The Botanist Gin Dinner – London Cocktail Week

Posted on 20 November 2017 by Chris Ford

We always enjoy London Cocktail week when it comes around but the highlight for us this year had to be the wondering dinner we attended at SAGAR & WILDE in Bethnal Green hosted by The Botanist Gin. Here’s a insight into the food and drink pairings we had on the night along with recipes so you can try them for yourselves.

I still dream about that Venison Ragu and the Islay Martini was quite possibly the best gin cocktail ive ever had!

 

Venison Ragu

Venison haunch

Chicken stock

Red wine

Carrot

Celery

Onion

Garlic

 

  • Dice mire poix
  • Salt venion haunch and grill.
  • Sweat mire poix, add red wine and reduce. Add chicken stock and bring to boil.
  • Put venison and liquid in gastro and braise for 4 to 5 hours in low oven
  • When meat is ready and can be pulled from bone, shread meat and reduce liquid.
  • Check seasoning and finish with sherry vinegar

 

Cocoa Pappardelle

1240g ‘00’ flour

200g semolina

4 tablespoons cocoa powder

7 eggs

360g egg yolk

 

  • Mix dry ingredients and add yolks and eggs and knead until soft
  • Roll pasta through machine to 1 mm thickness and cut to 1cm ribbons

 

 

Lamb belly

  • Salt lamb bellies over night
  • Wash and vac pack pack with thyme garlic and olive oil.
  • Cook at 84C for 6 hours
  • Remove from bags, take out bones and press between grease proof and chill
  • When cold, portion
  • Grill and cover with mint sauce

 

 

Wild Mint Sauce

 

  • Make a gastrique by boiling together equal white vinegar and demerara sugar.
  • Chill and add chopped wild mint and pour over lamb bellies

 

Beetroot salmon

 

1 side of salmon, skinned

 

30ml Botantist gin

500ML beet juice

50G brown sugar

30G Caster

130G salt

10G pink Salt

 

  • 1 side of salmon, skinned
  • Combine ingredients and cover fish.
  • Cure for 48 hours turning each day

 

Apple Cake

250 grams unsalted butter

300G sugar

4 eggs

300 G flour

2 teaspoons baking powder

4 tablespoons cream

6 braeburn apples peeled

demerara sugar (for sprinkling on top)

 

  • In an electric mixer, mix butter and sugar until fluffy. Add the eggs, one at the time and stir
  • Sift the flour and baking powder together, mix some of it onto the batter, then add some of the milk, then some of the batter like this until all blended. Don’t over work
  • Smear half of the batter in a buttered gastro, cover with cake batter and add apples all over mix.
  • Sprinkle with Demerea sugar
  • Bake at 180 C for 25-30 mins

 

 

Islay Martini

 

Glass: Martini

 

50ml Botanist Gin

5ml Dulce Infused Dry Vermouth

2.5ml Port Charlotte Whisky

 

Garnish: Sea Aster

 

  • Stir in mixing glass over cubed ice, strain and garnish.

 

For more info on The Botanist Gin head over to https://www.thebotanist.com or to buy yourself a bottle click here.

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