Cocktails

Method:
Fill shaker with ice and add the brandy, lemon juice, gin and simple syrup.
Shake and strain into a highball glass and top up with sparkling water.

Method:
Sometimes the classics are the best. Simply add British Cassis to Champagne, prosecco or English sparkling wine - a duo of "The best of British". Add some berries to garnish if you wish.

Method:
Fill a rocks glass with a quarter cubed ice.
Add Vermouth, Gin and Amaro and stir for a few seconds.

Method:
Add gin, lemon juice and sugar syrup into a shaker with ice and shake.
Strain into a champagne flute and top up with Bolney Bubbly

Method:
Combine all ingredients in a cocktail shaker, add ice and shake well. Pour into a martini glass and top with coffee beans to serve.

Method:
Add the cold brew coffee liqueur and gin to a cocktail shaker with ice, shake and pour into a rocks glass. Top up with tonic.

Method:
Add cubed ice to a spritz style wine glass. Add the vermouth, Bolney Bubbly & tonic water and stir gently. Garnish with a squeeze and wedge of pink grapefruit and a sprig of mint.

Method:
Fill a glass with crushed ice, pour over your Bolney Estate Gin and British Framboise, top with Bolney Bubbly. If you like, you can use a small dash of angostura bitters to bring out the flavours. Garnish with lemon.

Method:
Add Vermouth, Cointreau, Gin and lemonade over cubed ice in a large wine glass.
Gently stir together the components.
Squeeze in some juice from a quarter of an orange and garnish with a slice of orange.

Method:
Add raspberries to your glass and pour over Bolney Bubbly. Add a good dash of British Framboise to the glass and watch the bubbles rise.

Method
Add the gin to 4 glasses and set aside.
Tip the apple juice into a saucepan and add the cinnamon stick, cloves and bay leaf. Heat gently until simmering, then strain into a jug. Pour the mulled apple juice into the glasses with the gin and stir gently to combine. Garnish each glass with a bay leaf and orange peel and serve warm.