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.
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!
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.
Our friends at the Beach House, Oxwich have created the most delicious cocktail, made with GŴYR gin, elderflower, homemade fennel juice & tonic water.
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