Wild Thyme Spirits

Colonsay Corpse Reviver Gin cocktail is a version from The Savoy Cocktail Book by Harry Craddock 1930. As Kina Lillet is no longer made, the best alternative is Lillet Blanc. Although first noted as a Layered Corpse Reviver (which contained ingredients such as creme de noyau, maraschino, and even yellow chartreuse) seen on the menus of some Paris bars in 1863, the first Corpse Reviver recipe actually originates from “The Gentleman’s Table Guide” by E. Ricket and C. Thomas, published in 1871. And, fear not, there is nothing scary of... Read More

Salty Dog Vodka cocktail is easy but tasty and has been around for many years. Seeing as it’s only 3 ingredients, quality is key. Using our excellent Colonsay Vodka which is made using peated barley. This gives it a slightly smoky flavour, which adds a delicious complexity to this very simple drink. It also pairs beautifully when you taste it with the salt rim. This can be served in a highball over ice, or straight up as we’ve done here. Method and ingredients below: 45ml Colonsay Vodka 15ml Maraschino Liqueur... Read More

This cocktail pairs some Irish Cream with our peated barley Colonsay Vodka, some excellent cold brew coffee liqueur and the deliciously nutty duo of Disaronno almond liqueur and Frangelico hazelnut liqueur. Colonsay International Incident Vodka cocktail is a creamy & tasty number and is one that we saw on Difford’s Guide website. Method and ingredients below: 30ml Irish Cream Liqueur 15ml Colonsay Vodka 15ml Coffee Liqueur Mr Black Spirits 15ml Hazelnut Liqueur Frangelico 15ml Amaretto Disaronno Shake all ingredients with ice until well chilled, then fine strain into a chilled... Read More

According to Harry Craddock’s 1930 “The Savoy Cocktail Book”, the Yellow Daisy was the favourite drink of (and was possibly even invented by) Richard William Clarke, who was known as “Deadwood Dick”. Clarke was a onetime Custer Scout, a Pony Express rider, a Deadwood Gulch stagecoach guard and he was the inspiration for 64 “Deadwood Dick” novels by E. L. Wheeler. Clarke was friends with Calamity Jane, Wild Bill Hickock & Buffalo Bill amongst others and he is buried on Sunrise Mountain, overlooking Deadwood Gulch, South Dakota. I was a... Read More

This 1970s Tiki rum cocktail calls for 151-proof Bacardi, but it’s no longer in production. This gave us a chance to use the 151-proof version of Old J Spiced Rum which is excellent. It may be a spiced rum but it isn’t too sweet, it’s still packed with flavour but it’s not overpowering at all. So good. Just bear in mind that it’s 75.5% ABV, so don’t go overboard haha 😂 This recipe also calls for a Blackberry Brandy, but we’ve subbed in our own fantastic Colonsay Bramble Liqueur, which... Read More

A Dramble is just a Bramble using Scotch Whisky in place of gin. It was created by Jacob Briars for Dewar’s Whisky. For this version we’ve gone Irish instead though, with the delicious Teeling Small Batch Irish Whiskey from Dublin 🇮🇪 In place of Creme de Mure we’ve used our very own Colonsay Bramble Liqueur. Method and ingredients below: 60ml Teeling Irish Whiskey 30ml Lemon Juice 12.5ml Colonsay Bramble Liqueur 12.5ml Sugar Syru Shake first 3 ingredients with ice until well chilled, then strain into an Old Fashioned glass filled... Read More

Quite a lot going on with this one – but persevere – it’s super tasty! A subtle riff on the classic, which is in Difford’s Guide on their website. The spice element in Colonsay Long Island Spiced Tea is simply that you replace white rum with spiced rum. That provided the perfect opportunity to use Cut O The Rum Spiced Rum, with its delicious vanilla & caramel flavours, tempered by a little peppery spice. This tasty rum is backed up here by 4 more excellent spirits – Cazcabel Tequila Blanco... Read More