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Sky Wave Gin is a fabulous and unusual cocktail gin. Its citrusy opening and long, spicy finish really adds zest to whatever you’re creating. On this page, we showcase a few of Rachel and Andy’s favourites - but there really is no limit to what you can do with Sky Wave Gin. We love hearing about the great creations you’ve made, so do let us know what you’ve discovered works well - and we may even add it here with a namecheck. And of course you’ll need some Sky Wave Gin to make these - pick up a bottle or two from our online shop or through our network of stockists.

Our favourite gin cocktails are listed here with the recipes below:

The Sky Wave G&T - our perfect serve
Dry Martini - the most sophisticated of cocktails
Sky Wave 75 - our take on the classic champagne cocktail
Sky Wave Bramble - perfect with Sky Wave Gin as we use blackberries as one of our botanicals
Singapore Sling - another classic favourite


The Sky Wave G&T

Some might say this isn’t really a cocktail, but we wanted to explain our ‘perfect serve’. There are many ways to drink a Sky Wave G&T, but we recommend the following.

You will need:

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  • A highball glass (Andy) or a martini glass (Rachel). In Rachel’s words, “We hate this trend for huge balloon gin glasses. All you get is a face full of ice and over-diluted gin!”

  • A double measure of Sky Wave Gin.

  • Premium tonic water. We love Merchant’s Heart or Inginius Berry Light, but you may have a different preference. We have also recently been introduced to Sky Wave Gin with Fever-Tree Aromatic Tonic, and although this does alter your drink (as the tonic is very flavoured), it really is sublime with Sky Wave London Dry Gin.

  • A slice of red grapefruit garnish.

  • Ice cubes.

Method:

  1. Chill the glass with iced water. Pour away.

  2. Add 3 or 4 cubes of ice to the glass, no more (or you end up with a watery G&T).

  3. Add the Sky Wave Gin.

  4. Gently pour the tonic down the side of the glass to retain the fizz. We recommend slightly less than 3 parts tonic to one part gin.

  5. Add the red grapefruit garnish (squeeze if you wish) and gently stir with a muddler or spoon.

If you really want to bring out the spiciness, add 2 or 3 drops of Sky Wave Gin’s fabulous Grapefruit Bitters, or a couple of drops of Angostura Bitters.


Dry Martini

The Martini is Rachel’s favourite way to drink Sky Wave Gin; she even prefers it to the classic G&T. Sky Wave Gin adds a fabulous extra dimension to this classic cocktail, with its slightly spicy lingering finish…take it as dry as you dare. The Martini screams of sophistication, from the heady style of the 1920s through to its iconic status as James Bond’s drink of choice - although it should always be stirred, never shaken - sorry James!

The origin of the Martini is lost in the mists of time. Certainly it appears in numerous late 19th Century cocktail recipe books from both the UK and US. Some say that legendary bartender “Professor” Jerry Thomas created it at San Francisco’s Occidental Hotel some time before 1887; his Bartender’s Guide of that year includes a recipe which bears some slight similarity with the modern drink. Alternatively Allessandro Martini started marketing vermouth in Italy in 1863 under the brand name of Martini, and this may be the source of the cocktail's name - although vermouth, and versions of the cocktail, are recorded well before this.

We recommend Noilly Prat vermouth, which is French, not Italian! We also strongly suggest that you stir, not shake, your Martini - there is a view that excessive shaking can ‘bruise’ the gin and, although we shake in other recipes on this page, the flavours in the Martini would be harmed by a bruised gin - after all, a Martini is mostly about the gin!

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You will need:

  • 75 ml of Sky Wave Gin

  • 15ml of Dry Vermouth (Noilly Prat)

  • A dash of Sky Wave Grapefruit Bitters

  • Ice cubes (not crushed ice)

  • A cocktail stirrer (or spoon!)

