Glasgow’s newest gastropub, The Duke’s Umbrella, have created a delicious five-course tasting menu to be enjoyed by gin lovers alike on Tuesday 24th August.
The partnership with Isle of Bute Gin features an inventive menu created by Head Chef, John Molloy, which pairs five delicious cocktails with the perfect luxury dishes, from fresh Cumbrae oysters to smoked salmon and curry. Each dish is carefully designed with ingredients which complement the botanicals concealed within each bottle of gin, to intensify the flavour.
Isle of Bute small batch gin is inspired by the Scottish island of Bute. Every botanical used in the production of their gins is sourced locally from the island and nearby areas, to create a selection of gins that lend themselves to life on the Scottish Isles.
The Duke’s Umbrella General Manager, Craig McKay said:
“We’ve really enjoyed concocting this special evening, the first of many tasting events to be held at The Duke’s Umbrella.
“One of my favourites is the Gorse Flower Gin Colada which is a combination of sweet, floral and creamy, flavours that complement the Aromatic Venison Curry.”
Jack Madigan-Wheatley, General Manager of Isle of Bute Gin said:
“Partnering with The Duke’s Umbrella is an exciting opportunity for us. Everything from the menu to the décor emits a certain quality and so it’s an ideal place for us to showcase Isle of Bute Gin”.
Cumbrae oyster with cucumber and gin water, Avruga caviar, with tarragon and lime. Paired with Oyster Gin Fizz : Oyster Gin, green tea syrup topped with Prosecco.
Juniper and oak gin cured and hot smoked salmon and dressed watercress.
Paired with Dirty Oaked Gin Martini – Oaked Gin, Noilly Prat Vermouth, olive brine and saline solution.
Slow cooked pork sliders, pineapple ketchup and red cabbage slaw.
Paired with Island Gin Mojito – Island Gin, Grapefruit Liqueur, Pineapple, Lime juice, topped with Soda water
Spiced venison loin and smoked bone marrow curry with coconut and mustard seed broth. Paired with Gorse Flower Gin Colada- Horse flower gin, orange and clove syrup, lime and coconut cream.
Heather honey and Gin Espuma with raspberry, grapefruit and honeycomb.
Paired with Rhubarb and Pea Collins – Heather gin, rhubarb and pea cordial, lemon and soda water.