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!

Lavender Spritz

40ml Lavender Honey Gin
10ml Pomegranate Elderflower Cordial
10ml freshly squeezed lemon juice
50ml Prosecco • 50ml Soda Water
Garnish: Pomegranate seeds and Lavender Stems
Glass: Spritz Glass

Add Lavender Honey Gin, cordial and lemon juice to a shaker with some ice, shake for 20 seconds. Double strain into a spritz or wine glass half filled with ice, top with chilled prosecco and soda water, add extra ice if necessary.

Handy Tip

Try experimenting with other cordials like Elderflower or Blood Orange. Prosecco is sweeter than Champagne so you may have to adjust the soda water to taste.

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.

Classic G&T – Lavender Honey Gin

50ml Lavender Honey Gin
150ml Elderflower Tonic
Garnish: Elderflower, Lemon Twists, Blueberries

Build the drink up by adding a few cubes of ice, add gin and then stir, add more ice and stir again, fill the glass with ice, top with Elderflower tonic then add blueberries and lemon twists – and a final stir to complete!

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!

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!

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.

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.

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