Chilgrove Bluewater Edition draws its inspiration from the rich history that exists between England and Australia, both in terms of the early explorers & settlers and also the subsequent maritime trade-routes. The botanicals which have been chosen all had their part to play in this story.
Bottled at a super-premium 46% abv, Chilgrove Bluewater Edition is a London Dry Gin crafted using a total of fourteen botanicals including indigenous Australian and English botanicals. These are distilled with a 100% grape-alcohol base and natural mineral water sourced from the South Downs which surround the hamlet of Chilgrove in West Sussex.
Australian Botanicals
- Lemon Myrtle
- Finger Lime
- Davidson Plum
- Riberry
English Botanicals
- Coriander
- Mint
- Angelica
- Savory
46% ABV. 700 mL.
Recipes with Bluewater Edition Gin
Ingredients
- 50ml Chilgrove Bluewater Gin
- 100ml Tonic
- Twist of Orange peel
- Sprig of Lemon Thyme
Garnish
Garnish with a twist of orange peel and a sprig of lemon thyme.
Preparation
Fill a chilled balloon glass with chunky ice. Pour in the tonic, add the gin then stir gently.
Ingredients
- 75ml Chilgrove Bluewater Gin
- 10ml Lemon juice
- 10ml Blue Curaçao
- Twist of Orange Peel
Garnish
Garnish with a generous piece of orange peel.
Preparation
Mix the ingredients together with ice, shake well and strain into a large chilled cocktail glass.
Ingredients
- 25ml Chilgrove Bluewater Gin
- 25ml Passion Fruit Syrup
- Sparkling Wine
Garnish
Garnish with half a passion fruit.
Preparation
Shake the gin & syrup with ice. Pour slowly into a coupe glass of fizz.
For the syrup, dissolve 60g sugar into 175ml fresh passion fruit juice (strain 15 fruit for the juice). Bring to the boil for 20 seconds, cool, add a squeeze of lemon juice and chill. Makes 10 cocktails.
Ingredients
- 50ml Chilgrove Bluewater Gin
- 50ml Pink grapefruit juice
- 50ml Lemon Juice
- 15ml Sugar Syrup (Gomme)
- Soda water
Garnish
Garnish with slices of grapefruit and lemon.
Preparation
Add the ingredients to a Collins glass with ice, stir well. Top up with chilled soda water and garnish.