6 cl gin
2.5 cl sugar syrup (1: 1)
2.5 cl lemon juice
1egg white
soda
GLASS: Highball
METHOD: Squeeze lemon juice and store in a cool place for 4 to 12 hours. Shake all ingredients – except soda – in the shaker without ice for 12 seconds. Then add ice and shake again for 12 seconds.
Strain through a coarse and fine sieve into a fizz / highball glass on ice. Top up with soda and decorate with
heather.
6 cl Gin
0,25 cl Creme de Violette
0,5 cl Maraschino liqueur
2 cl Zitronensaft
0,5 cl lemon juice, freshly squeezed
brandied cherry
GLASS: Cocktail Glass
METHOD: Gather the ingredients. Pour the gin, liqueurs, and lemon juice into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a brandied cherry.
5 cl Grace O‘Malley Heather Infused Irish Gin
1 tsp Dark Chocolate liqueur (the non-creamy dairy free
type, such as Mozart Dark Chocolate or Giffard)
4 dashes Chocolate Bitters (for example The Bitter Truth)
2 cl Lime Cordial (for example Roses Lime Juice)
GLASS: Cocktail Coupe
METHOD: Fill a mixing glass with ice cubes and add the ingredients. Stir on ice, then strain into a coupe glas.
Decoration: block of chocolate or chocolate grater.
4 cl Grace O‘Malley Heather Infused Gin
2.5 – 3 cl Fresh lemon Juice
2 cl Cocci Americano
3 cl Crème De Mure (or similar blackberry liqueur)
1fresh egg white or aquafaba
GLASS: Cocktail Coupe
METHOD: Shake first without ice to aerate and expand the egg white and then with ice. Strain into a coupe style glass and garnish with a sprig of heather to serve.
