Mischief

£65.00

Named ‘Mischief’ after the famous Salcombe Fruit Schooner which was built in 1856, this limited-edition gin has been developed in collaboration with celebrated chef, restaurateur and food writer Mark Hix MBE to commemorate the 10th anniversary of HIX restaurants.

A complex and bold London Dry Gin. It has a strong backbone of traditional juniper and warming citrus from sweet orange peel classically paired with bay leaf and cardamom. On the palate it is rich with a subtle anise note from the foraged fennel flowers balanced with a slightly saline note from samphire.

Limited to 1,200 bottles. 50cl, 46% ABV.

This limited-edition release is no longer available to purchase.

£65.00
PRODUCT STORY
MISCHIEF

The third release in our Voyager Series, ‘Mischief’ was crafted to commemorate the 10th anniversary of HIX Restaurants. We worked closely with Mark Hix to bring together our combined expertise in balancing and perfecting flavours and aromas to create an exceptional gin with hand selected botanicals, each picked to add a distinct layer of flavour and aroma.

With provenance central to Mark’s culinary offering, ‘Mischief's’ unique flavour is inspired by our shared love of the South West and locally sourced ingredients. Several of the botanicals Mark chose to work with have been foraged from the rich abundant coastlines of the South West, including sea buckthorn, along with samphire and fennel flowers foraged from the shorelines of Salcombe.

  • Awards
  • 2019 – ‘World’s Best Gin Design’ at the World Gin Awards
  • 2019 – ‘Best Limited Edition Design’ at the World Gin Awards
  • 2019 – ‘Best Presentation Design’ at the World Gin Awards
  • 2018 – ‘Best in class’ and ‘Master’ at the Spirits Business Design & Packaging Masters Awards
BOTANICALS
Hand selected by Mark Hix

‘Mischief’ is created with 10 botanicals which were selected by Mark Hix and inspired by his love for the South West coast.

MACEDONIAN JUNIPER BERRIES, English coriander seed, SEA BUCKTHORN, orange peel, bay leaf, FENNEL FLOWERS, cardamom, SAMPHIRE.

Several of the botanicals Mark chose to work with have been foraged from the rich abundant coastlines of the South West, including sea buckthorn, along with samphire and fennel flowers foraged from the shorelines of Salcombe. All of these were combined with the remaining 7 botanicals which were distilled together to the one shot London Dry method.

ABOUT MARK HIX
Celebrated chef, restaurateur & food writer

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 – the distinguished HIX Oyster & Chop House in Smithfield, followed by HIX at Browns Hotel, HIX Soho, and the chicken and steak concept restaurants ‘Tramshed’ in Shoreditch, and Hixter Bankside. Located in the basement of HIX Soho and Hixter Bankside is Mark’s Bar with a cocktail list full of historical curiosities, and in October 2015, Mark opened his first stand-alone Mark’s Bar at The Old Vic. In February 2016, Mark partnered with Damien Hirst to open Pharmacy 2 at Newport Street Gallery in Vauxhall.

Outside of London in Mark’s native Dorset, is HIX Oyster & Fish House and a boutique hotel, HIX Townhouse, both in Lyme Regis. Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. He is the author of a number of cookbooks on British cuisine, including Mark Hix on Baking, Hix Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the André Simon Book Award – Special Commendation, British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009, and his latest book Mark Hix The Collection. Most recently Mark received an MBE for services to hospitality, appointed within the New Year’s Honours 2017 list.

ENDORSEMENTS
Simple & eminently drinkable

“‘Mischief’ is a refreshing take on the original gin from Salcombe Distilling Co. The botanicals have been reduced to a number of 10 partly in honour of the HIX restaurants’ decade and partly to strip the flavours back to something simple, and eminently drinkable.”

Mischief
£65.00
SCALLYWAG
ingredients
  • 40ml Voyager Series ‘Mischief’
  • 15ml Knightor Rosé Vermouth
  • 10ml Sacred Rosehip Cup
  • 15ml Freshly squeezed lemon juice
  • 15ml Orange sherbet
  • 6 Drops of Pastis
  • 4 Drops of cardamom bitters
  • 25ml Mediterranean tonic water
  • Foraged fennel flower
  • Sprig of samphire
  • Flamed orange peel
method
  • Chill a tumbler with ice and place to one side.
  • Fill a Boston shaker with ice, add the 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.

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