Chin-chin
With those long winter nights drawing in, it’s the time of year that requires, nay, demands a tipple. We spoke to the experts from Salcombe Gin, who gave us two recipes for the perfect festive cocktail. Whether you’re a fan of Christmas pudding, or want to put a fruity twist on the holiday season, the experts at the multi-award winning Salcombe Distilling Co. have got you covered.
The luxury spirit, which embodies the lifestyle on and around the water is produced in South Devon, and combines botanicals, citrus and water from Dartmoor to create the exceptionally smooth taste.
Without further ado, the all-important recipes:
St Nicholas
Ingredients
- Salcombe Gin 'Start Point’
- Christmas pudding
- Fresh lemon juice Vanilla sugar syrup
- Pumpkin spice syrup
- Foaming bitters
- Vanilla bitters
- Cinnamon stick
Method
To make your Christmas pudding gin, break apart the Christmas Pudding into an airtight container and add a bottle of Salcombe Gin 'Start Point’. Seal the container and leave to soak for 46 hours until the gin turns a deep golden colour. Strain using a fine sieve and coffee filter paper to remove any small particles.
For the cocktail pour 50ml of Christmas pudding gin into a Boston shaker with 15ml fresh lemon juice, 7.5ml vanilla sugar syrup and 7.5ml pumpkin spice syrup. Fill with ice and shake vigorously until cold. Strain the mixture into half of the shaker and discard the ice. Add the foaming bitters and shake again. Strain into a tumbler filled with plenty of ice and garnish with a thin cinnamon stick.
The Christmas Gingle
Ingredients
- Salcombe Gin 'Start Point’
- Luscombe Cranberry Crush
- Luscombe Passionate Ginger Beer
- Fresh Lime Juice
- Fresh Ginger
- Frozen Cranberries
- Fresh Mint
- Ice
Method
Add 50ml of Salcombe Gin ‘Start Point, 5ml fresh lime juice, 5 frozen cranberries and 2 thin slices of fresh ginger to a Boston shaker glass. Add ice and shake vigorously. Fill a large highball with ice. Then double-strain the mixture over the ice into the glass using a Hawthorne strainer and fine sieve. Add 75ml of Luscombe Cranberry Crush followed by 100ml of Luscombe Passionate Ginger Beer and stir. Garnish with 5 frozen cranberries, a spring of fresh mint and 1 thin slice of fresh ginger cut into julienne matchsticks.