Our talented Fish mixologists have been hard at work on a bevy of clever cocktails for the new winter menu, shaking up classic recipes with avant-garde ingredients and their own signature twist.
Case in point: Alex Copley’s latest pour, the Goblin.
For this playful concoction, Alex drew on inspiration while delving into the history of genever – the traditional gin so named by its creator Dr. Franciscus Sylvus, a Dutch chemist, in the 16th century. The good doctor had originally intended the spirit as a blood-cleansing treatment for kidney disorders; however it soon became more popular for its taste than any medicinal value.
Genièvre is French for juniper, the ingredient that gives genever its sweet and aromatic flavor. Where London gin is quite dry, the Dutch variety is distilled from malted grain mash (maltwine) similar to whiskey and often aged in oak casks for 1-3 years. Genever also tends to be lower proof than its English counterparts.
Building on this rich narrative, the Goblin features Bols Genever - produced by the world’s oldest distilled spirits company and based on the recipe developed by Lucas Bols in 1820.
Alex adds Absinthe and the Italian aperitif Cocchi Americano, alongside fresh lime juice and his own house-made tarragon simple syrup. Garnished with fresh tarragon leaves, this modern take on a 16th-century classic is one for this history books.