SIGNATURE SERVING
Enjoy it your way: a classic G&T, a crisp martini, or in your go-to gin cocktail.
Our signature serve: It is hard to go past a classic G&T with our Bay Dry Gin. So, if you get stuck there, we suggest 1 part Bay Gin to 3 parts light tonic (such as Pacific, Mediterranean or Coastal). On ice with a slice of fresh or dehydrated lemon, maybe a fresh bay leaf plucked off the tree and a couple of black peppercorns to bob on the top.
COCKTAIL SERVING
Cocktail inspiration: Special something for Valentine's Day ... CLOVER CLUB
- 45ml BAY Dry Gin
- 22.5ml Raspberry Syrup
- 22.5ml Fresh Lemon Juice
- 15ml Dry White Vermouth
- 22.5ml Egg White or Aqua Faba
Raspberry Syrup - Boil all ingredients, strain out solids and reserve syrup in a jar or bottle.
- 60g Fresh Raspberries
- 60g White Sugar
- 60ml Water
Add all ingredients into a cocktail shaker, seal and dry shake (no ice) for 15 seconds. Open shaker, fill with ice, shake for further 20 seconds. Double strain into your favourite coup or Nick and Nora. Garnish with fresh raspberries and enjoy.
GINICILLIN
- 60ml BAY Dry Gin
- 22.5ml Fresh Lemon Juice
- 22.5ml Ginger Honey Syrup
- 2 drops 20% Saline Solution (or a pinch of salt)
- 5ml Peated Whisky
In a cocktail shaker add BAY Dry Gin, lemon juice, ginger honey syrup and saline. Shake hard with ice then double strain into a nice short glass. Top with ice and float the Peated Whisky. Garnish with a lemon round and a bay leaf to serve.
‘HORSE WALKS into a BAR’ MARTINI
Give the quintessential elegant cocktail-hour drink a hot and peppery twist by highlighting the spicy sub-tropics already in our gin with the addition of more orseradish. The savoury kick makes it the perfect match for oysters, or even serve it with an old-school roast beef dinner.
- 60ml BAY Dry Gin
- 12.5ml Horseradish Infused Dry White Vermouth
- 15ml Olive Brine
- 2 Drops Saline Solution
- Stirred Down, Served Up
- 5ml Extra Virgin Olive Oil
- 3 Triple Cream Brie Stuffed Green Olives
