Isle Of Bute Oyster Gin is not like anything you will have tasted before but you will find the unique flavours a real treat. The Still is filled with oysters, fresh from the Argyll Coast, to add a delicate maritime essence to this gin. This, blended with a mix of citrus and other botanicals, creates a savoury gin that cannot be matched.
The waters of the west coast of Scotland are famous for their oysters. These come from the beautiful Loch Fyne, a sea loch that extends 65 miles inland from the Sound of Bute.
Tried and tested Garnishes:
- Sea Kelp & Cucumber
- Mango, Red Pepper & Yellow Pepper
- Ginger Chili & Coriander
- Pink Grapefruit
Bute Snapper (highball glass)
50ml Oyster Gin, 75ml Tomato Juice, 25ml Lemon Juice, 20ml Tomato & Chili Shrub, Thyme, Basil, Tobasco, Worcestershire
Add all ingredients to cocktail shaker and roll between two cocktail shakers with cubed ice. Fine strain into a highball over cubed ice. Garnish with cucumber, Chili, Basil and Thyme.
Bute Martini (martini glass)
50ml Oyster Gin, 12.5ml Fino Sherry, Pinch of Salt
Add all ingredients to a mixing glass and stir with cubed ice. Fine strain into a chilled martini glass
Cucumber Breeze (Highball glass)
37.5ml Oyster Gin, 12.5ml St Germain, Cucumber, Mint, Soda
Muddle cucumber in a highball and add crushed ice half way. Clap the mint, rim the glass with the mint and place mint in glass and top up the glass with crushed ice before adding all remaining ingredients (apart from soda) Churn and top up with more crushed ice and soda. Garnish with cucumber and mint.
Bute(y) & The Greek (small rocks glass)
25ml Oyster Gin, 12.5ml Cointreau, 12.5ml Ottos Greek Vermouth, 50ml Cranberry Juice, Chili, Ginger & Lemongrass
Muddle chili, ginger and lemongrass in cocktail shaker then add all the remaining ingredients. Shake hard with cubed ice and fine strain into a small glass over crushed ice. Garnish with chili ginger and lemongrass.