Bristol bartender creates unique hybrid drink

It’s the dream of most bartenders to one day open their own bar. It’s another dream to see a drink that they have created be for sale in bars across the world.

That dream has now become a reality for Bristol bartender Dee Davies, whose blend of English gin and Japanese sake is now in production by none other than global drinks giant Diageo.

“It hasn’t really sunk in yet,” Dee says, sipping a Jinzu and tonic in Pata Negra, one of several bars in the city that serve the spirit.

Look closely at the neck of a bottle and you’ll find Dee’s signature, the finishing touch in a nationwide competition that like an episode of The Apprentice saw the Red Light bartender design everything from the taste of the drink to its packaging.

Made in Cameron Bridge on Scotland’s east coast in a traditional copper pot still, Jinzu combines typical gin botanicals with more exotic varieties from Japan.

That means that there is a mix of juniper and coriander, with yuzu, citrus and cherry blossom, and a finishing touch of distilled Junmai sake.

The Japanese element of the unique hybrid drink comes from 24-year-old Dee’s love of the country, which she visited for the first time as a child.

“I was looking at what was fashionable and what was missing. I’ve always wanted to do something with my love of Japan and this was that opportunity.

“I’ve done a lot of cocktail making. It’s a big part of the job that I do. I’ve always been encouraged to create new cocktails; it’s a great way to better understand the flavours you’re working with.”

Dee, originally from the Somerset town of Martock, started working behind a bar in a bowling alley to pay her way through university.

The bars she has worked in the years hence have been of a slightly higher calibre, and since Dee moved to Bristol in 2010 after finishing her degree she has worked in some of the best in the city such as Hermanos, the Milk Thistle and Hyde & Co, before moving to Red Light at the end of last year.

Dee has nothing but praise for the bar scene in Bristol. “Because it’s a small city, the bar scene here is like a family. We’re always happy to support the other bars.

“I’ve always liked the people that I’ve worked with; they’ve always been really good fun. And you meet some really interesting people over the bar and make a lot of friends that way.

“It’s just amazing to see Jinzu on the back bar of places, especially in bars when I don’t know anybody who works there!”

In Bristol, Jinzu is now on the spirits menu at the Gallimaufry, Hermanos, Hyde & Co, Milk Thistle, The Ox, Pata Negra and Red Light, and for sale at Corks of Cotham, Corks of North Street and Weber & Tring’s.

Photo by Jon Craig