The Classic Wife
Pour 50ml The Six Wives gin in a tumbler filled with ice, top with a can of Classic R-chi Sparkling Iced Tea, a squeeze of lemon, and garnish with a lemon slice and mint sprig. The fragrant tea and zesty lemon pairs beautifully with our elegant and aromatic craft gin, with thyme, orange, cubeb berries, grains of paradise, bitter almond and juniper.
The Earl of Misrule
“The Earl Of Misrule”: Pour 50ml Lord of Misrule over ice, topped with a can of R-chi Earl Grey iced tea, a squeeze of lemon, and lemon and blackcurrants to garnish. Option to add 25ml Crème de Cassis if you fancy a bit more sweetness… The blackcurrant blends beautifully with the sweetness of Misrule’s jammy quince and mulberry, offset with citrus and subtle warm spicey finish…
Pour 25ml The Father craft rum over ice, top with a can of R-chi Manuka Iced Tea, a squeeze of lemon and garnish with ginger and lemon, with an option of adding a swirl of honey for extra decadence.
Tropical Rum Spice
Rich molasses syrup adds an exotic dose of flavour to this tropical sipper.
Combine 50ml The Father spiced rum, juice of ½ a lime, 2 dashes Angostura bitters, 2 dashes orange bitters and 1 teaspoon molasses syrup (treacle) in a cocktail shaker, stir until well-integrated, then add ice and shake well. Place the orange spiral so that it runs up the inside of the glass, and fill with ice at the last minute. Strain the cocktail into the glass. Top with soda and gently stir to combine. Garnish with a long sprig of mint.
Royal Rum Punch
Inspired by Henry VIII’s love of importing exotic foods and spices, this really packs a punch with lashings of flavour and zing.
Add 50ml The Father golden rum, 80ml pineapple juice and 1.5 tbsp fresh lime juice to a glass with ice and stir. Top with ginger ale, and garnish – we used lime, a dried pineapple flower and pineapple leaf.
Rum, Coconut & Lime
Add a measure of The Father rum to a tumbler filled with ice, top with coconut water, and a squeeze of lime, and garnish with a fresh lime slice.
Gold 'N' Stormy Seas
A fresh take on a classic Dark & Stormy, with The Father golden spiced rum, ginger ale and squeeze of lime.
Add a measure of The Father rum to a tumbler filled with ice, top with ginger ale. Add a squeeze of lime, and garnish with a fresh lime slice.
Six Wives Orange Spritz
Swap your regular spritz for this refreshing version, created by the super talented @ginsquares to be served The Local Food Festivals this summer.
SIX WIVES ORANGE SPRITZ
50ml @hamptoncourtgin Six Wives Gin
20ml Monin Orange Spritz Syrup
100ml Soda Water
Lots of ice
Garnish with an orange slice and mint
If you don't have the orange spritz syrup you can substitute with orange syrup and a couple of barspoons of Campari for your bitter element.
G&T and Sticky Orange and Pistachio Cake The Six Wives
Why not pair an elegant and aromatic Six Wives G&T, with this Sticky Orange and Pistachio cake. We found this recipe at www.redonline.co.uk, with bitter marmalade and creamy pistachio pairing beautifully with the subtle orange citrus and nutty bitter almond botanicals of The Six Wives.
Fancy Botanical Ice Cubes
For a simple but impressive G&T, try making ice cubes with complementary botanicals, we tried mini edible rose petals and buds, for a subtle floral hint to our Six Wives G&T, gorgeous alongside the fragrant fresh thyme and orange... Or try peppercorns, lemon and ginger for Misrule...
The Bees Knees
Recipe, and gorgeous photography by @ginsquares. Follow their account for more fabulous cocktails.
Shake 60ml 6 Wives or Lord of Misrule gin, the juice of a small blood orange, 15ml Honey Syrup and 10ml Lemon Juice with ice and double strain into a coupe. Garnish as lavishly as you wish and enjoy!
The Tudor Rose
An elegant twist on the classic Martini cocktail, muddled with fresh pomegranate for a seductive blush, in honour of the many mistresses of Henry VIII.
Muddle 2 tsps of fresh pomegranate arils with 150ml Six Wives gin, and allow to steep for 1-2 hours (if you have time!) Add the infused gin and 30ml vermouth to a shaker or mixing glass with ice and stir to chill, then strain into 2 chilled cocktail glasses, with a sprig of fresh thyme to garnish.
Head over Heels
A tribute to Anne Boleyn and Catherine Howard, who tragically lost their heads at the hands of the King. Perfectly matched with The Six Wives’ botanicals, with freshly squeezed seasonal blood oranges, gin and prosecco.
Freshly squeeze 2 blood oranges, then pour the juice in to a shaker half-filled with ice with 90ml Six Wives gin; cover and shake until frosty. Strain the mixture into 2 coupe glasses. Top with prosecco and garnish with an orange slice and sprig of thyme.
Misrule's Dirty Martini
We're loving a savoury cocktail right now! Our cheeky Lord of Misrule lends itself so well to a good old Dirty Martini, with it's rich, spicy warmth balancing the subtle salty tang of the olive brine. If you can find lemon zest olives, this is a match made in heaven with Misrule's citrus botanicals.
