THE BOTANIST
1 Litre
A progressive exploration of the botanical heritage of the isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation.

at World Duty Free

75g table salt
75g caster sugar
1 teaspoon pink peppercorns
2 teaspoons coriander seeds
1 teaspoon juniper berries
80ml Hendrick’s Gin
400g salmon fillet pin-boned
2 cucumbers and Borage
flowers

HENDRICK’S GIN
1 Litre
An unusual distillation process combined with an oddly delicious set of infusions of rose petal and cucumber yields a one-of-a-kind Gin that is passionately loved by individuals all over the world. Handmade in tiny batches, the tender approach is what makes Hendrick’s so divine.

at World Duty Free

Gin has seen a fashionable resurgence in recent years, with more artisanal makers flourishing than ever. The secret is in the botanicals – a mixture of plant based flavours and aromas that create nuances that vary from brand to brand. These flavour profiles make gin the perfect spirit for cocktails and cooking with. Enjoy our favourite ideas and experiment with new flavour combinations to surprise and delight your palate.

THE BOTANIST Summer Thymes

100ml The Botanist Gin 40ml Triple Sec 100ml orange juice and
grating of orange zest
40ml sugar syrup
40ml egg white
4 sprigs of thyme

Shake hard with ice in a cocktail shaker then strain into a chilled coupé glasses. Garnish with thyme sprigs and orange zest.

Make the day before serving.

Combine ingredients and spread half the mixture in a glass or ceramic dish. Add fish, skin-side down, and cover with remaining mixture. Chill overnight, turning and basting after 12 hours. Remove salmon from dish, reserving any liquid, and rinse. Pat dry with paper towel. Thinly slice cucumbers lengthways and marinate in the reserved liquid for 30 minutes. Drain, reserving 1 tablespoon spices from curing liquid. Very thinly slice salmon on the diagonal, discarding skin. Arrange on a serving platter. Scatter with cucumber, lime slices, mint, borage flowers and reserved spices. Drizzle with oil and serve with sourdough.

HENDRICK’S Cured Salmon, served with cucumber and borage

Straight up

Straight up Much like a fine Scottish malt, good quality Gin can be enjoyed neat, or served over ice. Botanicals in Gin are selected from a huge variety – along with the requisite juniper, common ingredients can include berries, anise, coriander, peel, bark, or cinnamon. How they’re combined by the Master Distiller is where the artistry comes in – to select and balance a multitude of flavours, then monitor changes during redistillation.

OPIHR Oriental Spiced Gin
is crafted with a selection of exotic hand-picked botanicals, carefully chosen by Opihr’s Master Distiller, including spicy Cubeb berries from Indonesia, Black Pepper from India and Coriander from Morocco.

TANQUERAY Rangpur
- with a recipe only known by 12 people, in order to get the perfect blend, each year 3000 botanicals are nosed. Apart from its special ingredients with a strong accentuation on juniper.

at World Duty Free

THOMAS DAKIN GIN
Salt & Pepper shaken

Shake Thomas Dakin Gin with rock salt, ice and crushed black pepper corns for thirty seconds. Strain over crushed ice and top with soda water. Add 6 drops of Angostura Bitters to each glass. Garnish with freshly ground black pepper and serve.

THOMAS DAKIN Small Batch Gin, 70cl
Thomas Dakin Gin is distilled in small batches in a baby copper pot still. The Master Distiller uses a secret recipe of eleven botanicals, including juniper, orange peel and English coriander with the unique addition of red cole to give the Gin its long, lingering finish. Horseradish, or red cole, was used to revive weary travellers journeying by coach and horses from London to Scotland.

at World Duty Free

JINZU Yuzu Cup

In a cocktail shaker combine Gin, yuzu juice, lemon juice, sugar syrup, and ice. Shake for 15 seconds and strain into a chilled tea cup. Garnish with lemon zest and a sugar cube if you prefer a little sweetness.

