We are still in festive mood and celebrating Friday with a seasonal cocktail! To make a ‘Marching Hathi’, created by Nicola Trespi from Belé Ristorante in Milan, you’ll need.
20 ml Elephant London Dry Gin
20 ml Elephant Sloe Gin
15 ml Saffron liqueur
5 ml Apricot mustard
30 ml Homemade blueberry cordial
Shake and strain into a tumbler with ice, garnish with dried pineapple.
500 ml bottle of award-winning Elephant London Dry Gin (45% ABV).
The gin’s nose yields a subtle juniper aroma with an undertone of mountain pine and other herbaceous notes. The taste is complex but strikingly smooth encompassing floral, fruity and spicy flavours which can be enjoyed both straight and in a cocktail.
Each bottle is custom-made, adorned with hand-written labels and embossed with a crest. Each batch is named after past great tuskers and elephants that Elephant Gin’s partner elephant conservation foundations currently help to protect.
Elephant Gin donates 15% of the bottle profits to elephant conservation charities.