 1698, she set up a Merchant's which sold from No.3 St James' Street. My drink is a modern twist on a classic Gimlet, with a hint of fresh citrus and an unexpected touch of fresh herbs. These ingredients will surprise you on the first sip, and allow your palate to taste the No.3 London Gin.

Cristian

The Savoy Hotel

Forgotten Flavours

Ingredients

  • 50ml No.3 Gin
  • 15ml fig leaves infused with campari
  • 15ml italicus
  • 10ml sugar
  • 5 dashes of walnut bitters
  • Premium English sparkling wine

Dario Arienzo

Rivoli Bar - The Ritz

Martini No.3

Ingredients

  • 40ml No.3 Gin
  • 25ml Cocchi Americano
  • 15ml Yuzu
  • 10ml syrup
  • 2 drops of grapefruit bitter
  • Garnish with a grapefruit peel

Method

Stir, and use a Martini glass.

Emily Chipperfield

Nuala

Nuala

Ingredients

  • 40ml No.3 Gin
  • 20ml cardamom oil washed with sweet vermouth
  • 2 dashes of saline solution
  • 2 dashes of grapefruit peel tincture
  • Garnish with juniper

Francesco Lombardi

Corinthia Hotel

Aviation 2.0

Ingredients

  • 35ml No.3 Gin
  • 15ml citrus infusion (grapefruit and orange peels)
  • 5ml Maraschino liqueur (infused with dry lavender)
  • 15ml lemon juice
  • 15ml fair acai berry liquor

Inspiration

I have chosen to twist a classic cocktail, which in my opinion incorporates the No.3 Gin in a fantastic way. For me, it was important to highlight the floral notes of the juniper, balance it with some citrus and the spicy notes of the coriander.

Gabriel Brown

Hawksmoor Spitalfields

Ingredients

  • 40ml No.3 Gin
  • 25ml Punt e Mes
  • 20ml Amontillado Sherry
  • 5ml Benedictine
  • 6 drops of grapefruit bitters
  • A tiny pinch of salt

Method

Stirred down and served in a Nick and Nora glass with an olive.

Vitor Lourenco

Holborn Dining Rooms

Gin Craze

Ingredients

  • 45ml No.3 Gin
  • 20ml homemade vermouth
  • 20ml homemade syrup with the botanicals from No.3 Gin
  • 15ml fresh lime juice
  • Garnish with viola flower

Method

Shake all of the ingredients, and double strain before serving.

Inspiration

The "Gin Craze" was a period in the first half of the 18th century when the consumption of gin increased rapidly in Great Britain, especially in London. Consequently, I have created "Gin Craze" for this competition, which is a vibrant and aromatic cocktail that I think the British would have loved during this time period.

Gianpaolo Lubrano

The Savoy

The No.3 Gin Cocktail

Ingredients

  • 40ml No.3 Gin
  • 10ml Amontillado Sherry
  • 15ml Campari infused juniper
  • 15ml Moroccan coriander seeds and angelica root cordial

Stephen Mutty

Dandelyan

Ingredients

  • 50ml No.3 Gin
  • 35ml Kaffir honey wine

Method

Add the ingredients and stir over ice until the correct dilution and temperature has been reached. Serve in a frozen glass.

Jonas Vittur

Worship Street Whistling Shop

Blood and Tears

Ingredients

  • 10ml tiger lemon and rhubarb punch a la Ford
  • 35ml blood orange juice
  • 10ml simple syrup
  • Pinch of orange wood chips to smoke the glass.
  • Rim the glass with nigella seeds.
  • Garnish with orange zest

Method

Throw drink 4-5 times and serve over crystal clear ice in smoked old fashioned glass.

Sorin Mihaela

Jamie Oliver’s Fifteen

Widow Bourne

Ingredients

  • 40ml No.3 Gin
  • 20ml 30&40 Aperitif infused with coffee beans
  • A spoon of BB&R champagne
  • Garnish with apple

Inspiration

My drink is made with a combination of No.3 Gin and two very important products in the history of Berry Brothers & Rudd (wine and coffee). The name "Widow Bourne" comes from the person that first opened the merchant's!

Jonatan Munoz - WINNER

Hawksmoor Spitalfields

The Clearside Cocktail

Ingredients

  • 50ml No.3 Gin
  • 25ml mint shrub
  • 20ml lime juice
  • 10ml Oloroso Lustau

Method

Stir, and use a tumbler glass for serving.

Luca Cicalese

The Savoy Hotel

Ingredients

  • 50ml No.3 Gin
  • 10ml cocchi rosa
  • 20ml barolo chinato cocchi
  • 30ml pickled orange juice
  • 5ml sugar syrup
  • Rose base garnish

Method

Simply shake!

Sebastien Dauvergne

The Bloomsbury Club Bar

Vanessa Bell

Ingredients

  • 40ml No.3 Gin
  • 10ml Cocchi Americano
  • 15ml Belsazar Dry
  • 15ml homemade rosebud syrup
  • 15ml homemade pink grapefruit shrub
  • Garnish with rosebuds

Sam Ameye

Swift

The Five River Cocktail

Ingredients

  • 40ml No.3 Gin
  • 60ml Carrot Falernum
  • 20ml cream
  • 15ml lemon juice

Paris-Elvio

The Harcourt

Spring Break

Ingredients

  • 60ml No.3 Gin
  • 15ml Rosemary-mint syrup
  • 5ml Strawberry-Balsamico essence
  • 5ml D.O.M. Benedictine
  • 20ml lime juice

Method

Serve shaken!

Omar Caimi

Cahoots

No.3 1698 Collins

Ingredients

  • 40ml No.3 Gin
  • 20ml Sauvignon infused with coriander leaf, burned juniper berries and peach
  • 25ml simple syrup
  • Top with citrus soda (orange & grapefruit peel)

Method

Build in ice filled glass, stir and top with citrus soda

Nicola Cordoni

The Ritz

Ingredients

  • 45ml No.3 Gin
  • 15ml Drambuie
  • 15ml lemon juice
  • 20ml cardamom and orange syrup
  • 2 dashes of grapefruit bitter

Method

Muddle cardamoms. Put orange peels and cardamoms in a pan for two minutes, then add water bring it to the boiling point. Finish with sugar until it is completely dissolved.

Matteo Carretta

Cahoots

Indeed No.3

Ingredients

  • 70ml No.3 Gin
  • 5ml oak bitter
  • 5ml salt and sugar solution

Method

The drink is stirred and serve in a chilled coupette with orange zest.

Inspiration

My inspiration comes from the true essence of No.3 London Dry Gin. My idea is to represent the taste of the gin with a number of flavours and textures. Adding oak bitter and salt helps the consumer taste the real flavour of the cocktail.

Marvin Morgan

BYOC

Breakfast Martini

Ingredients

  • No.3 Gin
  • Douwe Egberts Coffee
  • Pancake syrup
  • Fresh Chilli
  • Nutella
  • Milk

Mateusz Mizerski

Gymkhana

Polish Garden

Ingredients

  • 40ml No.3 Gin
  • 15ml Berry Bros. & Rudd calvados
  • 30ml homemade apple cardamom syrup
  • 25ml lemon juice
  • 25ml egg whites
  • 1 drop of cardamom bitters
  • Garnish with black Cardamom

Marvin Morgan

BYOC

KLM

Ingredients

  • No.3 Gin
  • Pressed apple juice
  • Pear puree
  • Cointreau
  • Lemon and lime
  • Mint
  • Blue Curacao
  • Soda water
  • Garnish with a Tulip leaf

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