JINZU Gin 70cl
Jinzu Gin was created by British bartender Dee Davies, inspired by her journey to Japan and a lifelong passion for experimenting with flavours. Jinzu is the marriage of British Gin with the delicate flavour of cherry blossom and yuzu citrus fruit, finished with smooth Japanese sake.

at World Duty Free

SIPSMITH
Negroni

45ml Sipsmith London
Dry Gin
25ml Campari
25ml Sweet vermouth
2 fresh oranges
Sugar syrup
Preheat oven to 200ºC. Slice the oranges in 3mm slices and lay on baking parchment on a tray. Brush with sugar syrup. Bake for 15 minutes, or until oranges start to caramelise. Remove and cool.

Pour gin, vermouth and Campari over ice, stir well and garnish with roast orange slices. Serves 2.

SIPSMITH London Dry Gin 70cl
Sipsmith’s award-winning London Dry Gin is the quintessential expression of a classic and traditional gin.

Mellow rounded juniper notes and zesty, citrus freshness on the nose. On the palate, the dry juniper leads, then reveals lemon tart & orange marmalade, before all the flavours harmonise to give a spicy finish.

at World Duty Free

BOMBAY SAPPHIRE, 70cl

With its fresher, brighter and yet balanced taste, Bombay Sapphire is the perfect spirit for special occasions.
at World Duty Free

BOMBAY SAPPHIRE
marinated lamb

Shoulder of lamb
200ml Bombay Sapphire
1 bulb garlic
10 sprigs of rosemary
Juniper berries
Rock salt

Roughly chop the garlic, rosemary, then mix with the gin, juniper berries and rock salt. Rub liberally over the shoulder of lamb, cover and refrigerate for at least 4 hours, preferably over night. Preheat the oven to 140ºC. Place the lamb into a roasting tin, cover with the remaining marinade and roast for 3 hours or until juices run clear. Baste regularly.

British Mojito Heathrow Exclusive Williams GB Gin, lime, elderflower and grapefruit bitters. at The Perfectionists’ Café in Terminal 2

Brambled Ginfusion and The Distiller’s Tea Break

at The Curator
Opening mid July
in Terminal 3

Lemon Sorbet with Gin and cucumber jelly

at Pilots Bar & Kitchen in Terminals 3 & 5

BLOOM
London Dry Gin
and tonic sorbet

200ml Elderflower tonic water
150g caster sugar
3 tbsp elderflower cordial
6 juniper berries
100ml Bloom London Dry Gin
6 lemons, juiced and zested
3 egg whites, beaten

Heat tonic water, sugar and juniper berries until the sugar has dissolved. Bring to the boil then remove from the heat, add the elderflower cordial and the juice, and lemon zest. Leave to cool. When cool, remove the juniper and add the Gin. Churn in an ice cream maker until almost frozen. At this stage add the whisked egg whites and continue to churn until frozen. Serve topped with lime zest.
Serves 4.

BLOOM London Dry Gin
1 Litre Inspired by nature. Joanne Moore, who celebrated her 10th Anniversary in 2016 as Master Gin Distiller, chose the flowers of chamomile and honeysuckle, with the citrus fruit pomelo, to make up the three main botanicals.

at World Duty Free

Hendrick’s Martini
Try this well-loved drink, garnished
with cucumber, the Hendrick’s classic

at La Salle in Terminal 2

Strawberry Gin Smash
Fresh strawberries, lime and mint muddled with Gin and Chambord liqueur topped with club soda. at The Gorgeous Kitchen in Terminal 2

Fresa Gin Fizz Sweet and tangy with a mix of fresh berries, lemon juice & Prosecco

at Strada Italian Restaurant & Bar in Terminal 3

Red Tonic An imaginative take on the classic Gin & Tonic, with gentle notes of spice and a wonderful rouge blush

at Oriel Grande Brasserie in Terminal 3

His G&T: Gin, Fever Tree
Mediterranean Tonic Water garnished with cassia & a sprig of fresh rosemary

Her G&T: Gin, Fever Tree
Aromatic Tonic Water, garnished with pink grapefruit & juniper berries at The Prince of Wales in Terminal 4

The Countess
Delicate Earl Grey infused with subtle orange blossom expertly turned into a cordial which makes this gimlet twist subtle and uplifting. at The Bar at Fortnum & Mason in Terminal 5

