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Lilliput Dorset Gin | Mixology by Andy Woodfield - 9M ago

Lloyd Brown, the mixology master class king is on twitter you can follow him here: @Lloyd_bartender

Photos by Richard Budd and glasses kindly provided by comaxuk.com

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Lilliput Dorset Gin consists of four main botanicals that complement the requisite Juniper; namely Olives, Basil, Thyme and Rosemary. These four distinctive ingredients give the gin a unique umami mouthfeel that allows you to experiment with it more so than some other gins out there.

It makes a great Dirty Martini with a splash of olive brine added, while the recommended Gin and Tonic serve is a mix of Lilliput and Fever Tree Mediterranean Tonic Water.  The Gin was inspired by the Dorset summertime coast so I knew I had to create a cocktail to reflect this. Although the Gin holds up well against fruit and citrus, I decided to up the measure to ensure the various botanicals shone through.

Swift Resurrection

At first glance you will be forgiven to the think this cocktail could be sickly sweet, however, you will find from the first taste that you will want to savour it. Take your time and enjoy. Named after Jonathan Swift who wrote Gulliver’s Travels where the fictional kingdom of Lilliput is set. Here's how to make it:

  • 60ml Lilliput Dorset Gin 
  • 35ml Briottet Creme de Peche (Peach) 
  • 25ml Orange Juice 
  • 25ml Passion Fruit & Mango Syrup 
  • 10ml Honey & Black Pepper 
  • 35ml Lemon Juice 
  • 3 Sprigs of Basil

Shake the above ingredients in a cocktail shaker with ice for around 10 seconds until sufficiently chilled then strain into a large Brandy Glass. Finish by adding crushed ice and garnish with basil, rosemary and a dehydrated lemon.

David.

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I have been very fortunate in my upbringing when it comes to flavour. My mother was a chef, my grandfather was an amazing Jamaican cook and my grandmother’s garden contained the most varied selection of fruits I have ever seen.

I was immersed into a world of flavour from a very young age, whether it was picking fruit with my grandmother, or watching my grandfather making rum punch and asking what those bits floating in it were? “It's Pimento” he would reply. then tell me what pimento was and let me smell and taste a bit of the punch, and then make me wait for it to mature to see the difference patience would bring - I’m still not very patient.

So, my Lilliput Dorset Gin creation is the 'Bramble Berry Sour' a respectful nod to Dick Bradsell the creator of the classic 'Bramble' who passed away last year. You'll need the following:

  • 50ml Lilliput Dorset Gin
  • Absinthe
  • 4 Blackberries
  • Fresh thyme
  • 2 Basil leaves
  • 12.5ml Cassis
  • 20ml Lemon Juice
  • Foam (add fresh Mint, Agave Nectar, Lemon Juice and an Egg White to  a N20 siphon add gas and chill for at least 1 hour) 

Rinse a rocks glass with absinthe and then add ice to the glass. In your shaker add the blackberries and muddle.

Add the basil leaves and all other ingredients into your shaker, add ice and shake. Discard the ice and absinthe from your rocks glass.

Finally, fine strain the cocktail into your chilled glass, then add the foam on top. Spray orange zest oils on top and garnish an edible flower.

Hope you love it.

Damaine.

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Dirty Mary, the love child of a Dirty Martini and Bloody Mary, this umami packed cocktail is perfect the morning after the night before. A dash of olive brine works as saline and bring out extra flavor from the tomatoes and pairs with the Mediterranean botanicals of Lilliput Dorset Gin

Clipped on to the side is dehydrated Dorset Naga’s for those who like it extra hot, approach with caution. Build in a tall glass or bottle and garnish with hangover kickers such as pickled foods, the sky’s the limit! Ingredients –

  • 60ml Lilliput gin
  • 25ml mix of lemon
  • cucumber and celery juice
  • Grind of salt and plenty of black pepper
  • Pinch of togarashi
  • 3 drops olive brine
  • And a Dorsetshire sauce float

Lloyd.

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    Lilliput Dorset Gin | Mixology by Andy Woodfield - 9M ago

    Alexander West is a mixologist with Koh Lounge in Bournemouth, he's unleashed his creative juices not only to create a range of cocktails for us but by giving us one of the most amusing photo shoots :-)

    You can follow him on Instagram here @alexander.west

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    Keeping things local with one of my all time favourite cocktails, the Negroni! The Negroni is arguably the "Marmite" of the cocktail world, with the Campari element being an acquired taste that's not quite for everyone. With its strong, dry and bitter taste, it's easy to see why many don't take to this drink.

