OUR 'JIN' & T
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For our classic GŴYR gin, we suggest you serve in a 1:3 ratio with tonic and garnish with a wedge of pink grapefruit OR dried blood orange. For tonics we recommend Fever-Tree Refreshingly Light.
For Pinwydd, we garnish with the zest of orange and frozen cranberries and serve with Fever-Tree Premium Indian Tonic Water.
For GŴYR: Rhosili, we recommend two serves: Fever-Tree Refreshingly Light and a wedge of lime or Fever-Tree Mediterranean and a sprig of rosemary.
Bara Brith works very well with ginger ale or our preferred option is Fever-Tree Premium Indian Tonic Water with an orange slice.
For Rhamanta, we love Rhubarb ribbons or leon zest and Fever-Tree light tonic.
For Dragon Strength, we prefer to drink it in classic gin cocktails but it works well with Fever-Tree Aromatic and a de-seeded chilli and a dragon tail of lime!
OUR FAVOURITE GARNISH
Dried blood oranges make the perfect garnish. Our dehydrator is put to good use in January and February, although you could put the orange slices in an oven for a few hours on a low heat. We then store the slices in Kilner jars and use them throughout the year.
PINWYDD NEGRONI
Ingredients:
1 oz (1 part) Pinwydd, 1 oz (1 part) Campari, 1 oz (1 part) Sweet red Vermouth.
Preparation:
Mix the Campari, Pinwydd and vermouth.
Prep your glass by running orange peel around the glass rim. Fill the glass with ice, pour over Negroni and enjoy!
'THE GOWER'
Our friends at the Beach House, Oxwich have created the most delicious cocktail, made with GŴYR gin, elderflower, homemade fennel juice & tonic water.
GŴYR Gimlet
"...a real gimlet is half gin and half Rose's lime juice and nothing else".
Raymond Chandler, The Long Goodbye (1953)
GŴYR Salty Dog
One part GŴYR gin with 2 parts pink grapefruit juice and a coarse sea-salt rimmed glass. Classically served in a highball, we like to live life on the edge with a coupe for a 1920s decadent feel. Without the salt, you have a GŴYR greyhound...delicious!
GŴYR Dirty Martini
Our gin and dry vermouth combined at a ratio of 2:1 wth a splash of olive brine.
(Photograph Jo-Purnell Rees)
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