We recommend a 1:3 ratio

For our classic GŴYR gin, we suggest you serve with tonic and garnish with a wedge of pink grapefruit OR dehydrated blood orange. For tonics we recommend Fever-Tree aromatic.

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 wonderfully with ginger ale or with Fever-Tree Premium Indian Tonic Water and an orange slice and cinnamon stick.


For Rhamanta, we love rhubarb 'ribbons' in Summer or rose petals with lemon zest and Fever-Tree light tonic.

For Dragon Strength, we designed it as a sipping gin but it works really well in classic gin cocktails (it's perfect in a Negroni and Gimlet) and with Fever-Tree Aromatic or Medterranean with a garnish of a de-seeded chilli and a dragon tail of lime!


 Our Sloe gin can be sipped neat or over ice.  It's perfect in a Sloe Gin Fizz with Prosecco and lemon and also heated in a hot punch with cloudy apple.

Pinwydd Negroni



1 oz (1 part) Pinwydd, 1 oz (1 part) Campari, 1 oz (1 part) Sweet red Vermouth.



Mix the Campari, Pinwydd and vermouth with ice and stir.
Prep your glass by running orange peel around the glass rim. Strain and serve with a twist of orange.


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)

Our Rhosili gin and Dragon Strength both work perfectly in a gimlet.

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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