The flavours of gin and ginger each scream winter warmth but put them together and things really hot up. You may not know that it’s actually a renowned winter combination originating from the 1730’s Frost Fairs, where pop-up stalls would appear on the frozen River Thames selling hot gin and gingerbread to warm the Londoners up. We think they’re a winning combination, so being British, isn’t it only right that somebody combined this paring, with another British staple; afternoon tea?
Executive Head Chef at St. Ermin’s Hotel, Alexander Boyd, has done exactly that to commemorate London’s historic love affair with fragrant gin and fiery ginger and, fortunately for us, without the bitter -13 degree temperatures. This afternoon tea features a twist on classics such as gin-cured salmon with dill mayonnaise, cream cheese and beetroot bagel, chicken liver terrine with gin and hibiscus compete to ginger and apricot chutney as just a selection of the savoury bites. The sweet treats are equally tempting, with cucumber and gin jelly with verbena pannacotta; ginger choux bun with red crumble; and gingerbread cake with gin and lime cream. And, of course, no afternoon tea is complete without scones with clotted cream and jams. Complete your experience with a mini decanter of Hendricks, Pickerings or Pink Pepper gin with Fever-Tree tonic. The only ice in sight will be in your G&T.
Gin and Ginger Afternoon tea at St. Ermin’s Hotel is available now until the end of May