MENU dorset issue 25 MENU25.dorset pdf issue 25.final | Page 22

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The infusions go into
the 2 5 litre copper
pot stills on Saturday
morning.
Market. They are Greek olives from Sparta,
and I wanted them because I’m quarter
Greek / Cypriot. With the Spanish thyme,
I really wanted all organic and, at the time,
that was the best source we had – it’s the
same with the [Egyptian] basil as well.
What do these flavours bring to the gin?
When I was trying out different flavours,
the combinations reminded me of my
childhood growing up in Dorset. We
also used to go to Cyprus a lot each year
and those flavours and aromas are so
predominant in Mediterranean food and
that feeling of being by the coast. It’s a great
summer drink. always asked to recommend a tonic – Fever
Tree Mediterranean is the obvious one to
go for, but there’s lots of great ones from
Luscombe to Double Dutch and the new
Schweppes range is good as well. To be
honest, some of the cheaper light tonics are
really good. The Waitrose light tonic, for
example.
We’ve also done a lot of work with Dorset
mixologists – we gave them gin and asked
them what they could create. We have
created a mixology page on our website
where people can go and try out different
recipes. One thing I like is to make a
standard gin and tonic and stick a splash of
Aperol in.
What’s the best way to serve it?
Mediterranean botanicals create a more
balanced, savoury gin, so it’s really versatile.
It’s a great, refreshing, different-tasting gin
and tonic. People get much more flavour
from it and when they drink it they can
taste the different botanicals. We infuse
our botanicals separately so can smell and
taste the botanicals individually. That really
comes through when you drink it neat, too.
We prefer a light tonic, because it doesn’t
get in the way of the flavour profile. We’re You say the best way to drink a Lilliput
gin and tonic is in a Copa De Balon
glass – why?
I think in many ways they’re more dramatic
– they create a sense of excitement. With
the big open ones, you get a lot more of the
sparkle from the tonic which is pulling up
the flavours and that’s coming up in your
face. We always recommend a big generous
sprig of rosemary as well, so there’s more
room for that to happen in those big Copa
glasses.
www.menu-dorset.co.uk
Lilliput gin being
served in a bar in
Brazil – Andy has
had conversations
about exporting to
the South American
country.