The people

As far as distillers go, Charles Maxwell is the daddy, the don, the numero uno. And he has the stats to prove it. As the 11th generation of a family that’s been producing gin in London since 1681, his company Thames Distillers creates, distils and bottles more than 60 different brands: The London No. 1, 6 O’Clock, Four Corners and Portobello Road No. 171 among them. The numbers continue, or should we say start with their stock gin recipes: F1, F3 and F4. For more gins with numbers, see page 55.

Another reason to love Athens, already one of our favourite drinks capitals in the world: let’s hear it for Polyamorous, a super-sexy drinks shop selling flowers, plants and – wait for it – adult toys. Conceived by drinks journalist Eleni Nikolouia and Alejandro Gkikopoulos, it’s got everything to get your weekend started right. @polyamorous.athens

with silicone baking mats. Blend all the ingredients together until smooth; strain to remove the seeds, if desired. Divide the mixture between the trays, spreading out with a spatula to create an even layer. Bake for 3 hours or until the leather is no longer sticky; rotate the trays 180 degrees halfway through, swapping shelves at the same time. Transfer the leather to a board to slice as desired, then wrap in parchment or wax paper and store in an airtight container. Use to garnish (or nibble).

Mix the gin with the strawberries and sugar in a large bowl. Pour into a 1.5L sterilised Kilner jar. Store in the fridge and stir every two days for three weeks. Strain through coffee filters to serve.

lemon juice, then stir to combine. Bring to the boil over a mediumhigh heat, stirring frequently. Lower the heat and continue boiling gently until the mixture thickens (about 45 minutes). If it’s too thin, skim off a little of the excess liquid. The jam is set when the mixture runs together and ‘sheets’ off a cold metal spoon. Ladle into sterilised jars and use to flavour cocktails.