Drawing on influences from South America, we crafted this spicy ‘Day of the Dead’ gin with botanicals and flavours that have an affinity to tequila. For around 3000 years, the Day of the Dead festival has been practiced in Mexico, bringing together family and friends, with food at the forefront of their celebrations. Working alongside our friends at Chiswick Chillies, we crafted a unique recipe combining 7 chilies from around the world. After a full day of tasting a range of chilies from the rather hot Carolina Reaper, to the rich and fruity Chocolate Habanero, to the Black Naga, we can confirm these home grown chilies really do pack a punch. We dried and macerated the various chilies with lime peel, then we vapour infused a second batch of lime during distillation to dial up the citrus and balance the spice. Sip in a Margarita, spice up a mojito, or simply top with ginger beer.
40ml Chili and Lime Gin
15ml Sweet vermouth
20ml Lime juice & 2 lime wedges
10ml Sugar syrup
Combine all ingredients in a highball glass, add crushed ice and mint, then muddle. Top with soda and garnish with a sprig of mint.
Chili and Lime Margarita
25ml Chili and lime
20ml Lime juice
Add all ingredients to a cocktail shaker and fill with ice. Shake vigorously then strain into a coupe glass. For an extra kick, rim the glass with paprika salt.
Fresh fiery chili combines with fruity mulberry notes
Complex and full bodied with spiced star fruit and ripe cantaloupe melon
Violet, black tea and bright lime finale