Peachy Keen Cocktail
40 ml Elephant London Dry Gin
10 ml Sweet vermouth
20 ml Balsamic fig and plum shrub*
2 dsh Saline solution
Method: Combine in a mixing glass and stir with ice until chilled (5-10% dilution). Glass: Coupette.
Garnish: Half a fig.
*To make the shrub:
4 –5 plump fresh figs and plums quartered
1 cup 200 g Demerara sugar
1 cup 235 ml Balsamic vinegar
Place the fig and plum quarters in a bowl, and cover them with the sugar. Add the vinegar immediately, and mix well. Cover tightly, and let the mixture sit on the countertop for 2–3 days. Then uncover the fig mixture, and mash it up a bit with a fork. Place a strainer over another bowl, and transfer the mixture to the strainer lined with a muslin cheese cloth. Press down on the fruit mixture with a wooden spoon to squeeze out as much liquid as possible. Voila: a shrub is born! Store the mixture in a sterilised bottle or jar, and use in your mock- or cocktails immediately.
Created by: Our Brand Manager George Stevens
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.