No.3 London Dry Gin National Cocktail Tournament

As you'd expect of London's oldest wine merchants, No.3 is unashamedly classic London Dry Gin in style with just six botanicals including juniper at its heart. These six botanicals each contribute a range of flavours to the gin as illustrated in this table:

The folk at Berry Bros. & Rudd challenged bartenders across the UK to create cocktails that accentuate and balance the botanicals in No.3 Gin. The best bartenders with the best recipes were selected to compete in this competition, which played out across three rounds:

Round 1 saw 23 bartenders present their recipes (see below) using a minimum of 35ml No.3 Gin, in no more than three minutes, to a panel of four industry experts (including yours truly) and one consumer judge. We had the difficult task of selecting the best 10 to go through to the next round.

Round 2 repeated the process but with ten bartenders presenting their second cocktail. Did some bartenders hold back their best drink for the second round so failing to make the cut? It's a great format for a competition. Round 2 resulted in three bartenders outshining their counterparts to go through to Round 3.

Round 3 pitched three London bartenders against each other: Boris Cvetanov (Fifteen), Johnny Muñoz Iniesta (Hawksmoor) and Mikey Ball (Dandelyan). Each had six minutes to present their third cocktail, with Mikey emerging victorious to win the trip to San Francisco. All three who made it through to this third round win a trip to Schiedam, Netherlands to see the vintage copper still in which No.3 Gin is made.

Mikey Ball, the winner of the inaugural No.3 London Dry Gin National Cocktail Tournament

All the bartenders and their cocktail recipes are presented in the order they appeared in each of the three rounds below.

ROUND 1

1. Mattia Costa
From: The Balmoral, Edinburgh

Mrs Negroni
Glass: Coupe
Garnish: Passion fruit + spray with Kilchoman Machir Bay
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
• 35 ml No.3 London Dry Gin infused with passion fruit & orange and white Scottish smoked teas
• 30 ml Campari
• 30 ml Carpano Antica Formula Vermouth
• 15 ml Freshly squeezed lemon juice
• 7.5 ml Sugar syrup
• 25 ml Egg white

2. Johnny Muñoz Iniesta
From: Hawksmoor, London

Lucky Destiny
Glass: Nick & Nora
Garnish: Dehydrated orange slice & lavender
Method: SHAKE all ingredients with ice and strain into chilled glass.
• 50 ml No.3 London Dry Gin
• 20 ml Freshly squeezed lemon juice
• 15 ml Sustainable syrup (made with discarded citrus shells)
• 5 ml Campari infused with Lapsang Souchong tea

3. Marie Varamo
From: Dukes Hotel, London

T&M (shortest way to say 'Team')
Glass: Martini
Garnish: None
Method: MUDDLE juniper berries and cardamom seeds in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
• 2 dry Juniper berries
• 3 cardamom seeds
• 70 ml No.3 London Dry Gin
• 20 ml White grapefruit juice
• 1 spoon White sugar
• ½ spoon White crème de menthe liqueur
• 3 drops Bob's Peppermint bitters
• 1½ spoon Chamomile liqueur

4. Andy Stewart
From: The Tippling House, Aberdeen

Thyme for Change
Glass: Collins
Garnish: No garnish
Method: SHAKE first 5 ingredients with ice and strain into ice-filled glass. Lemon juice to be served separately for the guest to add which changes the flavour and colour of the drink.
• 35 ml No.3 London Dry Gin
• 10 ml Farigoule thyme liqueur
• 5 ml Maraschino
• 20 ml Butterfly blue oriental pea tea
• 20 ml Sugar syrup (1½ : 1)
• 25 ml Fresh Lemon Juice

5. Max Wolf
From: Bar Swift, London

The Sign Of The Bell
Glass: Sling
Garnish: Mints sprigs & star anise
Method: SHAKE all ingredients with ice and strain into glass filled with crushed ice.
• 50 ml No.3 London Dry Gin
• 15 ml Caramel syrup
• 15 ml Green apple liqueur
• 20 ml Freshly squeezed lemon juice
• 2.5 ml Quince eau-de-vie
• 4 dash Chili bitters
• 2 dash Absinthe

6. Maria Lopez Tello
From: El Gato Negro

Three Amargos
Glass: Collins
Garnish: Orange zest twist
Method: SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with soda.
• 50 ml No.3 London Dry Gin
• 25 ml Freshly squeezed lemon juice
• 25 ml Campari and cardamom syrup (homemade)
• 50 ml Grapefruit juice
• 5ml Bob's Cardamom bitters
• Splash soda

