Cocktails

Rhubarb is a wonderful versatile vegetable that starts to make its appearance in early spring, with its red shoots emerging from the ground in March. Then quickly growing ready to be picked by May.

The plant is high in vitamin K1 and antioxidants and popular in crumbles, jams, tarts, and wines and now our Rhubarb 75.

It is vibrant, fresh, has zing with bubbles what is there not to love?

Ease of Making: Easy.

Glass Type: Flute or Vintage Coupe Glasses.

Taste: Vibrant and fresh.

How to Make Rhubarb Syrup:

• Chop up 3 x rhubarb stalks (will equate to 340 grams) place into saucepan.
• Place 240 ml of water in the pan.
• Add 240 grams of caster sugar.
• Add teaspoon of orange blossom water.
• Add ½ teaspoon of vanilla paste.
• Heat the pan and bring to boil over medium heat, stirring.
• As it boils reduce heat and let simmer for 5 – 10 minutes.
• Take off the heat and strain through a fine sieve.
• Cool the Rhubarb syrup. Once cooled it is ready to be used.
• Keep the rhubarb compote for yoghurt or to go with cheese.

Recipe for Rhubarb 75:

• 50 ml Explorer’s Gin.
• 20 ml Fresh Lemon Juice (do not use bottled).
• 30ml Rhubarb Syrup.
• Top up with your choice of chilled bubbles.
  

Method:

• Add gin, lemon juice, rhubarb syrup and ice to cocktail shaker & shake.
• Pour into your glass of choice and top up with chilled bubbles.
• Play around with the measure of syrup to find your perfect balance.

If you love citrus based cocktails or the sweetness of a Mojito, then this is the cocktail for you. This is a classic cocktail that is easy to make and it was highly enjoyed in the late 1800s. The egg white provides a heavenly creamy foam on the top that provides opulence to a zesty drink.

We recommend using fresh lemons, as this have more flavour and zest.

It is fresh, exciting and delicious. 

Ease of Making: Easy 

Glass Type: Rocks Glass or Old Fashioned

Taste: Smooth with sweet heat.

Recipe:

• 50 ml Explorer’s Gin
• 30 ml Pink Grapefruit Juice
• 15ml Sugar Syrup or teaspoon of Caster Sugar
• 1 Egg White
• 4 drops of Angostura Bitters

Method:

• Add all the ingredients into a cocktail shaker.
• Dry shake (without ice) to break up the egg white and mix the ingredients.
• Add lots of ice to the cocktail shaker and shake hard
• Fill your glass with ice
• Strain cocktail into your glass

The Negroni is a firm favourite or ours however for many the bitterness can be off putting and this is what makes it like marmite.

Different styles of Negroni are now appearing on many bar menus as mixologists create new versions and styles for their bars and customers. We decided to create our own Negroni that would match our citrus notes found within Explorer’s.

The new ingredient is Briottet Liqueur de Pamplemousse Rose which is made in France. This ruby grapefruit liqueur replaces Campari and provides a new layer to the drink. It can be found through most online drink’s websites including Amazon.

The dry vermouth adds a little sweetness to the drink.

Ease of Making: Easy.

Glass Type: Old Fashioned

Taste: Sharp, citrus, and refreshing on a hot day.

Recipe for Rhubarb 75:

• 50 ml Briottet Liqueur de Pamplemousse Rose.
• 50 ml White Belshazar Dry Vermouth.
• 50 ml Explorer’s Gin.

Method:

• Add all ingredients into a cocktail shaker filled with ice.
• Give a hard shake.
• Add ice to your glass and strain the negroni into the glass.
• Garnish with pink grapefruit.

Time to be adventurous and try something new outside your comfort zone?

Our ‘Mango Martini’ is something to try with Chilli Tails. It really show cases those chilli undertones and you can add more chilli to increase the heat if you like that way. The first fruity sip of mango is sweet and refreshing, your upper chest will feel those warming tones as the heat radiate outwards.

