Gin Cruise – 29th October

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1881 Distillery Honours Gin & Fever-Tree Ginger Ale

Biggar Herbaceous Gin Rosemary Sour

  • 50ml Ceann Loch
  • 25ml Rosemary syrup*
  • 25ml Lemon juice

*Heat 300ml water and 300g sugar in a pan and stir to dissolve. Add 20g fresh rosemary 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, garnish with fresh rosemary.

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Glaswegin & Fentimans Rose Lemonade

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Holyrood Height of Arrows Heavy & Lavender & Peppermint Gimlet

  • 50ml Height of Arrows Heavy
  • 25ml Lime juice
  • 15ml Peppermint tea
  • 20ml Lavender syrup*

*Heat 300g sugar to 300g water in a pan and stir to dissolve. Add a bunch of lavender to the pot and allow to cool and sit overnight. Fine strain solids and refrigerate for up to a week. Yield is approx 400ml syrup.