INK PURPLE RAIN | A classic at our cellar door. In a shaker, add 45ml ink gin, 15ml pavan, 30ml lemon, 20ml syrup and ice. Shake hard and double strain into a chilled glass, which has been rimmed with our house made rosella sugar.
INK & ELDERFLOWER FIZZ | In a tall glass (or wine glass) add 45ml Ink Gin, 15ml elderflower liqueur, 30ml lemon juice, 10ml sugar syrup. Top with soda water, garnish with citrus & enjoy.
INK & TONIC | 45ml Ink Gin, 150ml tonic, ice, glass. We like to garnish with a fresh sprig of rosemary from our garden.
INK SOUTHSIDE
INK SLOE ON THE ROCKS | Pour 45ml Ink Sloe & Berry Gin over a big ice cube.
INK SLOE FIZZ | Easy and fresh. In a tall wine glass add 60ml Ink Sloe & Berry Gin, 30ml fresh lemon juice and 15ml simple syrup. Add ice and top with soda. Garnish with citrus & a lemon myrtle leaf (optional).
CHARLIE CHAPLIN | A classic sloe gin cocktail, and easy to remember the measurements. To a shaker add 30ml Ink Sloe & Berry Gin, 30ml apricot brandy, 30ml lime juice and ice. Shake hard & strain into a glass to enjoy.
INK NEGRONI | To a short glass half filled with ice, add 30ml Ink Bitter Orange Gin, 30ml Campari and 30ml sweet vermouth. Stir down until well chilled & enjoy.
INK ORANGE G&T | For a G&T bursting with bright citrus flavour, mix 30ml of Ink Bitter Orange Gin with ~150ml of premium tonic water. Garnish with an orange slice.
CORPSE REVIVER #2 | To a shaker add 20ml Ink Bitter Orange Gin, 20ml triple sec, 20ml Lillet, 20ml lemon juice and 10ml simple syrup. Add ice & shake hard. Add 2 sprays of aniseed myrtle bitters to a glass then strain in the cocktail. Enjoy.
INK ART G&T
PEACH ME | In tall glass add 45ml Ink Art Gin, 15ml peach liqueur, 30ml lemon juice, 30ml syrup. Add a large ice cube and top with soda water.
ARTY FARTY MARTINI | In a mixing glass add 60ml Ink Art Gin and 10ml dry vermouth. Stir down and strain into a chilled class. Add a few drops of olive oil on top for a velvety finish.
CHERRY COLA | Add 40ml Ink Art Gin, 5ml Luxardo maraschino liqueur, 20ml lime juice and 15ml simple syrup to a shaker with ice and shake hard. Double strain into rocks glass with a big ice cube. Float 15ml home-made cola syrup on top (it will sink). Garnish with a maraschino cherry.