Those of you who’ve been keeping an eye out may have noticed our Lime and Ginger Gin in our online shop through the Emporium of Food & Wine.
This is a limited-edition batch that is already proving extremely popular. If you’ve not had a chance to order yours, good news! The second batch is in production.
Not only that, but we’ll soon be releasing a second variation, with focus on a rather extraordinary Pomelo botanical.
Chef Askew has followed the same principles used when crafting a dish, selecting flavours and creating combinations between different elements. With gin, we’ve balanced citrus, soft, sweet and sour. It also feels like a natural evolution for The Art School as we work to maintain a high standard of beverages for our guests in addition to top quality food.
The two gins have been produced alongside John O’Dowd, from the Ginsmiths of Liverpoool and Love Lane Distillery and Brewery. The initial project was conceived around six months ago, and lockdown gave Paul and the team the opportunity to get the wheels in motion.
The Lime & Ginger Gin was the first to arrive with flavours selected by Paul, reminiscent of his time in Singapore, as these are commonly used in Asian cuisine. There’s also a note of vanilla for the more discerning palate. The Art School recommended serve of the Lime and Ginger Gin pairs it with Mediterranean Fever Tree tonic and with a wedge of lime, a slice of fresh root ginger and an edible orchid.
The second in the growing Art School range is our Pomelo Gin. Pomelo is a large citrus fruit native to Southeast Asia and is an ancestor of the grapefruit. The gin blends these citrus notes with florals as well as the core juniper botanicals.
It took four evolutions to settle on the right one to go into the Art School Emporium, but Paul is confident it’s a winner. It will be served in The Art School Bar and Restaurant with Aromatic Fever Tree tonic water, a segment of Pomelo fruit, juniper berries, zest and a strawberry or raspberry.