M I X O L O G I S TS T U A R T I N G R A MH O U S E O F E L R I C K

R E C I P E S b y

C O C K TA I L M E N U N o 0 0 2

T H E B A R O N E S S

I N G R E D I E N T S

S E RV E I N

G A R N I S H

A lovely take on a refreshing bubbly drink which happens to be one of our simplest of creations, using strawberries and pink peppercorns to bring a sweet peppery flavour to the drink, which works perfectly complimenting the our gin, topped up with a sweet Champagne keeping the drink on the sweeter side.

2 5 M L H O E G I N M U D D L E D F R E S H S T R AW B E R R I E S C R U S H E D P I N K P E P P E R C O R N SD A S H S U G A R S Y R U PT O P P E D W I T H P R E M I U M C H A M PA G N E ( M O E T/ V C )

C H A M PA G N E F L U T E

S L I C E D S T R AW B E R R Y O N R I M O F G L A S S

E L R I C K ’ S S O U R

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Gin sours are notoriously too dry or too sour for your average drinker – But we dare to challenge the norm. Our addition of a strawberry to the cocktail itself compliments our flavours in the gin whilst sweetening up the overall cocktail. The Juniper bitters replace the more traditional Angostura bitters, giving the cocktail the dryness of the Juniper, which complement the botanicals used in our gin.

6 0 M L H O E G I N 2 5 M L F R E S H L E M O N J U I C E 1 2 . 5 M L S U G A R S Y R U P1 2 . 5 E G G W H I T EQ U A R T E R E D S T R AW B E R R Y2 D A S H E S J U N I P E R B I T T E R S

I N R O C K S G L A S S , B L O C K I C E

S T R AW B E R R Y A N D P E P P E R

F R E N C H 7 5 P O E T

I N G R E D I E N T S

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Creating a variation on this drink should never stray too far from the original - the idea was to bring out the flavours of the gin through the complexity of the Champagne. I feel H.E Gin is a very smooth delicate flavour, yet powerful enough to be balanced with the lemon juice, sweetened a touch with the rose water (replacing the usual sugar syrup), and topped up with a Champagne that will really compliment the characteristics of the Gin itself.

2 5 M L H O E G I N 1 2 . 5 M L F R E S H L E M O N J U I C ED A S H O F R O S E WAT E RT O P U P W I T H C H A M PA G N E C H A M PA G N E F L U T E

T H I N L E M O N T W I S T

B O N N I E P R I N C E P E T I O T

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The original creation of the Red Snapper – When Fernand Petiot moved from Harry’s New York Bar in Paris in the 1940s he took his 1920 creation – the Bloody Mary, with him. The House of Elrick creation pays homage to the past and the artist who created the original, however our variation sweetens it up a little, and focus on the fennel and pink rose petal botanicals in our Gin. Laying the foundations of the drink with the usual ingredients creates a great traditional Red Snapper, but to sweeten the drink up we have added some Coriander leaves and Thyme. These herbs have a great sweet spice that works so well in creating quite an earthy feel for the drink, we hope you agree that It lessens the intensity of the Tabasco and balances the drink. The addition of Creme Fraise tips the drink so slightly into a sweeter taste, but still holds up strongly by the foundations set with the original ingredients.

5 0 M L H O E G I N 1 5 M L L E M O N J U I C E 1 0 0 M L T O M AT O J U I C E2 P I N C H E S O F S A LT2 P I N C H E S O F P E P P E R6 D A S H E S O F TA B A S C O1 2 . 5 M L S U G A R S Y R U P5 C O R I A N D E R L E AV E SS T E M O F T H Y M E1 0 M L C R E M E F R A I S E

C O L L I N S G L A S S

S A LT A N D P E P P E R R I M , S T R AW B E R R Y, C O R I A N D E R L E AV E S

A gin meticulously crafted to quench the thirst of the capacious thinkers. The artists, the philosophers, the poets. The discoverers and the entrepreneurs. For the curious souls that gather past and present within the walls of our home in the lowlands of Aberdeenshire. We are a spirit crafted for the enlightened mind. Won’t you join us for a Drink?

M I X O L O G I S TC A M P B E L L D O N A L D S O NT H E C O M PA S S G R O U P . E D I N B U R G H

M I X O L O G I S TC A M P B E L L D O N A L D S O NT H E C O M PA S S G R O U P . E D I N B U R G H

T H E L A D Y E L R I C K

I N G R E D I E N T S

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Mix ingredients in shaker with lots of iceFor extra edge smoke glass with Cinnamon Double Strain mixture into chilled martini glass To complete the cocktail garnish with lemon zest twirl.

5 0 M L H O E G I N 2 5 M L P R E M I U M V O D K A1 0 M L L A Q U I N T I N Y E V E R M O U T H R O YA L

M A R T I N I G L A S S ( C H I L L E D )

L E M O N Z E S T

M I X O L O G I S TC A M P B E L L D O N A L D S O NT H E C O M PA S S G R O U P . E D I N B U R G H

M I X O L O G I S TC A M P B E L L D O N A L D S O NT H E C O M PA S S G R O U P . E D I N B U R G H

T H E B A R O N

I N G R E D I E N T S G A R N I S H

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In a pint glass, ice-muddle the basil leaves lightly just to break apart. Add remaining ingredients, add more ice and shake vigorously. Double strain into chilled stem martini glass and garnish with basil leaf floated on top. To add another level of flavour and make more aesthetically pleasing, before garnishing float a thin ribbon of Pinot Noir grape.

5 0 M L H O E G I N1 5 M L V E LV E T FA L E R N U M1 / 2 F R E S H S Q U E E Z E D L E M O N1 F R E S H S Q U E E Z E D L I M E3 B A S I L L E AV E S

B A S I L L E A FP I N O T N O I R R I B B O N )

S T E M M E D M A R T I N I G L A S S E

M I X O L O G I S TS T U A R T I N G R A MH O U S E O F E L R I C K

I L L U S T R AT I O N B Y S U Z A N N E P I N KS U Z A N N E P I N K . C O . U K @ S U Z A N N E _ P I N K

I L L U S T R AT I O N B Y J A C K O L D F I E L DJ A C KO L D F I E L D . C O . U K

I L L U S T R AT I O N B Y J A C K O L D F I E L DJ A C KO L D F I E L D . C O . U K

I L L U S T R AT I O N B Y J A C K O L D F I E L DJ A C KO L D F I E L D . C O . U K

I L L U S T R AT I O N B Y J A C K O L D F I E L DJ A C KO L D F I E L D . C O . U K

I L L U S T R AT I O N B Y J A C K O L D F I E L DJ A C KO L D F I E L D . C O . U K