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GIANTS SERVES.

MARTINI

  • 6cl Giants Basalt Rock Gin
  • Vermouth to taste
  • Olive to garnish
  • Stir 6cl Giants Basalt Rock Gin and a hint of vermouth on ice
  • Strain into chilled Martini glass
  • Garnish with an olive

MARTINI

  • 6cl Giants Basalt Rock Gin
  • Vermouth to taste
  • Olive to garnish
  • Stir 6cl Giants Basalt Rock Gin and a hint of vermouth on ice
  • Strain into chilled Martini glass
  • Garnish with an olive

NEGRONI

  • 3 cl Giants Basalt Rock Gin
  • 3 cl Campari
  • 3 cl red Italian vermouth
  • Orange zest twist
  • Stir all ingredients in a Giants Basalt Rock Tumbler with ice.
  • Garnish with an orange zest twist.

NEGRONI

  • 3 cl Giants Basalt Rock Gin
  • 3 cl Campari
  • 3 cl red Italian vermouth
  • Orange zest twist
  • Stir all ingredients in a Giants Basalt Rock Tumbler with ice.
  • Garnish with an orange zest twist.

PEACH AND SAGE HIGHBALL

  • 30ml Giants Basalt Rock Gin
  • *10ml peach Sage syrup
  • Troughtons Premium Indian Tonic water to top up
  • Sage garnish
  • Cook 2 tins of peach’s on a low heat for 30 minutes
  • Mush the peaches with the back of a fork or masher
  • Strain off peaches into jug
  • Cut with half the amount sugar to make a 2:1 peach syrup
  • Add 5 sage leaves for 20 minutes to infuse and then take out
  • Combine Giants Basalt Rock Gin with the peach and sage syrup in a cocktail shaker filled with ice.
  • Shake vigorously and strain into a chilled Giants Basalt Rock Highball.
  • Top up with Troughtons Premium Indian Tonic water
  • Stir gently
  • Garnish with a sage leaf.

PEACH AND SAGE HIGHBALL

  • 30ml Giants Basalt Rock Gin
  • *10ml peach Sage syrup
  • Troughtons Premium Indian Tonic water to top up
  • Sage garnish
  • Cook 2 tins of peach’s on a low heat for 30 minutes
  • Mush the peaches with the back of a fork or masher
  • Strain off peaches into jug
  • Cut with half the amount sugar to make a 2:1 peach syrup
  • Add 5 sage leaves for 20 minutes to infuse and then take out
  • Combine Giants Basalt Rock Gin with the peach and sage syrup in a cocktail shaker filled with ice.
  • Shake vigorously and strain into a chilled Giants Basalt Rock Highball.
  • Top up with Troughtons Premium Indian Tonic water
  • Stir gently
  • Garnish with a sage leaf.

FRENCH 75

  • 3 cl Giants Basalt Rock Gin 
  • 2 dashes Simple Syrup 
  • 1,5 cl Lemon Juice 
  • 6 cl Champagne
  • Lemon zest twist
  • Combine Giants Basalt Rock Gin, syrup and lemon juice in a cocktail shaker filled with ice.
  • Shake vigorously and strain into an iced Giants Basalt Rock Champagne Flute.
  • Top up with Champagne.
  • Stir gently.
  • Garnish with a lemon zest twist.

FRENCH 75

  • 3 cl Giants Basalt Rock Gin 
  • 2 dashes Simple Syrup 
  • 1,5 cl Lemon Juice 
  • 6 cl Champagne
  • Lemon zest twist
  • Combine Giants Basalt Rock Gin, syrup and lemon juice in a cocktail shaker filled with ice.
  • Shake vigorously and strain into an iced Giants Basalt Rock Champagne Flute.
  • Top up with Champagne.
  • Stir gently.
  • Garnish with a lemon zest twist.

BASALT SOUR

  • 35ml Giants Basalt Rock Gin
  • 15ml orange and clove syrup*
  • 5ml kümmel
  • 10ml lemon juice
  • 2 dash angostura bitters
  • 15ml egg white
  • Pinch of Mussenden Sea Salt
  • Splash of ginger beer
    (Serve in tall glass or wine glass)
  • Put 200ml of orange juice on heat with 10 Cloves
  • Cook on low heat to infuse for 30mins then strain and cut the final liquid with half sugar
  • Combine Giants Basalt Rock Gin, orange and clove syrup, kümmel, lemon juice,
    angostura bitters and egg whites in a cocktail shaker filled with ice.
  • Shake vigorously and strain into a tall glass or wine glass.
  • Add a splash of ginger beer.
  • Stir gently
  • Garnish with a pinch of black Mussenden Sea Salt

BASALT SOUR

  • 35ml Giants Basalt Rock Gin
  • 15ml orange and clove syrup*
  • 5ml kümmel
  • 10ml lemon juice
  • 2 dash angostura bitters
  • 15ml egg white
  • Pinch of Mussenden Sea Salt
  • Splash of ginger beer
    (Serve in tall glass or wine glass)
  • Put 200ml of orange juice on heat with 10 Cloves
  • Cook on low heat to infuse for 30mins then strain and cut the final liquid with half sugar
  • Combine Giants Basalt Rock Gin, orange and clove syrup, kümmel, lemon juice,
    angostura bitters and egg whites in a cocktail shaker filled with ice.
  • Shake vigorously and strain into a tall glass or wine glass.
  • Add a splash of ginger beer.
  • Stir gently
  • Garnish with a pinch of black Mussenden Sea Salt

GRAPEFRUIT HIGHBALL

  • 30ml Giants Basalt Rock Gin
  • 10ml chamomile tea syrup*
  • 5ml bramble or crème de mure
  • Pink grapefruit soda
  • Grapefruit wedge garnish
  • 1 Chamomile tea bag
  • 100ml of hot water
  • Let sit for 30 
  • Then cut again with half the amount of sugar. Just multiply recipe for larger batch
  • Combine Giants Basalt Rock Gin, syrup and bramble or crème de mure in a cocktail shaker filled with ice.
  • Shake vigorously and strain into a chilled Giants Basalt Rock Highball.
  • Top up with Pink grapefruit soda
  • Stir gently
  • Add a Grapefruit wedge to garnish

GRAPEFRUIT HIGHBALL

  • 30ml Giants Basalt Rock Gin
  • 10ml chamomile tea syrup*
  • 5ml bramble or crème de mure
  • Pink grapefruit soda
  • Grapefruit wedge garnish
  • 1 Chamomile tea bag
  • 100ml of hot water
  • Let sit for 30 
  • Then cut again with half the amount of sugar. Just multiply recipe for larger batch
  • Combine Giants Basalt Rock Gin, syrup and bramble or crème de mure in a cocktail shaker filled with ice.
  • Shake vigorously and strain into a chilled Giants Basalt Rock Highball.
  • Top up with Pink grapefruit soda
  • Stir gently
  • Add a Grapefruit wedge to garnish

GIANTS G&T

  • 70ml Giants Basalt Rock Gin
  • Troughtons Light Indian Tonic Water to top up
  • Orange twist & sprig of mint to garnish
  • Fill a highball glass with ice then add Giants Basalt Rock Gin
  • Top up with Troughtons Tonic Water and gently stir
  • Garnish with a twist of orange and a sprig of mint

GIANTS G&T

  • 70ml Giants Basalt Rock Gin
  • Troughtons Light Indian Tonic Water to top up
  • Orange twist & sprig of mint to garnish
  • Fill a highball glass with ice then add Giants Basalt Rock Gin
  • Top up with Troughtons Tonic Water and gently stir
  • Garnish with a twist of orange and a sprig of mint

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