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by Cooper King Distillery
At Cooper King Distillery, Chris and Abbie are keen on keeping things local and seasonal - 2 super easy ways to be kind to the environment. Here, we've got 3 cocktails from them that take autumnal produce along with their flagship dry gin to make the perfect antidote to the nights drawing in.
Reserve one rosemary sprig for garnish. Add the gin, juices and sugar syrup to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Strain into a chilled rocks glass, add one large ice cube and top off with ginger beer. Garnish with the reserved rosemary sprig.
Note: Use beetroot juice from a carton if you don’t have access to a juicer. A quarter of a grapefruit yields approximately 12.5ml juice.
Add gin, apple juice, vanilla syrup, bitters and 1/2 a cinnamon stick to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Double strain into a chilled martini glass. Garnish with the star anise.
Note: This cocktail can be served hot or cold. For the hot version, simply treat as you would mulled wine, and gently warm on the hob. Cloudy apple juice from a carton is a good substitute if you don’t have a bountiful supply of apples to hand. If you want to add a spicy cocoa note to the cocktail, we recommend sourcing some chocolate bitters.
Add all the ingredients - except the cream and marshmallow - to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Strain into a chilled martini glass. Carefully pour the cream over the back of a bar spoon to layer on top. Garnish with the toasted marshmallow.
Note: This drink can be made the more traditional way by combining the cream with the other ingredients in the cocktail shaker, instead of layering over the top as shown here. 12.5ml of fresh espresso coffee can be used in place of the concentrate, though be sure to add more ice to the shaker.
from Cooper King Distillery
2 products from Sutton-on-the-Forest, North Yorkshire
© Craftr Ltd, 2019