Hitchin Calling
60ml Hitchin Honey Gin
15ml (Dry) Fino Sherry
15ml Freshly squeezed lemon juice
5ml Honey Syrup • 2 dashes orange bitters
Garnish: Grapefruit Peel Twist
Glass: Coupe
Add all the ingredients to a shaker half filled with ice, shake well for 20 seconds and double strain into a chilled coupe.
Handy Tip
Fill your glasses with ice for at least 5 minutes to chill
the glass and keep your drink cooler for longer!
Bee Groni
30ml Hitchin Honey Gin
30ml Aperol • 30ml Vermouth
Garnish: Orange Peel or Dehydrated Orange
Glass: Tumbler
Half fill a glass with ice, add all ingredients, stir for 30-40 seconds, top with more ice and stir again, twist orange peel so essential oils spray onto the top and wipe the peel along the rim of the glass then add peel into the drink.
Handy Tip
Expressing an orange peel is the traditional garnish for a Negroni but a dehydrated orange adds a great flavour too!
Bees Knees
60ml Hitchin Honey Gin
25ml Freshly Squeezed Orange Juice
25ml Freshly Squeezed Lemon Juice
20ml Honey Syrup
Optional Foamer: Either 1 egg white or 0.75ml Ms Betters Bitters Miraculous Foamers
Garnish: Dehydrated Orange or Orange Peel
Glass: Tumbler
Without Foam: Add all the ingredients to a shaker half filled with ice, shake well for 20 seconds and double strain into a tumbler half filled with fresh ice.
With Foam: If creating a foam using egg white/foamer add all into a shaker with no ice first, shake well for 30-40 seconds before adding ice and shaking for a further 20 seconds.
Handy Tip
Filter the squeezed juices through a fine tea sieve to remove any bits before adding to the shaker for a clearer cocktail
Honey Gin-Mule
50ml Hitchin Honey Gin
15ml Honey, Ginger, Fennel syrup
15ml freshly squeezed lime juice
75ml ginger beer
Garnish: Mint, lime wedge
Glass: High Ball or copper mule mug
Muddle a mint sprig and syrup in the base of a shaker, add lime juice and Hitchin Honey Gin, half fill with ice, shake for 20 seconds then stain into a tall Collins glass filled with ice, top with ginger beer and stir.
Handy Tip
A muddler is a tool a bit like a pestle is to a mortar, but in this case don’t mash the leaves as it will make the drink bitter. If you don’t have a muddler use the back of a table spoon and lightly squeeze the mint to the side of the shaker to release its essential oils.
Espresso Bee-tini
50ml Hitchin Honey Spiced Rum
25ml coffee liqueur
25ml fresh espresso
1 teaspoon honey
Brew 25ml of fresh espresso style coffee. Combine all ingredients in a cocktail shaker. Fill the shaker a quarter full with ice and hard shake until drink is very cold. Double strain into a coupe/martini glass. Optional garnish with a few whole coffee beans. Enjoy!
Classic G&T – Hitchin Honey Gin
50ml Hitchin Honey Gin
150ml Indian Tonic
Garnish: Lemon Peel
Half fill a highball glass with ice, add gin and stir for 10-20 seconds, fill glass with ice and top with Indian tonic, give a final stir then enjoy!
Honey Spiced Rum Sour
50ml Hitchin Honey Spiced Rum
25ml Cointreau
25ml Lemon Juice
1 teaspoon honey
1-2cm fresh ginger
Optional Foamer – Either one egg white or 0.75ml Ms. Betters Bitters Miraculous Foamers
Method: Gently muddle all the ingredients in a cocktail shaker. Fill the shaker on quarter full with ice and hard shake until the drink is very cold. Double strain into a coupe/martini glass and serve. Optional garnish with a whole star anise.
Honey Spiced Rum Hot Toddy
50ml Hitchin Honey Spiced Rum
25ml lemon juice
175ml hot water
2 teaspoons honey
1 slice of orange
1 cinnamon stick
3 cloves
Combine the spiced rum, lemon juice and honey in a heat proof glass/mug. Pour hot water into the glass/mug and stir to combine ingredients. Garnish with a fresh slice of orange, a cinnamon stick and cloves. Add extra honey to taste.
