Gin is certainly having its moment in the sun at the moment being elevated to the current drink of choice for the most fashionable cocktails. Independent gin producers are driving this interest and innovation in the ways the spirit is produced and served.
Now there’s another interesting preparation for gin fans to try with an interesting collaboration between Makar Glasgow Gin and the UK Restaurant of the Year, Gamba.
Marking a night of seafood and botanicals on August 31st, the two local trailblazers have created a menu that features a one-off Makar Gin and Yuzu sorbet, made by local artisan specialists, Thorntonhall Ice Cream.
The inspiration for the sorbet came from Gamba head chef, Derek Marshall, who wanted to create a light, citrusy compliment to lift the delicate flavours of a seabass tartare. Thortonhall is currently making this creation for Gamba customers at their farm near East Kilbride.
The key to sorbet lies in simplicity and letting the ingredients shine through. Speaking about the product, Marshall said: “Thorntonhall are craft ice cream specialists and have really risen to the challenge of realising my culinary vision. I like to be adventurous with flavours and I’m really happy with the end result. They have previously made me a Bloody Mary sorbet which is excellent and this gin sorbet is simply superb.”
Liam Hughes, CEO of The Glasgow Distillery Company added: “Gin and seafood pair exceptionally well. When Derek suggested using Makar in a sorbet we were intrigued, and his vision is a citrusy taste explosion. It works brilliantly with the seabass and we’re really excited to showcase the sorbet and our Makar gin to Gamba customers at our gin pairing evening on August 31st.”
The evening with Makar at Gamba – aptly called G & Sea is the first of a series of food and drink pairings at the restaurant. At the dinner, David Thomson, the brand ambassador at the distillery will lead Gamba customers on a gastronomy gin tour as they showcase botanicals and seafood pairings. Two dishes have been infused with gin, while two courses are partnered with a Makar perfect serve and a cocktail.
G & Sea with Makar at Gamba Menu
4 Courses for £40 per person
Tartare of seabass, goats cheese, spring onion, gin and Yuzu sorbet
Fish Soup, Portland crabmeat, stem ginger, coriander, prawn dumpling
Isle of Gigha Halibut, peat smoked haddock, leeks, tarragon, corral cream, fondant potato
Gin and elderflower pannacotta, gin-soaked blueberries