Connaught Bar Gin
A timeless classic - with a twist
The Connaught Bar Gin is more than simply a drink. This fresh take on time-honoured London gin techniques is infused with the spirit of Mayfair – and represents the visionary creativity and craftsmanship of our renowned mixologist, Agostino Perrone.
Each bottle bears all the hallmarks of the Connaught Bar’s imaginative, adventurous spirit. It has taken us from Italy’s Amalfi Coast to the heady spice souqs of Marrakech – and back in time to explore London’s longstanding gin heritage.
This original, artisan spirit hits all the right notes for satisfying complexity, and a mouth-filling mellowness.
Agostino Perrone, Director of Mixology
Drawing on Agostino’s award-winning talents – and inspiring travels – the Connaught Bar Gin began to take shape. While an established gin recipe and classic botanicals lay at the heart of this spirit, this was to be something fresh and unique. Smooth notes came from hand-rolled juniper berries, married with a woody hint of mace discovered by Agostino in Morocco.
At the very end, we introduced fresh Amalfi lemon peel, rather than dried, to capture the sweet vibrancy of the essential oils – with a citrus garnish as a final flourish. Fine Bordeaux from our own wine cellar lent the second distillation the flavour of silky red fruits to balance the crisp citrus and mineral tones. This all came together in contemporary glass stills, allowing the distinctive blend of botanicals to truly sing.
Individual in every sense, the Connaught Bar Gin celebrates how every element of this bespoke gin has been crafted here, at the heart of The Connaught.
Order your bottle
Bottles are now available to purchase online.
You can also purchase your Connaught Bar Gin bottle directly from the Connaught Bar.
Our botanicals
The base botanicals are drawn from the classics: hand-crushed juniper berries, coriander seeds, liquorice, angelica root and orris root. Then we introduce a complementary hint of aromatic mace. Two distinctive botanicals distinguish our gin: Amalfi lemons and red wine.
How to serve
While the smoothness makes our gin excellent for sipping, it is best enjoyed as a double measure with a good tonic – or mixed as a martini.
Home Collins
- 50ml Connaught Bar Gin
- 20ml Lemon Sage Sherbet (see the recipe below)
- 5 drops of lavender bitters (we use Bob’s Bitters)
- 150ml Strawberry Tulsi Kombucha (we use Fix8)
- Fresh strawberries to garnish
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a highball glass over ice. Garnish with fresh strawberries and enjoy.
Lemon Sage Sherbet
- 500ml fresh lemon juice
- 400g caster sugar
- 5 fresh sage leaves
Squeeze the fresh lemons until you’ve 500ml of juice and place in the fridge. Peel the skin from the lemons (avoiding the white pith) and place it in a plastic or glass container. Add the caster sugar and fresh sage, then gently muddle. Let the mixture sit for one hour then add the lemon juice to the container and gently stir until the sugar is dissolved. Strain and store in a bottle. Refrigerate.
Peach of Mayfair
- 50ml Connaught Bar Gin
- 30ml Peach Infused Vermouth (see the recipe below)
- 15ml Italicus Rosolio di Bergamotto
- Fresh Thai basil to garnish
Stir all the ingredients over ice before straining into a frozen martini glass. Garnish with fresh Thai basil leaves and enjoy.
Peach Infused Vermouth
- 4 medium peaches
- 1 bottle of Martini Extra Dry
Cut the peaches into slices and retain the kernels. Place the sliced peaches and kernels into a jar with one full bottle of Martini Extra Dry. Leave to infuse for 12 hours, fine strain and store in the refrigerator.
