Anchovy crisps and a pink Gibson

After hibernating virtually the whole of January I had a run of eating out last week which threw up a number of good matches but this slot is all about discovering more unusual wine and other drink pairings.

This week’s match of the week definitely falls into that category.

It was one of the bar snacks at The Lowback at Hawksmoor Wood Wharf which I *know* is co-owned by my son Will but that’s not the reason why it’s here. OK, only part of the reason 😉

The drink was a pokey but beautifully balanced Pink Gibson which is made from Absolute Elyx, Audemus Umami Gin, Aperitivo Co. Dry Vermouth and a Pink Pickled Onion (the pink comes from the hibiscus in the pickle) So basically a dry(ish) martini

And the snacks were some anchovy, whipped goat butter and pickled onion t=-opped crispbreads and a bowl of home-made (well, restaurant-made) pickles which chimed in perfectly with the cocktail

So it was really all about the pickles. I normally think of drinking lager with pickles but turns out dry martinis, especially a Gibson, work really well too.

I ate at Hawksmoor Wood Wharf as a guest of the restaurant

Oysters and a Half Shell Gin martini

Having always understood you shouldn’t drink spirits with oysters I was surprised to come across the recommendation from oyster specialist Wright Brothers of accompanying them with a gin martini made from their Half Shell gin.

The gin which has been distilled with Carlingford oyster shells, kelp seaweed and Amalfi lemon is unusual enough - not exactly oystery but certainly saline - but was even better served straight from the freezer with a dash of Aecorn Dry an alcohol-free aperitif which slightly reduced the 42% alcohol of the gin while adding an intriguing herbal, borderline woody note to the martini.

The main thing though is that it was utterly dry which is what you want if you’re eating oysters unadorned or with just a small squeeze of lemon. I only used it because I didn’t have any dry vermouth to hand and I’m not sure it would have worked any better. (Incidentally I tried the gin as a G & T with the oysters too and it didn’t work half as well. The tonic really tasted quite intrusively sweet.

I wouldn't say the gin went better with one type of oyster than another really, just any good oysters you can get your hands on!

Oh, and no alarming after-effects!

You can buy the gin - and oysters - from the Wright Brothers website for £36 a 50cl bottle (it comes in a rather handsome tube) and from their restaurants.

In the light of this I may have to revise my post on oyster pairing The Best Wine (and other) pairings with oysters but you'll hopefully find some other useful suggestions there.

I was sent the gin and the oysters by Wright Brothers