Ginstitute

Announcing the opening of a new institute for applied ginology.

Ginstitute, a bar and institute dedicated to the study and tasting of gin, has opened at 1/2 Solyanka. Get ready for lectures!

Key figures: The founders of Ginstitute are Andrey Suravov (co-founder of the Gintl gin brand, chief ideologue, investment banker) and Vadim Chigirinsky (owner of the "Sol" restaurant, Hq Barcelona club). The project's creative inspiration is Vladimir Kolganov (co-owner of the Dictatura Estetica bar and Rocket Tonic, co-founder of the Gintl gin brand).

Interior: The design of the project was created under the guidance of architect Georgy Aigunyan (Soma, formerly KB "Strelka", "Sol" restaurant). The abundance of greenery, reminiscent of the dense forests of the Altai region, is organically integrated into the historical brickwork, as well as other regions and countries where the botanicals used in the production of Gintl gin are grown.

Ginstitute has two rooms: a laboratory with a large bar for practical training and team work. The bar is designed as an "island," just like in a workshop. This allows guests to see and interact with each other, observe the masters at work, and learn how to make the perfect cocktails. The second room can be transformed into a lecture hall or a cozy evening space. The soft furniture and subdued lighting create a relaxing atmosphere, perfect for enjoying cocktails with friends.

The bar: Nikita Gankin, the head bartender and manager of Ginstitute, holds the position of Dean of the Mixology Faculty. Previously, he was the head bartender at William Lambert's projects and the Segreto bar.

The cocktail menu features both classic drinks and innovative creations. For example, you can choose a classic Negroni with gin, vermouth, and bitters, or try the author's Russian Negroni with gin, cherry liqueur, a mix of vermouths, and bitters. The classic Dry Martini is reimagined as the Cheremsha Martini, while the Martinez takes on a berry-balsamic flavor profile.

Some of the legendary cocktails have been carefully recreated: the Gimlet, Pegu Club, and Clover Club are mixed according to recipes from Harry McElhone's 1927 book, "Barflies and Cocktails." There are also older recipes to discover – look for clues near the cocktail names on the menu. All cocktails on the menu are priced at 550 rubles.

Note: Under the guidance of Vladimir and the Ginstitute team, guests will soon be able to create their own "dream" gin from a selection of distilled spirits.

The menu: The Dean of the Gastronomy Faculty is head chef Nikolai Katsamba (Moscow restaurant Savva and St. Petersburg projects: Probka, Jerome, Mr. Pinky).

The menu features interesting ingredients created through fermentation: dried egg yolk, black garlic, smoked pear, and pickled plums. Appetizers include avocado, tomato, and raspberry tartlets (350 rubles), beef tartare with garum, flatbread, and dried egg yolk (700 rubles), and bread with tartine and black garlic butter (200 rubles). Main courses include grilled salmon with pickled cucumber and zucchini sauce (950 rubles), duck with corn risotto and smoked pear (900 rubles), and broccoli with macadamia and cashew mayonnaise (650 rubles). The chef recommends trying the dessert with lychee, Riesling, and foie gras (550 rubles).

Why Ginstitute? Vladimir Kolganov was inspired to create this project during his visit to London for London Cocktail Week. After the trip, he was determined to bring an institute to Moscow where everyone would want to learn. Another driving force was the desire to create a space where people could learn about gin in general, and about the Gintl gin product in particular.

Why gin? "Because it's the best! The king, the emperor, and even, if you will, the president among other drinks." Andrey and Vladimir are so passionate about gin that they created their own product, the Gintl gin brand, six years ago.

About Gintl gin: This is a dry, classic gin with 12 ingredients. The star ingredient is angelica root, which gives it a unique herbal-fruity flavor. It is complemented by juniper berries, raspberries, cranberries, coriander, angelica root, lemon, grapefruit, green cardamom, licorice root, and lime leaves.

It is produced using vacuum distillation, which preserves all the flavor nuances.

Achievements: - Ranked among the best gins in the world in 2021, according to the international competition The Spirits Business. - Received the highest score and a Master medal at The Global Gin Masters. - Ranked among the top 46 best gins in the world out of 550, according to Forbes. - Won first place at the "Liga Ognennoy vody" competition.