Gin & Tapas with José Pizarro
Showcasing the herbaceous flavours of olive, thyme, basil and rosemary, José Pizarro crafted each dish to delicately incorporate each of Gin Mare's botanicals, for a selection of unique dishes. Each recipe has been expertly paired with a gin cocktail to enhance and complement the flavours.
You can escape to the Mediterranean yourself by heading to the Pizarro restaurant, where both dishes and cocktails will be available until June. The decadent chocolate pot will also feature on Pizarro's menu at Taste of London 2016.
For those who are interested in recreating these unique Gin & Tapas pairings, why not try these recipes at home.
Olive oil
3 garlic cloves, finely sliced
1 kg (2 lb. 3 oz.) fresh palourde clams, cleaned (ask a good fishmonger)
A few sprigs of thyme, leaves stripped
A handful of finely chopped flat-leaf parsley
200 ml Gin Mare
Heat a little oil in a deep heavy-based stockpot. Fry the garlic for 30 seconds, then increase the heat to high, tip in all the clams and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until the clams have all opened.
Add the gin mare and herbs, cook for another 30 seconds and then serve with lots of crusty bread to mop up the juices!
Served with Sip & Fix and quail egg
For the Sip
100ml freshly squeezed blood orange juice
50ml beetroot juice
50ml fino sherry
15ml sugar syrup
10 basil leafs
15 grinds black pepper
Blend all ingredients together, strain into a bottle for serving. Serve 50ml in a sherry glass, encrusted with a rock salt rim.
For the fix
50ml Gin Mare
Quails egg
Boil for 30 seconds, cool and chop the top off. Sprinkle smoked sea salt on top
Chocolate pot with Gin Mare biscuits, salt & olive oil
Serves 6
For the chocolate pot
200 g (7 oz.) dark chocolate, broken into pieces
75 ml (21/2 fl oz.) milk, warmed to room temperature
200 ml (7 fl oz.) double (thick) cream, out of the fridge for 20 minutes or so
For the Gin Mare biscuits
150 g flour
50 g butter
50 g white sugar
30 g white chocolate
10 g confit black olives
A handful thyme leaves
100 ml Gin Mare
Preheat the oven to 180°C . Line one baking sheet with baking paper.
To make the biscuits, beat flour, butter, sugar, white chocolate, confit olives, add the gin mare at the end and mix all together.
Roll small balls of the biscuit mixture in your hands (about golf ball size), place on the baking tray & then flatten out gently with the back of a spoon.
Cook in the oven for around 20-30 minutes until lightly golden. Have a rolling pin ready and as soon as the biscuits are out of the oven, lay them over the rolling pin so that they cool and harden in a curled shape. Set aside on a wire rack.
Melt the chocolate in a bain-marie until smooth. Very slowly add the milk, then the cream. Pour into six small pots and leave to set in a cool place (or in the fridge if your kitchen is very hot) before serving with the biscuits.
This dish will be available to try at Taste of London.
Served with Chocolate Orange Flip
40ml Gin Mare
20ml Dry Chocolate liqueur
20ml sugar syrup
1 Whole Egg.
Shake with out ice, add ice and shake hard again. Double strain into small water glass.
Garnish with a flamed orange zest, and a sprinkle of dehydrated, crumbled black olives
Gin Mare is available from Waitrose, Oddbins, Harvey Nichols and Whole Foods RRP £38-£44.00. Gin Mare can also be bought online at Amazon.com, TheDrinkShop.com and TheWhiskyExchange.com and enjoyed in some of the best bars in London. www.ginmare.com
You can escape to the Mediterranean yourself by heading to the Pizarro restaurant, where both dishes and cocktails will be available until June. The decadent chocolate pot will also feature on Pizarro's menu at Taste of London 2016.
For those who are interested in recreating these unique Gin & Tapas pairings, why not try these recipes at home.
Clams in salsa verde & Gin Mare sauce (pictured above)
Serves 4Olive oil
3 garlic cloves, finely sliced
1 kg (2 lb. 3 oz.) fresh palourde clams, cleaned (ask a good fishmonger)
A few sprigs of thyme, leaves stripped
A handful of finely chopped flat-leaf parsley
200 ml Gin Mare
Heat a little oil in a deep heavy-based stockpot. Fry the garlic for 30 seconds, then increase the heat to high, tip in all the clams and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until the clams have all opened.
Add the gin mare and herbs, cook for another 30 seconds and then serve with lots of crusty bread to mop up the juices!
Served with Sip & Fix and quail egg
For the Sip
100ml freshly squeezed blood orange juice
50ml beetroot juice
50ml fino sherry
15ml sugar syrup
10 basil leafs
15 grinds black pepper
Blend all ingredients together, strain into a bottle for serving. Serve 50ml in a sherry glass, encrusted with a rock salt rim.
For the fix
50ml Gin Mare
Quails egg
Boil for 30 seconds, cool and chop the top off. Sprinkle smoked sea salt on top
Chocolate pot with Gin Mare biscuits, salt & olive oil
Serves 6For the chocolate pot
200 g (7 oz.) dark chocolate, broken into pieces
75 ml (21/2 fl oz.) milk, warmed to room temperature
200 ml (7 fl oz.) double (thick) cream, out of the fridge for 20 minutes or so
For the Gin Mare biscuits
150 g flour
50 g butter
50 g white sugar
30 g white chocolate
10 g confit black olives
A handful thyme leaves
100 ml Gin Mare
Preheat the oven to 180°C . Line one baking sheet with baking paper.
To make the biscuits, beat flour, butter, sugar, white chocolate, confit olives, add the gin mare at the end and mix all together.
Roll small balls of the biscuit mixture in your hands (about golf ball size), place on the baking tray & then flatten out gently with the back of a spoon.
Cook in the oven for around 20-30 minutes until lightly golden. Have a rolling pin ready and as soon as the biscuits are out of the oven, lay them over the rolling pin so that they cool and harden in a curled shape. Set aside on a wire rack.
Melt the chocolate in a bain-marie until smooth. Very slowly add the milk, then the cream. Pour into six small pots and leave to set in a cool place (or in the fridge if your kitchen is very hot) before serving with the biscuits.
This dish will be available to try at Taste of London.
Served with Chocolate Orange Flip
40ml Gin Mare
20ml Dry Chocolate liqueur
20ml sugar syrup
1 Whole Egg.
Shake with out ice, add ice and shake hard again. Double strain into small water glass.
Garnish with a flamed orange zest, and a sprinkle of dehydrated, crumbled black olives
Gin Mare is available from Waitrose, Oddbins, Harvey Nichols and Whole Foods RRP £38-£44.00. Gin Mare can also be bought online at Amazon.com, TheDrinkShop.com and TheWhiskyExchange.com and enjoyed in some of the best bars in London. www.ginmare.com