It is warming, exciting and delicious.  

Ease of Making: Easy 

Glass Type: Coupe Glass

Taste: Smooth with sweet heat

Original Recipe:

• 1 Serrano or Thai chili
• 15ml Simple syrup
• 45ml Chili Tails gin
• 60ml Mango juice
  

Method:

• Clean the chili and remove the seeds.
• In a shaker, muddle the chili with simply syrup.
• Add gin (Chili Tails) and juice of choice (we use mango but you can use peach) to the shaker.
• Add ice and shake vigorously for 15 seconds.
• Strain into a cocktail glass. Garnish if desired.
• We added a little pink rock salt to the rim, for something sweeter add a little sugar.

Olivier Ward of Gin Foundry showcased Explorer's Gin on Channel 4 Sunday Brunch with a modern twist to a classic Mexican cocktail, the Paloma.

The Paloma is known for being a refreshing and thirst quenching cocktail in Mexico, an is usually made with tequila. In Spanish the word means ‘Dove’.

A light and fruity drink with a great fizz and one of the smoothest drinks you can mix, it is incredibly moorish and will make you go back for more. The fresh citrus really contrasts the western red cedar notes of Explorer’s Gin.

Ease of Making: Easy 

Glass Type: High Ball Glass

Taste: Bright, fresh with fizz

Recipe: 

• 30ml Explorer’s Gin
• 15ml freshly squeezed pink grapefruit
• 5ml freshly squeezed lime
• 5ml sugar syrup
• Soda
• A twist of lemon

Method:

• Add ice to a cocktail shaker
• Add the gin, grapefruit, lime and syrup
• Shake hard until well mixed, then strain into a glass
• Top up with soda and garnish with a twist of lemon peel

We hope you enjoy it as much as the Sunday Brunch team did!

This cocktail celebrates the original pink gin (and not the new pink gins). The colour of this cocktail comes from Angostura bitters and is also known as gin and bitters. Pink gin involves two ingredients gin and Angostura bitters - simple but delicious.

Angostura bitters was created by a German doctor called Johann Siegert who lived a Venezuelan town called Angostura. In 1820 he created a herbal medicine which was marketed as a cure to sea sickness. A British ship surgeon bought several bottles and mixed it with gin. This pink aromatic drink became famous and by 1850 it was being made in bars. It is a fabulous aperitif and a great way to show off your favourite gin. 

Ease of Making: Easy 

Glass Type: Martini Glass

Taste: Refreshing

Original Recipe:

• 50ml Explorer's Gin
• 3 dashes of Angostura bitters.
• Pour both into a cocktail shaker with ice
• Shake vigorously 

Method:

• Place ice into a mixing glass
• Add the Angostura bitters to the glass and stir for 15 seconds
• Drain off any excess water in the glass then add your gin
• Strain into a chilled martini glass
• Garnish with grapefruit peel twist

We are often asked what type of drink is 'Explorer's' good at making? 

It's wonderful in making a Negroni, Martini and French 75, but there is another unsung hero who is often overlooked: the Gimlet. The recipe is simple - lime juice and gin.

Within the bar world there are differing views as to what type of lime juice should be used, as the original recipe used 'Rose's Lime Cordial'. This was a brand that was established 1867 after Lauchlan Rose established a way to preserve lime juice with sugar instead of alcohol, as citrus was used on Navy and Merchant ships to combat scurvy. It's also the reason why sailors became known as 'Limeys.'

However, these days the debate is fresh lime vs. cordial vs. mixture. At the end of the day it's traditionally a two ingredient drink. I would suggest you explore and trial the different ways of making it. Switching types of cordial is an obvious method that will provide a new edge.

Ease of Making: Easy 

Glass Type: Coupette

Taste: Sharp and fresh, bright on the nose. Disappears too quickly! 

