Serve
These are our recommended servings. We’ve also included a selection of cocktails.
Credit goes to Roshni for the gin cocktails and photographs.
Link: www.instagram.com/thegirlwholovesgin/
Instagram: @thegirlwholovesgin
Tameside Gin
Mixers
A tonic with a slight sweetness can bring out the more citrusy notes in the gin.
- Merchant’s Heart Tonic Water
- Merchant’s Heart Light Tonic Water
- Fever Tree Premium Indian Tonic Water
- Fever Tree Mediterranean Tonic Water (light or regular)
Garnish with a fresh lime or lemon slice.
Gin Buck
- 50ml Tameside Gin
- 15ml fresh lemon juice
- Ginger ale to top
Add the gin and lemon juice to a glass filled with ice.
Top with ginger ale.
Stir and garnish with a slice of lemon.
Father’s Ruin Gin
Mixers
This pairs well with ginger ale. But also tonic water.
- Fever Tree Ginger Ale (light)
- Fitch & Leedes Ginger Ale
- Merchant’s Heart Tonic Water
- Merchant’s Heart Light Tonic Water
- Double Dutch Cranberry & Ginger Tonic Water
Garnish with a fresh orange slice and/or a cinnamon stick.
Spiced Negroni
- 25ml Father’s Ruin gin
- 25ml sweet red vermouth (rosso)
- 25ml Campari
Mix equal parts over ice.
Garnish with a slice or twist of orange.
Vitamin Sea Gin
Mixers
Use a premium mixer. These are our recommendations.
Alternatively use your favourite mixer.
Once mixed with ice and tonic the gin will go cloudy.
- Merchant’s Heart Tonic Water
- Merchant’s Heart Light Tonic Water
- Fever Tree Premium Indian Tonic Water
- Fever Tree Mediterranean Tonic Water (light or regular)
Garnish with a fresh lemon slice.
Army & Navy
- 50ml Vitamin Sea gin
- 20ml fresh lemon juice
- 15ml orgeat syrup
- 2 dashes Angostura bitters
Add everything to a cocktail shaker with ice.
Shake and strain into a chilled coupe glass.
Blueberry Gin
Mixers
Lemonade, soda and tonic works well with this.
For tonic, use a light tonic.
Try a squeeze of lime with the mixer.
- Fentimans Rose Lemonade
- Folkington's Sicilian Lemonade
- Fever Tree Sicilian Lemonade
- Fever Tree Premium Lemonade
- Fever Tree Premium Soda Water
- Fever Tree Light Indian Tonic Water
- Merchant’s Heart Light Tonic Water
Garnish with a slice of fresh lemon or lime.
Or with a few fresh blueberries and a sprig of mint.
Blueberry & Vanilla Mojito
- 45ml Blueberry gin
- 30ml freshly squeezed lime juice
- 20ml vanilla syrup
- 6 to 8 fresh blueberries
- 8 fresh mint leaves
- Soda water to top
Muddle the fresh blueberries, mint leaves, lime and vanilla syrup in the bottom of a tall glass.
Add the gin.
Add ice and top with soda water.
Dark Cherry Gin
Mixers
Lemonade works with this. For tonic, use a light tonic.
- Fentimans Rose Lemonade
- Folkington's Sicilian Lemonade
- Fever Tree Sicilian Lemonade
- Fever Tree Premium Lemonade
- Fever Tree Light Indian Tonic Water
- Merchant’s Heart Light Tonic Water
Garnish with a slice of fresh lemon or a maraschino cherry.
Cherry Bomb
This is featured in the photo below.
- 50ml Dark Cherry gin
- 25ml elderflower cordial
- 50ml cranberry juice
Half fill a highball glass with crushed ice.
Add the gin, elderflower cordial and cranberry juice.
Give it a stir.
Optionally garnish with cherries or lime wedges.
Cherry Cooler
- 45ml Dark Cherry gin
- 10ml cherry sugar syrup or maraschino liqueur
- 2 slices of lime
- Squeeze of lime
- Lemonade (or soda water if you prefer something less sweet) to top
Add everything to a tumbler or highball glass filled with ice.
Top with lemonade or soda water.
Garnish with fresh or maraschino cherries.
Optionally garnish with a sprig of mint as well.
Pink Grapefruit Gin
Mixers
Use a premium mixer. These are our recommendations.
Alternatively use your favourite mixer.
- Fever Tree Mediterranean Tonic Water (light or regular)
- Merchant’s Heart Pink Peppercorn
Garnish with a slice of fresh grapefruit.
Grapefruit Spritz
- 30ml Pink Grapefruit gin
- 60ml fresh pink grapefruit juice
- 30ml sparkling wine
- 10ml sugar syrup
- Soda water to top
Add the gin, grapefruit juice and sugar syrup to an ice filled wine glass. Stir.
Add the sparkling wine and top with soda water.
Serve with fresh grapefruit slices and thyme sprigs.
Pink Peppercorn Gin
Mixers
Use a premium mixer. These are our recommendations.
