It’s almost Gin’o’clock and this week’s pick is Silent Pool Gin, made in Surrey with a blend of 24 botanicals including lavender, cassia bark and cubeb- plus a smidge of local honey.
Recommended serve is with a generous handful of ice, a dash of tonic, and a twist of orange peel to garnish.
Order a bottle here.
Whilst whisky might be the obvious choice for Burn’s Night, the Scots at Dunnet Bay have come up with a limited edition infused gin to toast the baird – called The Lassies Toast. With strawberry leaves, thyme, heather and speedwell making up the botanicals it promises to have an alluring and distinctive taste, but as each of the 250 bottles created are currently signed, sealed and numbered, you’ll need to order one to find out …
Thanks to the newly opened Leeds pop up from The Hedonist Project, Liquor Store & Whisky Parlour for this one…
Thanks to Cotswolds Dry Gin for this one…
The Clover Club is a classic cocktail that goes back to a time when men were not afraid to drink a pink cocktail in public. Beginning in Philadelphia, in a Gentlemen’s Club of the same name, Clover Clubs were being imbibed by every mover, shaker, and go-getter in the land. Created around about 1880, the Clover Club was seen in this era as one of the all-time classics, right up there with the Manhattan and Old Fashioned and for good reason; citrusy, fruity with a lovely mouthfeel. Perfection.
1 Egg white
20ml Lemon juice
20ml Sugar syrup
Add all of the ingredients into a cocktail shaker without ice. Shake, open shaker and add a good handful of ice. Shake again and double strain into a frozen cocktail glass. Garnish with a fresh raspberry.
Mothers’ Ruin? For sure, but if you’re gonna go down, go down in style with our Gin of the Week…
The Martin Miller’s Aviation Cocktail
50ml Martin Miller’s Gin
20ml Lemon juice
20ml Maraschino liqueur
Method: Shake with cubed ice and strain into a cocktail glass
Garnish: Maraschino cherry