A fresh, vibrant gin which marries rich cardamom notes with juicy citrus, along with floral layers of locally-grown lavender and honey from the on-site beehives.
Garden G&T
Floral, fragrant and spicy
50ml Cooper King Dry Gin
150ml Fever-Tree Indian tonic water
Fresh rosemary sprig, to garnish
To make the perfect Garden G&T, mix 1 part gin to 3 parts Indian tonic water in a glass filled with ice. Garnish with fresh herbs or spices (rather than citrus) and serve immediately. More tonic water can be added to taste. We’ve tried all manner of garnish pairings (it’s a tough job sometimes), and have chosen rosemary as our personal favourite for the Dry Gin.
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.
Negroni
Bold, bitter and aromatic
30ml Cooper King Dry Gin
15ml Campari
15ml sweet red vermouth
Orange peel, to garnish
Reserve the orange peel for garnish. Add the rest of the ingredients to a mixing glass, add plenty of ice and stir until chilled. Strain into a rocks glass over 2 large ice cubes and garnish with the reserved orange peel.
Spiced Apple Martini (serve hot or cold)
Warming, fruity and spiced
50ml Cooper King Dry Gin
50ml cloudy apple juice
12.5ml vanilla syrup
4 drops Ms. Better’s Chocolate Bitters (optional)
½ cinnamon stick
Whole star anise, to garnish
To serve cold: Reserve the star anise for garnish. Add the rest of the ingredients to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Double strain into a chilled martini glass. Garnish with the star anise.
To serve hot: Simply treat as you would mulled wine. Reserve the star anise for garnish, add the rest of the ingredients and an additional 20ml of water per serve to a pan. Gently heat on the hob until warm. Strain, garnish and enjoy.
Note: If you don’t have a bountiful supply of fresh apples and a juicer to hand, cloudy juice from a carton is a good substitute. If you want to add a spicy cocoa note to the cocktail, we recommend sourcing the chocolate bitters.
Red Root Fizz
Hearty, autumnal and rejuvenating
3 fresh rosemary sprigs
50ml Cooper King Dry Gin
25ml fresh beetroot juice
12.5ml fresh grapefruit juice
12.5ml sugar syrup
Ginger beer, to top
Reserve one rosemary sprig for garnish. Add the remaining sprigs, gin, juices and sugar syrup to a cocktail shaker, add plenty of ice and shake vigorously until chilled. Strain into a chilled rocks glass, add one large ice cube and top off with ginger beer. Garnish with the reserved rosemary sprig.
Note: Use beetroot juice from a carton if you don’t have access to a juicer. A whole grapefruit yields approximately 200ml of juice.
The Red Swan
Elegant, floral and balanced. Developed by head of drinks development Seamus Hooley at the Michelin-starred Black Swan, Oldstead.
For the elderflower, strawberry and basil cordial:
100g fresh strawberries (Gariguette if possible)
100g elderflower cordial
5g fresh basil leaf
For the final drink:
25ml elderflower, strawberry and basil cordial
25ml Cooper King Dry Gin
English sparkling wine (dry/brut)
Wash and freeze the strawberries. Once frozen, combine with the elderflower cordial in a pan and gently poach at a low, constant temperature until soft throughout. Remove from the heat, add the basil leaves and stir gently to combine (do not add them during the poaching stage, or they’ll turn bitter).
Cover the pan with 5 layers of cling film and leave to cool. This will help compress the fruit as it cools down. Once cooled, strain to remove the basil leaves and strawberries (these strawberries taste great so make sure you eat them!).
Combine the cordial and gin in a champagne flute and top with the English sparkling wine.