Alternatively use your favourite mixer.
- Merchant’s Heart Tonic Water
- Merchant’s Heart Light Tonic Water
- Fever Tree Premium Indian Tonic Water
- Fever Tree Mediterranean Tonic Water (light or regular)
Garnish with a slice of strawberry and some pink peppercorns.
Peppered Strawberry Gin Smash
- 45ml Pink Peppercorn gin
- 20ml strawberry liqueur
- 10ml sugar syrup
- 3 to 4 fresh strawberries
- 1/2 a lime cut into quarters
Muddle the strawberries and lime in a cocktail shaker.
Add the gin, liqueur, sugar syrup and ice.
Shake and strain into a tumbler or rocks glass over ice.
Garnish with fresh strawberry and a smattering of Pink peppercorns.
Triple Berry Gin
Mixers
We recommend a slightly sweeter tonic to bring out some of the more sweet berry notes in the gin.
- Merchant’s Heart Hibiscus
- Fever Tree Elderflower Tonic Water (light or regular)
- Lixir Elderflower & Lemon Tonic Water
Garnish with fresh berries. Raspberries, strawberries or blackberries.
Tameside Raspberry Ramble
- 50ml Triple Berry gin
- 25ml lemon juice
- 12.5ml raspberry syrup
- 12.5ml raspberry liqueur (for example: Chambord)
Add the gin, lemon juice and raspberry syrup to a cocktail shaker with ice.
Shake and strain into a glass filled with crushed ice.
Drizzle over the raspberry liqueur to create a “bleeding” effect in the glass.
Willow Wood Gin Gin
Mixers
Use a premium mixer. If you already have a favourite mixer, try that first.
- Merchant’s Heart Tonic Water
- Merchant’s Heart Light Tonic Water
- Fever Tree Premium Indian Tonic Water
- Fever Tree Mediterranean Tonic Water (light or regular)
Garnish with a fresh lemon slice.
Original Spiced Rum
Spiced Mojito
- 50ml Original Spiced rum
- 15ml lime juice
- 15ml sugar syrup
- Fresh mint leaves
- Lime wedges
- Soda water
Half fill a highball glass with crushed ice, adding the mint leaves as you go.
Add the rum, lime juice and sugar syrup.
Add the lime wedges.
Top up with soda water.
Give it a stir.
Black Coffee Rum
Rum Cream
- 50ml Black Coffee rum
- 25ml Irish cream liqueur (like Baileys)
- Whipped cream or double cream
Half fill a rocks or highball glass with crushed ice.
Add the Irish cream liqueur.
Add the rum.
Pour whipped or double cream on top.
Cocoa Bean Rum
White Cuban
It's a variation on a White Russian, where rum is used instead of vodka.
- 50ml Cocoa Bean rum
- 25ml Kahlúa coffee liqueur
- Whipped cream or double cream
Half fill a rocks or highball glass with crushed ice.
Add the rum and the coffee liqueur.
Pour whipped or double cream on top.
Optionally top with crushed chocolate.
Orange & Ginger Rum
El Diablo
The El Diablo is traditionally a Tequila based cocktail.
- 50ml Orange & Ginger rum
- 20ml Crème de Cassis (blackcurrant liqueur)
- 20ml lime juice
- Lime wedges
- Ginger beer
Half fill a highball glass with crushed ice.
Add the rum, blackcurrant liqueur and lime juice.
Add the lime wedges.
Top up with ginger beer.
Give it a stir.
Rainy City Golden Rum
Golden Daiquiri
The classic daiquiri was originally created with white Cuban rum. This golden rum makes an excellent daiquiri.
- 50ml Rainy City Golden rum
- 25ml lime juice
- 20ml demerara sugar syrup
Cocktail shaker method
The way a bar would make it.
Add everything to a cocktail shaker with ice.
Shake and strain into a chilled coupe glass.
Garnish with a lime twist.
Rocks glass method:
A bit quicker. Like making a G&T.
Add a couple of ice cubes to a rocks glass.
Add all ingredients to the rocks glass.
Stir with a spoon.
Rainy City Black Rum
Dark & Stormy
The classic dark rum cocktail.
- 50ml Rainy City Black rum
- 15ml lime juice
- Ginger beer
- Lime wedge
Half fill a highball glass with crushed ice or ice cubes.
Add the rum and lime juice.
Top up with ginger beer.
Add the lime wedge.
Give it a stir.
Sugar Syrup
Sugar syrup is used in a few recipes on this page.
It is simply 1 part water to 1 part sugar.
You can dissolve the sugar in the water using a pan on a hob, or add boiling water to a jar.
You can use any sugar. In the rum recipes, we used demerara cane sugar.
This makes 200ml of sugar syrup. Scale up or down as you need to.
- Add 125g of sugar to a jar or jug
- Add 125g of boiling water to the jar
- Stir and wait for all the sugar to be dissolved before transferring to a bottle
- Keep the bottle in the fridge