AUTUMNAL APPLE RECIPES
• 50ml gin
• 50ml Opal Apple juice
• 5 teaspoons of sugar, mix with seeds from a
• Ginger beer
• 10ml lemon juice
• 1 fresh apple
Sprinkle a teaspoon or two of the vanilla sugar over
a thinly sliced apple (which you have cored), caramelise your slices in a
non-stick pan (no need for butter or oil). Leave to cool.
Mix the gin, a teaspoon of the vanilla sugar, opal
apple juice and lemon in a tall glass. Add ice and top with ginger beer.
Garnish with your caramel apple and a twist of lemon
CHAI TEA TODDY
• 50ml Gin
• 50ml of Opal Apple juice
• 1 cup chai tea
• 10ml lemon juice
• 1 spoonful honey
• 1 cinnamon stick, for garnish
Warm your apple juice, cinnamon and honey in a pan.
Brew a cup of chai tea
Pour tea, warmed spiced apple juice and gin into a
Stir with the cinnamon stick and enjoy in front of a
AND BLACKBERRY FIZZ
• 50ml Apple and Blackberry Gin (see recipe below)
• 1 slice of Opal apple peeled and cubed
• 3 blackberries
• 15ml Sugar Syrup
• 15ml Lime Juice
• Top with sparkling water
Add you sugar, lime, cubed apple and
blackberries into tall glass.
Muddle (squash) the fruit with muddler
(or rolling pin) so that the fruit creates a rough puree.
Add your Apple and Blackberry gin and
top with sparkling water.
Stir well and garnish with a slice of
apple and a blackberry.
AND BLACKBERRY GIN
• 225g blackberries
• 225g Opal apples
• Small sprig of thyme
• 700ml gin
Roughly chop apples (no need to peel) and place in
kilner jar with blackberries, thyme and gin.
Leave for approximately four weeks before straining
through muslin into bottle/jar.
35ml Star Anise infused No.3 London Dry Gin (infuse your gin with star anise for 2-3 hours)
15ml Lime juice
15ml Honey syrup (simmer water and honey to form a simple, strain and bottle)
5ml KI JAPANESE ARBOREAL tree bitters* containing smoke dried Japanese mume plum (optional)
60ml Plum puree
Top with sparkling water
Fill a high ball glass with ice and add the ingredients above, stir & garnish with a star anise and a sprig of mint.
*Bitters contain: Smoked dried Japanese mume plum (Prunus mume), Japanese allspice flower (Chimonanthus praecox), Kousa dogwood fruit, leaf, and twig (Cornus kousa), nezuko thuja leaf and twig (Thuja standishii), hawthorn fruit (Crataegus pinnatifida), jujube fruit (Ziziphus jujuba), monkfruit (AKA luo han guo) (Siraitia grosvenorii: for sweetness), propolis
92 In The Shade
We asked Christian Schaal, head bartender at Estela in New York to create something to serve when our summer heats up...
"I wanted to create something simple with only a few ingredients. The starting point was a classic daiquiri, and using No.3 London Dry Gin, I added ingredients to create a herbal, zippy and refreshing drink."
40 ml of No. 3 London Dry Gin
20ml Watermelon juice
15ml Lime juice
5ml simple syrup
Lime Oil garnish
Combine ingredients in shaker tin.
Shake/double strain/serve up in glass
Garnish with 3 drops of Lime Oil floated on top of cocktail in triangular pattern.
Christian Schaal has been bar tending in New York for over a decade. In that time, he has contributed original cocktails to chef-driven restaurants such as Estela and Alder and run the bar program at Nights & Weekends and Manhattan Inn. His drinks have been featured in New York Magazine, Food & Wine, Gotham Magazine, and the Wall Street Journal. Schaal’s experience runs the gamut from doing time in dive bars to crafting classic cocktails and using modern techniques to achieve the result everyone is seeking—a delicious drink.
Spice Route Chai-tini
50ml of No.3 London Dry Gin
A few dashes of Chai Jolokia bitters of Masala chai, ginger, cinnamon, cardamon, nutmeg, black pepper, star anise, black and ghost peppers
Top with iced Darjeeling black tea
Sweetened with English honey
Garnish with a star anise
Brew your tea and sweetened with English Honey, leave to cool.
Fill a high-ball glass 3/4 full of ice.
Pour 50ml of No.3 London Dry Gin over the ice.
Top with the cooled tea.
Add a few dashes of bitters.
Stir, garnish and enjoy.
The Kew-cumber: We created this cool refreshing drink to celebrate our residency at Kew Gardens it is easy to make at home, containing only a few ingredients, and because it's 'mixer' is freshly pressed cucumber juice and sparkling water, it isn't overly sweet - extremely thirst quenching - the perfect drink for hot afternoons in the garden or greenhouse.
35ml Cucumber infused No.3 London Dry Gin (infuse your gin with sliced cucumbers for 48 hours)
5ml Lime juice
5ml Basil and Mint Syrup (simmer water and sugar to form a simple syrup then add herbs, keep on heat for 5 mins, strain and bottle)
Top with Freshly pressed (juiced) Cucumber Juice which has been diluted with sparkling water - 1 part cucumber juice to 10 parts sparkling water
Fill a high ball glass with ice and add the ingredients above, stir & garnish with a slice of cucumber and a sprig of mint.
Cucumbers are scientifically known as Cucumis sativus and belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including courgette and pumpkin). Fresh extracts from cucumbers provide us with a unique combination of nutrients. At the top of the phytonutrient list for cucumbers are its cucurbitacins, lignans, and flavonoids. These three types of phytonutrients found in cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits.
Elderflower Fizz: A drink for those who love flowers but hate sneezing, Elderflower is thought to alleviate Hayfever symptoms.
35ml No.3 London Dry Gin
5ml Lemon juice
10ml Home-made Elderflower & lemon syrup (simmer water and sugar to form a simple syrup then add flowers, keep on low heat for 5 mins, cool, strain and bottle)
50ml Red Grape Juice
Top with orange blossom scented water (or just sparkling water)
Fill a high ball glass with ice and add the ingredients above. We then spritz this drink with Orange Blossom aromatic water and garnish with a sprig of elderflower and a grape coloured sweet william but anything freshly picked from your garden will look gorgeous.
Sambucus nigra has antiviral and immune- boosting properties and can be made into an infusion for treating colds, flu and feverish symptoms. It is often combined with yarrow.
Elderflower is thought to strengthen the membranes of the respiratory tract, increasing resistance to allergens. Drinking elderflower tea in early spring can help reduce symptoms of hay fever later in the year