We’re chuffed to have partnered up with the engineers down at Gingerline to help create some delectable sips for multi-dimensional diners across London town. Bar wizz Hannah Jackson (of Gingerline fame) created some showstopping cocktails from our award-winning spirits, and we are delighted to share some of the highlights with you:
We’re chuffed to have partnered up with the engineers down at Gingerline to help create some delectable sips for multi-dimensional diners across London town. Bar wizz Hannah Jackson (of Gingerline fame) created some showstopping cocktails from our award-winning spirits, and we are delighted to share some of the highlights with you:
Lemongrass-Infused Sipsmith Vodka, Blackberry & Tonic Shake
Ingredients:
– 30ml Lemongrass infused Sipsmith Sipping Vodka
– 10ml Fresh Pineapple Juice
– 2 Blackberries
– 10ml BTW Tonic Syrup
– 5ml Simple Syrup
– 10ml Lemon Juice
The Infusion: Slice two lemongrass sticks in to strips and add to a bottle of Sipsmith Sipping Vodka. Leave to infuse for two weeks and then strain.
The Cocktail: Muddle the blackberries with the pineapple juice in a boston shaker, and then add the tonic syrup, the lemon juice and the sugar syrup. Top with cubed ice and vigorously shake until foamy. Pour into a chilled glass and top with tonic water. Garnish with a frozen blackberry and stick of lemongrass.
The Enigma:
Ingredients:
– 30ml Shitake-Infused Sipsmith London Dry Gin
– 10ml Rye Whisky
– 60ml Clear Apple Juice
– 5ml Lemon Juice
– 10ml Ginger Sugar Syrup
– Soda Water
The Infusion: Rest four sliced, raw Shiitake mushrooms in a bottle of Sipsmith London Dry Gin for 3-5 days or to personal taste.
The Cocktail: Add the Shitake-Infused gin, the Whisky, the lemon and apple juices and the ginger syrup to an ice-filled mixing glass. Stir until the outside of the glass begins to frost. Double strain into a chilled coupette and and top with a splash of soda. Garnish with a sprig of basil and a spritz of edible glitter.
Lychee Gin
Ingredients:
– 30ml Sipsmith London Dry Gin
– 10ml Cherry Liqueur
– 10ml Lychee flesh
– 15ml Pink Grapefruit Juice
– 5ml Lemon Juice
– Rose Lemonade
The Cocktail: Muddle the lychee flesh with the lemon juice, then add the London Dry Gin, the cherry liqueur and grapefruit juice. Top with ice and shake, before double straining in to chilled coupe. Top with a splash of rose lemonade.
