DRINKING YOUR BARREL-AGED GINS
We’ll say it straight up – these barrel-aged beauties were not made to be mixed with tonic. They’re what we like to call ‘sipping gins’.
So if you’re a barrel-aged newbie, we’d recommend you try your Chardonnay Barrel Gin or Sherry Cask Gin neat before you mix it up in a cocktail. Or if neat is a step too far, try it with a twist of orange to help those subtle flavours shine. And if you really fancy, try sipping our Chardonnay Barrel Gin with a drop of honey and a sprig of rosemary (sounds a bit extra but that’s how we like it).
For your Chardonnay Barrel Gin, try mixing it up in an Old Fashioned or a Martinez.
And for Sherry Cask Gin, have a go at a Sherry-inflected Tuxedo .
And if you’re up for a bit of a challenge (with delicious results) you should definitely try a Banoffee Pie Fizz.
OLD FASHIONED GIN COCKTAIL
“A very simple drink to enjoy our Chardonnay Barrel Gin to the fullest – adding just a little bitter and sweet to the spirit.”
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INGREDIENTS
- 60mL Chardonnay Barrel Gin
- 1 sugar cube
- 1 tsp water
- 2 dashes Angostura bitters
- Orange
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METHOD
- Place sugar in an Old Fashioned glass, add bitters and water then muddle until dissolved
- Add the gin and a whole lot of cracked ice before stirring well
- Garnish with a twist of orange
MARTINEZ COCKTAIL
When the Martini was originally conceived it wasn’t the dry affair we know today – the gin was sweet, and so was the vermouth.
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INGREDIENTS
- 60mL Chardonnay Barrel Gin
- 15mL sweet vermouth
- 1 tsp Maraschino liqueur
- Orange
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METHOD
- Combine ingredients in a mixing glass over ice
- Stir, then strain into a chilled Martini glass
- Twist orange peel into the drink
TUXEDO
Try your hand at a Sherry-inspired Tuxedo. It’s super simple, but oh-so fancy.
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INGREDIENTS
- 60mL Sherry Cask Gin
- 20mL Dry Spanish Sherry
- 3 good dashes of Regan's Orange Bitters
- Lemon
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METHOD
- Add all ingredients to a stirring glass with ice, stir and strain into a coupette
- Garnish with a lemon twist
BANOFFEE PIE FIZZ
A barrel-aged original, straight from the minds of our distillery team. Sure to be a win for those who love gin and dessert in equal measure.
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INGREDIENTS
- 60mL Sherry Cask Gin
- 25mL banoffee syrup (recipe below)
- 10mL Tempus Fugit Crème de Banane
- 10mL lemon juice
- 1tsp double cream
- 10mL egg whites
- Soda water
- Digestive biscuits
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METHOD
- Add all ingredients except soda water to a shaker and shake over ice
- Double strain into a rocks glass over plenty of ice, top with soda and give a quick stir to blend through
- Top with crumbled digestive biscuits
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BANOFFEE SYRUP - INGREDIENTS
- 6 bananas finely sliced
- 4 digestive biscuits crumbled
- 500g caster sugar
- 150mL water
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METHOD
- Heat sugar and water in a pot and stir until it starts to caramelise
- Add all bananas into the mixture and continue to stir over the heat until this forms a caramel syrup, adding more hot water if necessary until you get a liquid
- Once this has all immersed, add in the crumbled digestive biscuits and stir through
- Allow to cool and strain into a sealable vessel
