Barrel finished gin cocktail recipes featuring Campfire Cask Aged Gin. Partner gin with apple juice in Apple Fayre or cream in a gin Alexander. A Campfire Cask Aged Ember Negroni is a distillery favourite as to is our version of a gin and IT called the Fireside Manhattan. For a gin and fruit cocktail try the The Tally Man which uses banana liqueur and absinthe!
THANK YOU RUPERT
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.
50ml Campfire Cask Aged Gin
60ml Campfire Cask Aged Pineapple Gin
30ml Single cream
2.5ml Vanilla lactic syrup
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.