Colonsay Cocktails No.2

Ingredients

45ml Colonsay Gin

10ml Fernet-Branca

20ml Lillet Rose

30ml Cranberry Juice

10ml Lemon Juice

10ml Red Pepper Shrub

5ml Grenadine

2 to 3 dashes Tabasco Sauce

Welcome to the second in a series of ‘how to make cocktail’ blogs. We’ve teamed up with the hugely creative Anthony from @cocktails_for_breakfast to mix up some fabulous Colonsay Gin cocktails. His Instagram page is well worth a look – if you’ve not already checked it out, why not!? He is the garnish guru!

For those that don’t know the island too well, Scalasaig is where the pier is and the shop and post office. It’s generally considered the ‘centre’ of the Colonsay, although I’d stop short of calling the capital – but you get my drift!

If you need help with the red pepper shrub, check out Colonsay Cocktails No.1 for help. Shake all ingredients over ice until well chilled, then strain into a rocks glass over ice. Garnish with peppers.

The Tabasco sauce could be omitted if you’re not a fan of too much spice, the drink is still plenty flavourful and complex even without it. But it adds a nice warm spicy kick, so I definitely enjoyed it with the extra chilli kick.

We’d love to hear what you think of this recipe and it would be great to see your efforts on Instagram.

We’ll be giving away some Colonsay Gin goodies every month to the best, most creative, post using #colonsaygincocktail so best get shaking and making!!

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