Whether you’ve already tried the amazing Dingle Gin (and loved it), lusted over it for a while, or don’t know what Dingle brings to the table, we’re here to make sure you make the most of it when you take the plunge.
Known for the use of classic Irish botanicals including rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn and heather, Dingle Gin really is a true taste of the Kerry landscape. With an aroma of pepper and freshly cut grass on the nose and a crisp and floral character that balances wonderfully with spicy juniper, coriander and herbal notes on the palate. The finish is light with a hint of pepper and is perfect for mixing up a cocktail (or two).
So let’s get stuck in!
You will need;
2 Parts* Dingle Irish Gin
3 Parts Sparkling Water
1 tsp Caster Sugar
3 slices Cucumber
1 handful Ice Cubes
1 x Lime
Juice half the lime and thinly slice the other half. Stir the lime juice and sugar in a long glass until combined. Drop in the mint leaves and muddle (lightly press them with the back of a spoon to release flavour).
Pour in the gin and fill the glass with ice.
Add the cucumber and lime slices and top up with sparkling water. Garnish with a fresh mint sprig.
For those of you who just want a back to basic, delicious G&T, here is a recipe for you!
1 Part Gin
3 Parts Fever-Tree Indian Tonic Water (or top up the tonic to taste)
Garnish with Fresh Mint
* i. Parts made simple. Just stick to the ratios, so if you are making a jug ¼ of the jug could be 1 part, ½ the jug 2 parts. For 1 cocktail, 1 part would be approx 25ml and a dash 5ml, if you are making 2 cocktails, 1 part would be approx 50ml and so on - experiment and give it a try.
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