COCKTAIL RECIPES
Experience the full flavour of our barrel finished gin, Campfire Cask Aged, by serving it neat over ice – taste the citrus and piney juniper softened by vanilla, caramel and soft fruity notes. Our recommended before dinner drinks featuring Campfire Cask Aged Gin are the Ember Negroni and a Gin and It meets a Manhattan – the Fireside Manhattan. Both are simple, easy to make classic gin cocktails that can be batch-made in advance of your dinner party.
A more complex gin cocktail in both flavour and ingredients is The Tally Man as created by bartender Ryan Puckett. We’ve adapted the original recipe slightly to use Campfire Cask Aged Gin and Bitter Union Lemon, Hop & Herb Bitters which when combined with banana liqueur where the bananas are soaked in brandy, dark crème de cacao and a glass rinse of absinthe makes just the best gin cocktail!
THANK YOU RUPERT
History
You came for a cocktail, we gave you an earworm. Inspired by the Pina Colada (yep now you’re singing the song – Escape by Rupert Holmes). We’ve eschewed the coconut for single cream, homemade pineapple gin and vanilla lactic syrup.
Ingredients
50ml Campfire Cask Aged Gin
60ml Campfire Cask Aged Pineapple Gin
30ml Single cream
2.5ml Vanilla lactic syrup
Ice
Preparation
To make the pineapple gin – brown two pineapple rings in a non-stick pan or over charcoal. Chop up and add to 140ml Campfire Cask Aged Gin. Leave for 24 hours before muddling the pineapple. Fine strain into a clean glass and store in fridge.
To make the vanilla lactic syrup, first make a simple syrup by heating 250g of sugar and 250g water in a pan until the sugar has dissolved. Remove from heat and allow to cool.
Add the sugar syrup, lactic acid, salt and a split scraped vanilla bean to a small basin immersed (bain marie style) in hot water. Heat the syrup gently for 1 hour at approx 55˚C. Set aside to cool and store in fridge.
To make the cocktail mix all ingredients in a cocktail can or mixing glass with 4-5 cubes of ice. Shake for 30 seconds then strain into a coupe glass. Garnish with a pineapple wedge.