Original Recipe:

• 50ml Explorer's Gin
• 50ml Rose's Lime Cordial
• Pour both into a cocktail shaker with ice
• Shake vigorously 

Modern Twist:

• 40ml Explorer's Gin
• 40ml Rose's Lime Cordial
• 2.5ml Fresh lime juice
• Pour both into a cocktail shaker with ice
• Shake vigorously 

Last weekend we attended the most beautiful wedding in Italy, at a gorgeous vineyard just outside Modena. The wedding itself was a fairy tale but the heat made it a battle in trying to remain cool. After the vows were exchanged, people made their way into the scenic courtyard where they were greeted with either Champagne, Aperol Spritz or a Hugo Spritz. 

Whilst everyone knows the bright orange Aperol Spritz, which is highly fashionable in all bars, the Hugo is much lesser known. With condensation drops rolling down the glass, the tinkling of ice and the promise of cooling and refreshing mint, it had my name written all over it. 

One sip and that was it! What was this? Where did this drink come from and why on earth had I never heard of it!?

The Hugo Spritz originated from the Dolomites in Italy and has taken the Alpine bars by storm. Created in 2005 by barista Roland Gruber, it’s refreshing, light and incredibly moreish, almost like Maltesers. Once you pop you can’t stop! 

Back at home I tweaked the recipe slightly by replacing the Elderflower liquor with Elderflower cordial and then adding in 'Explorer's Gin.'

A summer cocktail for Adventurers – delicious!

Ease of Making: Easy 

Glass Type: Stemmed wine glass

Taste: Bright, floral and fresh

Recipe: 

• Mint leaves
• Lime slice
• 15ml Elderflower Cordial
• 25ml Explorer’s Gin
• 50ml Prosecco
• Splash of soda water

Method:

• Begin by adding ice to your wine glass
• Then tear some mint leaves and place them in the glass
• Add the elderflower cordial
• Add Explorer’s Gin
• Measure about 2 oz of sparkling water or seltzer and add to the glass
• Fill to the top with prosecco
• Give the drink a gentle stir and serve immediately
• Add lime

 You will not be disappointed! It’s easy to make and better than the Aperol Spritz!

How many of you know that this week (24th - 30th June) is Negroni Week?

For those that do not know the Negroni, it is to this decade what the Cosmopolitan was to the '90s - a zeitgeist (spirit of the times) defining cocktail that’s as beloved as it is hated. A little like marmite. How did this bitter concoction-made of equal parts Campari, vermouth and gin-go from relative obscurity to headlining every cocktail list worldwide?

The drink originated from Caffe Casoni in Florence, Italy in 1919. Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail, the Americano, by replacing the soda water with gin. Scarselli added an orange garnish, rather than the lemon you’d usually get with an Americano, and the drink took off. Before long, everyone was coming into the bar for a ‘Negroni.’

In the last decade the Negroni has morphed into a mainstay of any self-respecting cocktail menu. This ubiquity is due, in large part, to sheer coincidence. The aughts saw a resurgence in two cocktail staples, gin and bitters which were pushed beyond Angostura by adventurous barkeeps.

The Negroni's popularity shows no sign of slowing. In 2013 the cocktail-industry bible Imbibe launched an event in its honour, and the first Negroni Week included 100 U.S. bars mixing up their best versions of the drink. Just two years later, in 2015, Negroni Week had expanded to 3,500 venues in 42 countries.

Ease of Making: Easy 

Glass Type: Rocks Glass

Taste: Bitter and refreshing (can they be the same?)

Original Recipe:

• 20ml Explorer’s Gin – the ideal contemporary London Dry
• 20ml Campari – this is what makes it bitter
• 20ml Rosso Martini – gives a balanced rich warm sweetness with citrus overtones

Method:

• Place ice into a cocktail shaker
• Add the gin, campari and rosso martini
• Shake vigorously
• Zest the rims of the rock glasses with orange peel
• Strain into rock glasses
• Garnish with orange peel