Scottish gin maker Dunnet Bay Distillers has launched a seasonal edition of its Rock Rose Gin this month: the Autumn Edition, using botanicals grown at the distillery including nasturtium flowers and Vietnamese coriander. One of the distillery’s signature serves for its new gin is the Green Thumb – a seasonal twist on a classic Gimlet.
50ml Rock Rose Autumn Edition
25ml lemon juice
25ml sugar syrup
5 large nasturtium leaves
A nasturtium flower, to garnish
Tear the nasturtium leaves into a cocktail shaker and muddle well to release the flavours. Add the liquid ingredients, fill the shaker with ice and shake well. Strain through a fine strainer into a chilled coupe glass. Garnish with the nasturtium flower.
Tip: If you have nasturtium leaves and flowers left over, used them in a salad.
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