Hakuna Matata
Recipe:
40 ml Elephant London Dry Gin
70 ml Guava-Lemon juice
20 ml Lemon water
25 ml PX Sherry
15 ml Gingerbread syrup
Making of:
Method: Shake and strain.
Glass: Highball.
Garnish: Edible flower.
Created by: Michaela Dietrich from House of Gin – STAY GOLD at Hotel Palace Berlin
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.
