Salcombe Gin Scallywag

Created by world renowned chef Mark Hix MBE and his team to showcase this exceptional gin, the ‘Scallywag’ marries classic flavours of fresh orange, fennel flowers and samphire combined with a touch of cardamom and pastis to create a cocktail inspired by the South West coastline.

What You Need: 
  • 40ml Salcombe Gin Voyager Series ‘Mischief’ developed with chef Mark Hix
  • 15ml Knightor Rosé Vermouth
  • 10ml Sacred Rosehip Cup
  • 15ml freshly squeezed lemon juice
  • 15ml orange sherbet
  • 6 drops pastis
  • 4 drops of cardamom bitters
  • 25ml Fever-Tree Mediterranean tonic water

To Garnish

  • Foraged fennel flower
  • Sprig of samphire
  • Flamed orange peel
What You Do: 

Fill an old fashioned glass with ice and place on one side. Fill a Boston shaker with ice, add the Mischief gin, vermouth, rosehip cup, lemon juice, orange sherbet, pastis and bitters and shake vigorously for 10 seconds. Long pour the mixture through a double strainer into the glass. Top up with Mediterranean tonic water. Garnish with a sprig of fresh samphire, a foraged fennel flower and twist of orange peel that has been flamed over the glass.

View listing page for Salcombe Distilling Company