Made in collaboration with Mark Hix, flavours of orange, fennel flowers and samphire come to the fore in this cocktail inspired by the South West coastline.

Serves 1

Salcombe Gin Mischief 40ml
Knightor Rosé Vermouth 15ml
Sacred Rosehip Cup Liqueur 10ml
Lemon juice 15ml, freshly squeezed
Orange sherbet 15ml
Pastis 6 drops
Cardamom bitters 4 drops
Fever-Tree Mediterranean tonic water 25ml

To garnish

Samphire spring of
Foraged fennel flower
Orange peel twisted and flamed over the glass

  1. Fill an old fashioned glass with ice.
  2. Fill a boston shaker with ice, add the gin, vermouth, liqueur, lemon juice, orange sherbet, pastis and bitters and shake vigorously for 10 seconds.
  3. Long pour the mixture through a double strainer into the glass.
  4. Top up with tonic water.
  5. Garnish with a the samphire, fennel flower and twist of orange peel which has been flamed over the glass.

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