This month we are taking Craft Gin Club members to the snowy peaks of Chamonix to pay homage to January’s Gin of the Month, the amazing Altitude Gin!
Along with the tasty snacks and beautifully paired tonics, our members are also being treated to the fruity loveliness of Pago Cloudy Apple Juice, which not only features in our Cocktail of the Month, but can also be used to make these amazing fruity gin cocktails!
Pago’s juices are the first choice for bartenders, mixologists and drinks connoisseurs across the world – but especially in the Alps, where the brand was born! Way back in 1888, Austrian brothers Jakob and Franz Pagitz decided to build a business out of making juice – and they started with that alpine flavour classic, the apple!
Gin Strudel
50ml gin
30ml Pago Apple Juice
25ml butter syrup*
20ml lemon juice
Dehydrated apple, to garnish
Shake all the ingredients together in a cocktail shaker and then strain them into a champagne flute. Garnish with dehydrated apple.
*Butter Syrup Recipe: Combine 100g caster sugar and 100ml of water in a pan with 100g of melted butter and a half tsp of vanilla extract. Stir until combined, decant into a jar and cool. Before use, give the jar a quick shake to reincorporate the ingredients.
Apple Negroni
35ml gin
15ml Campari
Pago Apple Juice, to top up
Orange peel, to garnish
Pour the gin and Campari into a rocks glass over ice, then top up with the apple juice and garnish with orange peel.
Apples and Pears Martini
20ml gin
20ml pear liqueur
40ml Pago Apple Juice
2 dash Angostura Bitters
Lemon peel, to garnish
Combine your first four ingredients in a mixing glass with ice and stir. Strain into a Martini glass and spritz over the oils of a lemon peel, then garnish and serve.
plus all of your
plus all of your
plus all of your