Perfect Pours

Looking for some cocktail inspiration? Here are some of our favourites.

Pink Grapefruit and Tonka Beans Serve

Our Serves

Notes
Transporting you to Summer, get a large Poetic balloon glass, fill it with ice to the brim

Ingredients

  • Double Shot of Poetic License Rarity | Pink Grapefruit & Tonka Bean
  • Fever-Tree Mediterranean Tonic
  • Garnish with Pink Grapefruit segment or use the rind.. which ever works for you! Finish off with a sprig of fresh mint.

Method
Pour the Poetic License Rarity | Pink Grapefruit & Tonka Bean into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the grapefruit and sprig of mint.

Agave Nectar Gin Serve

Our Serves

Notes
It couldn’t be simpler than this. Grab your favourite balloon glass and tons of ice.

Ingredients

Method
Pour the Poetic License Agave Nectar Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the orange.

Tutti Frutti Fizz

Our Serves

Notes
Grab a bottle of fizz and a champagne flute for this serve!

Ingredients

Method
Take a champagne flute, pour in the gin, top up with fizz and sprinkle in your pomegranate seeds. As simple as that!

Orange Blossom Bees Knees

Our Serves

Notes
Make sure you’ve got a sweet tooth and grab that honey and go ahead and peel an orange!

Ingredients

  • Double shot (50ml) of Orange Blossom Gin
  • 3 bar spoons (15ml) of honey
  • A shot (25ml) of lemon juice
  • A shot or orange juice
  • Orange peel

Method
Pour the Poetic License Orange Blossom Gin and honey into a boston tin, stir until the honey dissolved. Add the lemon and orange and shake with ice. Double strain into a chilled coup glass and garnish with an orange peel swirl.

Au-Tom Collins

Our Serves

Notes
We like this cocktail shaken, not stirred.

Ingredients

Method
Pour the Old Tom Gin, lemon juice and sugar into a boston tin and shake – with ice is traditional but without is fine if you prefer less dilution and a stronger drink. Pour into a tall glass filled with ice and top up with soda. Garnish with the orange and cranberries.

Fireside Winter Punch

Our Serves

Notes
Some ginger ale is definitely needed and for a top tip, involve a slow cooker to make a batch.

Ingredients

Method
First mull your ginger ale – empty your ginger ale into a pan, add your mulling spices and warm gently, taking care not to let it boil for at least 10-15minutes, tasting it to make sure your spices have infused into the liquid.

Pour your fireside spiced gin into a glass teacup or mug, top up with ginger ale, add a squeeze of lime for freshness and garnish with an orange wheel and some leftover mulling spice.

Top tips – we recommend mulling your ginger ale in a batch so you have enough for a few drinks – anything you don’t use can be stored in an air-tight container in the fridge and reheated up to a week later.

This can be done in a slow cooker and left on a warm setting for winter punches all evening long!

Picnic Clover Club

Our Serves

Notes
Work those muscles and get to vigorously shaking – tons of ice is needed for this one.

Ingredients

  • A double shot (50ml) of Picnic Gin
  • A shot (25ml) of lemon juice
  • A shot of egg white (or use aquafaba for a vegan-friendly alternative)
  • A half shot (12.5ml) of raspberry syrup

Method
Pour all the ingredients into a Boston tin filled with ice and shake vigorously to create froth. Double strain into a chilled coup glass.

Picnic Sour

Our Serves

Notes
Be daring and combo sharp with sweet in this interesting serve.

Ingredients

  • A double shot (50ml) of Picnic Gin
  • A shot (25ml) of lemon juice
  • A shot of sugar syrup
  • A shot of egg white (or use aquafaba for a vegan-friendly alternative)
  • Lemon peel
  • A strawberry

Method
Pour all the ingredients into a Boston tin filled with ice and shake vigorously to create froth. Double strain into a tumbler filled with ice. Garnish with a lemon peel twist & a strawberry

Picnic Royale

Our Serves

Notes
The perfectly simple serve that anyone could do – a fizzy strawberries and cream feel.

Ingredients

  • A shot (25ml) of Poetic License Picnic Gin
  • Fizz (per your budget – Champagne if you’ve got coin, Prosecco if you’re middle of the road or Cava if times are hard)

Method
As simple as it gets – pour the Poetic License Picnic Gin into a flute glass and top up with fizz.

