A smooth and creamy Negroni, with a fair dose of vanilla coming through. There are some orange notes, too, before the bitter-sweet finish of the drink, which is long and bitter, with just a hint of spicy, almost gingery, warmth.
- 35 mls of Gilt
- 35 mls sweet vermouth
- 35 mls Campari
- Slice of orange
- Two ice cubes
Pour Gilt, vermouth, and Campari into a chilled Old Fashioned glass over ice; garnish with a slice of orange.
E. B. White called it "the elixir of quietude". The exact origin of the martini is unclear but who cares, it is magnificent. This is our version of the classic.
- 60mls Gilt Gin
- 30mls dry vermouth
- Ice
= Olives or a twist of lemon, for garnish
Place a cocktail glass in the freezer to chill. Combine the Gilt and vermouth in a boston shaker, fill it halfway with ice, and stir vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with a twist of lemon. (be sure to run the slice over the glass's rim.)
This cocktail was introduced by the army of the British East India Company in India. Classic, easy and light and perfect for a summer afternoon.
Serve:
- 50 Mls Gilt Gin
- 200 Mls Indian Tonic Water
- Garnish with a slice of lemon
- 3 ice cubes
Place 50 mls of Gilt in a high ball over the ice. Add the Tonic water and garnish with a slice of lemon. The perfect serve.
Said to have been invented in Detroit in the 1920s, this beauty with a bite was all the rage during Prohibition. The Chartreuse lends it a lovely green tinge.
- 25ml Gilt
- 25ml Green Chartreuse
- 25ml Maraschino liqueur
- 25ml lime juiceIce
Mix all the ingredients over ice into a boston shaker. Shake well and then serve into a chilled cocktail glass.
A natural match for Gilt. The malt character that hides in the background of the juniper lends itself well to the mix of bitters and sugar, providing the warmth that you would usually associate with this drink, along with slight vanilla and barley notes.
- 1 sugar cube
- 2 dashes bitters
- 1 teaspoon water
- 50mls Gilt
Place the sugar in an Old-Fashioned glass or other smallish heavy-bottomed tumbler. Add 2 dashes bitters and a teaspoon of water and muddle the sugar until it dissolves. Add 50 mls of Gilt stir well, and add 2 large ice cubes. Let sit for a couple of minutes and enjoy
