The Blackcurrant White Lady

The Blackcurrant White Lady

This is a beautiful summer take on a White Lady which puts a blackcurrant glut to good use. The syrup works just as well with frozen blackcurrants as fresh ones.

  • 50ml Hepple Gin
  • 25ml Blackcurrant Syrup
  • 20ml fresh lemon juice
  • 5ml egg white

To make the blackcurrant syrup:

  • Defrost 500g of frozen fruit over 500g of castor sugar in a pan.
  • Once it is defrosted pour over 500ml of boiling water and if possible add a small sprig of lemon verbena. Stir thoroughly to dissolve the sugar and then allow to cool.
  • Once cool pass through a fine sieve and then refrigerate.

To make the Blackcurrant White Lady:

  • First shake without ice to create a good froth with the egg white and then shake with lots of ice to chill.
  • Dry shake to froth, then shake with ice before fine straining into a small chilled cocktail glass.

Three takes on Negroni

 
Hepple, Hepple-negroni
 

High summer is here, and what could be a better aperitif on a warm evening than a Negroni.  Here are Nick Strangeway’s three original takes on the classic.  
From left to right:

The Classic Hepple Negroni

  • 40ml Hepple Gin
  • 20ml Campari
  • 20ml Martini Rosso
  • Garnish - Orange slice.

Method: Stir all the ingredients on rock ice and pour into an ice filled rocks glass. Garnish with a slice of fresh orange.

hepple Negroni bianco Di Corte 

  • 40ml Hepple Gin
  • 20ml Italicus
  • 10ml Suze
  • 10ml Noilly Prat
  • Garnish - Peach slices and lemon zest

Method: Stir all the ingredients on rock ice and pour into an ice filled rocks glass. Garnish with a slices of fresh white peach and a lemon zest.

Hepple Negroni Fragola Spritz

  • 40ml Hepple Gin
  • 15ml Campari
  • 15ml Martini Rosso
  • 15ml Pressed Strawberry Juice
  • 25ml Soda water
  • Garnish - Strawberries and fresh herbs

Method: Stir all the ingredients, except the soda water, on rock ice and pour into an ice filled highball glass.Then top with a splash of soda water and garnish with strawberries and a sprig of fresh herbs (Tarragon is wonderful).

 

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

Southside Collins

southside, collins, fwarren,

100ml Hepple Gin

250ml Mint and Apple Infusion. 

Stir both ingredients in a highball glass and then add plenty of ice. Stir again and then top with a splash of soda. 

Garnish with an abundance of fresh mint, slapped to release it’s aroma.

Serves 2

The Mint and Apple Infusion

Infuse 12 large sprigs Moroccan mint in 750ml boiling water for 15-20 mins. During the infusion muddle lightly to release the oils. Then strain through a fine sieve before adding 125ml sugar syrup, 250ml of strained lime juice and 250ml of medium dry cloudy apple juice. 

Finally chill for use, (Makes 11 drinks)

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