7. Jaroslaw Zawadzki
From: Baltic Bar, London

Key of Passion
Glass: Flute
Garnish: Orange zest twist & lemon thyme sprig
Method: SHAKE first 4 ingredients with ice and strain into chilled glass. TOP with passion fruit cider.
• 50 ml No.3 London Dry Gin
• 15 ml Thyme syrup
• 20 ml Dry curacao, vermouth and red pepper cordial
• 2 dash Orange bitters
• Top with Passion Fruit cider

8. Darren Meehan
From: Headrow House, Leeds

Darren's Grapefruit Martini
Glass: Martini
Garnish: Fresh coriander sprigs
Method: STIR all ingredients with ice and strain into chilled glass.
• 35 ml No.3 London Dry Gin
• 5 ml Dry vermouth
• 10 ml Grapefruit liqueur
• 10 ml Elderflower liqueur
• Fresh grapefruit peel
• Fresh Coriander

9. Kevin Rigault
From: WSWS Fluid Movement, London

St. James' Fizz
Glass: Collins
Garnish: Orange zest twist
Method: Combine first 6 ingredients in a cream whipper. Charge with nitrous oxide, shake, chill and dispense into glass. Top with splash of soda.
• 35 ml No.3 London Dry Gin
• 10ml Triple citrus juice (lemon, grapefruit & orange)
• 25ml Coriander leaf syrup (1:1)
• 50ml Almond milk (unsweetened)
• 1 Egg white
• 6 drop Orange bitters
• Top with Soda water

10. Jack Coughlan
From: Tigerlily, Edinburgh

Nocturnal
Glass: Nick & Nora
Method: STIR all ingredients with ice and
• 40 ml No.3 London Dry Gin infused with sugared violet
• 20 ml Cocchi Vermouth de Torino
• 10 ml Grapefruit oleo saccharum syrup
• 10 ml Elderflower cordial
• 5 ml Amer Picon

11. Mikey Ball
From: Dandelyan, London

Lyne Drops
Glass: Coupe
Garnish: Cyprus oil
Method: STIR all ingredients with ice and strain into chilled glass.
• 50 ml No.3 London Dry Gin
• 7.5 ml Hop infused Martini Ambrato vermouth
• 3 dash Resin Bitters

12. Graham Morton
From: Clockworks

3 Minute of Fame
Glass: Coupe
Garnish: Lemongrass & grapefruit zest twist
Method: STIR all ingredients with ice and strain into chilled glass.
• No.3 London Dry Gin
• Bianco vermouth
• Lemongrass syrup
• Grapefruit bitters

13. La Awng Dao Casey
From: Frederik's, Liverpool

Breakfast on Hope Street
Glass: Stemmed glass
Garnish: Toast & marmalade
Method: SHAKE all ingredients with ice and strain back into shaker. DRY shake (without ice and fine strain into chilled glass.
• 40 ml No.3 London Dry Gin
• 2 spoon Orange and grapefruit marmalade
• 2 dash Orange bitters
• 20ml Apricot brandy
• 20ml Freshly squeezed lemon juice
• 15ml Egg white

14. Boris Cvetanov
From: Fifteen, London

The Victorian
Glass: Nick & Nora
Garnish: Grapefruit zest twist
Method: STIR all ingredients with ice and
• 40 ml No.3 London Dry Gin
• 15 ml Campari infused with strawberry jam
• 12.5ml Pablo Cortado sherry

15. Gianluca Forte
From: Coburg Bar at the Connaught, London

Aperitif No.3
Glass: Old-fashioned
Garnish: Grated grapefruit zest
Method: STIR first 3 ingredients with ice and strain into ice-filled glass. Top with grapefruit and maraschino air
• 35 ml No.3 London Dry Gin
• 40 ml Antica Formula vermouth
• 20ml Gagliardo bitter
• Grapefruit and maraschino air with soya lectin

16. Scott Chrishop
From: Headrow House

Monk & Millar
Glass: Nick & Nora
Garnish: Grapefruit zest twist (disgarded)
Method: SHAKE or THROW all ingredients with ice and strain ino chilled glass.
• 40 ml No.3 London Dry Gin
• 20 ml Campari
• 8 ml Green Chartreuse
2 dash Peychaud's bitters

