A cocktail at the Oxo Tower Bar is raising funds to support ethical trade in the developing world, linked to a prize draw for a £16,000 gold ring.
The Disa Goddess cocktail is made with Warner Edwards Harrington Dry Gin, Chase Rhubarb Liqueur, vanilla-stepped Earl Grey tea, raspberries and lemon juice, topped with brut champagne.
The bar on London’s South Bank will donate £1 from the sale of each cocktail to the Fairtrade Foundation which supports and promotes the ethical production and sourcing of products including food, drink and precious metals.
Purchasers will be entered into a prize draw to win a bespoke ring designed by London-based jeweller Anna Loucah, one of the UK’s first Fairtrade gold licence holders.
The ring is on display for three months until early 2015 when the winner will be drawn at a drinks reception.
Ethical gemstone producer Gemfields supplied a 41-carat Zambian amethyst gemstone for the ring with diamonds from Jeweltree Foundation, sponsored by Open Source Minerals.
The gold used in the ring was donated from Hockley Mint and is sourced from Sotrami, a Fairtrade certified mine in Peru. VIPA Designs supplied the Fairtrade platinum.
Disa is an African orchid of which there are 169 species, linking back to the colour Radiant Orchid. Goddess is a nod to Greek deity Diana who saved Amethyst from the wrath of Dionysius.
Kerri McGuinness, marketing and communications manager at Oxo Tower Restaurant, Bar and Brasserie, said: “The partnership with Anna grew organically from our appreciation of her ethical work when her studio was based in the Oxo Tower Wharf.
“We are thrilled to be part of an exciting venture, pairing the glamorous ring with the luxurious cocktail, creating a new reason to engage with our guests, all the while raising awareness and donations for the worthy Fairtrade Foundation.”
Pictured are Oxo Tower bar manager Ian Goodman with Anna Loucah.
The Disa Goddess
25ml Warner Edwards Gin
25ml Vanilla-steeped Earl Grey tea
5 Fresh raspberries
25ml Chase Rhubarb Liqueur
10ml Fresh lemon juice
60ml Oxo Brut NV champagne
Muddle the raspberries and shake them with the gin, tea, liqueur and lemon juice. Add the champagne and pour into a chilled glass with ice.