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.

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