It's World Gin Day on 8th June, so what better reason to crack open not one, but two bottles of tasty gins? Our first is Citadelle Rouge from France, the other is Garden Swift, a deliciously crafted gin lovingly made in the Cotswolds.

Jim Meehan is no slouch when it comes to writing ace cocktail books and in his latest The Bartender's Pantry – A Beverage Handbook for the Universal Bar, he's partnered up with Bart Sasso and Emma Jantzen to bring another cracker to add to your cocktail library. This one comes highly recommended by us.

As does our bar pick, Kioku, a new bar in the Raffles hotel which specialises in all things sake. Then we go to the wonderful Artesian at the Langham where we catch up with Giulia Cuccurullo to talk about forgoing a career in architecture and choosing instead to build a future for herself in front of and behind the bar. Which she has done. Big style. Tune in to find out more.

What we're mixing:

The Pearl

90ml premium sake (we used Toku)

30ml vodka

3 slices of freshly peeled ginger

I piece of candied ginger to garnish (optional)

Method:

Add all ingredients to a shaker filled with ice. Shake vigorously to bruise ginger. Pour into a chilled Cocktail glass. Garnish with candied ginger (optional).

Featured in this episode:

Artesian Bar at The Langham

Citadelle Rouge Gin

Garden Swift Gin

Humble Chicken

Kioku Bar at Raffles

The Bartender's Pantry – A Beverage Handbook for the Universal Bar by Jim Meehan and Bart Sasso with Emma Jantzen

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