Menu
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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