London Brunch Fest.

Dear followers,

We hope you’re having a wonderful summer time so far.

Lack of social media and online postings means we’ve been having an action packed few months.

This year’s schedule has proved much more on the side of private functions, but delighted to announce we’ll be pitching up Saturday 31st August - Sunday 1st September at The Old Truman Brewery, just off Brick Lane for LBF 2019!

lbf 2019 image.jpeg

Line up and full ticket details can be found

With out menu TBC in the coming weeks on instagram @travellingginco

The Grateful Sour.

For our American friends, Thanksgiving is soon upon us.

Tomorrow we’ll be serving a selection of cocktails and mocktails for West Elm at the Tala Lighting Showroom to celebrate the special occasion here in East London.

Inspired by the flavours of the holiday, we’ve conjured up

The Grateful Sour.

50ml Amaretto (Disaronno) / 10ml Spiced Pumpkin Puree / 15ml Lemon Juice / 15ml Marshmallow Liqueur / 1 Egg White //

Method: Vigorously shake all ingredients on large ice cubes in a cocktail shaker until too cold to hold! Strain in to a short glass. The egg white is optional, but does make for an excellent smooth head of foam. A lemon slice is a nice garnish or alternatively, for an extra sweet tooth, add a maraschino cherry.


Aperol + Rhubarb Cobbler.

You will no doubt of noticed that we've been enjoying Rhubarb recently. This however is the final cocktail instalment involving the pink stalks this season.


We have to admit, this cobbler takes huge inspiration from the geniuses over at Bar Termini Centrale.

Their Spritz is the first time we've witnessed the primary combination of Aperol with Rhubarb and it is the perfect match.

We've infused a bottle of Beefeater London Dry with fresh cut rhubarb and a sprinkle of sugar. It still has a spritz top (prosecco + soda), but we've gone for crushed/small cobbled ice. There is plenty of talk on what truly makes a cobbler cocktail over on the Diffords Guide.

They traditionally are sherry based, so we've already broken a rule here. We have kept with the signature Peach Bitters to finish, to keep on theme.

Finally, shaking is most often the process, which you can still do effectively here, but we feel a slow stir all the way through layering in your ingredients provides the best dilution.



Aperol + Rhubarb Cobbler.

25ml Rhubarb infused Gin
10ml Lemon Juice
15ml Aperol
Prosecco splash
Soda splash
3 dashes of Peach Bitters
No garnish.

Fill a tall glass with crushed ice and layer in your ingredients constantly stirring as you go. The Prosecco and Soda Water can be added as per your spritzing preference. 

Thyme For Rhubarb.

We can't get enough of Rhubarb at the moment. This is the 1st of 2 new rhubarb based TGC creations. Thyme For Rhubarb is a real crowd pleaser. Nothing not to like here (unless you don't like rhubarb?!). Light, fresh and extremely sip-able.

We've made a liqueur with an added tonka bean. Vanilla is good for inclusion too, but like the tonka not essential. Aesthetically it slightly darkens the pink tint, but creates further smoothness. Or just make a straight up rhubarb syrup...that way keeps your ABV count down.

Thyme For Rhubarb.

40ml Gin

10ml Thyme infused sugar syrup

15ml Lemon Juice

15ml Rhubarb & Tonka Bean Liqueur

Soda splash [optional]

Garnish: Thyme sprig


Prepare in the same manner as a classic Bramble. 

We use larger ice cubes over crushed and a splash of soda takes an edge off the sweetness.

Buck's Blood.

We're cycling to the Asylum Chapel tomorrow for our first wedding service of 2018. To commemorate this we've come up with a new Spring tipple based on the ultimate celebratory mimosa (or morning antidote) - the Buck's Fizz.

Invented in 1921 by Malachy McGarry at Buck's Club in Mayfair, London (18 Clifford St to be precise and it's still going strong

2 parts Champagne | 1 part orange juice.

Unlike the Parisian variation that followed a few years later the Mimosa (equal parts fizz + juice) we're sticking to the platform of the London original using seasonal Blood Oranges, a dry sparkling wine and just a dash (5ml) of Crème à la Fraise 'Wild Strawberry' liqueur 


50ml Fresh Blood Orange Juice

5ml Crème à la Fraise Liqueur

100ml Sparkling Wine

Garnish: Blood Orange Slice + Rosemary

Apple Bramble.

If you've followed the TGC for a while you'll have picked up by now that we're big fans of Brambles. Like a Tom Collins you can stick, spin or twist them in almost unlimited manners. They're a make up of spirit, citrus juice, sugar and a berry flavoured liqueur.

Brambles are traditionally blackberry and here we are sticking to those traditions. So a good Crème Du Mûre is a must. We go to the Edmond Briottet range. They provide the full spectrum of fruit liqueurs and macerate their main ingredient first & then finish with sugar to sweeten.  This provides a distinctly more natural flavour.

Now, here comes the twist. If you've ever made a good crumble for pudding, you'll know that blackberry pairs extremely well with apple. You could always use a splash of apple juice, but we like to make things a bit boozier (and sharp), so 10ml of Cider Brandy (Somerset Apple Eau De Vie) is mixed in too. This brandy over e.g. another (apple) liqueur, keeps the sugar content down and allows for the fruits themselves to shine.


Additional syrup in this Bramble is definitely optional, but try adding half a vanilla pod to a simple sugar syrup. Again, you only need 10ml. 

