We are HUGE Gin lovers here at Melt...
So much so, we have a flight case full of different varieties picked up from our adventures across the globe. (We'll even bring them along to your next event if you ask us nicely!)
Our favourite Gin of the moment however has to be The Botanist:
"Small batch and hand-crafted, this fascinating, delicious gin uses nine classic gin botanicals, with the addition of 22 others foraged from the windswept heather hills, peat bogs and Atlantic shores of the island. Blended with skill, these elements are beautifully balanced in this fragrant and floral gin. Conceived, distilled & hand-crafted on the Island of Islay."
And what better way to enjoy this delicious Gin than our next recipe for the ULTIMATE G&T combo?
* Grab a large glass and fill it with plenty of ice.
* Get a handful of fresh Basil leaves.
* Slice two large wedges of Pink Grapefruit.
* Pour in 50ml of The Bontanist Gin.
* Muddle together the Gin, ice, Basil and Pink Grapefruit.
* Pour a over a long glug of Fever Tree tonic water and enjoy!
To book one of the Melt Bars for your next event, wedding or party, you can get in touch with one of our team via the 'Bookings' page on our website.
Brrrr! As we steer further into October, there's certainly a chill in the air...
With our wooly hats, gloves and scarfs at the ready - What better way to warm yourself up than with a tasty, warm, mulled cider?
(...Well, we are in the West-Country after all!)
We've pinched this delicious recipe from the wonderful Jamie Oliver.
As the toasty hints of Autumn draw ever closer, we found this delicious cocktail recipe that we think you all should try...
Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence.
The Spiced Pear Collins is perfect for those Friday night's in with loved ones or a delicious accompaniment to those hearty Sunday afternoon meals. Give it go and let us know what you think!
For the Cocktail
1 1⁄2 oz. gin
1 1⁄2 oz. pear purée (see below)
3⁄4 oz. rosemary-clove simple syrup
3⁄4 oz. lemon juice
Dry sparkling wine or soda water, to top
1 sprig rosemary, to garnish
For the Pear Purée and Rosemary-Clove Simple Syrup (makes enough purée and syrup for 5 cocktails)
2 pears, such as Bosch or Bartlett, peeled and pitted
1 1⁄2 oz. lemon juice
1 1⁄2 tsp. fresh rosemary
1⁄2 cup sugar
1⁄2 cup water
1 oz. whole cloves
3 sprigs rosemary
To make the pear purée: Slice the pears and combine with lemon juice and rosemary in a blender. Blend until smooth; gently strain mixture through a fine-mesh sieve and discard any solids.
You will have roughly 1 cup of purée. If not using right away, the purée can be frozen in an ice cube tray and then stored in an airtight contained in the freezer to be used for individual cocktails in the future.
To make the simple syrup: Combine the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes.
Strain into a jar and store in the refrigerator until use.
To make the cocktail: Combine the purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a High Ball or Rocks glass and top with a small splash of sparkling wine or soda water. Garnish with rosemary to serve.
Thanks to Saveur for the recipe.