We are often asked what our ultimate G&T combination is for service.
Here it is - using our very own TGC x Ebeltoft Tonic and served with a slice of orange.
For the ideal gin pairing with our bittersweet citrus tonic water, we highly recommend Bathtub, Beefeater, Monkey 47, Plymouth, Sipsmith or Whitley Neill.
Our Egyptian Traveller Cocktail for the UCL Petrie Museum.
25ml Gin, 15ml Rose Water infused gomme syrup, 10ml fresh lemon juice, soda & gold leaf flakes.
Served for one night only at Paddington Station FGW Victoria Lounge to coincide with the release of Paddington Bear The Movie...
25ml Whitley Neill Gin
10ml Marmalade, Orange Zest & Maple infused syrup
Topped with TGC Tonic
Garnish: Peruvian Concolor Sage & Orange.
THE SHEPTON MALLET.
Fill a cocktail shaker with large ice cubes. Add 50ml Sloe Gin & 35ml Somerset Cider Brandy.
AUTUMN. EARL GREY COLLINS
SUMMER. LE TOUR DE FRANCE. LE TOUR DE JUNIPER
SUMMER. WIMBLEDON 2014: STRAWBERRY & BASIL BRAMBLE
TGC: WORLD CUP DRINKS 2014 - THE KNOCKOUTS
TGC: WORLD CUP DRINKS 2014 - 32x DRINKS FOR 32x NATIONS.
May. Red Snapper
Our take on the Fernand Petiot's classic, The Bloody Mary.
Part of the beauty of this cocktail is you can add multiple ingredients, spices & juices etc. to meet the wishes of your bloody fix. A current trend seems to be piling as many things as possible into your drink, but we like to keep things cleaner and simple with added fire to finish.
Here is our favourite option.
60ml gin, 30ml lemon juice, 150ml homemade tomato juice.
(rather than pour over ice, we like to bring the ingredients together in an ice stacked cocktail shaker, gently shaking the mix together, bringing it to the perfect temperature. then pour into your glass or jug).
To meet your wishes, add sprinkles of cayenne pepper & dashes of classic tabasco and worcestershire sauce.
Finally, add Celery salt - to the top of your mix as well as around the rim of your glass.
April. Blood Orange Sparkler.
40ml Gin, 20ml homemade basil syrup, 20ml blood orange juice, topped with sparkling water.
Garnish with basil leaf or wedge of blood orange...or both. 2 gentle stirs with a cocktail spoon combines the flavours perfectly.
Alternative: try swapping the basil with some rosemary sprigs instead. for both the garnish and the infused syrup.
March. Rhubarb Comice.
Add 40ml pear juice, 30ml rhubarb syrup, 30ml of your favourite gin to an ice stacked cocktail shaker.
Shake vigorously for about 1 minute (or until your hands can't handle the freezing shaker any longer!).
Then, pour onto a chilled glass. We like to rim the glass with sugar too.
The drink is a sweet hit.
Great for starting a Spring evening or just before dinner.
Freshly pressed pear juice, homemade Rhubarb syrup and of course, the much needed gin.
Nothing but organic cane sugar and water in a pan with chopped up rhubarb sticks. allow to cool and keep in the refridgerator (should keep for at least 2 weeks)
February. Spiced Tonic Fizz.
Take 15ml Liber & Co. spiced tonic syrup, 25ml fresh lemon juice & 50ml gin in an ice stacked cocktail shaker. Shake and shake until extremely cold.
Take a chilled glass stacked with ice and strain your shaker over. Top with TGC Colonial Tonic and garnish with sliced and whole kumquats.
January. The Winter Tonic.
35ml gin, 20ml cranberry juice, 15ml nutmeg syrup**, topped with Colonial Tonic,
Garnish: slice of lime and fresh cranberries.
**Nutmeg syrup is very easy to make! equal parts water and caster sugar brought to a slow boil in a pan. add 7-8 crushed whole nutmegs (use pestle & mortar!). then allow to simmer and cool. the longer you infuse the syrup the stronger the nutmeg flavour. we like to add a bit of cinnamon and vanilla too!**