Holly Bennetts, bar manager at The Greenbank in Falmouth, shares her marine-inspired gin cocktail recipe
greenbank-hotel.co.uk
Makes 1
- Tarquin’s The Seadog Navy Gin 25ml
- Kea plum shrub (or plum liqueur) 25ml
- Knightor Rosso Vermouth 25ml
- Peach bitters 3 dashes
- Dried seaweed a small slice, to garnish
- Dill a sprig, to garnish
- Half fill a mixing glass with ice. Add the gin, shrub, vermouth and bitters and stir well.
- Strain the mixture into a coupe glass.
- Garnish with dried seaweed and dill.
You will need
- Tarquin’s The Seadog Navy Gin 25ml
- Kea plum shrub (or plum liqueur) 25ml
- Knightor Rosso Vermouth 25ml
- Peach bitters 3 dashes
- Dried seaweed a small slice, to garnish
- Dill a sprig, to garnish
Method
- Half fill a mixing glass with ice. Add the gin, shrub, vermouth and bitters and stir well.
- Strain the mixture into a coupe glass.
- Garnish with dried seaweed and dill.
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