Raspberry Collins

A refreshing sweet twist on the classic.

What you will need ​

  • 50ml Raspberry Gin
  • 25ml lemon balm sugar syrup
  • 10ml Lemon Juice
  • A few raspberries
  • Soda water or prosecco 
  • Ice
  • Cocktail Shaker or Jar with a lid

What to do:​

  • Pop all the ingredients, bar the soda water into a cocktail shaker or jar
  • Shake, shake it
  • Strain into your ice filled glass
  • Top with soda water or prosecco, if you are feeling extra fancy.
  • Garnish with a few raspberries

We made our sugar syrup with 1 cup sugar, 1 cup water and 1 cup of fresh lemon balm leaves. Pop in a pan and gently bring to the boil. After a minute the sugar should be dissolved. Take off the heat and leave for 30 minutes and then pour through a sieve. It will keep in the fridge once cool for a week and is nice just with soda water too for a refreshing drink.

Enjoy

ChinChin!

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Marjorie’s Mojito

A refreshing (and dangerously innocent) tasting cocktail replacing Mint with Basil to compliment the earthy plum sweetness.

What you will need (2 servings)​

  • Ice
  • Plum Gin (Plum and I)
  • Sugar syrup (50:50) hot water and sugar dissolved and left to cool
  • Basil leaves
  • Soda Water or Prosecco 
  • Lime Juice

What to do:​

  • Muddle a handful of basil leaves in a highball glass
  • Fill glass three quarters full with ice
  • Add 50ml Plum Gin
  • Add 25ml Sugar Syrup
  • Add a dash of lime juice
  • Top up with Soda water or Prosecco

Enjoy

ChinChin!

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Espresso Martini

The perfect pick me up or very simple yet eye catching cocktail to make for friends and family.

The longer you shake this one the thicker that signature crema layer will be.

What you will need (2 servings)​

  • 100ml Coffee Vodka Liqueur
  • 50ml simple sugar syrup
  • 50ml cold espresso coffee (if you like that extra caffeine)
  • Ice
  • Cocktail shaker or a jar with lid
  • Coffee beans to garnish
  • Two martini style glasses

What to do:​

  • Add the Liqueur, sugar syrup, coffee and ice to your shaker or jar
  • Shake for as long as you can wait. (The longer you shake the better it will be)
  • Strain into your glasses
  • Wait for that lovely crema layer to settle
  • Add three coffee beans to garnish

Enjoy

ChinChin!

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Summer Love-15 Cocktail

Summer Love-15 Cocktail

Our Summer Love-15 Cocktail, it evokes the flavours of strawberries and cream, made using our Strawberry and Raspberry Gin and locally produced @shakenudder milkshake.
Share a tray with friends, kick back and enjoy the summer.

Ingredients (1 serving)​

50ml Afternoon Tea Gin
25ml Fresh Lemon Juice
50ml Shaken Udder strawberry or vanilla milkshake
Cream Soda
Strawberries and cracked black pepper

Method:​

  • Pour the Gin and Lemon juice into a Cocktail shaker filled with ice. Shake to cool.
  • Strain into a mixing glass and stir in milkshake of choice.
  • Add to glass, top with cream soda and garnish with strawberry slices and a crack of black pepper.

Easy Peasy!

ChinChin!

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Chocolate Negroni

Chocolate Negroni

This chocolate version of the classic Negroni really releases the orange notes in the Campari Bitters with that rich, sweet Vermouth a perfect partner to the classic juniper and citrus in the gin.

Enjoy in company

Ingredients (1 serving)​

30ml Tide’s Fortune Essex Dry Gin
25ml Punt E Mes or other Vermouth
30ml Campari Bitters Liqueur
8ml Creme de Cacao
6 drops Chocolate Bitters
Lemon or Orange and dark chocolate the garnish

Method:​

Stir all ingredients with ice and strain into an ice filled Old Fashioned Glass or tumbler.

Easy Peasy!

ChinChin!

Ingredients needed for this chocolate version of the classic Negroni
Close up of ingredients needed for this chocolate version of the classic Negroni
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Juliet & Romeo

Juliet & Romeo

This is our take on the original Juliet & Romeo. We have switched out the mint for rose geranium for an extra sweet touch.

