Blood oranges obtain their wonderful regal red colouring due to the presence of an antioxidant pigment called anthocyanins. This antioxidant develops with low temperatures during the night, which is why they thrive from December to May. To distil this gin, we’ve used the More variety of blood orange, believed to have originated in the early 19thCentury in Sicily. These have been added at a ratio of 50/50 with fresh lemons – upcycled from our Lemon Drizzle Gin production (for which we only use the peel). After distilling with the fresh fruit, we then leave the gin to macerate with more blood oranges. Due to their jammy nature we don’t need to add more than a dash of sugar to the mix. A simple wash of dried hibiscus flowers from the markets of Marrakesh help us to bolster the ruby colouring of the gin. We then filter the fruit and petals from the gin, to leave us with this sippable spring sensation.
20cl bottle - 32%ABV
35ml Blood Orange Gin Liqueur
35ml Fresh blood orange juice
Shake all ingredients with ice and strain into your favourite chilled coupe glass. Garnish with an orange zest twist.
Blood Orange Margarita
25ml Blood Orange Gin Liqueur
15-20ml Fresh lime juice
Put your arty hat on and create a crunchie cumin salt rim (ration 50/50) ground cumin and Maldon salt) on a chilled coupe. Shake all ingredients with ice then strain into your glass. To garnish, float a blood orange wheel on top.
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