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Sip sustainably this summer with our collection of cocktails crafted with the sea in mind.
Working in partnership with the Marine Conservation Society, we donate 1% to the ocean to ensure that every sip of Salcombe Gin makes our oceans healthier. Discover a few of our favourite sustainable cocktails to enjoy this summer below.
An Italian classic cocktail, reinvented with Salcombe Gin ‘Rosé Sainte Marie’. Served with Aperol and Fever-Tree Mediterranean tonic water. Garnished with a slice of orange.
INGREDIENTS
35ml Salcombe Gin ‘Rosé Sainte Marie’
15ml Aperol
Slice of orange
Fever-Tree Mediterranean tonic water
METHOD
Simply fill a large wine glass with ice.
Add the Salcombe Gin ‘Rosé Sainte Marie’ and Aperol.
Top up with Fever-Tree Mediterranean tonic water.
Stir gently and garnish with a slice of orange.
A classic in the making. Southern Italy meets Sunny Cove with our elegantly smooth and soft ‘Rosé Sainte Marie’ and ‘Liquore Citrodora’ Limoncello Liqueur (available for a limited time only).
INGREDIENTS
25ml Salcombe Gin ‘Rosé Sainte Marie’
15ml Victuallers Special Edition ‘Liquore Citrodora’ limoncello liqueur
25ml Knightor Rosé Vermouth
Mediterranean tonic water
Orange bitters
Fresh orange
Sprig of fresh thyme
METHOD
Fill a large wine glass with ice.
Add the gin, rosé vermouth and limoncello.
Top with the Mediterranean tonic water and 3 dashes of orange bitters and stir gently.
Garnish with a slice of fresh orange and a sprig of thyme.
This vibrant take on a Gin Mule features smoked honey, dulse smoked with applewood, and bright Mediterranean citrus; once carried to the UK by the famous Salcombe Fruiters.
INGREDIENTS
50ml Salcombe Gin ‘Rosé Sainte Marie’
1 Bar spoon smoked honey*
20ml Orange & applewood smoked dulse syrup**
20ml Lemon juice
2 Dashes Angostura bitters
Ginger ale
Lemon peel
METHOD
Shake all ingredients except the ginger ale in a Boston shaker with ice. Pour into a rocks glass filled with ice. Top with ginger ale and garnish with lemon peel.
*To make smoked honey, simple brew some Lapsang Souchong tea and heat it to a pan with honey until the consistency is syrupy. Leave it to cool before using.
**To make the orange and applewood smoked dulse syrup, simply combine 1 cup of sugar with 1 cup of water with the peel or 1 orange and 5 grams of applewood smoked dulse and simmer gently until the sugar has dissolved. Leave to cool and strain.
