It is all of the components that give The London No 1 it's singular character - the quality of the ingredients, the distillation method, the colour and the bottle's design.
Distilled in small batches in the heart of London, this gin's unique flavour is the result of the quality of the raw ingredients used, as well as its distillation in Pot Stills (traditionally the only stills used for distillation in small quantities).
During the 18th century, London was a world-renowned hub for international trade, where all types of herbs and spices were bought and sold. That is why the London Gin soon became the most complex drink on the market.
Loyal to this tradition, The London Nº1 consists of 12 different botanicals from around the world. Twelve carefully chosen ingredients that create a unique gin, giving it a unique complexity, elegance and perfect balance.
•Fill a highball type glass with ice. The large diameter rim will bring out all of the nuances of the gin.
•Put lemon peel in the glass to boost the flavour of the gin. Gently swirl the ice to cool the glass.
•Then gradually add The London Nº1 until the bluish colour is well-distributed throughout the glass.
•Add four parts tonic water for each part of gin. Do so slowly so the bubbles remain strong.
•Flavour with an aromatic lime peel and add some juniper berries.
•The London Nº1, passion fruit, lemon and lime juice, white sugar, egg white, bergamot fruit, cinnamon and juniper.
•Place all of the ingredients except the egg white into a blender. The egg white is added halfway through the process. Serve in a small highball glass or Riesling glass; more aromas can be appreciated in a Riesling glass than in any other type of glass.
•The London Nº1, bitter vermouth, Aperol and orange Angostura.
•It is prepared in a mixing glass, served in a Cosmopolitan glass and decorated with a few juniper berries floating on top.
•The London Nº1, dry French and Italian red vermouth, orange juice and red grapefruit juice.
•It is prepared in a cocktail mixer, served in an old-fashioned glass and decorated with an orange peel twist.
•The London Nº1, lychee syrup, lime juice, Catalan Vichy mineral water, peppermint, pomegranate, lime and lychees.
•Cool the glass, add the lychee syrup and lime juice.
•Add the ice and pour in The London Nº1. Then add the pomegranate pearls, two peppermint leaves and two whole lychees. To finish off, add a little Catalan Vichy and decorate with a lime slice.
•The London Nº1, Rose’s Lime Cordial lime juice concentrate, lime and cherries in syrup.
•Mix The London Nº1 and the lime juice concentrate in a mixing glass with ice and serve in a previously cooled cocktail glass. Decorate with the lime slice and the cherries on a long cocktail stick.
•Serve in cocktail glass.
•Decorate with a green olive inside the glass.
•In a mixing bowl, put 7 or 8 ice cubes and stir to cool the glass well. Remove excess water. Add the white dry vermouth and gin. Mix well and pour into a cocktail glass. Decorate with and olive on a stick.