Halloween Cocktails
The Catoctin Creek Pumpkin Pie Rye
Combine in shaker:
– 90ml Roundstone Rye
– 30ml spiced syrup*
– 1 tbs of pumpkin puree
– 1 tbs of condensed milk
Shake until all ingredients are combined, about 30 seconds. Pour over ice, and top with whipped cream if desired.
*spiced syrup: In a crockpot, combine ½ cup of brown sugar, ½ cup of water, orange peel from 1 orange, 5-6 cloves, 1 tsp of cinnamon, and 1 tsp of nutmeg. Cook on low for 30-45 minutes, ensuring that the syrup is consistent and fragrant.
Where to buy: Native Spirits, Whisky Exchange, Master of Malt, Southport Whisky
Priced from: £37
Hocus Pocus
By Simon Quay, Soda bar, Lyon
Ingredients:
– 1 slice of flesh (fresh watermelon)
– 50ml Nouaison Gin
– 20 ml flesh (fresh ruby grapefruit)
– 1 teaspoon of frog (lime jam)
– 10 ml Aperol.
Method:
In a shaker pulp slice of fresh watermelon, add Nouaison Gin, fresh grapefruit, teaspoon of lime jam and Aperol. Shake and double strain into a cocktail glass. Garnish with a slice of watermelon.
Where to buy: Amazon, The Whisky Exchange, Master of Malt
Priced from: £38
Autumn Cocktails
The Sagamore Hot Spiced Whisky Cider
Warm up with Sagamore Rye and apple cider. This is autumn in a glass – enjoy by the glow of a crackling bonfire.
Ingredients:
– 60ml Sagamore Spirit Rye Whisky
– 120ml Apple Cider
– 15ml Lime Juice
– Simple Syrup to taste
– Cinnamon Sticks & Apple Slices for Garnish
Make A Batch:
1 Bottle Sagamore Spirit Rye Whisky
150cl of Apple Cider
200ml Lime Juice
Cinnamon Sticks & Apple Slices for Garnish
Method:
– Add apple cider, lime juice, simple syrup, and cinnamon stick to a small pot.
– Bring to a gentle boil for 10 minutes.
– Remove from heat, add whiskey and stir to mix.
– Strain into your favourite mugs.
– Garnish with apple slices and a dash of cinnamon.
Where to buy: Native Spirits, Whisky Exchange, Master of Malt, Southport Whisky
Priced from: £49
Kolmena by G’Vine Highball
Ingredients:
– 45ml G’Vine Gin Floraison™
– 25ml June® Wild Peach Liqueur
– 30ml La Quintinye Vermouth Royal® Blanc
– 30ml lime syrup
– 1 Tbsp. of honey
– Half Tbsp. of fresh ginger juice.
Method:
Add all ingredients to a mixer, shake and pour in a highball with ice. Top with soda water and garnish with a ginger slice, a lime twist and a seasonal flower if available.
About
Created by mixologist Gegam Kazarian for G’Vine, an elegant French gin that is made using grapes instead of grain and delicately scented with vine flowers. The cocktail combines gin, white vermouth and peach liqueur with lime, honey and syrup for a refreshing yet complex highball cocktail. Served with lots of ice this is a perfect summer sipper that can be decorated with an edible flower for an elegant garnish.
Where to buy:
G’Vine Gin Floraison™ – Master of Malt and Amazon, Fenwick.
June® Wild Peach Liqueur – Fenwick, The Whisky Exchange, Booths (50cl).
La Quintinye Vermouth Royal® Blanc – The Whisky Exchange, Master of Malt. Amazon.
Priced from:
G’Vine Gin Floraison™ – £35
June® Wild Peach Liqueur – £25 (50cl) £29 (70cl)
La Quintinye Vermouth Royal® Blanc – £22
Nouaison Tea Time
By Simon Quay, Soda bar, Lyon
Ingredients:
– 50 ml Nouaison Gin
– 1 teaspoon of rhubarb compote
– 4 fresh mint leaves
– 20 ml fresh lemon juice
– 40 ml cold Earl Grey tea
– 2-3 dashes of celery bitters
Method:
In a shaker combine Nouaison Gin, rhubarb compote, fresh mint leaves, fresh lemon juice, cold Earl Grey tea, celery bitters. Shake and strain into a tumbler Add ice.
Where to buy: Amazon, The Whisky Exchange, Master of Malt
Priced from: £38
Festive Cocktails
G’Vine Grape Martinez
Ingredients:
– 45 ml G’Vine Floraison
– 2 tsp Lemon Juice
– 1 tbsp Water
– 10-15 Red Grapes (keep two grapes for garnish)
– ½ tsp Sugar
– 30ml Sweet Vermouth
– Garnish: Grapes and toothpick
Method:
In a blender combine the grapes, water, gin, lemon juice, sugar and vermouth and blend until smooth. Pour in a shaker filled with ice and shake for about a minute and strain into a small glass. Garnish with a couple of grapes on a toothpick.
Where to buy: Amazon, Master Of Malt, Whisky Exchange
Priced from: £35
Dark & Pear
Ingredients:
– 40 ml June Royal Pear & Cardamom
– 20 ml Vodka
– 5 ml Lime Juice
– 20 ml Egg White
– Chocolate
Method:
Add ice and all the ingredients in a shaker and shake vigorously, strain into a frozen coupette glass and grate chocolate (or use powder) on half the surface.
Where to buy: Booths
Priced from: £25
Renaissance by David Rios
Ingredients:
– 40 ml La Quintinye Vermouth Royal Rouge
– 40 ml Chairman’s Forgotten Casks Rum
– 5 ml Fernet Branca
– 5 ml Pedro Ximenez
– 1 Dash of Chocolate Bitters
Method:
Pour in a mixing glass filled with ice and stir. Serve in a tumbler glass with an ice and garnish with grapefruit
Where to buy: The Whisky Exchange, Master of Malt. Amazon.
Priced from: £22