Picnic Fruit Cup

Our Serves

Notes
Be lavish with this cocktail and get a hold of some fresh mixed fruit and herbs.

Ingredients

  • Double shot (50ml) of Poetic License Picnic Gin
  • Lemonade
  • Fresh mixed fruit,herbs etc (e.g. strawberries, raspberries, orange, cucumber, mint)

Method
Pour the Poetic License Picnic Gin into a stemmed balloon glass filled with ice and your mixed fruit, top up with the lemonade to your taste.

Old Tom Gin Summer Serve

Our Serves

Notes
Grab loads of ice and some cherries for that extra touch to this serve.

Ingredients

  • Double shot (50ml) of Old Tom Gin
  • Fevertree Aromatic Tonic
  • Morello/glace cherries

Method
Pour the Old Tom Gin into a stemmed balloon glass filled with ice, top up with tonic and garnish with the cherries.

Old Tom Collins

Our Serves

Notes
Combine lemon with sugar for this serve. Add lemon peel if you’re feeling fancy.

Ingredients

  • Double shot (50ml) of Old Tom Gin
  • A shot (25ml) of lemon juice
  • A shot of sugar syrup
  • Soda
  • Lemon peel or dehydrated lemon (if you’re feeling fancy)

Method
Pour the Old Tom Gin, lemon juice and sugar into a boston tin and shake – with ice is traditional but without is fine if you prefer less dilution and a stronger drink. Pour into a tall glass filled with ice (we’ve gone a bit left-field with our glass choice on this) and top up with soda. Garnish with the lemon.

Clover Club

Our Serves

Notes
A cocktail if you’re feeling fancy. Get your strainer out and get in the raspberry mood.

Ingredients

  • A double shot (50ml) of Northern Dry Gin
  • A shot (25ml) of lemon juice
  • A shot of egg white (or use aquafaba for a vegan-friendly alternative)
  • A half shot (12.5ml) of raspberry syrup
  • Dehydrated raspberry powder

Method
Pour all the ingredients into a Boston tin filled with ice and shake vigorously to create froth. Double strain into a chilled coup glass and sprinkle over the raspberry powder.

Northern Sour

Our Serves

Notes
Get to shaking as you’ll need that froth! Best served in a tumbler glass.

Ingredients

  • A double shot (50ml) of Northern Dry Gin
  • A shot (25ml) of lemon juice
  • A shot of sugar syrup
  • A shot of egg white (or use aquafaba for a vegan-friendly alternative)
  • Orange peel or dehydrated orange wheel (if you’re feeling fancy)

Method
Pour all the ingredients into a Boston tin filled with ice and shake vigorously to create froth. Double strain into a tumbler filled with ice. Garnish with a dehydrated orange wheel.

Northern Negroni

Our Serves

Notes
Stirring is the key to this serve. A tumbler filled with a load of ice is our way to go.

Ingredients

  • A shot (25ml) of Northern Dry Gin
  • A shot of Campari
  • A shot of sweet vermouth
  • Orange peel or a dehydrated orange wheel (if you’re feeling fancy)

Method
Pour the Northern Dry Gin, Campari and sweet vermouth into a Boston tin filled with ice and simply stir to create dilution. Strain into a tumbler filled with ice or, if you’ve got the gear, an ice ball and garnish with whichever orange you’re using.

Clement’s Gimlet

Our Serves

Notes
A handful of ice and a fine strainer will be needed here.

Ingredients

Method
Pour the Poetic License St Clements Gin Liqueur, sugar syrup and lime juice into boston tin with ice, shake and fine strain into a coupe glass and garnish with a lime peel twist.

GIN-ger & Sarsparilla Soda Pop

Our Serves

Notes
Grab a tall glass, lots of ice and a fine strainer for this serve.

Ingredients

Method
Muddle together the liqueur with a ball of stem ginger and lime juice then fine strain into a tall glass with ice. Top up with soda, finish with a few dashes of angostura and garnish with a few slices of the remaining ginger.

BBB

Our Serves

Notes
Not one strain, but two! A boozy one with all the B’s.

Ingredients

Method
Simply shake all the ingredients in a boston tin with ice, double strain into a chilled coupe glass. Make a lemon peel twist and use to garnish.

