Inspired by this day of balance, we set out to distil a gin that takes traditional spring fruits and herbs, using them in perfect equilibrium for a delicious citrusy sip. Rhubarb, blood orange, chervil and pink grapefruit are dried, weighed out and then distilled alongside our traditional botanicals to create a gin that is the ultimate ode to the spring harvest.
Follow the steps below on our rhubarb sugar syrup recipe for Ruby Breakfast Pegu Club cocktail:
2 cups of sugar
1 cup of water
2 chopped stalks of rhubarb
Place all ingredients in a pan to gently simmer for an hour. Leave over night (if you have time), muddle contents and strain.
Zingy grapefruit gives way to a delicate floral sweetness with a hint of fresh balsa wood.
Bright pine notes with a warm citrus aroma pulling through
Wonderfully dry and clean, with a subtle spice balanced with sweet blood orange.