Christmas West Country Gin Cocktails from “Rise and Shine”

By | December 19, 2017

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Signature Chukka Cocktail
British Polo Gin

www.britishpologin.co.uk
Tel 01452 730770
Contact richard@britishpologin.co.uk

British Polo Gin was created with this bespoke cocktail in mind. It’s the best apres polo thirst quencher.

Ingredients
2 parts British Polo Botanical Gin
1 part sugar syrup
1 part fresh lemon juice
4 parts soda

Method
Shake gin, lemons and sugar syrup.
Pour over cubes of ice.
Top up with soda water.
Garnish with mint leaves and fresh summer fruits.

 

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Apple & Blackberry Crumble
Cotswold Distillery

Phillips Field, Whichford Road, Stourton, Shipston-on-Stour, CV36 5HG.
cotswoldsdistillery.com
Tel 01608 238533

Ingredients
45ml Cotswolds Dry Gin
8 blackberries
15ml cinnamon liqueur
12.5ml lime juice
50ml apple juice
8ml Orgeat (almond syrup)

Method
Rim the martini glass with oat crumble. Muddle 8 blackberries in a Boston tin, fill with ice and add all the other ingredients. Shake and strain into a martini glass and serve.
Embellish with crumble rim, apple & blackberry.

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Bramble
Isle of Wight Distillery

Rosemary Vineyard, Smallbrook Ln, Ryde, Newport, Isle of Wight, PO33 4BE.
www.isleofwightdistillery.com
Tel 01983 613653
Email xavier@isleofwightdistillery.com

Our favourite cocktail is the Bramble, created by King of Cocktails Dick Bradsell.

Ingredients
50ml Wight Mermaids Gin
12.5ml lemon juice
12.5ml Gomme syrup
25ml Creme de Mure (Blackberry Liqueur)

Method
Shake and strain the first three ingredients into a rocks glass filled with crushed ice. Drizzle in the Creme de Mure and garnish with fresh blackberries.

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Turkish Delight
Newton House Gin

Newton Surmaville, Yeovil, Somerset, BA20 2RX.
www.newtonhousegin.co.uk
Tel 07793 950 811
Email jane@newtonhousegin.co.ukIngredients
50ml of Newton House Gin
20ml of Monin Rose Syrup
12.5ml of fresh lemon juice
One egg white

Method
Dry shake (no ice) the above ingredients until frothy.
Add plenty of ice to the shaker, and shake for eight seconds.
Strain and fine strain into a coupe glass.
Add a rose petal to garnish.

 

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The Christmas GINgle
Salcombe Distilling Co.

The Boathouse, Island Street, Salcombe, TQ8 8DP, South Devon.
salcombegin.com
Tel 01548 288180
Email ilovegin@salcombegin.com

Ingredients
1 part (50ml) Salcombe Gin Start Point
1.5 parts (75ml) Luscombe Cranberry Crush
2 parts (100ml) Luscombe Passionate Ginger Beer
5ml fresh lime juice
3 thin slices of fresh ginger
10 fresh or frozen cranberries
A sprig of fresh mint
Ice

Method
1. Add Salcombe Gin, fresh lime juice, 5 cranberries and 2 slices of fresh ginger to a Boston shaker glass.
2. Add ice and shake vigorously,
3. Fill a large highball with ice.
4. Double strain the mixture over the ice into the glass using a Hawthorne strainer and fine sieve.
5. Add Luscombe Cranberry Crush followed by Luscombe Passionate Ginger Beer and stir.
6. Garnish with 5 cranberries, a sprig of fresh mint and the remaining fresh ginger sliced into thin julienne matchsticks.

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The Trevethan Martini
Trevethan Cornish Craft Distillery

Trevethan Distillery, Prideaux Close, Tamar View, Cornwall, PL12 6LD.
www.trevethandistillery.com
Tel 07967 401830
Email john.hall@trevethandistillery.com

A very simple yet sophisticated martini cocktail¦

Ingredients
Trevethan Cornish Craft Gin
Knightor Dry Vermouth
Lemon grass
Thyme

Method
This one couldn’t be easier. Add 50ml of Trevethan Cornish Gin to a cocktail shaker with 25-30ml of dry vermouth. Next, add a 2cm piece of lemongrass and a sprig of rosemary and stir.
Chill down a martini glass again and double strain the cocktail into the glass. Next, wrap a sprig of rosemary around a piece of lemongrass and add as a garnish.

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Wolf Negroni
Wicked Wolf Gin

The Old Chapel, Brendon, Devon EX35 6PT.
(Please note we are not open to the public)
www.wickedwolfgin.com
Email info@wickedwolfgin.comIngredients
45ml Wicked Wolf Exmoor Gin
25ml Campari
25ml Sweet vermouth (Lillet Blanc, Cinzano, or Noilly Prat)

Method
Stir all three ingredients with ice into a glass, then strain into a cocktail glass over ice and garnish with an orange twist.

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