Double Gold

 
Double Gold Hepple Cocktail
 

To celebrate winning Double Gold at the San Fransisco World Spirits Competition, Nick Strangeway has created a deliciously herbaceous celebratory cocktail, perfect for a summer's evening.

35ml Hepple Gin

15ml Italicus

10ml Suze

5ml Yellow Chartreuse

50ml Dry English Sparkling Wine

Stir the Hepple Gin over ice with the Italicus, Suze and Yellow Chartreuse. Then strain into a chilled coupe glass. Express the oil from a small twist over lemon over the drink and then top with the sparkling wine. Garnish with an edible flower.

Moorland Martini

MoorlandMartini

65ml Hepple Gin

5ml Noilly Prat Dry Vermouth

3 half charred & pickled onions to garnish

 

To make charred and pickled onions.

3 onions

1 cup of water

1/2 cup of red wine vinegar

1/2 cup of castor sugar

a pinch of mustard seeds

a pinch of black peppercorns

 

1 red chilli

garlic - 2 cloves halved.

a pinch of juniper berries

thyme - two sprigs

rosemary - one sprig

 

In a medium pan, bring 1 cup of water to a boil, add two pinches of sea salt and cook the onions for 10 minutes. Drain and rinse the onions in cold water and place to one side in a bowl.

 

Cut the onions into halves and char them on the blancher to give them some colour. In another pan, bring the water,  red wine vinegar, mustard seed and peppercorn to the boil to dissolve the sugar.

 

Let the mixture cool. Put the onions into a sealable jar (e.g. Kilner jar) then pour the liquid over the onions.

 

Add the chopped chilli, garlic, juniper, thyme and rosemary and allow to infuse

Signora in Rosa

Signora in Rosa

SIGNORA IN ROSA

Hepple Gin, Bergamot, Pomegranate and Sweet Geranium

50ml Hepple Gin

22.5ml Pomegranate and Geranium Syrup*

10ml Bergamot Juice

10ml Lemon Juice

5ml Egg White

Dry shake without ice first and then shake on rock ice. Double strain into a chilled coupe and then garnish with a small twist of Bergamot.

* To make Pomegranate and Geranium Syrup : Gently warm 500ml freshly squeezed pomegranate juice with 500g castor sugar and 6-8 rose Geranium leaves (Pelagornium graveolens) in a pan with a lid on, stirring from time to time. Once the sugar has dissolved leave to cool with the lid on and then strain through a fine sieve. Bottle and refrigerate