This March it has been our great privilege to show-case the award-winning Darnley’s Gin range. Our promoted gin of the month, Darnley’s Spiced Edition, proved that it’s bold enough to allow those that enjoy it to think outside the realms of mainstream trends. The ambitious #whytonic has started a trend this month amongst guests at Le Chardon d’Or. The palate of mixed spices and ginger pair wonderfully with its ginger ale mixer, while the finish of orange zest plays lovingly in the hands of the of sweet fresh orange garnish.
The Spiced Navy Strength Edition is our feature here, as we feel is encompasses the spirit the Wemyss family have for adventure! Ancestor, Sir Rosslyn Wemyss, and his illustrious Royal Navy career, inspired the production of this gin. Reveared for commanding ships around the world and rising through the ranks to Admiral of the Fleet. During his time at sea, ships’ officers still enjoyed a daily ration of gin which had to pass a gunpowder test to prove it was over 57% alcohol and therefore Navy Strength. The Navy Edition uses the same ten botanicals as the Spiced (some botanicals sourced as far afield as Africa, Morocco and China) of juniper, cinnamon, nutmeg, clove, cumin, ginger, grains of paradise, cassia, angelica and coriander. The Navy Edition adds juniper to the recipe, not only increasing alcohol content, but creating intensity to the warming spice flavour.
Nose: Clementine, nutmeg, spruce, cinnamon, freshly grated black pepper
Palate: Ginger, citrus with a sweet and fresh character
Nose: Ginger, cinnamon, rich fruit, milled pepper and orange rind mixes well with the spice.
100ml Rooibos Tea
50ml Darnley’s Navy Strength Gin
20ml honey simple syrup
1tbsp lemon juice
1 part heather honey
1 part water
Brew 100ml of Rooibos tea, store in the fridge to keep cool. Make a batch of honey simple syrup, bring to a simmer until the honey has dissolved then cool in the fridge. Add all of the above ingredients into a cocktail shaker and ice.Shake several times and strain into the cocktail glass. Garnish with a cinnamon stick and serve with a ginger biscuit.
Brian and the team hope that we can welcome you soon! And if Gin's your thing, don't miss our Darnley's Gin Experience and lunch this weekend March 24th! Call or email now to book! Cheers!
Telephone: 0141 248 3801
Email: [email protected]
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