Salted Caramel Appletini

Our Serves

Notes
Shaken and double strained is the way to go with this cocktail. Make sure you have some apple juice handy.

Ingredients

Method
Pour the Poetic License Baked Apple & Salted Caramel Gin Liqueur and the apple and lemon juices into a boston tin filled with ice, shake and double strain into a chilled coupe glass. Whack a cinnamon stick in to pretty it up.

Cherry & Basil Smash

Our Serves

Notes
Make sure you’ve got basil handy when it comes to this serve. Get your boston tin out and shake and double strain!

Ingredients

Method
Muddle a good pinch of basil leaves with a double shot of Cherry & Basil gin in a boston tin, add the sugar syrup, lemon juice and ice – shake then double strain into a chilled coup glass. Garnish with either a floating basil leaf or a small basil sprig.

Duck, Duck, GOOSE

Our Serves

Notes
Vigorous shaking required. Top tip: rinse your glass with absinthe to add a little something extra.

Ingredients

  • Double shot (50ml) of Poetic License Gooseberry & Elderflower Gin
  • A shot (25ml) of sweet vermouth
  • Half a shot (12.5ml) of lemon juice
  • Half a shot of egg white (or use aquafaba for a vegan-friendly alternative)
  • A bar spoon (10ml) of sugar syrup
  • A bar spoon of elderflower cordial
  • A splash of absinthe
  • Lemon peel

Method
Add all ingredients (bar the absinthe) to a boston tin filled with ice and shake vigorously to froth it up. Double strain into a chilled coup glass rinsed with absinthe (add the absinthe to the glass and swirl it around to ensure the whole inside and edge of the rim is coated) – don’t worry this won’t get you hammered, it just adds a slight je ne said quoi to the drink.

Cut your lemon peel into a long, thin strip, grab each end between your fingers and twist them in the opposite direction to create a tight spiral – let go and you should have a fairly loose twist, pop this on the side of the glass.

Espresso Gin Martini

Our Serves

Notes
Get our your coup glass – ice, shake and double strain.

Ingredients

  • A shot (25ml) of Poetic License Espresso Gin
  • A shot of coffee-infused Poetic License Graceful Vodka
  • A shot of espresso coffee
  • A shot of sugar syrup
  • Coffee beans

Method
Pour all ingredients (bar the beans) into a boston tin with ice, shake and double strain into a coup glass and garnish with 3 coffee beans on the top.

Liquid-Lunch Snapper

Our Serves

Notes
You’ll need a high ball filled with ice for the perfect serve and lots of garnishes can be added to make you feel fancy.

Ingredients

Method
Pour the SBPNC gin into a high ball filled with ice and slowly add the tomato juice to layer on top. Add flavour to your liking; we recommend a few splashes of Henderson’s relish (a vegan-friendly & northern-made Worchester-style sauce), some cracked black peppercorns and a splash of lemon juice. Garnish with tall snipped chives (we like to stuff these down the side and use them to mix-up the drink) and a smacked garlic clove (trust us, it’s delicious). Drink it down sans straw – not only is this better for the environment but you’ll get way more from the drink. Bon appetite!

The TFG (Tutti Frutti Gimlet)

Our Serves

Notes
A rocks glass comes in handy with this serve, fill it to the brim with ice!

Ingredients

Method
Take a rocks glass, fill with ice. Pour over the gin, lime juice and sugar syrup, top up with soda and stir to mix a little. Cut a little into the side of the fresh around halfway up the pineapple wedge so you can slide it onto the rim of the glass and it sits firm.

Tutti Frutti Gin Serve

Our Serves

Notes
It couldn’t be simpler than this. Grab your favourite balloon glass and tons of ice.

Ingredients

Method
Pour the Poetic License Tutti Frutti Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the sliced kiwi.

Sweet Bell Pepper & Naga Chilli Gin Serve

Our Serves

Notes
A nice and easy. Grab your favourite balloon glass and lots and lots of ice!

Ingredients

Method
Pour the Poetic License Sweet Bell Pepper & Naga Chilli Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the sliced peppers.

Blackberry & Bay Gin Serve

Our Serves

Notes
A nice and easy serve here. Make sure you’ve got your balloon glass handy and lots of ice!

Ingredients

Method
Pour the Poetic License Blackberry & Bay Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the blackberries

Espresso Gin Serve

Our Serves

Notes
A simple serve, grab your balloon glass and lots of ice!

