The Spumoni cocktail is a distillery classic and is often featured on the menu at our bar. Here's how you can make one yourself at home.
~ 20ml Wye Valley Gin
~ 50ml Campari
~ 50ml pink grapefruit juice
~ 10ml pink peppercorn & ginger syrup*
~ 50ml indian tonic
1. Add Wye Valley Gin, Campari, pink grapefruit juice and pink peppercorn & ginger syrup to a cocktail shaker with ice.
2. Shake and strain into a highball glass over fresh ice then top up with tonic.
3. Garnish with crushed pink peppercorns.
* To make the pink peppercorn & ginger syrup, combine 50ml crushed pink peppercorns, zest of 1 ruby red grapefruit, 1 tbsp grated ginger, 150ml water and 150g white sugar in a pan, bring to a soft boil and simmer for 20 minutes. Allow to cool and strain into a sealable container. Will keep for up to a month refrigerated.