CREATED IN PARTNERSHIP WITH ROCK ROSE GIN
Our top tip? Invest in a good-quality spirit to take your drinks to the next level. Gin lovers will certainly appreciate the multi-award-winning Rock Rose Gin – which gets its name from one of its hero botanicals, the Rhodiola rosea ('a rose in the rocks'), which adds a delicate floral note.
Also infused with hand-foraged hawthorn berries, rowan berries and sea buckthorn from the Scottish Highlands, and carefully distilled in a traditional copper pot, the gin has a truly unique taste: flavourful and fresh, zesty but berryful – hence why it's able to truly transform a cocktail.
So from mint-kissed citrus concoctions, perfect for warm evenings to intriguing, aromatic drinks your friends won't have tried before, find your new favourite tipple below...
To find out more visit DunnetBayDistillers.co.uk
Ribbon House Rickey
- 40ml Rock Rose
- 10ml Cointreau
- 15ml Orange juice
- 15ml Lemon juice
- 10ml sugar syrup.
- Add all ingredients into a tall glass (highball or similar) and half fill with ice.
- Stir to mix the ingredients then fill the glass with more ice.
- Top up with Soda and garnish with fresh rosemary.
Rock Rose Gin, Lemon & Elderflower Jelly
By Mike Denman, Executive Chef at Plum & Spilt Milk
This is essentially a cocktail made into a jelly, but it’s really refreshing as a light dessert. It could also be served in shot glasses as an alcoholic jelly for a party.
150 tonic water
100g caster sugar
100mls Rock rose gin
75mls elderflower cordial
Juice of one lemon
5 gelatine leaves.
- Soak the gelatine leaves in cold water for 10 minutes. Meanwhile place the elderflower cordial and half the tonic water into a pan and place over a medium heat. Warm until just short of boiling and remove from the heat. Remove the gelatine leaves from the water and squeeze to remove any excess liquid. Whisk the gelatine into the warm elderflower and tonic water.
- Then add the remaining tonic water and gin into the pan. Pour into the glasses you want to serve the jelly in, and chill for at least 3-4 hours, until set (overnight is safer!) Garnish the jellies with edible flowers, or candied lemon zest.
Fleur De Belle
A combination of two great Scottish drinks - gin and whisky. It has a very lush mouthfeel with a complex nose. A very intriguing drink that pulls you in for more.
37.5ml Rock Rose Gin
15ml Cocchi Rosa
Splash of Lagavulin whisky
- Add all ingredients (except Lagavulin) into a mixing glass then add ice. Stir to chill and dilute.
- In a chilled cocktail glass, add a splash of Lagavulin whisky and swirl to coat the glass.
- Drain off the excess whisky then pour the chilled cocktail into the glass.
- Garnish with a flamed orange zest & rosemary.
A gorgeous mint kissed citrus cocktail. Very cool and fresh for those warm summer days.
50ml Rock Rose Gin
12.5ml mint syrup
- Add all ingredients into a cocktail shaker then add ice and shake until cold
- Strain into a chilled cocktail coupe,and then garnish with fresh mint
- 25ml Rock Rose
- 25ml Tempranillo/Rioja wine.
- 15ml Pomegranate syrup/Grenadine.
- Prosecco to top up.
- Add all ingredients to a cocktail shaker.
- Add ice and shake until ice-cold.
- Strain into a chilled flute & garnish with orange twist.
- Top up the glass with prosecco.
House Atlantic Punch
- 25ml Rock Rose
- 15ml Maraschino
- 12.5ml Tio Pepe Sherry
- 12.5ml Lime juice.
- The measurements here are for one person but can easily be increased and served in a bowl at parties: Simply add the ingredients to a punch bowl (or rocks glass – in the case of a single serving) and stir with ice to dilute. Garnish with cherries.
Rock Rose & Tonic
- 50ml Rock Rose
- 100ml Fever Tree Tonic
- Garnish with fresh, toasted rosemary sprig.
- Make it anyway you like, as long as you enjoy it! We suggest in a tall glass with lots of ice. Remember, the more ice you have, the less it’ll dilute.
- 37.5ml Rock Rose
- 12.5ml Triple Sec
- 12.5ml Lemon juice
- 12.5ml Raspberry syrup
- Add all ingredients to a cocktail shaker then add ice and shake until cold.
- Strain into a chilled cocktail glass.
- Garnish with a flamed orange zest.