One of the most extensive collections of gin in Makati is at Gilarmi Lounge’s Gin Library. With over 60 different gins, there’s so much gin to consume, surely it must go down better with a little something on the side. And since the Gilarmi Lounge is right next to Tapenade where we have an authentic wood-burning pizza oven, we’ve put together a little guide of what pizzas and gins go together best.
SALUMI x FOUR PILLARS NAVY STRENGTH GIN
The Salumi is our version of the Meat Lover’s Pizza. The Italian guanciale, fennel sausage, bacon and salsiccia picante goes great with a no-frills G&T made with Four Pillars Navy Strength Gin. The spice notes in this fragrant gin brings out the umami flavors of the cured meats and the fennel sausage.
MARGHERITA x BULLDOG
Margherita pizzas are topped with only 3 things: basil, mozzarella and tomato. And by design, an aperitif is called a Negroni only if it’s made with these three things: vermouth rossa, Campari, gin. Margherita Pizzas and Negronis were made for each other: both are refreshing and herbaceous, and both truly Italian and made. Have your Negroni made with Italian-made gin Bulldog, for a taste of la dolce vita.
FENNEL AND SARDINES x HENDRICKS
The lingering finish of cucumber and rose in Hendricks Gin goes best with the earthiness and herbaceous Fennel and Sardine pizza. Have a clean and crisp G&T garnished with what else but a cucumber.
QUATTRO FORMAGGI x WHITLEY NEIL RHUBARB AND GINGER GIN
Mozzarella, bleu cheese, parmiggiano-reggiano, and Davao ricotta. There’s no doubt that cheese goes well with sweet and tart flavors. Try this pizza with a Whitley Neill Rhubarb and Ginger gin with a neutral tonic.
PIZZA ALA CHEF BEAM x THE BOTANIST
Those who like pineapples on their pizza are a special lot. Hawaiian pizzas go best with citrus, fruity and floral notes which you can find in a G&T made with the Botanist and a neutral tonic, or even soda water, and a sprig of thyme or rosemary as garnish.
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With the number of gins in the Gin Library, and the various pizzas in Gilarmi’s and Tapenade’s menus, there are an infinite amount of combinations left to try. What’s your favorite?