17. Davide Staffieri
From: Mr Foggs Gin Parlour, London

G&T No.3
Glass: Wine glass
Garnish: Lemon thyme & dehydrated lemon slice
Method: BUILD in glass over a chunk of block ice and top with soda.
• 50 ml No.3 London Dry Gin
• 20ml Tonic Syrup
• Top with Soda Water

18. Mattia Carraro
From: Seymour's Parlor at Zetter Townhouse, London

La Carota (The Carrot)
Glass: Hi-ball
Garnish: Carrot leaf
Method: BUILD in ice-filled glass, stir and top with soda.
• 35ml No.3 London Dry Gin
• 30ml Cooked carrot cordial
• 3 drop Orange blossom water
• 15ml Freshly squeezed lemon juice
• Top with Soda

19. Andrea Griggion
From: Brasserie Zedel, London

From Morning 'til Night
Glass: Coupe
Garnish: Mist with Green chartreuse. Garnish with basil leaf
Method: SHAKE first 4 ingredients with ice and strain into chilled glass. TOP with champagne.
• 50 ml No.3 London Dry Gin
• 2o ml St-Germain elderflower liqueur
• 10 ml Freshly squeezed lime juice
• 3 fresh Basil leaves
• 30 ml Laurant Perrier brut champagne

20. Nicolo Gozzo
From: Opium Bar, London

Bar'rock'ka
Glass: Flute
Garnish: Basil leaf
Method: Charge chilled glass with rhubarb water and bicarbonate of soda (this will make drink fizzy). THROW next 5 ingredients with ice and strain into charged glass.
• 35 ml Rhubarb water
• Bicarbonate of Soda
• 35 ml No.3 London Dry Gin
• 20 ml King's Ginger
• 20 ml Aperol
• 25 ml Freshly squeezed lemon juice
• 15 ml Honey

21. Giuseppe Panetta
From: Quaglinos, London

The Three Hooks
Glass: Martini
Garnish: Grapefruit zest twist
Method: STIR all ingredients with ice and strain into chilled glass.
• 40 ml No.3 London Dry Gin
• 15 ml Cocchi Vermouth di Torino
• 15 ml Cocchi Americano
• 5 ml Kamm & Sons
• 1 dash Grapefruit bitters

22. Ross Bryant
From: Bryant & Mack, Edinburgh

Bees Knees No.3
Glass: Nick & Nora
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
• 40ml No.3 London Dry Gin
• 2 spoon Marvellous honey (honey infused with green tea)
• 20ml Freshly squeezed lemon juice
• 2 dash Homemade pear & ginger bitters

23. Jamie Moran
From: The Finnieston, Glasgow

Cultured Claret Club
Glass: Wine glass
Method: SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Build in tin, wet/ dry shake. Spritz of lemon zest, discarded.
• 45 ml No.3 London Dry Gin
• 15 ml Claret wine infuse with coffee
• 15 ml Fermented blueberry, raspberry & blackberry syrup
• 20 ml Freshly squeezed lemon juice
• 1 fresh Egg white

ROUND 2

The 10 bartenders who made it through to the second round (names & recipes below).

1. Andy Stewart
From: The Tippling House, Aberdeen

Berry Brat
Glass: Goblet
Garnish: Blueberries & edible flower
Method: SHAKE all ingredients with ice and strain into glass half-filled with crushed ice and CHURN.
• 40 ml No.3 London Dry Gin
• 10 ml Pimento Dram
• 10 ml Claytons Kola Tonic
• 15 ml Blueberry and cinnamon syrup
• 20 ml Freshly squeezed lime juice

2. Jack Coughlan
From: Tigerlily, Edinburgh

Circuit
Glass: Coupe
Garnish: Metalic spritz
Method: SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
• 40ml Tomato vine infused No.3 London Dry Gin
• 20ml Strawberry infused Tio Pepe
• 15ml Homemade pomegranate syrup
• 10ml Elderflower cordial
• 20ml Egg white

3. Johnny Muñoz Iniesta
From: Hawksmoor, London

Ostara
Glass: Nick & Nora
Garnish: Edible flower
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
• 50 ml No.3 London Dry Gin
• 20 ml Celery shrub
• 10 ml Freshly squeezed lemon juice
• 5 ml Crème de peche
• 5 ml Suze

4. Graham Morton
From: Clockworks

Another Shrubbery
Glass: Collins
Garnish: Lavender sprig and peach slice
Method: SHAKE all ingredients with ice and strain into ice-filled glass. TOP with tonic water.
• 40 ml No.3 London Dry Gin
• 20 ml Peach and cardamom shrub
• 10 ml Freshly squeezed lemon juice
• 20 ml Diluted lavender & honey syrup
• Top with Tonic water

