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Eight Lands & Fentimans Rose Lemonade
Ceann Loch Gin Ginger Gimlet
- 50ml Ceann Loch
- 25ml Ginger syrup*
- 25ml Lime juice
- 1 dash Angostura Bitters
*Heat 300ml water and 300g sugar in a pan and stir to dissolve. Peel and chop fresh ginger, add to pan and simmer for 20 minutes. Allow to cool and store overnight, then strain out solids and store in refrigerator for up to a week. Yield approx 400ml syrup.
Shake all ingredients and fine strain into coupe/martini/nick and nora glass,
Deerness Vara & Apple and elderflower soda
- 50ml Deerness Vara
- 40ml Apple juice
- 10ml Elderflower cordial
- Top with sparkling water
1881 Distillery Rafters Gin & Ting
Rock Rose Citrus Coastal Gin & Vanilla and Raspberry Tea punch
- 50ml Rock Rose Citrus Coastal
- 20ml Lemon juice
- 50ml Raspberry & Cranberry tea
- 15ml Vanilla syrup*
*Heat300g sugar to 300g water in a pan and stir to dissolve. Scrape one vanilla pod and add seeds and pod to the pan and simmer for 20 minutes. Allow to cool and sit overnight, then strain solids and refrigerate for up to a week. Yield is approx 400ml syrup. Alternatively, add a dash of vanilla essence to a plain 1:1 sugar syrup.
