Surrey Homes | SH41 | March 2018 | Fashion supplement inside

Make like a
How to make professional style
gin cocktails – without having
to stock your bar like the Savoy
mixologist
Some would say making cocktails is an art
form – there’s a reason they call the best
cocktail barmen ‘mixologists’. Silent Pool
gin distillers have created some amazing recipes
for such professionals, who have a whole array
of exotic potions to hand to whizz together
with their gin into fabulous brews.
Sometimes, perhaps, with a bit of theatrics in
the style of Tom Cruise in the film Cocktail…
But most of us don’t keep cardamom spirit, or
green chartreuse at home, so Silent Pool have
helped us adapt their recipes to make their
cocktails at home with ingredients we are more
likely to have in our kitchen.
With your trusty shaker, your best glasses
and some fun garnishes, you can enjoy a
sophisticated cocktail hour in the comfort of
home. Strictly no juggling skills required.
Each recipe makes one cocktail, so increase as
required for the number you are making for.
Blackberry Shrub
• 50ml Silent Pool Gin, from freezer
• 25ml Silent Pool raspberry or blackberry
gin cordial (or non-alcoholic cordial)
• 25 ml sweet vermouth
• 10ml ginger wine
• Soda water to top up
• Fresh raspberries
• Glass tumblers and cocktail sticks to serve
• Shake alcohol ingredients together. Pour
over cubed ice in a tumbler. Top up with
soda. Garnish glass with fresh raspberries
threaded onto a cocktail stick.
Aviation
• 40 ml Silent Pool gin
• ½ tsp juice from a jar of
maraschino cherries
• 20 ml freshly squeezed lemon
juice
• 1 drop of violet essence food
flavouring
• Shake ingredients with ice.
Strain into dainty, stemmed
glasses, with a maraschino
cherry in the bottom of each
one.
Silent Pool G & T
• 50ml Silent Pool gin (from freezer)
• 125ml chilled Fever-Tree elderflower tonic
• 5ml fresh lime juice, strained
• 2 dashes of absinthe, or Pernod, or other anise
• 6 thin slices of cucumber
1. The day before cut six thin slices of cucumber
and place them in a small dish or cup and cover
with the Silent Pool gin.
2. When you come to make the cocktail, first strain
the gin off and reserve. Discard the cucumber.
3. Dash an elegant, stemmed glass with the absinthe
or anise. (‘Dash’ is a mixologist technical term
meaning rinse the ingredient round and discard
it. It’s your choice where, your mouth is an
option…)
4. Place two or three ice cubes in the glass
and pour the cucumber-infused gin and
lime juice over the top.
5. Add the tonic and garnish with a lemon
balm leaf (or a mint leaf).
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