The Dingle Fruit Salad Cocktail
INGREDIENTS:
- 70cl Dingle Original Gin
- 35cl Mineral Water
- 12cl Creme de Framboise
- 12cl Creme de Cassis
- 35cl Lemon Juice
- 12cl Sugar Syrup
- 75ml Orgeat Syrup
- 1 punnet raspberries
- 2 oranges sliced in half moons
- 2 lemons sliced in wheels
- 75cl Brut Champagne
METHOD:
1. Combine all ingredients except champagne in a good-sized serving punch bowl and refrigerate for 4-5 hours.
2. To serve, add large ice chunks and top with the champagne
3. Gently stir and ladle out with fruit.
4. Serve immediately
Dingle Original Gin : 70cl | RRP from £32.50 | Stockists include boroughwines.co.uk, masterofmalt.co.uk, ginfestival.com, thewhiskyexchange.com
Gordon's Pink Gin Fizz
INGREDIENTS:
- 50ml Gordon's Pink Gin
- 50ml lemonade
- 25ml prosecco
- Ice
METHOD:
- Fill a large wine glass with ice and top with 50ml Gordon's Pink Gin
- Add 50ml lemonade and 25ml prosecco
- Serve immediately
Aluna Piña Colada
INGREDIENTS:
- 50ml Aluna Coconut
- 75ml pineapple juice
- 75ml coconut water frozen in cubes (approx 3 standard cubes)
- Pineapple leaves and wedge to garnish (optional)
METHOD:
- Freeze pineapple juice and coconut water ice cubes.
- Blend frozen coconut water ice cubes, pineapple juice and Aluna Coconut.
- Pour into a chilled hurricane glass.
- Garnish with pineapple leaves and a pineapple wedge.
Matcha Coconut Martini
INGREDIENTS:
- 400ml Malibu Rum
- 50 ml White Chocolate and Coconut Liquer
- ½ tsp Matcha Powder
- 50 ml Lime Juice
- 15 ml Egg White
METHOD:
- Whisk Matcha with Malibu.
- Add Remaining ingredients and shake over ice.
- Strain into a glass. Garnish with white chocolate powder, desiccated coconut and gold leaf.