  • A cocktail strainer (the Hawthorne type is ideal)

Method:

  • Add some of the ice to the martini glass to chill it whilst you mix the cocktail

  • Mix the Sky Wave Gin, the vermouth and the bitters in a tall thin highball glass with plenty of ice

  • Stir vigorously for at least a minute

  • Empty the ice out of your martini glass, and strain your cocktail into it

  • Garnish with an olive or a twist of lemon

So how do you make it drier? Use less vermouth. Some recipes even suggest swirling the vermouth around the glass and throwing it away before adding the gin and bitters mixture; it was Noel Coward who said, ‘A perfect martini should be made by filling a glass with gin, then waving it in the general direction of Italy!’ And he should know.


Sky Wave 75

This is our take on the classic French 75, created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. Sky Wave Gin complements the lemon juice perfectly, and adds a lingering spicy twist at the end - enough for us to justify changing the name!

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You will need:

  • 35 ml of Sky Wave Gin.

  • 20 ml of lemon juice (fresh is best, use a little more if using a juicer).

  • 10 ml of simple sugar syrup (such as Fruiss).

  • 75 ml of your favourite fizz (we prefer Veuve Clicquot champagne!)

  • Ice cubes or crushed ice.

Method:

  1. Chill a champagne flute with crushed ice or iced water to chill it.

  2. Half fill a cocktail shaker with ice. Add the Sky Wave Gin, lemon and sugar syrup, and shake vigorously.

  3. Empty out the champagne flute, and fine strain the contents of the shaker into the flute.

  4. Top up slowly with the champagne.

  5. Garnish with a long lemon twist if you wish.


Sky Wave Bramble

The Sky Wave Bramble is short and fruity, and really brings out the blackberry notes in Sky Wave Gin. The original Bramble was created in London in 1984 by the legendary mixologist Dick Bradsell. At the time, Bradsell worked at a bar in Soho called Fred's Club, and he wanted to create a British cocktail. Memories of going blackberrying in his childhood on the Isle of Wight provided the inspiration for the Bramble - much as our memories of purple fingers from our childhoods inspired us to use blackberries as one of our botanicals in Sky Wave Gin.

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You will need:

  • 45ml Sky Wave Gin.

  • 15ml Creme de Mure (Chambord is a good alternative).

  • 30ml of lemon juice (fresh is best, use a little more if using a juicer).

  • 15ml simple sugar syrup (such as Fruiss).

  • Ice cubes.

Method:

  1. Fill a cocktail shaker with ice.

  2. Add the Sky Wave Gin, lemon juice & sugar syrup. Shake vigorously.

  3. Strain over fresh ice into an old fashioned glass.

  4. Float the creme de mure on top.

  5. Garnish with a blackberry or lemon twist if you wish.


Singapore Sling

The classic Singapore Sling was of course developed at the Long Bar in the Raffles Hotel, Singapore, sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender. It is a wonderfully refreshing long drink which has gone through a surprising number of evolutions over the last 100 years. There is currently something of a renaissance of the original recipe with top mixologists looking for authenticity, and our recipe is no exception. Our citrus notes and spice complement perfectly the Cointreau, lime juice and Angostura Bitters, giving a sublime drink.

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You will need:

  • 35 ml of Sky Wave Gin.

  • 15 ml Cherry Liqueur (such as Heering).

  • 7.5 ml Benedictine Liqueur.

  • 7.5 ml Cointreau or triple sec.

  • 120 ml unsweetened pineapple juice.

  • 15 to 18 ml fresh lime juice (use a little more if using a juicer).

  • 5 to 10 ml grenadine (use less if you don’t like it too sweet).

  • A forceful dash of Angostura Bitters, or Sky Wave Gin’s fabulous Grapefruit Bitters.

  • Ice cubes.

  • Pineapple and maraschino cherry (optional, for garnish).

Method:

  1. Pour the Sky Wave Gin, cherry liqueur, Benedictine, Cointreau, pineapple juice, lime juice and grenadine into a cocktail shaker. Add the bitters. Drop in enough ice cubes to fill about 2/3 of the shaker.

  2. Cover and shake vigorously.

  3. Fill a tall glass with ice, then strain the cocktail over the ice. If you want, garnish with the pineapple and cherry.