Tools of the Trade

Unless you’re a deckhand from the 18th century you’re probably doing something more with your liquor than swigging it straight out the bottle. The minute you do, even if you’re just tipping in a bottle of tonic, you’ve entered the hallowed realm of the mixologist.

The secret to great cocktails at home is simplicity. More than a handful of ingredients and you can consign your smart-looking bottles to the back of the cupboard only to be seen again at that next boozy house party when you’ve run out of everything else.

Equally, you don’t need much to lift your cocktail hardware to the next level. These three things will suffice for 90% of what you’ll ever want to make. Shake if your adding egg whites for froth or making Espresso Martinis (which we agree are totally worth the hassle!)

Raspberry Gin Ramos

  • 50ml Gorse Gin
  • 25ml simple sugar syrup
  • 15ml lemon juice
  • 15ml orange juice
  • 30ml double cream
  • 1 egg white
  • dash of orange blossom water
  • 5 raspberries
  • 50ml soda water

Is there a better way to celebrate the end of Dry January? Not simple but totally worth it! Like a fruity floral pink milkshake, these can be drunk any time of the day.

Shake all ingredients (except soda and egg) with ice. Double strain, add egg and give 50 good shakes. Strain into a highball. Rest for 1 min. Add soda until head rises above the rim. Add straw upright in the foam. Admire your work and enjoy!

Gorse Mulled Punch

  • 350ml Gorse Gin
  • 500ml Cranberry Juice
  • 500ml Apple Juice
  • 200ml Ginger Ale
  • Caster Sugar to taste (3-4tbsp)
  • Cinnamon Stick
  • 6 Cloves
  • 2 Star Anise
  • 2 Bayleaves
  • Orange and apple (sliced)

A light and fruity alternative to the usual festive favourite. Works wonderfully with the sweet fruit and warm spiced finish of Gorse Gin. Simmer everything (except the gin) for 15 mins. Add gin and heat gently for 5 minutes. Serve hot.

‘Pretty in Pink’

Rowanberry and Apple Sour

  • 50ml Gorse Gin
  • 20ml lemon juice
  • 25ml rowanberry and bay leaf sugar syrup
  • 20ml egg white
  • 30ml sparkling apple pressé

A beautifully simple autumn stunner. Make the simple syrup with 100g sugar, 140ml water, 75g rowanberries and 2 bayleaves (just simmer everything together for 15 minutes and strain). Shake all of the ingredients (except the pressé) with ice. Strain and shake again (reverse dry-shake) and pour into a coupe. Top up with the apple pressé. As delicious as it looks.

Gorse & Tonic

  • 50ml Gorse gin
  • Mediterranean tonic to taste (200ml max!)
  • Big slice of orange

Yep, we know you don’t need a recipe for this one but the picture is pretty. One tip, use a cocktail spoon to add your tonic from your single serve bottle or can. It will keep more fizz in the glass for the ultimate G&T.

Gorse Negroni

  • 50ml Gorse Gin
  • 40ml Campari
  • 40ml Antica Formula Carpano Vermouth
  • Dash of orange bitters (optional)

Saving the best ‘til last? Negronis are becoming almost as ubiquitous as the time-served G&T. Now we don’t want to blow our own tiny trumpet but Gorse Gin is perhaps THE ultimate negroni gin. The orange floral sweetness and back-end spice of the gin go perfectly in this classic cocktail. We’re warning you these things are the source. Change your life. Swear to God.

Stir all ingredients over a good handful of ice for 50-60 seconds. Strain into a cut glass tumbler filled with ice. Cut yourself a healthy slice of orange peel. Squeeze it skinside down over your drink (you’ll see the spray of oil!) and chuck it in.  Doesn’t get much better.

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