Hampton Court Gin

Served with Indian Tonic , a sprig of lightly singed thyme and slice of orange

Pour 45ml Six Wives gin, 15ml Cointreau⁠⁠⁠⁠, 15ml grenadine⁠⁠ and 20ml fresh lemon juice⁠⁠ into a cocktail shaker with ice. Shake well and strain into a large rocks glass filled with crushed ice. Top up with 50ml soda water, and add a sprig of fresh thyme and orange peel to garnish.

A tribute to Anne Boleyn and Catherine Howard, who tragically lost their heads at the hands of King Henry VII. Perfectly matched with The Six Wives’ botanicals, with freshly squeezed seasonal blood oranges, gin and prosecco. Freshly squeeze 2 blood oranges, then pour the juice in to a shaker half-filled with ice with 90ml Six Wives gin; cover and shake until frosty. Strain the mixture into 2 coupe glasses. Top with prosecco and garnish with an orange slice and sprig of thyme.

Add 3 cloves, 5 cardamom pods, 2 cinnamon sticks, a few slices of fresh ginger, 1 vanilla pod and the rind of a small clementine to a hot dry pan and toast for a few minutes to get a bit of a char and to start releasing some of the flavours. Turn the heat down to a low-medium heat than add 60 ml Lord of Misrule Gin, 40ml Campari, 50ml Sweet Vermouth, 125ml ginger ale, a squeeze of honey, squeeze of clementine juice, and 3 slices of the clementine. Warm in the pan slowly to get the flavours to impart but without burning off the alcohol. Put a tea strainer over a clear glass cup and pour half of the liquid in each of the cups. Garnish with a slice of clementine and stick of cinnamon from the pan.

Pour 50ml The Six Wives gin, 25ml St Germain elderflower liqueur, 75ml apple juice (not from concentrate), and 10ml lime juice in to a cocktail shaker filled with ice. Shake and strain into a tall glass with filled with fresh crushed ice. Decorate with cucumber ribbons, mint or edible flowers to serve.

Pour 50ml, gin, 1 tbsp lemon juice and ½ tbsp honey in a cocktail shaker filled with ice. Cover and shake vigorously for about 30 seconds. Strain into an ice-filled rocks glass and top up with ginger beer or ale. Garnish with crystallized ginger.