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On Thursday 12th May we were lucky enough to host Dee Davies, creator of Jinzu gin, for a tasting, training and competition for some of Bath’s top bartenders. As Sub 13 are the first bar in Bath to stock the gin, a London Dry style with heavy Japanese influences, Clem organised an afternoon of gin knowledge with Dee and Owain Rees from Diageo brands, followed by a short mystery box competition.

After sampling the gin and a lovely punch served by Dee, blending Jinzu with pink grapefruit, raspberry syrup, honey, lemon and dry sparkling cider, the bartenders teamed up into their bars to make on the spot cocktails using Jinzu. Represented were Circo Bar & Lounge, the Earl and Sub 13 (with expert help from Christian of Independent Spirit of Bath!).

Naturally, we are pleased to say that the winners were our very own Clem and Adam, with a variation of a cocktail on our menu, the Hachi Sour No.2. In case you fancy rustling up one of these yourself here is the recipe, and the gin itself can be purchased from Independent Spirit of Bath on Terrace Walk.

Hachi Sour No. 2

Hachi Sour No. 2


Hachi Sour No. 2

60ml Jinzu Gin

25ml Honey Syrup

Half a green apple

Half a plum

20ml lemon juice

Egg white

Muddle the apple & plum with the lemon juice and add the rest of the ingredients. Shake hard and strain into a coupe glass. Garnish with apple and plum.

Thanks again to Dee and Owain for organising the afternoon.