Make the most of Gin Mare with these stylish cocktail creations
Frozemary by Jorge Balbontin
Combining three big cocktail trends into a singular creation, with the Ã¢â‚¬Å“frappeÃ¢â‚¬Â texture, Aperol spirit, and rosÃƒÂ© wine all in the same glass, this cocktail will bring the taste of summer to your palate anytime of year.
25ml Gin Mare 25ml Aperol 25ml rosÃƒÂ© wine
25ml strawberry puree
2 sprigs of fresh rosemary Glass: Small tumbler
Garnish: Dehydrated lemon slice and rosemary sprig
Shake all ingredients plus a large scoop of crushed ice in a cocktail mixer, blend until the texture is Ã¢â‚¬Å“creamyÃ¢â‚¬Â. Serve in a small tumbler and garnish with a dehydrated lemon slice, a fresh rosemary sprig and some dehydrated strawberries.
G&T Melon Cooler original by Stuart Bale, adapted by Jorge Balbontin
40ml Gin Mare 20ml Fino Sherry
10ml St Germain elderflower liqueur
2 large cubes green melon (Honeydew)
2 large cubes of peach melon (Cantaloupe) Pinch of salt
Pinch of sugar
2 drops of olive oil bitters Top with 1724 tonic water Glass: Balloon
Garnish: a sprig of fresh rosemary
Preparation: Cut melon into 3cm cubes and freeze night before.
Pour Gin Mare, Fino Sherry and elderflower liqueur into a highball glass, add a pinch of salt, pinch of sugar and two drops of olive oil bitters and stir with a spoon. Add the frozen melon cubes and stir again and top with 1724 tonic water. Garnish with a Grapefruit twist and a sprig of rosemary.
The Masquerade a gastro bartender cocktail by Robyn Wilkie
40 ml Gin Mare
50 ml Greek yogurt
25 ml Carrot and saffron shrub 10 ml lemon juice
Top with almond and honey foam Glass: Flute
Garnish: Monoka rice cracker
Fill a shaker with ice, add the Gin Mare, Greek yoghurt, lemon juice and carrot and saffron shrub, shake until cold. Strain into a flute glass and top with almond and honey foam. Garnish with a Monoka Rice craker.
Five a day by Fabio Brusco
60ml Gin Mare 30ml celery juice 30 ml lemon juice
2 small tsp of white sugar
A pinch of Kosher salt
2 small sprigs of rosemary Top with (Brut) Cava Glass: Flute
Garnish: Grated celery and lemon peel and a small sprig of rosemary
Gently muddle one of the rosemary sprigs with the salt and sugar. Add the Gin Mare, lemon juice and the celery juice and shake. Double strain into a flute glass and top with Cava. Garnish with a Ã¢â‚¬Å“nestÃ¢â‚¬Â of grated celery and lemon peel grated resting a rosemary sprig on top.