There’s no doubt that gin is having its moment in London right now.
A few years ago I would never have imagined that a G&T would be my go-to drink. But gin really is so popular at the moment and I couldn’t be happier about it!
So this week I visited Brasserie Blanc in Fulham Reach to celebrate the launch of the new gin trolley and learn a bit more about G&Ts with Bombay Sapphire and Fever Tree.
The event was to celebrate the start of the restaurant’s Festival of Flavour which is on for the next fortnight. As part of the annual celebration, Brasserie Blanc is offering special offers at their branches across the country. The offers include ordering a main dish from the a la carte menu and receive a dessert for half price.
Located on the beautiful riverside at Fulham Reach, we entered the glittering Brasserie Blanc and got started on mixing and muddling our own gin creations.
To begin we were taught that each drink should contain ice right to the top of the glass (which I often avoid…with the fear I’ll be able to fit less alcohol in) So with the ice added it was onto the most important – adding the gin and getting creative!
With our own wooden box full of botanicals and garnishes to add to our gin concoctions, I decided to go for Bombay Sapphire with Fever Tree’s Ginger ale with a slice of orange and cinnamon. An unusual combination but SO good – I would have never have thought that ginger ale and gin would be the perfect pairing.
My favourite mix had to be Bombay Sapphire with Fever Tree’s Mediterranean tonic with a slice of pink grapefruit and rosemary. A refreshing blend with a fantastic aroma from the rosemary. The Mediterranean tonic is now my must-have mixer with gin. It was so tasty and not too dry – which I often find with tonic.
From the restaurant’s gin trolley, you can make your own gin concoctions too made with Bombay Sapphire. Guests can use a tear-off check list to select the mixer, botanical & garnish from the menu for just £5.
We also enjoyed delicious canapes based on dishes from Brasserie Blanc’s new autumn menu including Creme Brulee with citrus marmalade, Malabar fish curry with toasted coconut, Wild mushroom on sourdough and Crispy beef with soy and citrus glaze.
Here are a few photographs of the tasters we had, including one of the wonderful new platters. You can view the menu here.