Gin Sour & Tonic
To highlight the bright, tart-sweet notes of rosehip without overpowering the botanical complexity of The Wandering Hours Gin, keep the ratio low-intervention and crisp, letting the tart fruitiness cut through the effervescence
35ml The Wandering Hours Gin
15ml Wild Rosehip Syrup (or Rosehip Cordial)
10ml Fresh Lemon Juice
50ml Premium Soda Water (or Light Indian Tonic Water)
The drink is built in the glass. Take a wine glass or goblet, add the first three ingredients, add lots of ice and give a quick stir. Top with sparkling wine and cloudy lemonade, and stir to combine. Garnish with a sprig of thyme (or your preferred herb – basil or rosemary will work too) and a slice of peach.
Classic Gin & Tonic.
To best enjoy The Wandering Hours, we suggest keeping things simple. Like a fine Scottish whisky, a drop of water opens up subtle flavours and botanical complexity. Use a touch of tonic merely to accentuate, not drown, the gin.
25ml The Wandering Hours Gin
25ml Premium Tonic Water
Serve over ice in a heavy tumbler or highball glass.
Garnish with fresh rosemary or locally foraged heather.
Heather & honey fizz
Colinton’s honey is famous. It’s sweet, floral, with a lingering citrus. The bees take nectar from the same flowers we use in our gin. We wanted to celebrate our flora and the terroir character of our gin.
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25ml of The Wandering Hours Gin
Fresh lemon juice
Colinton honey syrup (equal parts heather honey and warm water, stirred until dissolved)
75mls of Champagne or Prosecco
–
Garnish with foraged heather petals, lemon or mint.
Peach & Pine
Colinton’s honey is famous. It’s sweet, floral, with a lingering citrus. The bees take nectar from the same flowers we use in our gin. We wanted to celebrate our flora and the terroir character of our gin.
–
25ml of The Wandering Hours Gin
Fresh lemon juice
Colinton honey syrup (equal parts heather honey and warm water, stirred until dissolved)
75mls of Champagne or Prosecco
–
Garnish with foraged heather petals, lemon or mint.