Pour 50ml Lord of Misrule gin and 10ml dry vermouth in to a cocktail shaker filled with ice and shake really well. Chose to add a splash of cold olive brine to make it as "dirty" as you like (start gradually with a teaspoon and add to your taste - we like 4 teaspoons.) Strain in to a chilled martini glass. Serve with green olives threaded on to a tooth pick - tradition says this should always be an odd number as an even number is bad luck, or if you're a rebel like His Lordship do as many as you like!
Misrule's Fiery Bloody Mary
We like our Bloody Mary's with Lord of Misrule gin instead of vodka, for an extra depth of flavour and spicy kick…
Fill a highball glass with ice. (If you're feeling extra fancy, rub lemon around the rim of the glass, and dip in a saucer of freshly ground black pepper and / or celery salt, before filling with ice.) In a cocktail shaker half filled with ice, add 50cl Lord of Misrule Gin, 150ml tomato juice, a decent squeeze of lemon, a few splashes of Lea & Perrins Worcestershire Sauce, a few drops of Tabasco (to taste), freshly ground pepper and sea salt. Shake well, then strain in to your highball glass. Garnish with a slice of lemon and stick of celery, and add more seasoning / spice to taste.
Juicy Garden Refresher
Add 50ml Six Wives Gin, 25ml rosemary simple syrup (see below an easy way to make your own) and 100ml freshly squeezed ruby grapefruit to a glass with ice. Top with sparkling water, and garnish with slices of grapefruit, dried hibiscus petals and sprig of rosemary.
We made our own rosemary simple syrup, by gently heating equal parts sugar to water, with 2 sprigs of fresh rosemary, until incorporated (don't boil), then allowing to cool with the rosemary still in. Remove rosemary when cool, and store in an airtight container.
Fresh Fruit Gin Bramble
Lemon and blackberries pairs perfectly with Lord of Misrule's botanicals, just in time for the wild blackberry season.
Muddle 2-4 blackberries in a rocks glass, then fill with crushed ice. Pour 50ml Lord of Misrule Gin, 25ml lemon juice, and a tablespoon of simple sugar syrup in to a cocktail shaker, half full with ice cubes, shake vigorously, then strain in to the glass. Drizzle 3/4 tablespoon of Crème de Mûre (blackberry liqueur) like Chambord over the top, so it marbles in to the ice.
Garnish with a lemon slice and blackberry or two.
Hampton Court Highball
Half fill a highball glass with ice. Add 50ml The Six Wives Gin, 150ml Bemuse Low Alcohol Sparkling Mead made with Tarragon, Basil & Hops, a teaspoon of Simple Sugar Syrup (or add to taste) and stir.
Garnish with slices of orange and springs of tarragon.
"Revived and riffed" recipe, and gorgeous photography by @ginsquares. Follow their account for more fabulous cocktails.
Half fill a tall glass with ice, pour over 25ml Lord of Misrule and 25ml ginger liqueur, then top with ginger ale (or ginger beer if you prefer). Garnish with a maraschino cherry, lime and mint.
English Country Garden
Pour 50ml The Six Wives gin, 25ml St Germain elderflower liqueur, 75ml apple juice (not from concentrate), and 10ml lime juice in to a cocktail shaker filled with ice. Shake and strain into a tall glass with filled with fresh crushed ice. Decorate with cucumber ribbons, mint or edible flowers to serve.
Pour 45ml Six Wives gin, 15ml Cointreau, 15ml grenadine and 20ml fresh lemon juice into a cocktail shaker with ice. Shake well and strain into a large rocks glass filled with crushed ice. Top up with 50ml soda water, and add a sprig of fresh thyme and orange peel to garnish.
Pour 25ml The Six Wives or Lord of Misrule gin, 25ml sweet vermouth and 25ml Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold. Strain in to a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice.
Pour 60ml Lord of Misrule gin, 22.5ml (1.5 tbsp) lemon juice and 15ml (1 tbsp) simple syrup into a shaker with ice. Shake well and pour in to a glass full of crushed ice. Mix 1 tsp quince jelly with 10ml (2 tsp) pear liqueur to loosen the jelly. Pour over the crushed ice, and top up with soda water if desired. Garnish with a slice of lemon, and square of Membrillo (sweet quince paste).
Lord of Misrule - G&T
The rules are there are no rules...Experiment with tonic or ginger ale, fresh herbs like basil and rosemary, bold spices like peppercorns, star anise, cinnamon and light dusting of fresh nutmeg, citrus and sweet autumnal fruits.
Gin & Ginger
Pour 50ml Lord of Misrule gin, 1 tbsp lemon juice and ½ tbsp honey in a cocktail shaker filled with ice. Cover and shake vigorously for about 30 seconds. Strain into an ice-filled rocks glass and top up with ginger beer or ale. Garnish with crystallized ginger.
Misrule's Hot Winter Cocktail
Add 3 cloves, 5 cardamom pods, 2 cinnamon sticks, a few slices of fresh ginger, 1 vanilla pod and the rind of a small clementine to a hot dry pan and toast for a few minutes to get a bit of a char and to start releasing some of the flavours. Turn the heat down to a low-medium heat than add 60 ml Lord of Misrule Gin, 40ml Campari, 50ml Sweet Vermouth, 125ml ginger ale, a squeeze of honey, squeeze of clementine juice, and 3 slices of the clementine. Warm in the pan slowly to get the flavours to impart but without burning off the alcohol. Put a tea strainer over a clear glass cup and pour half of the liquid in each of the cups. Garnish with a slice of clementine and stick of cinnamon from the pan.