The glorious yellow gorse flower, which is handpicked from Mount Stuart Estate on the Isle Of Bute, gives this gin a floral nose with hints of coconut and vanilla reminiscent of a summer’s day walk along the Argyll Coast. Hand crafted and bottled in Rothsay on the Isle of Bute this gin seeks to showcase Bute’s floral beauty.
Tried and tested Garnishes:
- Lemon wedge
- Orange Twist
- Butterfly Pea Tea Flowers & Lemon Wedge
- Pineapple chunk & Coconut chunk
Bute 75(Flute glass): 37.5ml Isle of Bute Gorse Gin, 25ml Lemon Juice, 12.5ml Sugar Syrup, 37.5ml Butterfly Pea Tea, Sparkling Wine.
Shake up all ingredients apart from sparkling wine in a cocktail shaker with cubed ice and fine strain into a flute without ice . Top up with sparkling wine and garnish with lemon twist and a butterfly pea tea flower.
Castaway(Highball glass): 50ml Isle of Bute Gorse Gin, 25ml Lemon Juice, 75ml Butterfly Pea Tea, 20ml Coconut Syrup, Lavender Bitters & Lemongrass.
Muddle lemongrass in a cocktail shaker and add all of the ingredients. Shake hard with cubed ice and fine strain into a tall glass over cubed ice. Garnish with Lemongrass and Coconut.
Gorse Collins (highball glass): 25ml Isle of Bute Gorse Gin, 20ml Kwai Feh, 50ml Rose Wine, 25ml Lemon Juice, 20ml Elderflower cordial, Soda.
Add all ingredients apart from soda to a highball with crushed ice, churn and top up with crushed ice and soda.
Gorse Colada (highball glass): 37.5ml Isle of Bute Gorse Gin, 20ml Lime Juice, 25ml Pineapple Shrub, Coconut Sorbet Sparkling Wine
Add all ingredients to blender apart from the sparkling wine, blend with crushed ice and pour into a highball. Top with sparkling wine and garnish with pineapple and coconut.