Think of those warmer months. Those hazy, long hot days of Summer, when the
one thing that’s truly going to hit the spot is a Sauvignon Blanc. Or, at least you
thought it was the only thing – there’s actually two.
The short, sharp satisfaction that can only come from a gin and something.
Our distillers thought that they could replicate that feeling, and the satisfying
experience of a chilled glass, while keeping all the juniper berry flavours that
make gin, gin.
With a crisp taste that’s going to remind you of the freshness of a New
Zealand Sauvignon Blanc, they’ve created something unique, with hints of green
capsicum, lime, grapefruit, green apple and even Galaxy hops to give a tropical
kick!. Summer is perfect for Sauvignon Blanc … and this gin.
SIGNATURE SERVE
Capri dry tonic with a grapefruit wedge
LONDON MAID
A slight variation on the Southside, often cited as originating at the 21 Club
in New York a touch over 100 years ago. By using our vibrant Sauvignon
Blanc gin, and combining it with sugar syrup, lime juice, cucumber mint
and soda, what you’ve got here is a cool and refreshing gin cocktail with
traditional flavours and a perfect summer sip.
INGREDIENTS
50ml Blanc Canvas Gin
25ml lime juice
20ml sugar syrup
3 Slices of cucumber,
mint and soda
GARNISH
Cucumber ribbon
METHOD
1. Add all ingredients to an
ice-filled cocktail shaker.
2. Shake and strain into an
ice-filled old fashioned glass
3. Top with soda.
4. Garnish with cucumber
ribbon
ROYAL GIN FIZZ
This is a light and refreshing addition to your home mixing repertoire.
Perfectly balancing the gin’s vivid flavours with citrus, it’s topped off with a
smooth, creamy texture. Dating back to the late 1880s, a gin like this opens
the flavours without competing with the ‘meringue’. Take the gin, add lemon
juice, sugar syrup, egg white and sparkling wine. Garnish with rosemary!
INGREDIENTS
45ml Blanc Canvas Gin
20ml lemon juice
15ml sugar syrup
Egg white
Sparking wine
GARNISH
Rosemary
METHOD
1. Add first four ingredients to
an ice-filled cocktail shaker.
2. Shake hard and strain into
an ice-filled highball glass.
3. Top with sparkling wine.
4. Garnish with a sprig of
rosemary.