Edition 63 - F*ckEmAll

Some years simmer. This one went straight to a rolling boil. The world has thrown us all one thing after another in 2025, with far too many contenders lining up to earn our metaphorical middle finger. So instead of choosing a single target, we’ve taken the broad approach and slipped a few deserving recipients into a word-find for your enjoyment.

Edition 63 brings heat and intensity in equal measure, crafted on a base of fiery hot sauce and lush, juicy mangoes that mellow the flame without ever softening the punch.

This gin is our all-purpose salute to the lot of it - a fiery, high ABV reminder that sometimes the only answer is to say F*ckEmAll and pour another.

Botanicals:
Juniper, Coriander, Dried Chilli, Ginger, Cinnamon stick, Cardamom, Mango, Orris, Widowmaker chilli sauce, House of Cane chilli sauce.

ABV:
50%

Method:
Pot & Vapour

Distiller:
Aled

Signature Serve:
Fever-Tree Indian Tonic

This month's cocktails:

Red Snapper

Ingredients
50ml F*Ckemall Gin
50ml Passata
Teaspoon Horseradish
1 Dash Celery Salt
1 Dash Cayenne Pepper
Few Dashes of Hot Sauce
15ml Fresh Lemon Juice
Celery Stalk for Garnish
Lemon Wedge for Garnish

Method
Add gin, passata, horseradish, celery salt, cayenne pepper, hot sauce and lemon juice to a cocktail shaker filled with ice.
Stir for 10-12 seconds.
Add to an ice filled highball glass.
Garnish with celery stalk and lemon wedge.

Pizzicato Passage

Ingredients
30ml F*ckEmAll Gin
30ml Dry Sherry
30ml Amaro
Few Dashes of Chocolate Bitters
Orange Twist for Garnish

Method
Add gin, dry sherry, amaro and chocolate bitters to a mixing glass filled with ice.
Stir for 10-12 seconds.
Single strain into a rocks glass filled with ice.
Garnish with orange twist.

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