Campfire Gin’s point of difference is in its name – campfire.
“Under stars, by a campfire, a gin was born. Ten select botanicals including rich coffee cherry, fresh orange, hazelnuts and piney juniper, distilled with the finest UK wheat spirit, bridge traditional and progressive styles.”
This campfire aspect influences the first cocktail, taken from the Puddingstone Distillery blog, that, served warm would be mighty fine on a chilly evening in front of a campfires embers…
Campfire Gin Cocktail – Puddingstone Purl
100ml Campfire Gin
300ml Hoppy Golden Ale
150ml pressed apple juice
2cm cubed piece of fresh ginger
1/2 cinnamon stick
2 brown sugar cubes
2 teaspoons honey
Stir the ale, (to keep the cocktail as local as possible, I went for a Brakspear Oxford Gold Ale), the apple juice, ginger and cinnamon in a pan over a gentle heat until simmering. Let it bubble for ten minutes or so before adding and dissolving the sugar in it. Simmer for a further ten minutes. Remove from the heat and stir in the honey to dissolve. Add the gin and pour into two glasses. Serve warm with a cinnamon stick as a garnish (or a toasted marshmallow as the distillery suggests).
Puddingstone Coffee Negroni
20ml Coffee Liqueur
20ml Campfire Gin
15ml coco nib infused Campari (home made; but straight Campari works just as well)
10ml sweet Vermouth
Stir all ingredients with ice. Strain into a chilled glass on the rocks.
“Named after a rare local rock formation, Puddingstone Distillery houses a 50 litre still called Isabella and a 200 litre still called Amelia. Both stills were named by our Campfire crowd after two great female adventurers – Isabella Lucy Bird and Amelia Earhart. Puddingstone Distillery“