5. Giuseppe Panetta
From: Quaglinos, London

Pangea
Glass: Flute
Garnish: Edible flower
Method: THROW first 8 ingredients with ice and strain into chilled glass. Top with champagne.
• 50 ml No.3 London Dry Gin
• 10 ml Rosolio di Berbamotto
• 15 ml Fresh mandarin juice
• 25 ml Fresh lime juice
• 5 ml Solerno blood orange liqueur
• 15 ml Cardamom syrup
• 1 spoon Guava and orange jam (homemade)
• 10ml Belsazar Rose vermouth
• Top up with Moet & Chandon brut champagne

6. La Awng Dao Casey
From: Frederik's, Liverpool

No.3 Blossom
Glass: Coupe
Garnish: Edible flower blossom
Method: MUDDLE first 3 ingredients in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
• 40 ml No.3 London Dry Gin
• 1 slice Root ginger
• 1 wedge Pear
• 5 ml Elderflower liqueur
• 5 ml Elderflower cordial
• 20 ml Freshly squeezed lemon juice
• 10 ml Demerara sugar syrup

7. Nicolo Gozzo
From: Opium Bar, London

Asian Revival
Glass: Coupe
Garnish: Star anise and green cardamom smoke
Method: SHAKE first 4 ingredients with ice and fine strain into chilled absinthe-washed glass.
• 35 ml No.3 London Dry Gin
• 10 ml Freshly squeezed lemon juice
• 25 ml Crème de peche
• 15 ml Regal Rougue dry vermouth infused with green cardamom
• 5 ml Absinthe

8. Boris Cvetanov
From: Fifteen, London

London Samurai
Glass: Coupe
Garnish: Lemon zest twist with lemon verbena
Method: STIR all ingredients with ice and strain into chilled glass over chunk of block ice.
• 50 ml No.3 London Dry Gin
• 25 ml Choya plum wine
• 3 drop Kombu water with salt

9. Max Wolf
From: Bar Swift, London

Cellar Punch
Glass: Punch bowl
Garnish: Pineapple & grapefruit slices
Method: BUILD in ice-filled punch bowl.
• 400 ml No.3 London Dry Gin
• 400 ml Pink grapefruit juice
• 100 ml Pineapple sherbet
• 100 ml Luxardo Blanco Bitters
• 50 ml Apricot liqueur
• 300 ml Berry Bros. & Rudd Brut Champagne

10. Mikey Ball
From: Dandelyan, London

The Steep
Glass: Coupe
Garnish: Micro coriander
Method: DRY SHAKE all ingredients. SHAKE again with ice and fine strain into chilled glass.
• 50ml No.3 London Dry Gin
• 20ml Chick pea brine
• 37.5ml Mixed citrus cordial sweetened with honey
• 1 pinch Micro coriander
• 3 dashes Cardamom bitters

ROUND 3

The final round saw the best three compete head-to-head. Did they save their best cocktails until the last round?

1. Boris Cvetanov
From: Fifteen, London

Balance is the key
Glass: Coupe
Garnish: Lemon thyme
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
• 50 ml No.3 London Dry Gin
• 16 ml Grapefruit & lemon thyme cordial (homemade)
• 10 ml Freshly squeezed lime juice
• 10 ml Campari

2. Mikey Ball
From: Dandelyan, London

8th Merchant
Glass: Old-fashioned
Garnish: Grapefruit zest twist (discarded) & pine sprig
Method: STIR all ingredients with ice and strain into glass over a chunk of block ice.
• 50 ml No.3 London Dry Gin
• 5 ml Spiced honey
• 6 dash Conifer resin bitters

3. Johnny Muñoz Iniesta
From: Hawksmoor, London

Hurricane James
Glass: Tiki mug
Garnish: Dehydrated orange, dehydrated pineapple, mint sprigs, half passion fruit & key from No.3 Gin bottle
Method: SHAKE all ingredients with ice and strain into a mug filled with cubbed and crushed ice.
• 65 ml No.3 London Dry Gin
• 25 ml Freshly squeezed lemon juice
• 10 ml Merlet crème de poire
• 10 ml Homemade jasmine syrup
• 10 ml Homemade pinenut orgeat
• 2.5 ml Branca Menta
• 2 dash Absinthe