Pink Fizz
- 50 ml Preferred Pink Gin
- 25 ml Grenadine
- 30 ml Fresh Lemon Juice
- Soda Water or Lemonade to Taste
- Large ice cube
- Soda water (optional)
Add Gin, Grenadine, Lemon Juice and Soda Water to a large mixing glass. Stir to mix contents together. Pour into your preferred class, Top with Soda Water, Lemonade, or Prosecco if you're feeling a little cheeky. Add a slice of fresh or dried grapefruit for garnish.
negroni
- 30 ml Bonnet Distilling Co Dryspell gin
- 30 ml Campari
- 30 ml sweet vermouth
- Orange peel
Start by filling a mixing glass with ice. Add the Dryspell gin, Campari, and sweet vermouth. Stir gently until well-chilled and well mixed. Strain the mixture into a chilled rocks glass filled with ice. Garnish with a twist of orange peel, expressing its essential oils over the drink to enhance the aroma. Sip and savour the balanced flavours of our Dryspell gin, combined with the bittersweet notes of Campari and the rich sweetness of vermouth. Indulge in the Bonnet Negroni.
Classic G&T
- 60 ml Bonnet Distilling Co Dryspell gin
- Light Tonic Water
- Orange slice
- Sprig of rosemary
- Ice
Grab a glass, and pour in 60ml of Bonnet Distilling Co Dryspell gin. Top up the glass with chilled tonic water, ensuring a perfect balance. Give it a gentle stir to meld the flavours together. Take a fresh orange slice and gently squeeze it over the glass to release its vibrant oils. Drop the orange slice into the drink for an enticing touch. Finally, garnish your creation with a sprig of rosemary, allowing its aromatic presence to enhance the experience. Take a moment to appreciate the fusion of Dryspell gin and tonic water with the subtle citrus notes of orange and the herbal essence of rosemary. Sit back, unwind, and savour the Classic Dry Gin and Tonic. Fancy.
summer spritz
- 2 oranges, juiced (pulp reserved)
- 1 lemon, juiced
- 45ml Bonnet Dryspell gin
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- Ice cubes
- Thyme sprigs, for garnish
- Rosemary sprigs, for garnish
Prepare the glass. Combine the brown sugar and sea salt onto a small plate, mixing them. Take the leftover orange pulp and brush it around the rim of each glass. Dip the rim of each glass into the sugar-salt mixture, coating it evenly. Mix the cocktail. In a shaker, combine gin, lemon juice, and orange juice. Shake until all ingredients are mixed. Place a generous amount of ice or a giant whisky cube in each glass and pour the cocktail into each glass. Garnish with Thyme sprigs.
