The Gin Mare Mediterranean Feast
As gin continues to reign as a trend, last week Gin Mare hosted an exclusive media preview of a slowly cooked Mediterranean feast, paired with indulgent Gin Mare cocktails, in Mark Hix’s private apartment at Tramshed. The evening was a chance to slow down, and relax whilst Mark personally cooked five indulgent courses, designed especially to blend with Gin Mare’s unique savoury botanicals.
Guests were welcomed with an exclusive Mare Mango, a new G&T developed especially by Stranghill’s Stuart Bale – a Gin and Tonic served with succulent mango wedge and dash of pepper! Stuart explained how the serve was created, owing to a scientific study between the molecular reaction between Gin & Tonic, with the unique principle botanicals of Gin Mare lending itself well to Mango.
Guest then sat around Mark’s kitchen table, for an informal and relaxed night of sumptuous dishes, starting with a Gin Mare, smoked vodka, manzanilla sherry and salt & pepper cocktail, paired with a starter of gin marinated scallops with chilli and cucumber.
The second course of Gin Mare with lemon, rosemary syrup and soda drink, paired with Roast Dublin Bay prawns with creamed sea beet proved very popular. Mark then presented the main course, a drink of Gin Mare, with Cocchi Americano and pine vermouth, paired with a steamed fillet of halibut with sea aster and rapeseed oil.
To finish the night, guests were served a Gin Mare Negroni and Guernsey goddess with seaweed tartare, and a final sweet dessert of a Gin Montana after dinner cocktail paired with a sweet sea buckthorn posset.
For the chance to taste a world first – the Mare Mango G&T, make sure you head down to Tramshed or Hixter where Mark’s bar will be serving the new G&T twist!