Cocktail recipe from The Art of the Bar, syrup recipe from Imbibe. 8-12 mint leaves 1 1/2 oz Plymouth Gin 1/2 oz ginger syrup* 1/2 oz fresh lime juice Ginger Ale Method: Put mint leaves in a highball glass, cover … Continue reading
A great Christmas drink courtesy of Andy Campana at the Loft in Clapham. 30ml Beefeater (or other citrus heavy gin) 20ml Ruby Port 5ml Phillips of Bristol Pink Clove Cordial 20ml Demerara Sugar Syrup 30ml Cranberry Juice 3 mint leaves … Continue reading
1 1/2 parts Beefeater Gin 1 part simple syrup 3/4 part lemon juice 2 cups blueberries 2 tablespoons sugar Splash of club soda Squeeze of a fresh lemon wedge (approximately 2 teaspoons) 1 sprig of mint for garnish Add blueberries, … Continue reading
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 … Continue reading
Take a few mint leaves and the lime wedges, and muddle with a dash of Gomme. Add the lemon juice, and top up with crushed ice. Add the gin and sloe gin, then stir. Top up with Champagne and serve … Continue reading
50ml Gin Tonic A sprig of mint Lightly bruise the mint leaves with a rolling pin, place in a highball glass with large chunks of ice, pour over the gin and top up with tonic. Stir and serve.