Gin Cruise – 12th & 14th August

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Lussa Gin & Fever-Tree Ginger Ale

Lunun Gin Raspberry & Lychee Sour

  • 50ml Ginepraio Gin
  • 25ml Lychee juice
  • 20ml Lemon juice
  • 10ml Raspberry puree*
  • 15ml Horse Mint Syrup**

*Blend a punnet of raspberries with a small amount of water until smooth, then pass through a strainer to remove seeds.

** Add 300g sugar to 300ml boiler water and stir to dissolve. Add a handful of foraged horse mint leaves and allow to cool. Keep refrigerated and infuse for 24 hours before straining out solids. Will last a week in the fridge, or add a shot of gin to extend shelf life to a month.

Rutland Square Gin Tropical Fizz

  • 50ml Rutland Square Gin
  • 15ml Pineapple Juice
  • 15ml Apple & Mango Juice
  • 20ml Lemon juice
  • Dash Angostura Bitters
  • Top with Lemonade

South Loch Citrus & Lime Flower Gin & Lixir Cinnamon & Blood Orange Tonic