A complex and full-bodied gin skilfully layered with black cardamom, star anise, mandarin, nori and Szechuan peppercorn. Developed in collaboration with Skosh, a Michelin-awarded restaurant in York.
Spiced G&T
Smoky, complex and rich
50ml Skosh Smoked + Spiced Gin
150ml Fever-Tree Indian tonic water
Whole star anise, to garnish
To make the perfect Spiced G&T, mix 1 part gin to 3 parts Indian tonic water in a glass filled with ice. Garnish with a whole star anise or slice of orange and serve immediately. More tonic water can be added to taste.
Note: One of the most delightfully refreshing drinks. With ties back to 19th century India where the British drank copious amounts of gin, washed down with quinine and sugar water to help fight against malaria, it is a rightfully enduring classic.
Bicycle Thief
Bold, bitter and bracing. First created by bartenders Zachary Gelnaw-Rubin and Abraham Hawkins at the Dutch Kills Bar, New York.
30ml Skosh Smoked + Spiced Gin
30ml Campari
45ml fresh grapefruit juice
15ml fresh lemon juice
15ml sugar syrup
Soda water, to top
Orange slice, to garnish
Add the gin, Campari, juices and sugar syrup to a tall glass filled with ice. Stir until combined. Top with soda and garnish with the orange slice.
Note: A whole grapefruit yields approximately 200ml of juice.
Skosh Collins
Aromatic, tart and invigorating. An Asian-inspired twist on the classic Tom Collins recipe, developed by head bartender Liam at the Michelin-awarded Skosh, York.
25ml Skosh Smoked + Spiced Gin
4 thai basil leaves
25ml yuzu juice
15ml sugar syrup
Soda water, to top
Reserve one basil leaf for garnish. Add the gin, remaining basil leaves, yuzu juice and sugar syrup to a highball glass filled with ice. Stir until combined. Top with soda and garnish with the reserved basil leaf.
Note: Yuzu juice can be bought from your local Asian supermarket or online at www.japancentre.com. Vary the amount of sugar syrup used depending on how sweet or tart you want your cocktail.