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.
35ml Salcombe Gin ‘Rosé Sainte Marie’
Slice of orange
Fever-Tree Mediterranean tonic water
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).
25ml Salcombe Gin ‘Rosé Sainte Marie’
15ml Victuallers Special Edition ‘Liquore Citrodora’ limoncello liqueur
25ml Knightor Rosé Vermouth
Mediterranean tonic water
Sprig of fresh thyme
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.
50ml Salcombe Gin ‘Rosé Sainte Marie’
1 Bar spoon smoked honey*
20ml Orange & applewood smoked dulse syrup**
20ml Lemon juice
2 Dashes Angostura bitters
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.