Michelin-starred restaurant Aziamendi 100 in Valletta is collaborating with Francis Busuttil & Sons, local distributor of Hendrick’s gin, to organise a cocktail evening on Friday.

The event will see some 100 Hendrick’s lovers gathering at the recently refurbished Civil Service Club in Valletta, which now houses three floors of the Aziamendi gastro experience.

Aziamendi mixologist Albert Garcia Mosley will be creating new cocktail concoctions using Hendrick’s gin on the night.

Hendrick’s is distilled in Scotland at the seaside village of Girvan and is the only gin to be prepared using infusions of cucumber and rose. Produced by the sixth generation of a family-owned company, Hendrick’s draws upon centuries of distilling expertise and pure soft water sourced from the local Penwhapple reservoir.

The gin is then handcrafted in miniscule batches of 450 litres at a time – the smaller the batch, the more control can be exerted by master distiller Lesley Gracie stillman Alan Rimmer.

Aziamendi, the first pop-up restaurant to set up shop in Malta, hit the capital city two months ago. The restaurant, which has seen three-Michelin-star chef Eneko Atxa’s team collaborating with local chef Michael Cauchi’s team, will be open until October. It has just launched its third and final menu, The Magnificent 7.

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