Campfire London Dry Gin cocktail recipes. From how to make the best gin martini in the world with our Campfire Bone Dry Martini recipe to our take (and improvement!) on the James Bond martini – Bitter About Vesper. We also have a couple of warm gin drinks in the Puddingstone Purl and Spiced Apple Gin Warmer.
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GIN DAWA SOUR
On our first trip to Kenya we had dinner at The Carnivore Restaurant – famous for its BBQ meats. It was here that we first tried a Dawa cocktail made with vodka. On our most recent trip to Kenya a breakfast treat was madafu or coconut water. Below is a gin cocktail based on the Dawa, coconut water and cardamom spice. The East African coast was an entry point for the spice trade.
35ml Campfire London Dry Gin
35ml Coconut water (madafu)
10ml Cardamom syrup – see below
10ml Fresh lime juice
Lime for garnish
First make the cardamom syrup. Add 50g castor sugar and 50ml water to a saucepan, heat gently and stir until the sugar has dissolved. Add five cracked cardamom pods (not fully crushed). Pour into a sterilised bottle and allow to cool. Refrigerate for 24 hours. Strain into a fresh sterilised bottle to remove the cardamom pods. It will keep for one month in the fridge.
Mix all ingredients except the honey and lime garnish in a beaker filled with ice. Strain into an Old Fashioned glass filled with fresh ice. Take a bamboo straw, dip into the runny honey and stir into the cocktail. Garnish with a slice of lime.