London Spritz Tanqueray Gin, elderflower, fresh apple juice and soda

at The Commission in Terminal 4

Spin on Gin
The bitterness found in Grapefruit Marmalade perfectly complements the soft Fortnum’s Gin and the delicate sweetness of Lillet. at The Bar at Fortnum & Mason in Terminal 5

Apples & Apricots Cocktail Apple infused Bombay Sapphire, apple juice and apricot liquor

at Gordon Ramsay Plane Food Opening mid July in Terminal 5

MARTIN MILLER’S
Honey smooth

3 chamomile tea bags opened
1.5 tablespoons honey
100ml Martin Miller’s gin
50ml fresh lemon juice

Steep chamomile in a little boiling water for a minute. Stir in honey, mash the chamomile flowers and let cool slightly.

Strain mixture through a fine-mesh sieve into a chilled glass over 1 cube of ice. Add gin, lemon juice, extra honey to taste and stir until ice is melted. Serves 2.

MARTIN MILLER’S Gin
1 Litre
Distilled in England and then blended to bottling strength using pure Icelandic spring water. Incredibly smooth with delicate citrus notes bursting through. Considered to be the world’s most awarded gin of the past ten years.

at World Duty Free

To create the Heathrow Exclusive Williams GB Gin, Chase begin by using the finest award-winning potato spirit from their Single-Estate farm in Herefordshire.

After 119 distillations, the spirit is rested for ten days before being transferred into their pot still “Ginny”.

The finest botanicals from around the world are selected for the Gin: Juniper from Macedonia for its superb oil content and flavour, the start of every Gin should have the very best juniper. Oris root from China for its floral notes balance with sweet honeyed elderflowers from the Chase farm. Warming spice from Madagascan cloves. The flavour notes are completed with the zingy freshness of pink grapefruit.

So much flavour into a small still requires the botanicals to be split between the still and the infusion chamber. After four hours of vapour infusion, the distillate is then blended back to a perfect balance, using additional award winning spirit and water sourced from the farm’s borehole

The Great Escape

75ml Heathrow Exclusive
Williams GB Gin
40ml Cloudy apple juice
25ml lime juice
20ml Sugar syrup
Ginger ale to top

Heathrow, Chase Distillery and World Duty Free have partnered to create an exclusive Gin, only available at World Duty Free. Each batch is individually made and signed off by James Chase before being hand dipped in a deep red wax to finish.

Heathrow Exclusive Williams GB Gin,
70cl Limited Edition

at World Duty Free

Serves 2

Shake all ingredients (except Ginger ale), with cubed ice. Double strain into a chilled tumbler glass over ice.

Top with Ginger ale and garnish with a slice of fresh pink grapefruit.

GIN-SPIRATIONS

- An inspirational selection of the finest gin available at Heathrow

FIZZ FASHIONS

- Gin has seen a fashionable resurgence in recent years...

NICE & SPICY

- A contemporary selection pushing the limits of the gin lovers palette

GIN - FOOD & COCKTAILS

- Classic mixed drinks and recipes

GIN INSPIRED IDEAS 1

- Try our selection of exclusive cocktails

GIN INSPIRED IDEAS 2

- More innovative uses for the original cocktail spirit

AN EXCLUSIVE TASTE

- Heathrow, Chase Distillery and World Duty Free have partnered to create an exclusive Gin...

CONTENTS

GIN-SPIRATIONS

An inspirational selection of the finest gin available at Heathrow

FIZZ FASHIONS

Gin has seen a fashionable resurgence in recent years...

NICE & SPICY

A contemporary selection pushing the limits of the gin lovers palette

GIN - FOOD & COCKTAILS

Classic mixed drinks and recipes

GIN INSPIRED IDEAS 1

Try our selection of exclusive cocktails

GIN INSPIRED IDEAS 2

More innovative uses for the original cocktail spirit

AN EXCLUSIVE TASTE

Heathrow, Chase Distillery and World Duty Free have partnered to create an exclusive Gin...

CONTACT
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