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.

 

 
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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.

 
 

 
 
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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.

 
 

 
 
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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.