Cumbrian Mule:
Ingredients
- 50ml Standing Stones Vodka
- 1 tsp damson jam
- 4 squeeze and muddled lime wedges
- 2 muddled slices of cucumber
- 15ml apple schnapps
- top up with ginger beer
Method
Use a muddler or a rolling pin to crush the lime wedges and cucumber in a heavy-bottomed tumbler (though Copper Mule Tins are best if you want to impress). Add the damson jam and vodka and begin to stir the drink. Fill with crushed ice, pour over the apple schnapps and use a long spoon to churn the drink. Top with ginger beer, garnish with lime and cucumber.
Bloody Mary
aspiring mixologists at home.
Ingredients
- 50ml Standing Stones Vodka
- 2 dashes of Tabasco
- 2 dashes of Worcester Sauce
- 25ml lime juice
- 50ml tomato juice
- Half tsp of Sam Alldrick South East Asian-Inspired Spice Mix
Method
Mix all the ingredients stirring constantly, using the tabasco to adjust spice to your liking, stir with ice until super chilled. Strain over fresh ice in a tall Collins Glass, or a tall handled beer tankard. Garnish with pak choi, chilli and a lime wedge.
Lakelands
Espresso Martini
Ingredients
- 25ml Standing Stones Vodka
- 25ml coffee liqueur like Mr Black, Kahlua or Tia Maria
- 25ml fudge syrup, make at home or buy as a coffee syrup from supermarket.
- 15ml Mozart White Chocolate Liqueure
- 50ml espresso
Method
Shake all ingredients hard to create good foam, double strain into a Martini glass. Garnish with grated white chocolate and coffee beans.
Standing Stones Signature Serve
Ingredients
- 50ml Standing Stones Vodka
- 150ml Tonic
- Slice of lemon
- Cubed ice
Method
Mix all ingredients in a highball glass.
Autumnal punch
Ingredients
- 150ml Standing Stones Vodka
- 150ml Cointreau (or other triple sec or Curacao)
- 200ml apple juice
- 100ml allspice syrup
- 660ml/two cans of fiery Jamaica ginger beer
- 100ml red wine
Method
Add all ingredients except the wine together in a punch bowl with lots of ice, sliced oranges, lime wedges and cinnamon sticks. Pour the red wine over the top before serving. Drink from short glasses, garnished with orange peel, blackberry and pickled thyme.
Who’s Hugo?
Ingredients
- 25ml Standing Stones Vodka
- 10 fresh mint leaves
- 15ml elderflower cordial
- 1/2 tsp brown sugar
- 15ml lemon
- Top with prosecco or English sparkling wine
Method
Shake the vodka, mint, elderflower, sugar and lemon with ice. Double strain the mixture into a tall flute glass. Top up with the bubbles and garnish with a sprig of mint, lemon peel or a pear fan.
Lavender Blanc
Ingredients
- 25ml Standing Stones Vodka
- 15ml Lillet Blanc (or another dry white vermouth)
- 2 dashes peach bitters
- Top with Elderflower Tonic
Method
Pour the Vodka, Lillet and bitters into a tumbler or a gin balloon, fill with ice, top with the tonic and garnish with blueberries, rose petals and lavender flowers.
Sam Alldrick
Cocktail Chef, The Samling
World-travelling cocktail maestro Sam is the mixologist – or rather Cocktail Chef – at The Reverie. That’s the liquid kitchen at the Lake District’s prestigious The Samling Hotel. We’ve collaborated with Sam, drawing on his years of experience, and combining his passion and some of the Lake District’s flavours – to develop our own, delicious versions of these classic cocktails.
The Essential Spirit
From two simple ingredients -
Lake District spring water and English
wheat – comes a vodka with a profound
depth of flavour.
The Essential Spirit
From two simple ingredients -
Lake District spring water and English
wheat – comes a vodka with a profound
depth of flavour.