Drink the Harvest - Autumn Gin Cocktails
At Gintime we love exciting new flavours that come with the changing seasons. Here are some of the best Autumn cocktails from around the UK.
Honey Fig Sour
- 2 parts Beefeater
- 1 part fig infused sugar syrup
- 1 part fresh squeezed lemon juice
- 1 small egg white (optional)
- 1 teaspoon honey
To make fig infused sugar syrup: Cut figs in half and place in a bottle of sugar syrup. Leave the bottle somewhere warm (an airing cupboard or near the oven) until the flavour infuses into the syrup.
To make cocktail: Pour all ingredients into a large screw top jar or cocktail shaker with ice and shake hard for 1 minute. Strain into a short whisky tumbler filled with ice cubes. Garnish with half a fig and lemon slice.
See: www.beefeatergin.com
Tea on the Lower East Side
- 25ml Zubrowka vodka
- 25ml Whitley Neil Gin
- 10ml Manzana Verde
- 50ml hibiscus tea
- 50ml apple juice
- 10ml freshly squeezed lime juice
- half an apple, very finely sliced
- Collins or a highball glass filled with ice cubes
Put all the ingredients except the apple slices into a cocktail shaker along with the ice. Shake until shaker becomes frosted (approximately 20 seconds). Drain into the Collins or highball glass. Create the apple fan garnish by overlapping the slices into a fan shape and secure with a cocktail stick. Place gently on the side of the glass.
Courtesy of Tim Oakley, Head Mixologist, Broome & Delancey, London. See: www.broomeanddelancey.com
Bittered Sling
- 37.5ml Gin
- 12.5ml Mandarine Napolean
- 25ml Elderflower Cordial
- 25ml Lemon Juice
- 12.5ml Benedictine
- Lengthened with soda
Shake all ingredients and strain into a sling glass filled with cubed ice. Top up with soda and garnish Garnish with apple slices hooked onto the rim of the glass.
This is a new cocktail from Tempus Bar in Edinburgh, see: www.eh2tempus.co.uk
The "Gin Laden"
- 40ml Hendricks Gin
- 20ml Pallini Limoncello
- 1 Barspoon marmalade
- 10ml Elderflower Cordial
- dash lemon juice
- dash gomme syrup
Add ingredients to a boston, shake and double strain into a Martini glass. Garnish with lemon zest.
Gine Genie
- 45ml Plymouth gin
- 15ml Plymouth damson gin
- 15ml lemon juice
- 10ml gomme syrup
- 8 bruised mint leaves
Tear mint and add gomme lemon and spirits to a boston. Shake and strain over cracked ice in rocks glass. Top with more cracked ice. Garnish with a Mint sprig or black cherry
Both cocktails created by Andrew Marshall, Barista at Popolo bar, lounge and kitchen in Newcastle-upon-Tyne. See: www.popolo.co.uk
Old English Martini
- 50ml Gin
- 10ml Malmesbury Dry Mead
Stir both gin and mead in a Boston glass twenty times and then strain into a martini glass. Garnish with a wild flower honeycomb triangle on a prism pick.
By Tim Oakley at The Establishment in Parson's Green. See: www.theestablishment.com
Fallen Leaf
- 50ml Gin
- 20ml Apple Juice
- 3 Raspberries
- 1/2 chopped small Red Chilli
- 15ml Lime juice
- 1/4 spoon Gomme
Muddle solid ingredients, add liquids, shake hard with lots of ice, double strain into ice cold martini glass. Garnish with a single flat mint leaf on surface of drink. www.thebartender.co.uk
Hans Garden
- 50ml Hendricks Gin
- 20ml Fresh apple juice
- 15ml Elderflower cordial
- 1cm slice Cucumber (cut into cubes)
- 6 leaves Fresh mint
- A few cubes of ice
Muddle the cucumber cubes, mint leaves and elderflower cordial together in the Boston glass.
Add the gin and fresh pressed apple juice, shake and pour through a strainer over ice cubes in the Old Fashioned glass. Garnish with a slice of cucumber and a mint sprig.
The Botanist signature cocktail by bar manager, Paulo Brammer. Like The Botanist, this refreshing drink is named after Sir Hans Sloane, pioneering naturalist and Chelsea Physic Garden benefactor. See: www.thebotanistonsloanesquare.com
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