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Foxhole Gin & Tonic

Ingredients

50ml Foxhole Gin
150ml Fever Tree Premium Indian Tonic Water
Pink Grapefruit

Method

Fill a glass with ice cubes, pour in 50ml of Foxhole Gin and top up with chilled premium tonic water. 

Garnish with a slice of pink grapefruit to complement the sweet citrus notes.

 
 

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"marc’s revival"

The first of our winning cocktails from our Foxhole Gin Cocktail Competition 2018. Created for Foxhole Spirits by Manon Glathe of The Plotting Parlour, Brighton.

Ingredients

40ml Foxhole Gin
35ml Pink Peppercorn & Champagne Reduction Syrup
20ml Citrus Sherbet
Champagne
Crushed Pink Peppercorns

Method

Begin by chilling a cocktail glass with ice. Decorate the glass with Crushed Pink Peppercorns. Shake the Foxhole Gin, Pink Peppercorn & Champagne Reduction Syrup and Citrus Sherbet with ice in a cocktail shaker. Strain into the cocktail glass and top up with Champagne.

Citrus Sherbet Method

Add 500g of white sugar with 500g of leftover lemon and lime husks in a sealed container. leave for a week until the sugar has removed the oils from the husks and you’re left with a wonderful sherbet liquid.

Champagne Reduction Syrup Method

Simmer Champagne on the stove until only a third of the liquid is left. Add Pink Peppercorns and sit in a sous-vide bath for two hours. Add sugar syrup in a 1:2 ratio to the Champagne & Pink Peppercorn reduction. 

 

"7th Century"

The second of our winning cocktails from our Foxhole Gin Cocktail Competition 2018. Created for Foxhole Spirits by Manon Glathe of The Plotting Parlour, Brighton.

Ingredients

40ml Foxhole Gin
40ml Pink Peppercorn & Champagne Reduction Syrup
20ml Citrus Sherbet
30ml Soda Water
Champagne
Lemon Zest

Method

Begin by chilling a cocktail glass with ice. Shake the Foxhole Gin, Pink Peppercorn & Champagne Reduction Syrup and Citrus Sherbet with ice in a cocktail shaker. Strain into the cocktail glass and add the Soda Water, and top up with Champagne. Garnish with a lemon zest.

Citrus Sherbet Method

Add 500g of white sugar with 500g of leftover lemon and lime husks in a sealed container. leave for a week until the sugar has removed the oils from the husks and you’re left with a wonderful sherbet liquid.

Champagne Reduction Syrup Method

Simmer Champagne on the stove until only a third of the liquid is left. Add Pink Peppercorns and sit in a sous-vide bath for two hours. Add sugar syrup in a 1:2 ratio to the Champagne & Pink Peppercorn reduction. 

 
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"The Cuss I Am"

The winning cocktail from our Foxhole Gin Cocktail Competition 2017. Created for Foxhole Spirits by Elaine Larkin of Bar Valentino, Brighton. The name of the drink comes from a quote in Roald Dahl's Fantastic Mr. Fox, when Mr. Fox takes offence at Badger for calling him a cuss.

Ingredients

50ml Foxhole Gin
10ml Antica Formula Carpano Vermouth
5ml Créme de Violette
Salt & Pepper Bake

Method

Begin by chilling a cocktail glass with ice. Rim the glass with baked Salt & Pepper. Stir the Foxhole Gin, Antica Formula and Créme de Violette over ice. Strain into the cocktail glass and serve by twisting grapefruit zest over the drink.

Salt & Pepper Bake Method

Bake equal measures of cracked black peppercorns and sea salt at 220 degrees celsius for 40 minutes. Blend salt and pepper together.