The quaint Scottish island of Bute provides the inspiration for this small batch gin. Crafted in the heart of Rothesay using a traditional copper still, this is a herbaceous and fruity gin that lends itself to life on the Scottish isles.
Tried and tested Perfect serves
- Pineapple & Cinnamon
- Banana & grated Macadamia Nut
- Ginger & Lime
Pineapple & ginger garden mojito (Highball Glass) 50ml gin, 2 pineapple cubes, grated ginger, 25ml lime, 6 mint leaves, 12.5ml sugar syrup, top up with soda. Garnish with pineapple, ginger and mint.
Add pineapple & ginger to tall rocks glass and muddle. Fill the glass with crushed ice halfway, clap mint and add to glass then top with more crushed ice. Add gin, sugar syrup and lime juice, churn and top up with soda.
Coco-Split (Highball Glass) 50ml gin, 1/2 banana, 12.5ml maple syrup, 50ml pineapple juice, 50ml coconut milk, 25ml lime juice.
Add banana to cocktail shaker and muddle. Add all remaining ingredients and shake hard. Strain into a tall glass over crushed ice. Garnish with banana.
Pineapple Passion (Coupe /Glass ) 37.5ml pineapple gin, 12.5ml chartreuse, 25ml lime juice, 20ml passionfruit syrup, 1 passion fruit, 25ml egg white/aquafaba.
Add all ingredients to a cocktail shaker, shake hard with cubed ice. Strain liquid and re-shake with no ice. Fine Strain into a coupe and garnish with a mint leaf.
Kiwi Be Friends (Small Rocks Glass) 50ml gin, 12.5ml creme de bananes, 25ml lemon juice, 20ml kiwi syrup, 25ml egg white/aquafaba.
Add all ingredients to a cocktail shaker, shake hard with cubed ice. Strain liquid and re-shake with no ice. Fine Strain into a coupe and garnish with a kiwi wheel.