Unlock Taste Competition

No.3 Gin Key

Contestants

The second edition of the annual No.3 London Dry Gin Unlock Taste national cocktail competition will take place this spring. This competition is an opportunity for elite bartenders from some of the country’s most prestigious and popular bars to push the boundaries of cocktail creation. In doing so, we hope to elevate the acceptable to the remarkable and build the reputations of these skilled individuals and the establishments for which they work and, of course, showcase the supreme quality of No.3 London Dry Gin.

Using No.3 London Dry Gin as a base, contestants will be challenged to create three cocktails that will “Unlock Taste” by balancing or accentuating the gin’s unique flavours. These flavours derive from No.3’s six botanicals – juniper, orange peel, grapefruit peel, cardamom, angelica root and coriander seed. The winning cocktails will unlock these botanicals.


Name & Bar

Cocktail Name

Aiden Page

Callooh Callay

Ingredients

  • 50ml no3 Gin
  • 20ml nettle and fennel seed cordial
  • 3 drops of high iron concentrate oil!

Inspiration

Everyone has brushed there 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 this happened!! With the garnish being a heavy iron concentrated oil will not just give the memory of being stung you will almost feel like your getting stung again!!

Christian Bosatelli

Christian Bosatelli

Widow Bourne

Ingredients

  • 60ml No.3 Gin
  • 10ml Lemon Thyme & Bayleaf Cordial
  • 2 dashes 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, which in 1698 she set up a merchant selling in N.3 St James’s Street, where it all began. My drink is a modern twist on a classic Gimlet with hint of fresh citrus and a unexpected touch of fresh herbs which are surprising at the first sip allowing the palate to taste the London N.3 Gin in all itself with a rounded touch of freshness. But what I tried to create is the fact of our guest be directly protagonist of his own drink, due to the Citrus essence Hydrosol which is served on the side and he can "Spray" on the drink as much citrus and dilution as he want to find the perfect balance for every guest. Let`s call it: " Unlocking the taste"

Cristian

The Savoy Hotel

Forgotten Flavours

Ingredients

  • 50ml No.3 Gin
  • 15ml Fig leaves infused Campari
  • 15ml Italicus
  • 10ml sugar
  • 5 dash walnut bitters
  • Top Premium English sparkling wine

Dario Arienzo

Rivoli Bar-The Ritz

Martini No.3

Ingredients

  • 40ml No.3 Gin
  • 25ml Cocchi Americano
  • 15ml Yuzu Clarification
  • 10ml Simple Syrup
  • 2 drops Grapefruit Bitter
  • Garnish with grapefruit peel

Method

Stirred, and use a Martini glass.

Emily Chipperfield

Nuala

Nuala

Ingredients

  • 40ml N3 gin
  • 20ml Cardamon oil fat washed sweet vermouth
  • 2 dashes of saline solution
  • 2 dashes of grapefruit peel tincture
  • Juniper garnish

Francesco Lombardi

Corinthia Hotel

Aviation 2.0

Ingredients

  • 35ml No.3 Gin
  • 15ml No.3 Gin 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 cocktails that in my opinion showcases the Gin in a very nice way, I wanted to highlight the floral notes of the Juniper, and balance it with some citrus and the spicy notes of the coriander with the heartlines of maraschino.

Gabriel Brown

Hawksmoor Spitalfields

Ingredients

  • 40ml No.3
  • 25ml Punt e Mrs
  • 20ml Amontillado Sherry
  • 5 Benedictine
  • 6 drops grapefruit bitters
  • Tiny pinch of salt

Method

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

Vitor Lourenco

Holborn Dining Rooms

Gin Craze

Ingredients

  • No.3 London Dry Gin- 45ml
  • Homemade Vermouth - 20ml
  • Homemade Syrup w the botanicals from No.3 London Dry - 20ml
  • Fresh Lime Juice - 15ml
  • Garnish: Viola Flower

Method

Specs: Shake all the ingredients/double strain

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. This vibrant and aromatic cocktail allowed us to #unlocktaste that London was feeling in that period of the history. Many people overconsumed gin and the city had a virtual epidemic of extreme drunkenness.

Gianpaolo Lubrano

Beaufort bar-The Savoy

N°3 Gin cocktail

Ingredients

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

Inspiration

-N°3 Gin 40ml -Amontillado Sherry 10 ml -Campari infused juniper 15 ml -Moroccan coriander seeds and Angelica root cordial 15 ml

Stephen Mutty

Dandelyan

Ingredients

  • 50ml x No3 London Dry Gin
  • 35ml x Kaffir Honey Wine

Method

Add ingredients and stirr over ice until correct dilution and temperature has been reached. Serve up in frozen glass.

