Our cocktail of the month for June is Ginbucha – a perfectly thirst-quenching twist on a boozy ice-tea.
40 ml Elephant London Dry Gin
25 ml Lemon juice
20 ml Simple syrup
7 basil leaves
Top up with Kombucha Tea
Hard shake, add basil, soft quick shake. Strain onto ice in a highball, top up with chilled Kombucha Tea. Garnish with basil leaves.
Created by Daniel Josef Dam from Pluto Restaurant in Copenhagen, Denmark.
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.