Lord of Misrule Gin "Freezer" Martini 

Created by Michelin Starred Starling Bistro in Esher using our "silky smooth yet curiously spicy" Lord of Misrule craft gin, for their house cocktail menu... Pre-mix a batch and keep in the freezer, ready to serve your guests...

Per serving: Mix together 50ml Lord of Misrule with 12.5ml Noilly Prat (French Vermouth), and 12.5ml mineral water. Chill for a minimum of 6 hours, then serve straight from the from the freezer - 75ml martini mix stirred with with 25 ml cold mineral water or chilled olive brine for a dirty martini in a chilled martini glass, ideally straight from the freezer.

Garnish with either a lemon twist or nocellara olive.

 

The Father Honey Blossom Spiced Rum Old Fashioned 

Created by Michelin Starred Starling Bistro in Esher, using our "vibrant and zesty" golden spiced rum, The Father, for their house cocktail menu... 

Half fill a glass of cocktail shaker with ice cubes, pour in 50ml The Father Spiced Rum, 15ml blossom Honey Syrup, (see recipe below), and 2 dashes of angostura bitters. Stir gently, strain and pour in to a whisky / rocks glass with ice, express a sliver of orange peel over the top, then garnish with orange peel and a maraschino cherry. Blossom 

Honey Syrup - dissolve 100g top quality blossom honey into 100ml boiling water, allow to cool then store in the fridge.

 

The "White" Cocktail 

Created by and served at The French Table, Surbitons' exceptional family run restaurant, serving contemporary French cuisine.

Fill a cocktail shaker with ice, and pour over 30ml Vodka, 30ml The Six Wives Gin, 1 bar spoon of Lillet Blanc and two dashes of grapefruit bitters. Stir, then strain in to a martini glass, garnish with a sliver of orange peel.

 

 

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...

 

Rum & Strawberry Fizz

A refreshing take on a classic Strawberry Daiquiri, created for us by the fabulous @littleh_moleseylock with vibrant and zesty The Father spice golden rum, fresh strawberries, sparkling ginger ale and lime. 

Blend fresh strawberries to make a pulp. Pour 50ml strawberry puree into a tumbler half filled with ice. Add 50ml rum and the juice of half a lime, gently stir, then top up with ginger ale. Garnish with fresh mint and a strawberry. Cheat - for a super quick picnic cocktail, top up the strawberry pulp and lime over ice with a can of ready to drink The Father Rum & Ginger.

 

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.

 

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.

 

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 Cava
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 

A perfect pairing for Mother's Day...

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.

"Hi Barbie"

Created for the British Consulate in LA to serve at their Oscars Nominee Reception party...

A juicy twist on a classic Rum Punch with our “vibrant and zesty” The Father craft spiced rum, fresh lime, pomegranate and pineapple juice, topped with sparkling ginger beer, and garnished lavishly, for the ultimate tropical Beach Barbie sipper. 

Add 50ml The Father rum, the juice of half a lime (25ml), 50ml pomegranate juice, 50ml pineapple juice into a cocktail shaker and stir. Pour over a high ball glass filled with ice, top with ginger beer, and garnish with a slice of lime, a wedge of pineapple, a pineapple leaf, pink straw and cocktail umbrella. 

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.

 

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!

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!

 

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.

 

Ginger Squared

A feisty little tipple featuring our silky smooth yet curiously spicy Lord of Misrule, created and photographed by the talented @ginsquares

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. 

 

Ponche de Crème 

The Mother of Hampton Court Spirits’ Founder, Simon, was born and raised in Trinidad so this cocktail has a special family connection. Christmas in Trinidad would not be the same without a glass of Ponche Crema after a dip in the sea. Simon’s Mum was lucky enough to be enjoying it on the beach with family and friends, but this indulgent cocktail is just as delicious enjoyed in a Wintery UK! This is our adaptation of an old family recipe. It’s best to make this at least 24 hours in advance to allow all the flavours to infuse.

Serves 10 – 12 people

Ingredients

3 eggs

1 x 170g tin of evaporated milk

1 x 397g tin of condensed milk

Zest of 1 lime

1 tablespoon of Angostura Bitter

½ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

250ml The Father golden Spiced Rum

Method

Crack the eggs into a heatproof bowl. Mix in half a tin of condensed milk. Place the bowl over a saucepan of simmering water making sure the bottom of the bowl doesn’t touch the water. Whisk with an electric hand whisk until light and frothy and has reached a temperature of 160 degrees F. Add all the rest of the ingredients and whisk again to combine. Poor into a sterilised container or bottle and store in the fridge for up to 5 days. The serve, pour over ice and add a grating of fresh nutmeg

 

French 75

This classic, elegant cocktail is making a bit of a comeback in top cocktail bars, and works beautifully with our Six Wives.

Ingredients

20ml lemon juice

10ml sugar syrup

30m Six Wives Gin

Champagne

Lemon Zest

Ice

Method

Pour the lemon juice, sugar syrup and Six Wives Gin into a cocktail shaker then fill with ice. Shake well and strain into a glass. Top with a little champagne, leave to settle as will bubble up then fill with more champagne. Swirl gently with a cocktail stirrer and garnish with a curl of lemon zest.

 

Misrule's Hot Winter Cocktail

A hot mulled take on a gin negroni, releasing gorgeous festive aromas it to your kitchen as you prepare it...

Serves 2.

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.

 

Negroni

 

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, express a twist of orange peel and garnish.

 

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.

 

The "Quincessential"

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).

 

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

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…

 

King Bee

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.

 

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.

 

Hampton Court Highball

Created by drinks expert @tvsandyclarke on @itvloveyourweekend with Alan Titchmarsh, to celebrate the Platinum Jubilee, conjuring the summer Palace gardens.

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.

  

Gin Daisy 

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.

 

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.

Serves 2.

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.

Serves 2.

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.