Jonas Vittur

Worship Street Whistling Shop

Ingredients

  • 10ml Tiger lemon and rhubarb punch à la Ford
  • 35ml of 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.

Inspiration

Blood and tears No.3 50ml No. 3 Gin 10ml No. 3 Tincture ( earl grey, roasted wheat and barley) 15ml No. 3 botanicals wine reduction (uses all No.3 botanicals) 10ml Tiger lemon and rhubarb punch à la Ford 35ml of blood orange juice 10 ml simple syrup Pinch of orange wood chips to smoke the glass. Rim the glass with nigella seeds. Throw drink 4-5 times and serve over crystal clear ice in smoked old fashioned glass. Rim the glass with nigella seeds. Lean back and enjoy.

Sorin Mihaela

Jamie Oliver’s Fifteen

Widow Bourne

Ingredients

  • 40ml No3 London dry Gin
  • 20ml 30&40 aperitif infused with coffeee beans
  • A bar spoon of BBR champagne reduction with Malic acid.
  • Apple cracker as a garnish

Inspiration

The drink is Made combining No3 gin with 2 Very important things in the history of Bbr( wine And Coffee ) And the name it comes from the person that first Opened the Bbr

Jonatan Munoz

Hawksmoor Spitalfields

The Clearside cocktail

Ingredients

  • 50ml No.3 gin
  • 25ml mint shrub
  • 20ml sustainable lime juice
  • 10ml oloroso lustao

Method

Stirred, 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

Shake!

Sebastien Dauvergne

The Bloomsbury Club Bar

Vanessa Bell

Ingredients

  • 40ml No3 London dry Gin
  • 10ml Cocchi Americano
  • 15ml Belsazar Dry
  • 15ml Homemade Rosebud Syrup
  • 15ml Homemade Pink Grapefruit shrub
  • Rosebud Garnish

Sam Ameye

Swift

The Five River Cocktail

Ingredients

  • 40 ml N°3
  • 60 ml Carrot Falernum
  • 20 ml cream
  • 15 ml lemon

Method

Filter and clarify

Paris-Elvio

The Harcourt

Spring Break

Ingredients

  • 60ml London No.3
  • 15ml Rosemary-Mint Syrup
  • 5ml Strawberry-Balsamico essence
  • 5ml D.O.M. Benedictiné
  • 20ml Lime Juice

Method

Shaken

Omar Caimi

No.3 1698 Collins

Ingredients

  • 40 ml No.3 London dry gin
  • 20ml Sauvignon infused with coriander leaf & burned juniper berries and peach(souve 40 degrees for 2 hours)
  • 25 ml 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

  • 45 ml gin N3
  • 15 ml Drambuie
  • 15 ml lemon juice
  • 20 ml cardamom and orange syrup
  • 2 dashes 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 in the end adding sugar until is completely dissolved .

Matteo Carretta

Cahoots

Indeed n3

Ingredients

  • 70 ml london n3 gin
  • 5 ml oak bitter
  • 5 ml salt and sugar solution

Method

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

Inspiration

The inspiration comes from the true essence of london n3, this gin is my favorite choice for all the zest martini and this is why I choose a complex style of drink. The idea is to rapresent the taste of the gin with all the topic flavour but being focus on the texture. That’s why I use oak bitter and salt...they can keep your Mouth awake for more time and you can taste better the real flavour of the gin...from here the name.

Marvin Morgan

BYOC

Breakfast Martini

Ingredients

  • No.3 Gin
  • Douwe Egberts Coffee
  • Stroop (Pancake Syrup)
  • Fresh Chilli (muddled) (optional but recommended)
  • Nutella
  • Milk
  • GarnishMarvin Morgan, BYOC with fruit Hagelslag

MATEUSZ MIZERSKI

GYMKHANA

POLISH GARDEN

Ingredients

  • 40ml No3 London dry gin
  • 15ml Berry Bros. & Rudd Calvados
  • 30ml homemade apple cardamom syrup
  • 25ml Fresh squeezed lemon Juice
  • 25ml Egg White
  • 1 drop of cardamom bitters
  • GARNISH: STAR ANISE AND BLACK CARDAMOM

Method

SHAKEN WITH DOUBLE STRAINED

Marvin Morgan

BYOC

KLM

Ingredients

  • No.3 Gin
  • Pressed Apple Juice
  • Pear Puree
  • Cointreau
  • Lemon and Lime
  • Mint
  • Blue Curacao
  • Soda/Tonic
  • Garnish with a Tulip leaf

Inspiration

- No.3 Gin - Pressed Apple Juice - Pear Puree - Cointreau - Lemon and Lime - Mint - Blue Curacao - Soda/Tonic Garnished with a Tulip leaf

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