Spiced Signature Gin Toddy
Prep time: 2 mins | Serve in: Heat-proof mug
Ingredients
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45ml Signature Gin
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100ml Hot Water
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20ml Fresh Lemon Juice
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15ml Honey
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Spices: 1 Cinnamon Stick, 1 Star Anise, 1 slice of fresh Ginger
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Garnish: Citrus wheel (fresh or dehydrated)
Instructions
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Pre-heat: Swirl boiling water in your mug to warm the glass, then discard the water.
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Mix Base: Combine the honey, lemon juice, spices, and hot water in the warm mug. Stir until the honey dissolves.
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Spike & Serve: Gently stir in the Signature gin to preserve the volatile aromatics. Add your citrus garnish and serve hot.
Midnight Mulberry Stir
Prep time: 2 mins | Serve in: Rocks glass over a large ice cube
Ingredients
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45ml Mulberry Gin
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15ml Campari (or another bitter aperitivo)
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15ml Sweet Vermouth
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2 Dashes Chocolate or Orange Bitters
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Garnish: A wide strip of fresh orange peel and a single star anise
Method
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Build: Add the mulberry gin, Campari, sweet vermouth, and bitters into a mixing glass.
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Chill: Fill the mixing glass with plenty of ice and stir continuously for about 30 seconds to perfectly chill and dilute the spirits without clouding the drink.
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Strain: Pour the clear, jewel-toned liquid through a strainer into your rocks glass over one large, solid ice cube.
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Aromatize: Express the oils from the orange peel over the top of the glass, drop it in alongside the star anise, and serve.
Winter Spiced Black Russian
Prep time: 2 mins | Serve in: Rocks glass over ice
Ingredients
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50ml Quality Vodka (a clean, neutral base)
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25ml Coffee Liqueur
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Garnish: 1 Cinnamon stick and a strip of fresh orange peel
Method
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Build: Pour the vodka and coffee liqueur directly into a rocks glass filled with ice.
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Stir: Stir gently for about 15–20 seconds to chill and properly dilute the spirits.
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Garnish: Express the orange peel over the top to release the oils, drop it in, and add the cinnamon stick. The cinnamon will slowly infuse into the cold liquid as you sip.
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Ginspresso Affogato
Prep time: 1 min | Serve in: A rocks glass, tumbler, or dessert bowl
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Ingredients
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45ml Premixed Ginspresso Liqueur
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1 large scoop Premium Vanilla Bean Ice Cream
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10ml Chocolate Syrup
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Optional: A pinch of sea salt
Method
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Drizzle: Swirl a little chocolate syrup around the inside of your glass.
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Scoop: Drop a generous scoop of vanilla ice cream right into the center.
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Pour: Pour the ginspresso liqueur directly over the top of the ice cream.
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Serve: Add a final drizzle of chocolate syrup and a tiny pinch of sea salt to make the chocolate and coffee flavors pop. Serve immediately with a spoon!
