What Lies Beneath gin cocktail

Cornish maritime legend inspired this gin-spiked cocktail
What Lies Beneath gin cocktail

Holly Bennetts, bar manager at The Greenbank in Falmouth, shares her marine-inspired gin cocktail recipe

greenbank-hotel.co.uk

Makes    1

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FOOD Magazine issue 187
  • 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
  1. Half fill a mixing glass with ice. Add the gin, shrub, vermouth and bitters and stir well.
  2. Strain the mixture into a coupe glass.
  3. 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

  1. Half fill a mixing glass with ice. Add the gin, shrub, vermouth and bitters and stir well.
  2. Strain the mixture into a coupe glass.
  3. Garnish with dried seaweed and dill.
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Churchill

‘After visiting the Monsters of the Deep exhibition at National Maritime Museum Cornwall, I was inspired to create this marine-themed cocktail based on the tale of Morgawr,’ says Holly. ‘Legend goes that Morgawr was a 40-50ft serpent-like creature with a huge head, goose-like neck and tremendous tale tapering to a point. It was reportedly first spotted near Pendennis Point by a local fisherman.’

Supported by
Churchill

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Churchill
Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
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