Oz Clarke is standing at one of his favourite positions in the episode of the Autumn Series – right beside the bar at The Pig in the South Downs – as he enjoys watching Tom Surgey’s expertise with the cocktail shaker as he prepares autumnal cocktails using three English Gins. Head over to WineAlive’s YouTube channel for inspiration as you watch Tom at work creating a Negroni using Mallard Point’s Pinot Noir Gin, Marco Pierre White’s recipe for a Dirty Martini using gin steeped mushrooms and a moreish creation – the ‘Marmahito’, an orange infused cocktail with Salcombe Gin. See below for the recipes and where to buy the gins so you can sip splendidly at home.
Tom added these three gins to his cocktail shaker:
Mallard Point Pinot Noir Gin
RRP: £44
Stockists: Mallard Point
Mallard Point Negroni
The Pinot Noir gin is noted for being smooth, with a floral aroma and spicy finish, making it a unique gin choice for this cocktail.
- 25ml Mallard Point Pinot Noir Gin
- 25ml Sweet Vermouth
- 25ml Campari (or a Campari variation, like the cherry-infused version mentioned in the search results)
- Orange slice for garnish
Fill a glass with ice. Pour in the Mallard Point Pinot Noir Gin, sweet vermouth, and Campari. Stir gently until well-chilled. Garnish with an orange slice or twist.
Mr White’s London Dry Gin
RRP: £30 – £32.95
Stockists: Sainsbury’s, Master of Malt, Thresher’s, Amazon
Mr White’s Gin Mushroom Martini
An autumnal treat with umami flavours from the gin-infused mushrooms.
- 50ml Mr.White’s Gin (infused with dried mushrooms overnight)
- 10ml dry Vermouth
- Lime garnish
Combine the Gin and Vermouth in a large mixing glass filled with ice, stir for 20 seconds, strain into a chilled Martini glass and garnish with a lime twist.
Drying mushrooms: you can either use shop bought dried mushrooms or do it yourself using a dehydrator or oven (at around 65 degrees celsius for at least 1 hour, checking to ensure they are completely dried).
Salcombe Gin Start Point London Dry Gin
RRP: £45
Stockists: Salcombe Gin
Salcombe Gin Marmahito
A tangy treat – a variation on the classic mohito.
- 50ml Salcombe Gin
- 2 barspoons orange marmalade (blood orange marmalade if you can get it!)
- 10ml Lemon juice
- Mint leaves 10
- Elderflower tonic
- 1 thin wheel Ruby grapefruit
Place a highball tumbler on the bar ready for serving. Add the gin, marmalade, lemon juice and 8 clapped mint leaves to the Boston shaker glass and fill to the top with ice. Make sure the Boston shaker tin is on at an angle as it’s easier to release. Shake for 10 seconds or until you feel enough dilution has taken place. Fill the high ball tumbler with ice, add a thin wheel of ruby grapefruit against the inside of the glass. Double strain the mix into the highball tumbler. Tap the fine strainer to make sure all the mix is passed through. Finish to the top with elderflower tonic and a mint sprig.
Other blogs and videos in the WineAlive Autumn Sipping Series with Oz Clarke and Tom Surgey, to be released over the next few weeks include Matching Wine to Autumn Food, No & Low – 3 ways, 100 Years of Pinotage with Bellevue and a celebration of fizz for the season with Autumn Sparkle – see them as they are posted here:
Catch WineAlive’s full Autumn Sipping series on YouTube at @wine-alive
