Our No.3 London Dry Gin is one of our staple spirits at Berry Bros. & Rudd. Specially formulated around three flavour profiles of juniper, citrus and spice, it has been created as the backbone to any cocktail.  In the second part of our series, Alexandra Gray de Walden highlights two more deliciously festive No.3 Gin cocktails.

Conceived in 2008 when our then-Chairman, Simon Berry, tasked our Spirits team with creating “the world’s best gin”, No.3 gin is the work of numerous industry specialists. Dr David Clutton, the only person with a PhD in gin and some of the world’s most talented bartenders all contributed to its final, prizewinning, recipe.   

Following our blog post on mulled No.3 Gin cocktails, we now share two further festive recipes for the more traditional cocktail connoisseur. Both are served with ice for that reassuring clink against the glass and that cooling sensation on the palate. Each one is perfect as an apéritif or a post-dinner indulgence.  

FROSTY WHITE FOREST

• 30ml No.3 Gin
• 20ml white crème de menthe 
• 20ml white crème de cacao 
• Vanilla essence
• Cherry jam

Add No.3 Gin, crème de menthe, white crème de cacao, double cream and a dash of vanilla essence to a cocktail shaker, fill it with ice and shake well. Pour into a coupette glass and garnish with a cherry jam swirl. 

CHESTNUT NIGHT

• 40ml No.3 Gin
• 20ml roasted chestnut syrup
• 2 dashes Angostura or chocolate bitters
• Dark chocolate
• Vanilla essence

Add No.3 Gin, syrup and bitters into a mixing glass filled with ice and stir for a minute, then pour over ice in a rocks glass. In a cocktail shaker, add single cream and a dash of vanilla essence. Dry shake the cream and layer it on top of the cocktail. Decorate with a dark chocolate ornament. 

To make a chocolate decoration melt some dark chocolate in a microwave. Get creative with the chocolate on a parchment paper, leave the ornament to cool in a freezer or fridge and garnish your cocktail. 

Stock your shelves with No.3 Gin via our website, or explore two wonderfully warming winter cocktails in the first part of our series here.