Words Gabrielle Hernandez
Holborn Dining Room invites those hoping to broaden their knowledge of this fan-favourite spirit to join in a gin masterclass. Home to London’s largest collection of gins, the Gin Bar welcomes you to take part in tastings and talks by the Rosewood London’s expert bartenders.
The weekly Gin Journey masterclass is the perfect introduction to the spirit’s place of prominence in London’s history. The class accommodates six to ten guests. The session begins as soon as you walk in the door. You will immediately have a gin and tonic in hand and be munching on tasty treats straight from the kitchen.
A lesson follows shortly after, detailing how gin is made and how different botanicals help create invigorating nuances in flavour. Groups will sample four different kinds of gins, which will vary throughout the run. The first class will feature a sampling of Ketel 1 Jenever, Six Ravens, Gin Lane Old Tom and Audemus Pink Pepper. You will then receive a gift-box at the conclusion of the lesson. Including mini gins, tonics and garnishes, it is perfect for practicing your newfound skills at home.Rather than hurrying off, stay a while and put your new gin tasting skills to the test at the bar. These brilliant masterclasses coincide with the launch of a brand new gin-based cocktail menu. The new variety presents 16 new serves.
The magnificent new selection features ‘Gin Palace’ – a smoky combination of East London Barrel Aged gin, Stout, Perique Liqueur and coffee and bacon infused Redeye Miracle Mile bitters. Also offered is ‘Gin Lane’, a fresh and floral serve of G’Vine Floraison, Dry Vermouth and Shrub Kiwi & Dill, a fruit liqueur popular in the 18th and 19th centuries. These are joined by ‘Lady Genever’, a juniper-inspired take on the traditional Sour, and ‘Dutch Courage’ which combines Navy Strength Edinburgh Gin with apricot and elderflower liqueurs, lemon juice, pineapple shrub and vanilla bitters.
Classes take place every Saturday at 4pm beginning 30th September.
To book please call +44 (0)20 3747 8633 or email [email protected]