• Marco Pierre White’s Restaurant Ginaissance

In recognition of World Gin Day, Marco Pierre White Restaurants has teamed up with award-winning gin distillery Cygnet Gin to provide customers across the restaurant estate a new range of delicious gin specials.

Regarding as being one of the most popular drinks on offer, the iconic gin and tonic has had a bit of renaissance in recent years with well over 100 gin brands now on the market.

And as new distilleries pop up all over the country, bars and restaurants across the UK have also increased dramatically the number and types of gin-based drinks they serve giving this ‘ginaissance’ an added boost.

With World Gin Day taking place on 12 June, gin aficionados who visit any of the revered chef’s restaurants throughout June will be able to enjoy a mix of drinks devised by Pierre White in conjunction with Cygnet Gin’s master distiller Dai Wakely.

Produced in Swansea with a recipe inspired in part by the attempt to cure cholera by two local people in the mid-1800s, Dai uses a selection of botanicals from all over the world (and links well with Swansea's history as a port for incoming good from across the globe). This includes juniper, lemon peel, lime peel, pink grapefruit peel, orange peel, liquorice root, orris root, coriander seed, angelica root, cardamom seed, almond and chamomile.

Dai said: “It’s been fantastic to bring together these new premium gin brands with Marco. His knowledge of flavour is quite extraordinary and I’m sure guests across all of the restaurants will enjoy what we’ve brought together.

“More than ever people now are interested in the provenance and authenticity of what they are drinking and that’s precisely what these specials are.”

Included on Marco and Dai’s list are the Cygnature G&T, The Lemon Drop, The Orange & Elderflower Bulb, The Blackberry Gin Fizz and The Raspberry Honey Badger.

Dai added: “Summer is the perfect time to enjoy a premium G&T or gin-based cocktail and we hope guests enjoy what we’ve put together.”

Gin & Tonic Recipes

Glass: Wine


  • 25ml Cygnet Dry Gin
  • 25ml Cointreau
  • ½ Freshly Squeezed Orange Slice
  • 200ml Franklin & Sons Elderflower Lemonade


  1. Shake gin, Cointreau and blood orange juice with ice
  2. Double strain into a chilled wine glass filled with cubed ice
  3. Top with Franklin & Sons Elderflower Lemonade
  4. Garnish with blood orange and rosemary

Glass: Rocks


  • 50ml Cygnet Dry Gin
  • 25ml Honey
  • 25ml Lemon Juice
  • 5 Raspberries, 4 Mint Leaves
  • Franklin & Sons Ginger Beer


  1. Muddle raspberries with honey in a rocks glass then fill to brim with crushed ice
  2. Shake gin, lemon juice and mint leaves with ice
  3. Strain into your glass and top with Franklin & Sons Ginger Beer
  4. Garnish with mint sprig, lemon and fresh raspberry

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