Finally, we serve this variation long, rather than the short, cobbler style Bramble found in most cocktail bars (as based on Dick Bradsell's invention at Fred's Club, Soho in 1984)

This may seem a lot of ingredients and preparation, but the results are wonderful and of course all the bottles, liqueurs and syrup keep well in your cupboard.


25ml London Dry Gin

10ml Lemon Juice

10ml Vanilla Syrup

10ml Somerset Cider Brandy

15ml Creme De Mure Liqueur

Soda Water splash (optional)

Garnish: Blackberry


Layer in a hi-ball, stir and garnish.




Hibiscus Foghorn.

The London snow has gone and we are finally heading in to Spring. Today feels the perfect time to enjoy a Foghorn. A hugely underrated cocktail that combines 2 well known working flavours - ginger and lime.

It's pretty much a Dark & Stormy but (as you'd guess coming from us) it's gin based. We recommend something extra dry and slightly spiced. A shot of Opihr springs to mind.

We also make a ginger cordial (just root ginger, cane sugar and water in a pan, brought to a boil. Then cooled, strained and bottled). You can then make the drink as sweet and ginger-y as you like, rather than bought ginger ale. Soda top & dashes of Angostura bitters for extra comfort.

So, Gin, Lime, Ginger, Soda + Angostura. For something new, why not add an additional 10-15ml of a cooled down Hibiscus tea brew. This adds floral, tart notes & a flavour most closely resembling cranberry. It also changes it's original, murkier appearance to deep, bolder magenta.


25ml Opihr Gin

10ml Fresh Lime Juice

15ml Hibiscus Tea (cooled)

15ml Ginger Cordial

125ml Soda Water

3 dashes of Angostura Bitters

Garnish: Lime wedge

Combine all ingredients in tall glass on large ice cubes. Gently stir with a spoon/paper straw. Add your Angostura dashes and a lime wedge on top to finish.


Researching Verjus today ("vair-ZHOO") via @bonappetit

This has led to the discovery of Ferdinand's Riesling Grape Cordial.

We know Ferdinand's well from their Saar Dry Gin offering but here they create a non-alcoholic syrup, flavouring primarily with unripened Riesling grape juice, as well as alpine herbs and similar botanicals that we know and enjoy from their signature spirit (lemon, thyme, sloe berry).

We look forward to trialling and testing at our HQ in the coming weeks and no doubt will be included in an upcoming cocktail recipe.

Any thoughts, bottle recommendations, uses are always appreciated in the comments section.


Today is one the highlights of the year. Pancake Day.

Here is our ultimate serve in liquid form. A good double shot of London Dry Gin would work very nicely at the base too, but we're really into this chilled Japanese Sake by Akashi-Tasi - Honjozo Genshu (click the pic to buy from our affiiliates Master Of Malt).

It's packed with flavour but not dominating and combines perfectly with the pancake inspired toppings.


50ml Sake.
4-5 Blueberries.
10ml Maple Syrup.
10ml Lemon Juice.
15ml Banana Liqueur.

Shake all ingredients together in a cocktail shaker on ice. Strain. No garnish.

We like the speckled blueberry look & taste, but if you want it clearer, simply double/triple strain.

Wanted: New Bicycle Bartenders!

Summer is fast approaching and with it being our 5th year in service, we have many exciting events planned.

Our team is continuing to grow with our bicycle fleet hitting multiple setups across London (as well as the occasional out-of-town road trip!).

It's very much freelance, sporadic bookings, but increasingly busy now the better weather is coming. Pay varies dependant on crowd size & duration of each event.

If you are hard-working, polite & friendly and keen to staff one of our bicycle bars over the upcoming months, please email your interest to 

Bartending experience is not essential, but helpful. All that is required is an enthusiasm for drinks making, cycling and hospitality servicing. We provide full training.

To get a vibe of how things roll with us, here are a few photos from the last few years

The Travelling Gin Airbnb Experience

We are proud to be one of Airbnb's launch experiences for London: 'Gin By Bicycle'.

All info, dates & tickets are now live, so do check out the listing here -

Meeting at Kennington station, we then take a short walk (or cycle!) to nearby Kennington Park where we chat all things juniper, genever, gin and tonic...a good bit of sampling is to be had on the way too, straight from the baskets of our TGC bikes with a cocktail of the month to enjoy too.

Part 2 sees us visiting the iconic Beefeater Distillery on Montford Place. There's a historical tour & a look behind the scenes to see where Desmond Payne's spirits are produced.

Everything is then nicely finished off with an ice cold, classic London G&T!

We've wanted to have a public booking option available for a long time now & this is the ideal platform to enjoy the Travelling Gin Co. So whether you're down the road in South London or visiting the city on holiday from the other side of the globe, this is open to everyone (well, over 21s!)

So now that the weather is improving, we're up and running! Special thanks to Arijana @Ari55 and Michael Luzynski @luzynsky for sharing their instagram images from the past few weeks setup for our blog.

TGC: January

Happy new year to all our followers.

2017 is already shaping up to be our biggest year yet. Plenty of announcements on the way as this summer will be the bicycle bar's 5th anniversary, so please stay tuned to our blog and across social media @travellingginco 

If you would like to book the TGC this year, we are delighted to offer special rates this month, so if of interest for hire do place your deposit before 31st Jan for the very best prices.

This Sunday we are back at the Asylum Chapel in SE London for their excellent Open Day (12-3pm).

Whatever stage of planning you're at for your wedding or event, this is the perfect platform to visit for inspiration.

Come join us for a chat about all the options available from our bicycle bar and we'll be sure to have a winter cocktail ready for you to sample.