Ingredients (1 serving)​

50ml Tide’s Fortune Elder Pear Dry Gin
15ml Sugar Syrup
Juice of two limes
Small pinch of salt
3 Slices of peeled cucumber
6 Rose geranium leaves (or mint of basil)
Ice

Method:​

Mash cucumber in cocktail shaker and then add other ingredients. Shake and strain into chilled glass.

ChinChin!

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Pink Passion Negroni

Pink Passion Negroni

What could be more romantic than our take on the classic Negroni. Substitute pink gin for our naturally fruity Elder Pear Dry Gin and use a pink vermouth. We really love Lillet Rose in this one with its berry, orange blossom and grapefruit aromas.

Love is…

Ingredients (1 serving)​

50ml Tide’s Fortune Elder Pear Dry Gin
35ml Lillet Rose
15ml Aperol
Juice of half a Passion Fruit
Pink Grapefruit and fresh basil to serve
Ice

Method:​

Place the Gin, Lillet rose and Aperol in a glass with a handful of ice
Add the juice from half a passion fruit
Stir until the glass feels cold
Garnish with a wedge of grapefruit and a basil leaf

ChinChin!

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Gin Old Fashioned

Gin Old Fashioned

Ingredients (1 serving)​

50ml Tide’s Fortune Essex Dry Gin
20ml sugar syrup (equal parts sugar and water heated and dissolved and left to cool
3 drops of Orange Bitters
Ice cubes
One large ice cube
Orange Peel
Old Fashioned or short whisky glass
Boston Glass or Manhattan Cocktail shaker
Stirrer
Strainer

Method:​

Prepare a big ice cube in advance using a plastic beaker or large plastic ice cube mould.
Mix the Orange Angostura Bitters, sugar syrup, and gin in a glass or cocktail shaker half filled with ice.
Stir vigorously 12 times and strain into a short old-fashioned glass over a large ice cube
twist the orange peel over the drink and add to the glass.
Put your feet up and have rest.

ChinChin!

Old Fashioned Ingredients
Old Fashioned Finished
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Cupid’s Hope Cocktail (Valentine’s Day)

Cupid’s Hope Cocktail (Valentine’s Day)

A cocktail for those who like something well balanced. The Rosemary sugar syrup offsets the sweet pear juice perfectly for a romantic long drink.

Ingredients (1 servings)​

  • 50ml Tide’s Fortune Essex Dry Gin
  • 50ml Fresh pear juice
  • 25ml Lemon juice
  • 25ml Rosemary sugar syrup
  • Crushed Ice
  • Rosemary sprig to garnish
  • (Optional) A heart ice cube made with raspberry purée and freeze dried raspberries
Cupid's Hope Cocktail

Method:​

To make the sugar syrup dissolve equal parts of caster sugar and water over a gentle heat.
Blanche two sprigs of Rosemary in hot water for 30 seconds
Remove the leaves and add to the sugar syrup
Blitz with a stick blender and strain into a small glass or jug.

Making the drink

  • Fill a tall glass with crushed ice
  • Mix the Gin, Pear Juice, Lemon Juice and sugar syrup in a cocktail shaker (no need to shake) and pour over the ice
  • Add a sprig of Rosemary to garnish and show your love with romantic ice cube or a heart shaped slice of lemon or apple.

 Truly scrumptious x

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Red Snapper

Red Snapper

The gin version of the classic Bloody Mary

Ingredients (1 servings)​

  • 50ml of Tide’s Fortune Gin
  • 100ml  tomato juice
  • 25ml freshly squeezed lemon juice
  • 6 dashes Tabasco
  • 3 dashes Worcestershire sauce
  • 2 pinches celery salt
  • 2 pinches ground black pepper
  • 1 stick of celery

Method:​

  1. Use some lemon juice to wet the rim of a glass and then dab with the black pepper and celery salt
  2. Fill the glass with ice
  3. Add all the all other ingredients into a cocktail shaker with ice and strain into your glass
  4. Garnish with the stick of celery

Enjoy!

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Christmassy Mulled Gin

Christmassy Mulled Gin

A warming hug just when you need it.

