Origin City, the pasture to plate, nose to tail restaurant, in West Smithfield, is thrilled to announce a partnership with trans-atlantic whiskey Never Say Die, in celebration of International Whisky Day, running from Tuesday 14th May to Saturday 18th May. 

House mixologist Giacomo Falcicchio and drinks consultant Ruchira Neotia have curated a bespoke Origin City Cocktail Flight, featuring three delicious cocktails infused with Origin’s very own housemade vermouth and bitters, in collaboration with Never Say Die. 

The flight will feature Never Say Die’s small-batch Bourbon expression and Rye which was just awarded Double Gold at the prestigious San Francisco World Spirit Awards

Origin Whisky Cocktail Flight: £18

Sour Buzz

A twist on a Penicillin cocktail, the whisky flight kicks off with the refreshing Sour Buzz. Featuring Never Say Die Rye Whisky, Origin City homemade spiced ginger syrup, honey and a squeeze of fresh lemon, it’s the perfect palate cleanser. 

A taste of Provence

This bittersweet cocktail will take you to the shore of the French Riviera. Made using Origin City homemade vermouth, created using the family’s wine from Provence, a dash of homemade rhubarb bitters, a measure of Never Say Die Bourbon and a fresh spritz of orange, this cocktail is delicately floral with a bittersweet finish.

Black Stallion

Finish strong with the Black Stallion which is an ode to the Never Say Die Rye. An original cocktail built on the spicy smooth charm of the Rye, combined with the minty herbal depth of Cynar, elevated by a few drops of Chartreuse Elixir, chocolate bitters and a final kiss of a Maraschino cherry. A winning combination that embodies the sleek, muscular and powerful beauty of a Black Stallion, captured running in slow motion to the finish line –Designed by Ruchira Neotia for Never Say Die.

Alongside the cocktails, executive chef Graham Chatham has designed a special menu, infusing dishes from breakfast to dinner with the iconic whisky. With nose to tail eating at the forefront of the restaurant’s ethos, all of the dishes are created to celebrate every part of the animal, making sure as little as possible goes to waste – even whisky! From whisky brulée porridge for breakfast to whisky cured salmon pastrami with whisky pickles; chargrilled Black Angus beef with whisky peppercorn sauce; and whisky créme caramel, with golden raisins, if you like whisky, this is a menu not to be missed.

Ruchira Neotia, who designed the cocktail flight said

“I am a huge believer in introducing cocktail flights as you can build them to take consumers on a journey into the very soul of an establishment – tantalizing taste buds, creating a sense of discovery and openness to food pairing.

I had to bring NSD and Origin together – both are great original stories with shared passions and a natural partnership to celebrate World Whisky week.”

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