The 'Scallywag' cocktail was created by world renowned chef Mark Hix MBE and his team to showcase our Voyager Series limited edition gin, 'Mischief' made in collaboration with Mark Hix MBE. 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.
40ml Salcombe Gin Voyager Series ‘Mischief’
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
Foraged fennel flower
Sprig of samphire
Flamed orange peel
Chill a tumbler with ice and place to 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 samphire, a foraged fennel flower and twist of orange peel that has been flamed over the glass.