A Mirror, Some Roses And A Table Full Of Gin

It was a rather warm afternoon when I arrived at Addoni’s in Delhi’s Green Park. This time, however, I was there for a rather special reason: the launch of Hendrick’s The Unusual Table. So, what was unusual about the table? For starters, there were the cucumbers and roses adorning the long table where we were seated. But soon I learnt that this was only the beginning. I opened the menu to find that everything was written in reverse. To my left stood a mirror, intended to reflect the text and help us read it the right way. I discovered the mirror had more than one use. Some guests were using it for a quick selfie, while others were checking that their lipstick was in place.

With this first, unusual act, I was eager to see what the rest of the afternoon had to offer.

The Story Behind Hendrick’s Unusual Gin 

The launch of anything new deserves a quick glimpse into its past. That is exactly what Kunal Chandra, brand representative for Hendrick’s, offered as he took us through the gin’s history. In 1988, master distiller Lesley Gracie joined William Grant & Sons and began working on the recipe alongside the team. The recipe was perfected over a decade, leading to the launch of Hendrick’s Gin, which combines spirits from two antique stills with signature post-distillation infusions of cucumber and Bulgarian rose. My question to Chandra was simple: who was Hendrick? He turned out to be a gardener who took particular care of the roses in the family garden, eventually inspiring the name of the gin.

A Most Unusual Gin, as the brand’s strapline goes, was now set to adorn The Unusual Table. If I were to summarise the experience that followed in one sentence, it would be a mix of exclusive cocktails, unexpected food pairings and a whimsical setting, all suited to a daytime occasion. The curated cocktail menu was to remain the anchor of the experience, with food pairings changing according to the occasion.

That emphasis on the experience surrounding a drink is central to the idea behind The Unusual Table. In a conversation with Outlook Traveller, Charmaine Theo, global brand ambassador for Hendrick’s Gin, explained that gin had moved beyond its role as simply a base spirit. “Consumers are increasingly interested in the experience around the drink – how it is served, what it is paired with, the setting, and the people they are sharing it with,” she said.

The afternoon, she added, offered an opportunity to explore this shift. “The afternoon can be a wonderful setting for this – more relaxed, more social, and more conducive to lingering over interesting food and cocktails.” The idea was to make the cocktail part of a larger experience, rather than the sole focus of the gathering.

Cucumber, Rose And A Few Unusual Cocktails

Remembering the gardener who inspired the name, I wanted to try the Garden Spritz first. Citrusy with a floral flourish, it was a charming, sparkling drink that made for an easy start to the afternoon. The Very Berry Bramble followed, bringing blackberry and lemon into the mix. While this was also fruity, it was tarter and more distinct, with the flavour of blackberry doing most of the talking.

When discussing gin, of course, a gin and tonic is one way to celebrate the spirit itself. The first sip brought out the flavour of cucumber gently, leaving the impression of rose lingering long after. I could only thank Gracie for the brilliance of the composition. Hendrick’s menu also featured Herbarium, Citrus Sorbet Soiree and Picante Peculiar Palace. Curious about the Picante, I had to try it. The drink took me to a different section of the garden, where spices and coriander came into play. It was a reminder that herbal notes and gin could complement each other so well.

How India Is Finding Its Own Gin Culture 

The cocktails also brought to mind Theo’s observations on India’s evolving drinking culture. “India’s growing interest in gin is being driven by greater exposure, experimentation and a more discerning drinking culture,” she said. Indian consumers, she noted, were increasingly willing to explore different flavour profiles and spirits beyond the categories they might have grown up with. “India has a naturally evolved palate, shaped by its food culture, spices, botanicals and regional ingredients. There is an inherent familiarity with complex flavour combinations, and consumers are increasingly curious about how those can translate into their drinks.”

This curiosity is also changing the way people engage with what is in their glass. According to Theo, some consumers are keen to understand the botanicals, provenance and production processes behind a spirit, while others approach it through a cocktail or an unfamiliar flavour pairing. “Knowledge does not have to replace enjoyment; the two can actually reinforce each other,” she said. An experience such as The Unusual Table, she explained, allows people to explore different flavour profiles without making the process feel instructional.

By the time I had worked my way through the cocktails, it was clear that the afternoon was as much about discovering unexpected combinations as it was about the gin itself. For Theo, this willingness to explore could help shape the next phase of India’s gin culture. “Experimentation with serves and flavours will continue, but I see the opportunity becoming much broader – from food pairings and elevated social occasions to more immersive experiences around the drink,” she said.

At Addoni’s, that idea took shape through a table dressed with cucumbers and roses, a menu that required a mirror to read, and cocktails that moved between citrus, berries, herbs and spice. The afternoon offered a different way to approach gin: not simply as a drink to order, but as an invitation to explore what happens when flavour, food and setting come together.

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