Tanqueray has partnered with 10 Aussie sommeliers to create bespoke Tanqueray Nº TEN cocktails that complement the dining occasion.
The sommeliers, who head up some of Sydney and Melbourne’s most renowned dining spaces, were challenged to bring Tanqueray Nº TEN gin into the aperitif or dinner occasion. Instead of their usual approach of wine recommendations, the taste leaders were asked to create new and inventive ways to match the flavours of the gin alongside food pairings.
Restaurants include Automata, Bennelong, Quay, Otto, 10 William, Dinner by Heston, Osteria Ilaria, Kisumé, Lûmé and Lee Ho Fook. Each of the ten venues will list their new Tanqueray Nº TEN cocktail either as part of the wine list or alongside a degustation menu until the end of February.
Krystal Hart, Tanqueray National Gin Ambassador said: “It’s been amazing to work with such impeccable drinks talent to create the Tanqueray Nº TEN sommelier series. It’s been an exciting challenge for us as a gin brand, and for them as wine connoisseurs, to be able to bring gin into the food occasion.
“These unique cocktails prove that gin has a place outside of the usual and can be enjoyed pre-dinner or even to complement the main meal.”
Linda Wellington, Light Spirits Marketing Manager at Diageo added: “I’ve been blown away by the calibre of drinks created by these Aussie sommeliers, and I can’t wait to see the drinks served at some hugely popular restaurants. It will be interesting to see how the new gin creations change people’s experience of dining. Gin has seen huge popularity in recent years, adding it to the menu is just another way that the trend continues to grow.”
Here’s the full list of Tanqueray Nº TEN drinks venues and their drinks:
Automata – “Susan – Tanqueray Nº TEN gin, French aperitif, lemon myrtle, citrus, soda.
Bennelong (pictured main) – “Union Jack” – Tanqueray Nº TEN gin, Outlandish Claims Bitter Tonic White, Lemon myrtle salt.
Quay – “Maidens Tonic” – Tanqueray Nº TEN gin, lemon-infused sherry, Australian quinine dry, homemade grapefruit soda, Quay bitters.
Otto – “Otto Gin & Tonic” – Tanqueray Nº TEN gin, cumquat & kiwi dust, lemon thyme, grapefruit, Fever-Tree Tonic.
10 William – “10 William Martini” – Tanqueray Nº TEN gin, Belsazar Dry Vermouth, served alongside a gnocchi olive fritte.
Dinner by Heston – “Mini Martini” – brown butter-washed Tanqueray Nº TEN Gin, vermouth, pickled garnish.
Osteria Ilaria – “Basilico e Melon” – Tanqueray Nº TEN gin, dry vermouth, fresh watermelon, basil, bitter aperitif, clarified apple, orange blossom.
Kisumé – “Shojo” – Tanqueray Nº TEN gin, Dewazakura Dewa Sansen Junmai Ginjo Sake, Kinmon Shizuku Silver Umeshu, pinch of salt, Yuzu bitters (spritz), sea blight garnish.
Lûmé – “Lûmé Mini Martini” – Tanqueray Nº TEN gin, parsley, fino sherry, saline solution.
Lee Ho Fook – Mini martini flight. Dirty: Tanqueray Nº TEN, Henriques & Henriques Monte Seco Madeira, Noilly Prat, salted long bean brine, arnished with slated long bean. Dry: Tanqueray Nº TEN, green Sichuan pepper infused Henriques & Henriques Monte Seco Madeira, Noilly Prat, orange bitters, lemon coin garnish. Vesper: Tanqueray Nº TEN, Cape Grim 666 Lemon Myrtle Honey Vodka, Osmanthus-infused Belsazar Rosé, lemon coin garnish. Gibson: Tanqueray Nº TEN, Noilly Prat, leek pickle brine, pickled baby leek garnish
For more information on the collaboration with Aussie sommeliers, visit the restaurants or go to @TanquerayGinAU