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Pour a healthy measure of Ramsbury Gin over ice cubes in a glass. Top up with your favourite Tonic. Garnish with thin slices of apple and lime.
Stir all the ingredients and strain over some ice into the glass. Fill up with cinnamon smoke and close the lid.
Add all ingredients to shaker with ice, shake and double strain in to chilled glass.
Fill glass with ice, add all ingredients and top with soda water. Garnish
Stir a generous measure of Ramsbury gin with a splash of dry Vermouth and pour into a chilled V-shaped cocktail glass. Garnish with a spiral of lime peel or a twig of rosemary.
Add all ingredients (except Port) to a cocktails shaker and shake with Ice. Strain over ice in to a glass. Pour Ruby Port slowly over the back of the spoon to float. Garnish with cinnamon stick.
Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra chocolate to taste. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using. Serve by pouring over ice and enjoy.
Prepare a flute by rolling the rim of the flute in lemon juice followed by a blend of cinnamon powder and white sugar. Add all ingredients (except Champagne) to a cocktail shaker and shake with plenty of ice. Strain into the glass and enjoy.
Add all ingredients to a mixing glass and stir with ice. Strain into a chilled martini glass and garnish with a chestnut.
Shake all the ingredients except the soda. Double strain over ice cubes into a Highball glass. Top up with club soda and garnish with lemongrass and a lime wheel.
Shake Ramsbury gin, fresh lemon juice and Wiltshire Quince cordial. Strain the mix over ice cubes and lace with chamomile & lavender foam.
Fuse all ingredients plus cubed ice in your pitcher, top up with Elderflower tonic.
Add all ingredients to shaker with ice, shake and strain
in to glass over block of ice. Garnish
Shake all the ingredients vigorously, double strain over ice cubes, into a Highball glass. Garnish with a thin slice of rhubarb.