Duke’s Hotel, which left me with more energy for a full afternoon and evening.
American Bar at the Savoy Hotel. It was quite an experience as we split up into the small tables and I enjoyed The Royal Tribute (Beefeater gin, champagne, cherries and Chartreuse) with Beefeater Master Distiller Desmond Payne and Guilt Taste Editor Jennifer Pelka.
HIX Restaurant, where we met with infamous London mixologist Nick Strangeway. He led us through punch making, specifically the making of the Diamond Jubilee Punch for Queen Elizabeth II. The punch contained Beefeater gin, cassis, raspberry liqueur, cherry brandy, bitters, Twining’s Earl Grey Tea, lemon juice, sparkling wine and a black currant garnish. I also got to make another Strangeway created punch with British cassis, rhubarb, champagne and Compari. Both were delicious.
Dinner started with a plate of Senorio Iberico Bellota Ham with grilled Catalan tomato bread, which was sweet and tasty. We then had a filet of Hereford beef on the bone (which I topped with a terrific Béarnaise sauce) accompanied by incredible Jersey Royal potatoes. Dessert was a chocolate mousse made to perfection, deep in cocoa flavor, but not too sweet. We were also given some decadent Julian Temperley chocolate truffles.
Avion Tequila before we left at 1:00 am to go back to Duke's Hotel.
We had a very busy next day ahead of us as we were leaving early in the morning and heading to Plymouth. There we would see the spot the Mayflower left from on its journey to the United States, and learn more about the gin that bears the city’s name.