Colonsay Cocktails No.1 – Pride of Colbhasa
20ml St Germain
20ml Lillet Blanc
15ml Yellow Chartreuse
20ml Lemon Juice
20ml Orange Juice
15ml Yellow Pepper Shrub
Pinch of Salt
Welcome to the first 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 – we think he’s one of the best at making the most of a garnish! You’ll see what we mean!
So….Colonsay Gin Cocktail no.1 – Pride of Colbhasa (which means Pride of Colonsay btw!) Shake all ingredients over ice until well chilled, then strain into a chilled cocktail glass. Garnish with a sweet pepper. Sounds simple, yes!? That’s what we thought, until we got to the Yellow Pepper Shrub bit!? Shrub? From the garden type shrub? Surely not!? We had to investigate further……
So, for the cocktail making novices, like us!…..the most common method of making a shrub is to make a simple syrup by mixing fruit (practically any fruit or berry will work – in this case a yellow pepper!) in equal parts sugar, and allowing this mixture to sit for a minimum of 8 hours or up to two days. Instead of allowing this mixture to ferment, you simply add in equal parts vinegar. Red wine vinegar or apple cider vinegar are great options, traditional white vinegar will also work (but is less ideal). You could even try and experiment with some balsamic!?
Prior to the invention of refrigeration, a Shrub syrup was a means of preserving fruit long past its picking. Shrubs were popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days. A proper shrub has a flavour that’s both tart and sweet, so it stimulates the appetite while quenching thirst.
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!!