This Mother’s Day, surprise the special women in your life with something refreshingly elegant— a handcrafted cocktail experience! We’ve curated a some extra special Pink Gin Gift Boxes this year, featuring Spring Bay Distillery. Read on for some of our favourite cocktails that promise to infuse your celebrations with a dash of colour and a burst of flavour, no matter what Mum’s favourite tipple.
Spring Rose
This delicious and refreshing Spring Rose cocktail to showcase the Spring Bay Pink Gin was especially invented for us by Bec and Meg at the Evolve Spirits Bar - Hobart, Tasmania.
INGREDIENTS:
60ml Spring Bay Pink Gin
2-3 Fresh Strawberries, Hulled And Sliced
15ml Fresh Lemon Juice
1 Sprig Of Fresh Rosemary
20ml Mandarin & Chamomile Syrup*
10ml Grenadine Syrup
Capi Soda Water
METHOD:
In a cocktail shaker, muddle the strawberries and fresh rosemary. Add spring bay pink gin, lemon juice, mandarin &chamomile syrup, grenadine syrup, and ice to the shaker. Shake vigorously for about 10-15 seconds until well combined. Strain the mixture into a tall glass filled with ice. Top with capi soda water. Garnish with a strawberry and a sprig of rosemary.
*MANDARIN & CHAMOMILE SYRUP:
1 cup water
1 cup sugar
3-4 Mandarins, sliced
2-3 Chamomile tea bags
METHOD:
In a saucepan, combine water and sugar. Add sliced mandarin oranges and chamomile tea bags to the pan. Heat over medium heat until the sugar is dissolved, stirring occasionally. Remove from heat and let steep for 10-15minutes. Strain the mixture into a clean container. Let cool before using.
Pink Martinez
Curated by Morgan down at a favourite haunt of Cam and Suzy, the Gold Bar, Hobart. One of the very earliest cocktails to become globally known, and thought to be the precursor to the Martini, traditionally, the Martinez would be made with an off-dry gin, making ourPink Gin the perfect base.
INGREDIENTS:
45ml Spring Bay Pink Gin
45ml Maidenii Kina Lillet
5ml Maraschino
2 Dashes Orange Bitters
METHOD:
Stir down with ice and serve neat in a chilled coupe. Garnish with rose bud petals.
Pink Gin Sour
This Pink Gin Sour is a deliciously sweet cocktail that combines the floral and fruity notes of Spring Bay Distillery Pink Gin with the tangy freshness of fresh lemon juice and the delightful sweetness of agave nectar. The addition of egg whites not only creates a frothy texture, but also adds a luxuriously velvety feel to the drink. Thanks Minimax Magazine!
INGREDIENTS
60ml Spring Bay Distillery Pink Gin
15ml Agave Nectar
2 Egg Whites
3 Raspberries
Juice of half one lemon
Optional: Edible rose petals for garnish
INSTRUCTIONS:
Add the raspberries, spring bay distillery pink gin, agave nectar, egg whites and lemon juice to the shaker cover the cocktail shaker and shake vigorously for about 10-15 seconds. Strain the mixture into a chilled cocktail glass. Optionally, garnish with edible rose petals.
Raspberry Mule
This is the perfect drink for a pitcher. Fresh raspberries are supercharged by Chambord’s rich berry liqueur. Spicy ginger beer fizzes through, with a bitter hit of lime to finish. And with Spring Bay Pink Gins fruity and floral character, this is a super-sized sparkling treat.
INGREDIENTS:
(Makes 4 Large Drinks In A 2-Litre Pitcher)
150ml Spring Bay Pink Gin
50ml Chambord or other Berry Liqueur
2 Limes, cut into quarters.
800ml Fever-Tree Ginger Beer
Raspberries, to garnish
Mint Sprigs, to garnish
METHOD:
Fill a pitcher three-quarters full with ice cubes. Pour over the gin and chambord or other berry liqueur. Squeeze over the lime quarters, then drop them into the pitcher. Top up with the ginger beer. To serve, pour into tumbler glasses filled with ice cubes and garnish each one with a raspberry and a mint sprig.
