London Dry Gin Serves
London Dry Gin Serves We love our London Dry Gin and hope you do too! Of course you can drink it neat if you wish but here are a few...
London Dry Gin Serves
We love our London Dry Gin and hope you do too! Of course you can drink it neat if you wish but here are a few London Dry Gin Serves if you fancy experimenting.
Preferred serve
Ice, nice big chunk of orange, good measure of gin and a quality Indian Tonic (we’ve found Llanllyr Source and Fever-Tree work very well).
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Cocktails
Premier Padmini Negroni
Full credit to Jake Odlum, head of drinks, Dishoom for this one! We used his recipe but didn’t have sweet vermouth so used regular and added a drop of sugar syrup.
5g cocoa beans (we use Indian cocoa beans, naturally, but any kind will do; they can be found in healthfood stores and some supermarkets
½ small pear, cored
210ml gin
210ml Campari
210ml sweet vermouth, such as Martini Riserva Speciale Rubino
7 squares good-quality dark chocolate (70% cocoa solids), to finish
Gently bash the cocoa beans with a cocktail muddler or a wooden spoon. Peel and roughly chop the pear half – you should end up with roughly 20g chopped flesh. Put everything bar the chocolate in a non-reactive container for which you have a lid, add 120ml water, then pop on the lid and leave to infuse at room temperature for 24 hours.
The next day, fine-strain the liquid through two non-absorbent cloths or muslin, then decant into a sterilised 750ml bottle and seal. It will now keep for up to two months.
To serve the cocktail, pour 100ml of the mix into a tumbler filled with ice, garnish with a square of chocolate and enjoy.
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Cardamom Gin Sour
Developed by the team at Drinks Out Loud
Glass – Champagne Bowl
Ingredients – 50ml Henstone London Dry Gin, 20ml cardamom & coriander syrup, 25ml lemon juice, Egg White. Garnish: Lemon peel and coriander
Method – Put all ingredients into a cocktail shaker, shake for 15 to 20 seconds, double strain into a glass
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Italian 75
A cocktail to celebrate Spring!
Glass – Champagne Flute
Ingredients: 35ml Henstone London Dry Gin, 20ml Limoncello, Prosecco. Garnish: Lemon twist
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Buckstone Fizz
Bucks fizz with a bit of a kick
Glass – Champagne Flute
Ingredients: 20ml Henstone London Dry Gin, 20ml Triple Sec, 30ml Orange Juice, 50ml Sparkling Wine. Garnish: Orange slice
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The Crumble
A firm favourite at the Henstone Distillery site bar
Glass – Goblet
Ingredients: Ice, 25ml Henstone London Dry Gin, 25ml Cassis, top up with sparkling dry cider (we use Stonehouse Elevate). Garnish: Red berries
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Journalist
A proper old school boozy classic
Glass – Martini glass
Ingredients: 50ml Henstone London Dry Gin, 10ml Dry Vermouth, 10ml Sweet White Vermouth, 10ml Triple Sec, 10ml Lemon juice, Bitters. Method: Mix in a shaker over ice & serve. Garnish: Slice of lemon
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Orange Martini
A slightly sweeter twist on the classic
Glass – Martini
Ingredients: 50 ml Henstone London Dry Gin, 20 ml Dry Vermouth, 20ml Triple Sec, Dash of Orange Bitters. Method: Mix all the ingredients with ice in a shaker and pour into a chilled glass. Garnish: Orange zest twist
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The Elderwand
Glass – Flute
Ingredients: 25ml Henstone London Dry Gin, 15ml elderflower cordial, top up with Prosecco. Garnish: Frozen berries and fresh elderflower if available
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The Sainted Hen
Glass – Stemless Wine Glass
Ingredients: Ice, 25ml Henstone London Dry Gin, 25ml Triple Sec, top up with cloudy lemonade. Garnish: Slices of lemon and orange
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The Henstone Royal
Glass – Flute
Ingredients – 25ml Henstone London Dry Gin, 25ml Cassis, top up with Prosecco
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The Gimlet
Glass – Stemless Wine Glass
Ingredients – 50ml Henstone London Dry Gin, 50ml Rose’s Lime Cordial. Method: Shake gently over ice and then pour into cold glasses. Our friend Steve, who is an avid Raymond Chandler fan introduced us to this. Enjoy and as Raymond Chandler said in The Long Goodbye, “Why on earth this stroke of genius…….”
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