We are open Friday to Sunday every week, with weekday availability throughout the Summer. For openings and experience availability, search dates here.

Please wear sensible footwear during the distillery tour. Open-toed shoes and high heels are not allowed.

We are open Friday to Sunday every week, with weekday availability throughout the Summer. For openings and experience availability, search dates here.

Please wear sensible footwear during the distillery tour. Open-toed shoes and high heels are not allowed.

Raisin The Roof

Raisin The Bar

Star of Bombay combines with BACARDI Gran Reserva Ocho, Pedro Ximenez Sherry & Alpro Oat milk infused with parsnips, garnished with an orange peel twist & raisins infused with Star of Bombay, BACARDI Ocho & Pedro Ximenez.

UNITS OF ALCOHOL 1.7

KCAL 142

ALCOHOL VOLUME 18%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy

Ingredients

  • 25ml Star of Bombay
  • 10ml BACARDI Gran Reserva Ocho
  • 10ml Pedro Ximenez Sherry
  • 25ml Alpro Oat milk infused with British parsnips
  • Raisins infused with Star of Bombay, BACARDI Ocho & Pedro Ximenez
  • Orange peel twist
glassware and barware

Glassware & Barware

  • Nick & Nora glass – chilled or frozen
  • Boston cocktail shaker
  • Hawthorne & fine strainers
  • Measuring device
  • Serrated knife & chopping board

Method

stir creativity

Step

1

Add the parsnip infused Alpro Oat Milk, Pedro Ximenez, BACARDI Ocho, Star of Bombay & cubed ice into a cocktail shaker

Step

2

Shake really well then fine strain into a chilled Nick & Nora glass

Step

3

Garnish with 3 infused raisins & an orange peel twist freshly spritzed over the top

bartenders top tips

Bartender top tips

Garnishes can be an underrated element of a cocktail. First and foremost, they can provide a huge amount of aroma (90-95% of what we taste comes from what we smell and not from what we taste), in Louise’s drink we wanted to create an unusual edible garnish that left a lasting taste and gave the drinker a new texture on top of the liquid cocktail. Here we infuse loads of plump raisins in equal parts of Star of Bombay, Pedro Ximenez sherry and BACARDI Ocho for a minimum of 48 hours to create a delicious festive garnish which can also be eaten as a snack or even added to your favourite Christmas cake recipe!

Learn from the experts

DISCOVER HOW TO MAKE THE ULTIMATE GIN COCKTAILS

VIEW GIN MASTERCLASS

cocktail individual learn from the experts
cocktail individual learn from the experts

Please note that we are now a cashless venue.