Campfire Cask Aged Gin Cocktails

Spring distillery cocktail demo

For our first distillery cocktail demo of 2024 we focussed on serving three world-class cocktails composed to showcase the full potential of Campfire Cask Aged Gin. This gin was recently crowned England’s Best Matured Gin at the World Gin Awards. Just one of many accolades bestowed on Campfire Cask Aged Gin for its versatility and exceptional flavour.

Cask aged gin production

Crafted from the same ten botanicals as our beloved Campfire London Dry and Campfire Navy Strength Gins, albeit with slightly adjusted ratios, Campfire Cask Aged Gin undergoes a unique ageing process that sets it apart. Following distillation in our 200-litre still, Amelia, the gin is decanted into American oak ex-bourbon barrels, where it is aged three times for specific durations – though we’ll leave the exact timing to the imagination, as it’s one of our closely guarded secrets!

During its time in the barrels, this gin develops an array of additional flavours, aromas, and a captivating golden hue, thanks to the transformative effects of barrel ageing. The result is a spirit that exudes complexity and depth, ready to elevate any cocktail experience.

Campfire Gin Cask Aged cocktails

We selected these three cocktails to showcase not only to highlight our cask aged gin but also different mixology techniques. Guests were introduced to aroma boosts, a cheese pairing and a demonstration on combining cream, egg yolk and port!

New York to Tring Flip

A New York Flip cocktail is made with rye whiskey but we like to switch out the rye whiskey for our Campfire Cask Aged Gin. This gin is rested in ex-bourbon casks which we have shipped direct to us in Tring from New York state. Hence we call it a New York to Tring Flip.

Recipe

30ml Campfire Cask Aged Gin
22ml Ruby port
15ml Simple syrup
22ml Double cream
1 Egg yolk
Freshly grated nutmeg Ice for dilution

Combine all ingredients in a cocktail shaker without the ice. Dry shake well for 30 seconds. Add the ice and shake for a further 20 seconds. Fine strain into a cocktail glass. Garnish with the freshly grated nutmeg for an aroma boost.

The Tally Man

This cocktail, originally created by bartender Ryan Puckett, uses a banana liqueur which reminds us of a two week coast to coast trip in Costa Rica where we visited a banana plantation. Rinsing the glass with absinthe is akin to adding a citrus garnish whereby you smell the sweet anise as you raise the glass to sip.

Recipe

60ml Campfire Cask Aged Gin
5ml Absinthe for washing round glass
30ml Banana liqueur
4ml Lemon bitters (dash = 0.92ml) – we use Bitter Union Lemon, Hop & Herb Bitters (available online here or in our distillery shop)
2ml Dark crème de cacao
Ice
Star anise for garnish

Rinse a chilled coupe glass with the absinthe; pour out the excess. In a mixing glass, combine the Campfire Cask Aged Gin, banana liqueur, lemon bitters and crème de cacao. Top up the mixing glass with ice and stir well. Strain into the prepared coupe and float the star anise on top.

Campfire Brown Derby

We first served this cocktail on one of our gin and cheese pairing nights. Like with the New York To Tring Flip we’re switching spirits – instead of bourbon we use our bourbon cask rested Campfire Cask Aged Gin. Guests who attended the cocktail demo were treated to a bite-sized piece of English Organic Brie made in Yorkshire from No 2 Pound Street in Wendover to enjoy with their mini Campfire Brown Derby tasters.

Recipe

60ml Campfire Cask Aged Gin
22ml Fresh grapefruit juice
7ml Maple syrup

Add all ingredients to a cocktail shaker half filled with ice. Stir until the shaker is frosted on the outside. Strain into a cocktail coupe glass. Add fresh grapefruit garnish. Garnish tip: sprinkle brown sugar on the grapefruit segment and brûlée. The sweet caramelised sugar aroma is amazing!