TOAST Magazine

Gin & Flowers

FOOD & DRINK

Sipsmith, established in 2009 by Sam Galsworthy, Fairfax Hall and Master Distiller Jared Brown, is the first copper-pot distillery to open within London's city limits in nearly two centuries. Their distillery in west London is dominated by a gigantic, hissing but beautiful copper still known as Prudence, the fourth member of the Sipsmith gang. Their spirits are produced in small batches and the water used to distill them is collected from one of the sources of the River Thames in the Cotswolds. (It is rumoured that Sam sets off at 4am to meet the local farmer and leaves with 1,000 litres after each run.)

Sipsmith provided copious amounts of their highly fragrant and delicious gin for refreshment at our recent parties, including the launch of our Marylebone shop this month. The ensuing G&T was crisp, light and perfect, served with Fever-Tree tonic water and decorated with edible flowers from Greens of Devon. Here, drink historian Jared shares a few of his favourite flower-themed cocktail recipes...

 

Elderflower Collins

Ingredients

40ml gin

10ml St. Germain elderflower liqueur

20ml fresh lemon juice (no bottled juice, it must be fresh)

5ml simple syrup (available in liquor stores)

Soda water

Method

Combine ingredients in a highball or other large glass filled with ice. Stir gently. Garnish with a lemon slice.

 

Aviation Cocktail

This classic dates to the 1910s in the US.

Ingredients

40ml gin

10ml lemon juice

10ml maraschino liqueur (I recommend Luxardo Maraschino Liqueur - available at Gerry's on Old Compton)

10ml creme de violette

Method

Combine ingredients in a cocktail shaker. Shake. Strain into a martini glass. Garnish with an edible flower.

 

Hibiscus Collins

Ingredients

40ml vodka

15ml hibiscus syrup

15ml lemon juice

Soda water

Method

Fill a highball glass with ice. Add ingredients. Top with soda water. Garnish with a hibiscus flower in syrup (available in many shops or online).

www.sipsmith.com

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