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.

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:

  • 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, but you may have a different preference.

  • A slice of red grapefruit garnish.

  • Ice cubes.


  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.

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.


  1. Chill a champagne flute with iced water.

  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.


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.


  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).


  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.