Happy Hour Cocktails

The Negroni

The classic Negroni relies on a 1:1:1 ratio but we find bumping up the proportion of Gin provides for the best results. 

50ml Hexham Premier Cru  

25ml Campari

25ml Sweet vermouth (Carpano Antica or Cinzano Rosso for example). 

In a mixing glass, give all three ingredients a few quick turns over very cold ice until blended. Strain into a glass over even more ice and garnish with an orange twist. Try it over a large block or sphere of ice so that it stays chilled but doesn't get over-diluted

The Orange Blossom

The Orange Blossom cocktail is a classic Prohibition-era drink. It’s one of those cocktails with the power to make you feel like it’s a sunny day on the beach, wherever you are and whatever the weather’s like

50ml Hexham Premier Cru  

100ml Lemon Tonic water (Fevertree for example)

100ml Orange Blossom Honey (but any honey will do)

Drizzle the honey into a large glass and add the gin. Stir to fully mix and then add plenty of ice. Top up with the Lemon Tonic water and stir to combine. Garnish with an orange twist or just some large pieces of orange peel and add a straw. It's the essential oils of the Orange that gives the drink its flavour and aroma.

The Classic Martini 

Depending on your James Bond preferences, this can be either shaken or stirred.

50ml Hexham Premier Cru  

25ml Dry Vermouth 

Pour the gin and dry vermouth over ice in a shaker. and stir or shake to mix. Strain into a chilled cocktail glass and garnish with olives and/or a twist of lemon peel or slice.

The Tom Collins  

Named after a hoax that was doing the rounds in 1874, the Tom Collins has immortalised itself into one of the most iconic gin cocktails around.

60ml Hexham Premier Cru  

30ml fresh lemon juice

20ml sugar syrup

Soda water 

Throw some ice into a large glass. Pour in the gin, lemon juice and syrup and stir well. Top up the glass with Soda water, garnish with an orange slice or twist, add straws and serve. 

The Singapore Sling 

The Singapore Sling was created at the Raffles Hotel in Singapore at the turn-of-the-20th-century by Hainanese-Chinese bartender, Mr. Ngiam Tong Boon

30ml Hexham Premier Cru  

15ml Cherry brandy

120ml pineapple juice

15 ml Lime juice

7.5 ml Cointreau

7.5 ml Dom Benedictine

10ml Grenadine

dash of Angostura bitters

Add all ingredients to a shaker with ice and, well, shake. Mix thoroughly and strain into an ice filled Collins glass. Garnish wilth a cherry and a slice of pineapple. 

The Gin Rickey 

The Gin Rickey is a refreshing highball drink that is a classic. It's an easy recipe and a great way to enjoy a gin cocktail any day of the year, any hour in the day !!

Large (6 cl) of Hexham Premier Cru  

juice of one lime

club soda

Add a large Hexham to a tall glass half filled with ice. Juice a fresh lime and add to the glass. Top up with club soda, give it all a twirl and garnish with a slice of lime.  Sit back and enjoy

Modern Long Pink Gin

A modern cocktail that taps into the trend of avoiding sugar in long drinks, it’s ideal for those who would rather not drink tonic

Large (5 cl) of Hexham Premier Cru  

2 large dashes of Angostra Bitters

soda water

Add a large Hexham to a tall glass half filled with ice. Add the Angostura Bitters and top up with soda water. Combine with a stirrer add a twist of Orange and start relaxing.

The Hexham Harlot 

A drink we named ourselves for a Gin Festival a few years ago. 

50ml Hexham Premier Cru  

100ml Prosecco

25ml Eldefower Liqueur

No ice required for this one. Pour the gin into a flute glass along with the Elderflower Liqueur and top up with Prosecco. Add a garnish of rasberries and/or strawberries (frozen ones will do nicely) and a basil leaf or two.

If you don't have Eldeflower Liqueur try some elderflower cordial or tonic - works just as well !