Recipes: Gin Mare cocktails
Frozemary by Jorge Balbontin
Combining three big cocktail trends into a singular creation, with the "frappe" texture, Aperol spirit, and rosé wine all in the same glass, this cocktail will bring the taste of summer to your palate anytime of year.
25ml Gin Mare
25ml Aperol
25ml rosé wine
25ml strawberry puree
2 sprigs of fresh rosemary
Glass: Small tumbler
Garnish: Dehydrated lemon slice and rosemary sprig
Method
Shake all ingredients plus a large scoop of crushed ice in a cocktail mixer, blend until the texture is "creamy". Serve in a small tumbler and garnish with a dehydrated lemon slice, a fresh rosemary sprig and some dehydrated strawberries.
G&T Melon Cooler original by Stuart Bale, adapted by Jorge Balbontin
Opps...we have done it again! We've reinvented the concept of the modern G&T with this serve creating a refreshing and light all time favourite with a bit of a twist.
40ml Gin Mare
20ml Fino Sherry
10ml St Germain elderflower liqueur
2 large cubes green melon (Honeydew)
2 large cubes of peach melon (Cantaloupe)
Pinch of salt
Pinch of sugar
2 drops of olive oil bitters
Top with 1724 tonic water
Glass: Balloon
Garnish: a sprig of fresh rosemary
Preparation: Cut melon into 3cm cubes and freeze night before.
Method
Pour Gin Mare, Fino Sherry and elderflower liqueur into a highball glass, add a pinch of salt, pinch of sugar and two drops of olive oil bitters and stir with a spoon. Add the frozen melon cubes and stir again and top with 1724 tonic water. Garnish with a Grapefruit twist and a sprig of rosemary.
The Masquerade a gastro bartender cocktail by Robyn Wilkie
This striking combination of savoury flavours won the judges over at the 2016 Mediterranean Cocktail Competition, it's the perfect partner to seafood or as an after dinner serve.
40 ml Gin Mare
50 ml Greek yogurt
25 ml Carrot and saffron shrub
10 ml lemon juice
Top with almond and honey foam
Glass: Flute
Garnish: Monoka rice cracker
Method
Fill a shaker with ice, add the Gin Mare, Greek yoghurt, lemon juice and carrot and saffron shrub, shake until cold. Strain into a flute glass and top with almond and honey foam. Garnish with a Monoka Rice craker.
Five a day by Fabio Brusco
This cocktail brings with it Mediterranean elegance and delicacy. The perfect summer's evening aperitif, light, easy drinking and thirst-quenching.
60ml Gin Mare
30ml celery juice
30 ml lemon juice
2 small tsp of white sugar
A pinch of Kosher salt
2 small sprigs of rosemary
Top with (Brut) Cava
Glass: Flute
Garnish: Grated celery and lemon peel and a small sprig of rosemary
Method
Gently muddle one of the rosemary sprigs with the salt and sugar. Add the Gin Mare, lemon juice and the celery juice and shake. Double strain into a flute glass and top with Cava. Garnish with a "nest" of grated celery and lemon peel grated resting a rosemary sprig on top.
See more at www.ginmare.com