Cocktails are a whole new world for the Botanist’s head mixologist
NICK WHITBY is the head mixologist at New World Trading Group, owner of The Botanist bar and restaurant.
The 27-year old is responsible for creating cocktail menus, training staff and opening new sites for the group. He got into bartending with the intention of saving money and going travelling – but never left.
One day he can be running a cocktail masterclass at the London Trading House and the next managing bar operations at The Smugglers Cove in Liverpool.
“There’s definitely a drink to suit every occasion,” he said, “although I can’t resist El Dorado 15 year rum!” Here, Nick gives us his favourite food and drink pairings as well as recipes for some of New World’s most popular cocktails.
Nick recommends:
Cumberland and pork chipolatas & salt and pepper onion petals
With: A perfect serve G&T because nothing compliments savoury bar nibbles like a good gin and tonic!
Salmon fillet
With: Lemon and jasmine Collins because of the slight sharpness and white vermouth element, similar to a white wine & fish pairing.
Chicken Kebab
With: A beer – we suggest a Proper Job IPA.
10oz ribeye steak
With: A rich, chunky Malbec (obviously) 1300 from Argentina.
Sticky toffee pudding
With: The honey and sage Manhattan. Perfect for that pungent, after-dinner sweet.
Some of Nick’s favourite Botanist cocktail recipes:
Thai Chilli Crush
1g Micro Herb Thai basil
0.3g red chillies
15ml Marie brizard gomme
Muddle
15ml lemon mix
50ml apple juice
30ml gin
15ml Briottet Manzana Verde
Churn, top with crushed ice, and garnish with a Red Chilli
Rosemary Negroni
1g rosemary
30ml burleighs
22.5ml campari
22.5 lillet Rouge
Stir, strain, add cubed ice and garnish with rosemary
The Botanist’s Pear and Cinnamon Sazerac 
Quarter of a pear (sliced)
30ml Marie Brizard Cinnamon syrup.
30ml of Martell VS Cognac
30ml of Wild Turkey 81 Bourbon
7.5ml of Xante pear liqueur
2ml of Bitter Truth Orange Bitters
Stir and strain, serving in a martini glass with a cinnamon stick and orange zest for an extra festive twist.
Watermelon and Sage Sling
1g sage
22ml sage gomme
7.5ml Monin watermelon
50ml watermelon juice
22ml lime juice
45ml gin
Churn, top with crushed ice, and garnish with a watermelon wedge
Blackberry and Rosemary Fizz
3g blackberries
1g rosemary
15ml Marie Brizard gomme
Muddle
15ml lemon mix
50ml apple juice
30ml gin
15ml sloe gin
Shake
Top with soda and garnish with a lemon slice and rosemary
