Paradise Citadel

Paradise Citadel

Hensol Castle Gin | Passionfruit Campari | Cocchi Distillate | Coconut

Bitter | Bold | Solero

ABV: 20.2% / Vol: 85ml

ALLERGENS

Sulfites

Wales has the most castles per square mile in the world. If only all of them made gin.

Hensol Castle Distillery

13.93km

Lab 22

Our CO-LAB

Learn More

Recipe

Cocktail Spec:

25ml Hensol Castle Gin
15ml Distilled Cocchi Torino
35ml Paradise Campari
10ml Water

Garnish/Serve:

Set passionfruit syrup

Glassware

Rocks

Recipes:

Campari, Passion Fruit , Alpro Coconut Milk, Sugar, Bristol Syrup Coconut Syrup

Method:

Mix 300ml Campari, 300g passion fruit flesh/seeds, 300ml Alpro coconut milk, 50g sugar and 75ml Bristol Syrup Co Coconut Syrup together in a jug and stir until sugar dissolves. Allow to infuse for 1 hour. Spin in a centrifuge at 4000rpm (or alternatively strain through a muslin cloth) for 20 minutes, then pour through a coffee filter before bottling.

Desiccated Coconut, Coconut Flakes, Cocchi di Torino

Method:

Combine 250g desiccated coconut, 125g coconut flakes and 4500ml Cocchi di Torino. Steep at room temperature for 90 minutes, stirring every 15 minutes. Strain out solids, then distill to 37.5%.

Orange Food Colour, Bristol Syrup Co, Passionfruit Syrup

Method:

Take Rubicon Passionfruit Juice and weigh, after recording starting weight, place on induction job at 100 degrees Celsius and reduce to half its original weight. After reduction and reaching half weight, add 1.5x the new weight in white caster sugar and mix thoroughly. Add gold lustre and yellow grade food colouring to mixture and bottle. If solution crystallises, pass through a tea strainer.

Method:

Pour 85ml of liquid straight from bottle stored in the freezer.
Stamp the top of the ice with triangular stamp and fill with syrup from dasher bottle.

< Back to Drinks