Ingredients

Method
Pour the Poetic License Espresso Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with a lime peel twist.

Gooseberry & Elderflower Gin Serve

Our Serves

Notes
A nice and easy serve here. Add some raspberries if you’re feeling fancy.

Ingredients

Method
Pour the Poetic License Gooseberry & Elderflower Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the raspberries.

Cherry & Basil Gin Serve

Our Serves

Notes
Easy as pie. Grab your balloon glass and tons of ice!

Ingredients

Method
Pour the Poetic License Cherry & Basil Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the basil.

Orange Blossom Gin Serve

Our Serves

Notes
Top tip: orange peel and rosemary go really well with this serve.

Ingredients

  • Double shot (50ml) of Orange Blossom Gin
  • Fever-Tree Mediterranean Tonic
  • Orange peel
  • Rosemary sprig

Method
Pour the Poetic License Orange Blossom Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the orange peel and rosemary.

St Clements Gin Liqueur Serve

Our Serves

Notes
Go heavy with the ice on this one, fill that balloon glass to the brim!

Ingredients

Method
Pour the Poetic License St Clements Gin Liqueur into a stemmed balloon glass  filled with ice, top up with the tonic to your taste and garnish with the lime.

Sarsaparilla Gin Liqueur Serve

Our Serves

Notes
We hope you’ve got some Ginger Ale to handy for this serve.

Ingredients

Method
Pour the Poetic License Sarsaparilla Gin Liqueur into a stemmed balloon glass  filled with ice, top up with the ginger ale to your taste and garnish with the star anise.

Blackcurrant & Ginger Gin Liqueur Serve

Our Serves

Notes
Get out that Ginger Ale – you’ll need it for this serve!

Ingredients

Method
Pour the Poetic License Blackcurrant & Ginger Gin Liqueur into a stemmed balloon glass filled with ice, top up with the ginger ale to your taste and garnish with the lemon.

Baked Apple & Salted Caramel Gin Liqueur Serve

Our Serves

Notes
Tons of ice needed here. Top with an apple to spice things up.

Ingredients

Method
Pour the Poetic License Baked Apple & Salted Caramel Gin Liqueur into a stemmed balloon glass  filled with ice, top up with the tonic to your taste and garnish with the apple.

Fireside Gin Serve

Our Serves

Notes
It couldn’t be easier. An orange peel adds a nice touch.

Ingredients

Method
Pour the Poetic License Fireside Spiced Gin into a stemmed balloon glass  filled with ice, top up with the tonic to your taste and garnish with the orange peel (and cranberries, if using).

Picnic Gin Serve

Our Serves

Notes
Elderflower tonic is the one to use here. Strawberries also come in handy.

Ingredients

Method
Pour the Poetic License Picnic Gin into a stemmed balloon glass  filled with ice, top up with the elderflower tonic to your taste and garnish with the strawberries.

Graceful Vodka Serve

Our Serves

Notes
Sicilian Lemonade is the way to go here.

Ingredients

Method
Pour the Poetic License Graceful Vodka into a either stemmed balloon glass or a tall glass filled with ice, top up with the lemonade and garnish with the lime.

Old Tom Gin Serve

Our Serves

Notes
Ginger Ale brings out the best in our Old Tom.

Ingredients

  • Double shot (50ml) of Old Tom Gin
  • Fevertree Ginger Ale
  • Sliced red apple
  • A cinnamon stick, snapped

Method
Pour the Old Tom Gin into a stemmed balloon glass filled with ice, top up with ginger ale and garnish with the apple and cinnamon.

Northern Dry Gin Serve

Our Serves

Notes
A classically simple serve. Tons of ice and a pink grapefruit help!

Ingredients

  • Double shot (50ml) of Northern Dry Gin
  • Fevertree Premium Indian Tonic
  • Pink grapefruit, wedge/wheel

Method
Pour the Northern Dry Gin into a stemmed balloon glass filled with ice, top up with the tonic and garnish with the pink grapefruit.

Spiced Breakfast Martini

Our Serves

Notes
Grab your strainer for this serve and shake that boston tin!

Ingredients

Method
Pour the Poetic License Fireside Spiced Gin and Cointreau  in a boston tin with ice, add the marmalade and shake. Double strain into a coupe glass and garnished with an orange peel swirl and star anise.