Ingredients (4 servings)​

100 ml Tide’s Fortune Essex Dry Gin
400 ml apple juice
1 bay leaf
4 cloves
2 cardamon pods
1 small cinnamon stick
3 juniper berries
1/2 tsp coriander seeds
Dried grapefruit slice
Half a lemon, sliced
1 tsp runny honey

For the garnish
4 bay leaves – 2 lemon slices

Method:​

Step 1
Divide the gin into four small heatproof glasses.

Step 2
Add the apple juice, sliced lemon and spices to a pan and heat gently until
simmering. Strain into a jug. Pour int the glasses with the gin and stir gently to
combine.

Garnish with a bay leaf and half a lemon slice. Serve warm. Cheers!

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Super simple Cranberry Cocktail

Super simple  Cranberry Cocktail

A refreshing cocktail that takes no time at all. Win Win.

Ingredients (1 serving)​

150ml Cranberry Juice

2-3 mint leaves

50ml Tide’s Forune

Squeeze of lime

Ice Cubes

Method:​

Add all the ingredients to a cocktail shaker and shake until the ice has made all the ingredients nice and cold.

Pour into a glass of your choice, and add another ice cube and a sprig of mint if you are feeling fancy!

ChinChin!

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Classic Collins​

A nice long cocktail, refreshing, thirst quenching and simple to make…no shaking required.​

What you will need

50ml Tide’s Fortune Gin​

15ml Simple Syrup (Sugar dissolved in water in a pan 1 part sugar to 1 part water)​

30ml Fresh squeezed lemon juice​

Dash of Angostura Bitters​

60ml Soda Water​

Ice cubes

What to do:

(1) Fill a Collins glass or High Ball with ice​

(2) Pour over the gin, lemon juice and syrup

(3) Pour over Soda Water​

(4) Add bitters drop by drop to taste​

(5) Stir and top with a Maraschino Cherry or Lemon Wheel.

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Bees Knees

Bees Knees

A classic cocktail, celebrating local produce by using local honey and apple juice

Ingredients (1 serving)​

50ml Tide’s Fortune Gin​

25ml Fresh Lemon Juice​

25 ml Honey Syrup (Local clear honey warmed in a pan with 1 part honey to 1 part water)​

Dash of fresh Apple juice or Cotchel

Ice cubes​

Method:​

1) Place a Martini glass in the freezer​

2) Shake the gin, lemon juice, honey syrup and apple juice in shaker (Boston or Manhattan)​

3) Take your glass out of the freezer and strain the drink into the glass​

4) Garnish with a Lemon wheel

Bees Knees Cocktail
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Victoria Sponge with Gin Macerated Strawberries

Victoria Sponge with Gin Macerated Strawberries (or have the macerated strawberries with anything else!)

For the sponge

225g butter (room temperature)

225g caster sugar

225g self-raising flour

2 level tsp baking powder

4 large eggs

Double Cream – for filling

1 tbsp of elderflower cordial

For the strawberries

A good handful of strawberries cut up into bite size pieces (plus extra for decorating the top of the cake)

1 tbsp caster sugar

1tsp ground cardamon

2 tbsp Gin

1 lime zested and half of its juice

First up make the Victoria Sponge. We used Mary Berry’s classic all in one method

Pre-heat the oven at 160C (fan) and line two 20cm round cake tins.

Mix together the butter, sugar, flour and baking powder. Crack the eggs in. Using an electric mixer on a slow speed beat until smooth. The mixture will be soft enough to drop from the mixture.

Divide the mixture equally between the two tins and bake for between 20 and 25 minutes or until they start to shrink away from the sides.

Cool the cakes on a wire rack.

Make the Gin Macerated Strawberries

Whilst the cakes are cooling, but your strawberries into bite size pieces and mix in the gin, lime zest and juice, cardamon and sugar. Cover and pop in the fridge to all mix together and for the strawberries to soak up those lovely flavours.

When your cakes are cooled, whisk  your cream and just before its ready fold in the elderflower cordial. Layer half of the cream on the bottom tier of your cake. Pop on your macerated strawberries and then place the other half of the cake on top.

Pop the rest of the cream on top. Pipe if you are feeling fancy or spoon on and using a fork to make into soft peaks. Decorate with a few left over strawberries.

And then tuck in!

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