FLAVOURS OF CHRISTMAS: COCKTAIL RECIPES
PUBLISHED: 15:40 20 December 2016 | UPDATED: 12:29 30 August 2017
Award-winning South Western Distillery has released a new limited edition gin - just in time for Christmas. So how should you serve Tonquin?
The Artisan distillary behind award-winners Tarquin’s Gin have released Tonquin, their limited editon gin. We asked founder Tarquin Ledbetter how to best serve it...
Tonquin & Tonic
Fill a high ball glass with ice. Add 50ml Tonquin Gin, then top with tonic.
Perfect serve with FeverTree Mediterranean Tonic. Garnish: Orange slice & Rosemary.
Tonquin, Mulled Apple, Ginger & Maple Syrup
Mulled apple juice (1 batch): 500 ml Cloudy Apple Juice, 1 cinnamon stick, 5 whole cloves, small thumb grated ginger, 1/2 tbsp grated Nutmeg, peal 1 clementine, peal 1/2 Lemon.
Place all ingredients in a pan - bring to the boil - once boiled remove from the heat and allow to infuse and cool. When completely cooled, strain through a fine cloth.
To build the cocktail: 50ml Tonquin Gin, 100ml Mulled Apple Juice, 20ml fresh Lemon Juice, 10ml Maple Syrup, 50ml Ginger Beer. High ball glass - filled with ice. Garnish with cinnamon stick, apple slice & Thyme.
Old Chai Fashioned - with Chai Masala, Cointreau, smoked seasalt & Clementine twist
Chai Masala syrup (1 batch): 500 ml water, 3 Chai Masala Tea Bags, 125ml white granulated sugar, 125ml light brown sugar
Place all ingredients in a pan - bring to the boil - stir to dissolve the sugar. Allow to cool then remove tea bags.
To stir cocktail: 50ml Tonquin Gin, 50ml Chai Masala syrup, 10ml Cointreau, 2 dashes Angostura Bitters, small pinch Cornish smoked sea salt.
Stir down with ice to preferred strength - about 60 secs of stirring should be right.
Old Fashioned glass - clementine zest twist.