PRESS RELEASES
November 30, 2016
This winter, Rosewood London will partner with Sipsmith to create a dedicated hot gin terrace, launching on the 25th November, in the hotel’s grand Edwardian courtyard. Inspired by the Frost Fairs of the 18th and 19th centuries, when the river Thames used to freeze over and become a ‘winter playground’, complete with ‘Houses of Geneva’ gin tents, The Terrace will serve a selection of warming winter Sipsmith gin serves and cocktails throughout the festive season.
Renowned London gin brand Sipsmith, distilled in London, has created a modern sipping menu of historically-inspired hot toddies, mulled and spiced serves and warming cups, from a wintery gin and tonic to a hot mulled sloe gin and spiced mulled apple. With four seasonal serves, the first cocktail on the menu is a classic Hot G&T. Traditional dry gin is laced with a light Jack Rudy tonic syrup, and complimented with subtle hints of orange for a modern fruity twist. To follow, three creations on the menu are exclusive to Rosewood London. The second cocktail, Sloe Hot Toddy, is a soothing sloe gin blend, balanced with sweet honey and sharp lemon juice – the ideal serve for those looking for light and bright flavours this season. The third cocktail in the series celebrates that most British of ingredients: tea. The fragrant Hot Winter Julep combines Sipmith’s London Cup gin with warming peppermint tea, and a rich chocolate Crème De Cacao. The final cocktail, the Hot Mulled Sloe, is a show-stopping creation designed to be shared. A fruity combination of sloe gin - served in a miniature milk bottle, is partnered with warm cloudy apple juice - served in a traditional teapot. Garnished with fresh orange wheels studded with cloves, this finale to the menu is a real work of art.
Jared Brown, Sipsmith Master Distiller “Sipsmith is a real celebration of where the old meets the new, with the spirit of London’s gin heritage at its core, so just as I did for our original London Dry gin recipe, I’ve been delving into the history books for inspiration on where it all began. We can see these warm serves becoming classics of the future of winter menus.”
Executive Head Chef, Calum Franklin has created a menu of British small plates and sharing dishes for The Terrace which complements the drinks list. Dishes include beetroot & gin-cured salmon, truffle & parmesan fries, Monkshill Farm Scotch egg and Rabbit & bacon en croute.