    Luckily with the Negroni, there are endless variations, some of which my may be far more palatable to whomever is drinking it. I believe this is a variation that everyone can get onboard with, using Lilliput Dorset Gin with one of my long standing favourite local Brands, Conker; and their phenomenal Cold Brew Coffee liqueur!

    • 25ml Lilliput Dorset Gin
    • 25ml Conker Cold Brew Coffee
    • 25ml Campari
    • 1 Dash Orange Bitters

    Alex.

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    I’m from Brazil, I’m a bartender at the now world famous modern asian restaurant Hakkasan Mayfair in London, I’ve been here in the UK since 2011. I’d like to introduce you to my Lilliput Dorset Gin creation the Sunset Fizz.

    First of all I didn’t want to move too far from the classic gin and tonic, instead I wanted to enhance the idea of a gin and tonic. The first flavour that hit me when tasting Lilliput Gin was thyme so I decided to highlight this and the other amazing mediterranean flavours of this beautiful new gin from Dorset. The secret herbaceous and citrus flavours of Campari make this fantastic mediterranean aperitif and such a good combination with this British mediterranean gin. I used kumquat pure because of its refreshing citrus flavour and because of it’s beautiful yellow colour, the yellow of the kumquat and the red of the Campari reminds me of my beautiful sunset from my home in Brazil. So how to make my Sunset Fizz: 

    Ingredients:

    Garnish:

    • Sprig of Rosemary

    • Dried Lemon

    • Dried Kumquat

    In a cocktail shaker first add the sprig of fresh thyme, then add the campari, the lemon, kumquat pure and the gin, fill the shaker with ice, then shake and roll the shaker 30 times. Fill a glass with ice and pour the contents of the shaker into the glass through a strainer, add dried lemon and dried kumquat either side of the lemon, and finally a sprig of rosemary behind the lemon.

    To make kumquat pure you mix 10ml lemon, 10ml lime, 100ml water, 1 mug of sliced kumquat fruit, 1 mug of white granulated sugar, blend in a liquidizer and then refrigerate for one day to increase the flavor, then strain to remove the seeds and keep in the fridge for use

    I hope you love my Lilliput Dorset Gin creation.

    Thiago.

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    Lilliput Dorset Gin | Mixology by Andy Woodfield - 9M ago

    Harley Stevens is a mixologist at Koh Lilliput in Poole, Dorset, you can follow him on Instagram at @gnarlystevens

    Photos as ever by the talented Mr Richard Budd

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    To make the Lillet-Put Martini you will need:

    • 50ml Lilliput gin
    • 15ml Lillet Blanc vermouth
    • 4-5 white grapes
    • sprig rosemary

    Muddle the grapes and the rosemary in a mixing glass, add Lilliput Dorset Gin and Lillet Blanc and stir. Double strain into a chilled martini glass and garnish with a sprig of rosemary clipped onto the side of the glass with a mini wooden peg.

    Harley

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    So, about me... Gemma Terry, bar manager at Ojo Rojo, the south coast home of Mezcal. We predominantly use mezcal and related products in our listed cocktails but of course we are always happy to make the classics and create bespoke drinks for different tastes. Its always fun to be given a little project, and theres nothing more pleasurable than creating something that brings other people enjoyment.

    My Lilliput cocktail is based around its stand out Mediterranean ingredients, using flavours that I feel compliment and accentuate the gin. Most of the inspiration was from the more unusual botanical; fermented Kalamata Olives, sourced from Greece and a key aspect to Lilliput gins overall taste profile. I've kept it simple by following a classic sours ratio, allowing each ingredient to shine within this fresh aromatic drink - ' Long live summer' Named after the Greek goddess of wisdom and the creator of the olive tree, 'Athena'

    • 50ml Lilliput Gin

    • 25ml Fresh lime juice

    • 1 bar spoon local Dorset runny honey

    • 10ml Basil infused extra virgin Greek olive oil

    • 8 dashes of Angostura orange bitters

    • 1 Fresh egg white

    • Shake and fine strain into glass over ice sphere

    • Garnish with fresh basil leaf and bee pollen

    Gemma.      

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