Cocktail recipes

Spicy & Rested

Our take on the Paloma, Spicy & Rested is an effervescent serve that marries the depth of our aged gin with the refreshing notes of grapefruit, then takes your taste buds for a walk with a tinge of jalapeño-infused hot honey (made with fellow B Corp Hilltop Honey).

Ingredients

Method

Ingredients

50ml The Botanist Islay Cask Rested Gin
50ml Grapefruit juice
20ml Jalapeño honey (see below)
Soda to top
Salt rim
Lime wheel

Jalapeño Honey

Ingredients: 200g honey, 5 jalapeños (you can take out the seeds to reduce heat), 10ml apple cider vinegar
Method: Add all ingredients to a pot and heat gently. Let infuse for an hour or so then remove the candied jalapeños and store in a jar