This London Cocktail Week sees The Botanist, the first and only Islay dry gin, partner with east London joint Sager + Wilde. Influenced by their stay on the remote Isle, Head Chef Chris Leach and Mixologist, Marcis Dzelzainis bring you a drinking and dining experience like no other.

Available to diners from the 3rd – 6th October, over four evenings, guests will be treated to a feast for the senses inspired by foraging and exploration of Islay. Made with wild, seasonal ingredients, the menu includes delights such as, Venison Ragu, Cocoa Tagliatelle and Pine Oil. Each course will be paired with four specially curated, foraged The Botanist cocktails. Hosted by Brand Ambassador Abi Clephane, guests will be given an immersive experience in the upstairs area at Sager + Wilde, Bethnal Green – bringing the spirit of Islay to east London. With limited spaces for dinners available, tickets are priced at £45 each and can be purchased here.

If you can’t make it to the dinners, try the pop-up bar in the Sager + Wilde outdoor courtyard, where Brand Ambassador, Abi will be hosting informal masterclasses throughout London Cocktail week. Digital Pass holders will also be able to purchase The Botanist Crab Apple Gimlet cocktail, combing The Botanist Gin and Crab Apple Cordial for £6.

Handcrafted and distilled on Islay, The Botanist is a truly unique, premium gin and a representation of the region’s progressive heritage. Nine classic gin botanicals are augmented by 22 local herbs and flowers, all foraged responsibly by hand by botanical scientists from the hills, shores and bogs of the Hebridean Island.

Cocktail Menu:

Islay Martini

The Botanist Gin, Dulce Vermouth, Port Charlotte Whisky


The Botanist Gin, Verbena & Dulce Beer, Lemon, Kombu Syrup, Manzanilla Sherry


The Botanist Gin, Verjus, Pine Hydrosol, Asturian Cider

Meadowsweet Milk Punch 

The Botanist Gin, Meadowsweet Syrup, Clarified Lemon & Milk

Crab Apple Gimlet (£6 cocktail for Digital Pass holders)

The Botanist Gin, Crab Apple Cordial

Dinner Menu:


Lamb Belly + Wild Mint Sauce

Fried Hake with Fennel Mayonnaise


Venison Ragu, Cocoa Tagliatelle + Pine Oil


Chamomile Ice Cream, Bell Heather Honey + Apple Cake

For more information on The Botanist, visit: