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Gin Cruise – 2nd July
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Lussa Gin Apple & Mint Sour

  • 50ml Lussa Gin
  • 25ml Apple & Pear juice
  • 20ml Lemon juice
  • 15ml Mint Syrup*

Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, take off heat, add a packet of mint and allow to cool. Leave to infuse overnight before straining out solids and refrigerating. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka/gin to increase shelf life to a month.

1881 Hydro Gin Grapefruit & Chilli Punch

  • 50ml Hydro Gin
  • 20ml Grapefruit Juice
  • 20ml Lime juice
  • 20ml Chilli & Lime syrup

*Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved add a few chillies, de-seeded and chopped, and the husks of four limes (squeeze the juice you’ll use for the cocktail first, and save the leftover spent husks for this!) and simmer for 20 minutes. Take off heat and allow to cool before straining out solids and refrigerating. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka/gin to increase shelf life to a month.

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