Add a touch of magic and class to your festive celebrations this year with two stunning cocktails curated by the expert distillers at Salcombe Distilling Co. Whether you are gathered around the fireplace with loved ones or hosting a merry soirée, Salcombe Gin’s Christmas cocktails are the ultimate indulgence to make your Yuletide festivities sparkle.
‘The Wanderer’ features the multi-award winning classic citrus forward Salcombe Gin ‘Start Point’ and ‘Southern Sky’ features the equally excellent and highly decorated Salcombe Gin ‘Rosé Sainte Marie’, a dry rose gin with no sugar added.
The Wanderer
This elegant and wintery take on a classic Martinez is the perfect Christmas Eve tipple. ‘The Wanderer’ combines the complex flavours of Salcombe Gin ‘Start Point’ with seasonal notes of pine syrup and festive spice from the vermouth:
Ingredients:
- 50ml Salcombe Gin ‘Start Point’
- 15ml Knightor Rosso Vermouth
- 10ml William Fox Pine Syrup
- 2 dashes Angostura bitters
- Jack Rudy Cocktail Co. Bourbon Cocktail Cherry to garnish
Method:
- Chill a Nick and Nora glass with ice and place to one side.
- Place the ‘Start Point’, Vermouth, pine syrup and Angostura bitters into a cocktail shaker, fill with ice and shake vigorously for 15 seconds.
- Remove the ice from the Nick and Nora glass, and use a hawthorn strainer to strain the mixture into the glass.
- Garnish with a cocktail cherry, leaving the stem on
Southern Sky
A celebration of sophistication. ‘Southern Sky’ is a delicate balance of Salcombe Gin Rosé Sainte Marie’s floral and red berry sweetness, with the cherry citrus of Knightor Rosé Vermouth and sharp raspberry of Chambord, infused with an earthy thyme backbone. Its glorious peach colour is reminiscent of a low winter sunset over the Mediterranean Sea.
Ingredients:
- 25ml Salcombe Gin ‘Rosé Sainte Marie’
- 15ml Knightor Rosé Vermouth
- 15ml Thyme infused Chambord*
- Champagne to top up
Method:
- Chill a Champagne saucer with ice and place to one side.
- Place the ‘Rosé Sainte Marie’, vermouth and thyme infused Chambord into a mixing jug, fill with ice and stir with a bar spoon for 20 seconds.
- Remove the ice from the champagne saucer and use a julep strainer to strain the mic into the glass.
- Top with your favourite Champagne
*To make the thyme infused Chambord, add 3 sprigs of thyme to half a bottle of Chambord and leave in the fridge for 4 days, shaking daily. Strain through a fine mesh sieve to remove the thyme.
Enjoy these exceptional creations safe in the knowledge that every bottle of Salcombe Gin sold makes our oceans healthier, with 1% of the UK net sales revenue donated to the Marine Conservation Society to protect and regenerate precious ocean habitats.
For further information about Salcombe Gin, visit www.salcombegin.com, follow SalcombeGin on Instagram and Facebook.
