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Amber
Infused with fynbos from the coastal region and dunes of the Cape Floral Kingdom, Inverroche Gin Amber is a rich and aromatic, amber coloured gin with fresh citrus, slight juniper, toffee apples and delicate floral notes which intertwine to deliver a dry, woody finish.
Classic
Infused with fynbos from the limestone-rich soils of the lowlands of the Cape Floral Kingdom, Inverroche Gin Classic is crispy and dry with upfront green, grassy juniper notes which blend seamlessly with a bouquet of soft flowers on the nose.
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Cocktails
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AMBER BUBBLES
Bright & Uplifting
Ingredients
- 25 ml Inverroche Amber Gin
- 10 ml Sour Fig Syrup
- 20 ml Freshly Squeezed Grapefruit Juice
- Top with MCC (Brut sparkling wine)
Method
Shake the gin, syrup, and grapefruit juice with ice. Fine strain into a coupe and top with chilled MCC.
AMBER ICE TEA
Earthy & Refreshing
Ingredients
- 40 ml Inverroche Amber Gin
- 15 ml High-Quality Orange Liqueur
- 20 ml Freshly Squeezed Lemon Juice
- 20 ml Freshly Squeezed Orange Juice
- 100 ml Home-Brewed Rooibos Tea
- 20 ml Maple Syrup
Method
Shake all ingredients with ice. Strain into a glass with a solid ice block and garnish as desired.
AMBER NEGRONI
Warming & Deep
Ingredients
- 35 ml Inverroche Amber Gin
- 25 ml Bitter Aperitif
- 25 ml Sweet Vermouth
- 2 dashes Angostura Bitters
- Orange Zest
Method
Add all ingredients into a mixing glass filled with ice, along with a squeezed twist of orange zest. Stir slowly until chilled and perfectly diluted. Serve in a tumbler with an ice sphere.
BLOMBOS
Fruity & Floral
Ingredients
- 50 ml Inverroche Classic Gin
- 5 - 6 Fresh Peach Chunks
- 20 ml Lavender & Peach Syrup
- Top with Litchi Soda
Method
Muddle the peach in a shaker. Add gin and syrup, then shake with ice. Strain into a glass over a solid ice block and top with litchi soda.
CHAI TO YOU
Spiced & Silky
Ingredients
- 30 ml Inverroche Verdant Gin
- 50 ml Chilled Chai Vanilla Tea
- 1 Heaped Barspoon Baobab Powder
- 30 ml Lemongrass Syrup
Method
Shake all ingredients with ice. Fine strain into a tumbler over a solid ice cube. Serve chilled and softly spiced.
FLORAL’TINI
Delicate & Aromatic
Ingredients
- 60 ml Inverroche Verdant Gin
- 75 ml Lillet
- 2 Lemongrass Sticks (halved lengthways)
- Lemon Zest
Method
Add gin, Lillet, and lemongrass to a mixing glass with ice. Squeeze and drop in the lemon zest. Stir until chilled and smooth, then strain into a coupe.
FORAGED BERRY
Wild & Effervescent
Ingredients
- 40 ml Inverroche Verdant Gin
- 8 - 9 Fresh Gooseberries
- Fresh Thyme Sprigs
- 15 ml Lemongrass Syrup
- 25 ml Freshly Squeezed Grapefruit Juice
- Top with Brut MCC
Method
Muddle gooseberries and thyme in a shaker. Add the rest of the ingredients (except MCC) and shake with ice. Fine strain into a flute, top with MCC, and stir gently.
FYNBOS MARTINI
Clean & Botanical
Ingredients
- 50 ml Inverroche Classic Gin
- 10 ml Dry Vermouth
- Lime Zest
Method
Add the gin and vermouth to a mixing glass filled with ice. Squeeze and drop in the lime zest. Stir slowly until the liquid is chilled and beautifully balanced.
