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Gran Hotel Worthy Mediterranean-Inspired Gin Mare Travels the World

Gin Mare’s Signature Gin & Tonic cocktail

The unique, natural botanicals of Spanish Arbequina olive, Italian sweet basil, Turkish rosemary, and Greek thyme are what make Gin Mare from Spain unique.  It is why  Gin Mare pairs so beautifully with foods, and is an exciting base for innovative gastromixology.

The makers of Gin Mare are so proud of their product that they created Med Inspirations, a reimagined global cocktail competition reimagined and expanded.  The idea is to bring people together over well-crafted cocktails inspired by the Mediterranean lifestyle. The beautiful, tan Spaniards at the hosted party we attended were the perfect example of this.  See below for details of the competition.

Setting the scene for the Gin Mare evening

Six regional US winners compete to create a unique approach to the iconic Gin & Tonic cocktail. The winner of the national competition moves on to the global competition in Ibiza, Spain, courtesy of the company, along with the winners from Mexico, Hong Kong, Singapore, China, and Australia.  The competition is now in its ninth year.  It started  in Europe before expanding internationally and into the US three years ago. This year will see participants from Hong Kong, Singapore, China, Australia, and Mexico with the competition uniting people from around the globe with the aim of sharing the Mediterranean lifestyle.

The table is set for the Gin Mare tasting featuring the four main botanical ingredients

Gin Mare’s creators and are so proud of their product that they recently came to the United States to host exclusive dinners and competitions celebrating the Mediterranean lifestyle. It was indeed Gran Hotel Worthy.   Doña Teresa would approve of the private estate grounds high in the Beverly Hills overlooking the city and the ocean that felt as Mediterranean as Spain.   Chef Holly Jivin, from The Bazaar by José Andres brought her crew to craft dishes served alongside cocktails prepared by the leading bartender from Paradiso, Barcelona’s leading bar,  which was recently named one of the World’s 50 Best Bars.

Chef Holly Jivin, from The Bazaar by José Andres

The ingredient Thyme highlighted in a Strawberry and tomato salad ricotta, strawberry caviar, black pepper and thyme powder

they is highlighted in the refreshing Gin Mare strawberry french aperitif with tomato cordial, grapefruit and tonic water garnished with air de Seville

Basil highlighted in Seared scallops, baby corn, coconut curry and basil oil

A toast to Gin Mare, celebrating Spain and the best of the Mediterranean

The ingredient Rosemary highlighted in Seared rabbit, rosemary, mustard, tiny carrots, carrot air, natural aus jus

Celebrating the Rosemary in Gin Mare with alorose cherry, elderflower, citric, rosemary honey, fresh coriander and rosemary fog

Paradiso bartender elite

Arbequina Olive oil from Spain inspires the dish of Japanese baby peaches burrata, hazelnut, Arbequina Olive Oil powder

Gin Mare infused with Ibérica ham fat, Pedro Zimenez with wild berries, cherry and chocolate liqueur, Arbequina olive oil drops..

Paradiso stands out in the  trendy downtown Barcelona’s El Born neighborhood that  hosts great restaurants and bars. It is also novel because it’s hidden in a pastrami shop. Although you’ll have to go through the freezer door to discover what Giacomo Giannotti and team have for you, the wooden, copper-toned interior thankfully exudes warmth.  The menu is filled with visually bold drinks calling for modernist techniques. Classics lovers also feel at home – one of the bar’s bestsellers is the Supercool Martini, a mixture of mustard-infused vermouth and redistilled gin frozen with a proprietary technique. Impeccable hospitality rounds out a sophisticated drinking experience.  Carrer de Rera Palau 4, 08003 Barcelona

The post Gran Hotel Worthy Mediterranean-Inspired Gin Mare Travels the World appeared first on Local Food Eater.



This post first appeared on Paella Wine And Beer Fest In DTLA October 7th - Local Food Eater, please read the originial post: here

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