Cocktails

Aviation

INGREDIENTS

  • 50ml Clouded Leopard gin
  • 15ml maraschino liqueur 
  • 1 bar spoon crème de violette
  • 15ml fresh lemon juice
  • Brandied cherry or edible violet, to garnish

METHOD

  1. Add ice to a shaker, pour in all the ingredients and shake.
  2. Strain into a cocktail glass.
  3. Garnish with a brandied cherry or edible violet.

Mango Collins

INGREDIENTS

  • 60ml Clouded Leopard gin
  • 60ml mango purée
  • 40ml fresh lemon juice
  • Club soda 
  • Slice of lemon and slice of mango (skin on), to garnish

METHOD

  1. Add ice to a shaker, pour in the first three ingredients and shake.
  2. Strain into an ice-filled highball glass.
  3. Top up with soda.
  4. Garnish with a slice of lemon and mango.

Snow Angel

INGREDIENTS

  • 50ml Advocaat
  • 35ml Clouded Leopard Gin
  • 100ml Lemonade
  • Ice
  • Cream to top (optional)
  • (15ml Vanilla Syrup optional for sweeter taste)

METHOD

  1. Pour ice into glass.
  2. Pour over Advocaat and CLG.
  3. Top up with Lemonade and stir.
  4. Add cream topping if using.

Cranberry Crush

INGREDIENTS

  • 35-50ml Clouded Leopard Gin (CLG)
  • 20ml Lemon Juice
  • 120ml Cranberry Juice
  • Crushed Ice

METHOD

  1. Add crushed ice to tall glass.
  2. Pour all ingredients over ice and stir.
  3. Garnish with fresh Cranberries.

VARIATION

For a short drink martini variation reduce cranberry juice to 50-70ml. Add all ingredients to shaker with ice. Shake till frost forms and strain into martini/coupe glass.

Apple Martini

INGREDIENTS

  • 1 Tsp Honey
  • 50ml Clouded Leopard Gin (CLG)
  • 50ml Apple juice
  • 25ml Lemon Juice
  • Ice

You will need a shaker

METHOD

  1.  Add ice to the shaker
  2.  Pour honey onto the ice cubes
  3.  Add CLG, apple juice and lemon juice
  4.  Shake until frost forms on the side of the shaker
  5.  Strain into martini glass
  6.  We like to garnish with an apple rose and mint leaf.

Five O’Clock

INGREDIENTS

  • 50ml Clouded Leopard Gin (CLG)
  • 20ml White Rum
  • 20ml Rosso Vermouth
  • 50ml Orange Juice (100ml for tall variation)
  • Ice

You will need a shaker

METHOD

  1. Add ice to the shaker
  2. Add all the ingredients to shaker
  3. Shake until frost forms on the shaker
  4. (for a frothy top continue shaking vigorously for and extra 30 seconds after frosted)
  5. Strain into glass

We like to serve with a slice of orange.
For the tall version add ice to glass and strain over ice.

Dirty Martini

INGREDIENTS

  • 60ml Clouded Leopard Gin (CLG)
  • 25ml Dry Vermouth
  • 10ml Brine Juice
  • Ice (If using shaker)
  • This can be made in a shaker or stirred.

METHOD

Shaker:
1.    Add iced to shaker.
2.    Add all ingredients and shake until frost forms
3.    Strain into a Martini glass

Stirred:
1.    Chill glass in advance until frost forms
2.    Add all ingredients (leave out ice) to glass and stir

 Black Rose

INGREDIENTS

  • 50ml Clouded Leopard Gin
  • 30ml Crème de Cassis
  • Lime wheel
  • 100ml tonic water
  • Ice

METHOD

1.    Add the CLG, Crème de Cassis and lime wheel to the shaker
2.    Shake well then muddle
3.    Add ice to the shaker and shake well
4.    Strain into a tall glass filled with ice
5.    Top up with tonic water

Garnish with a sprig of rosemary and a lime wheel

Hedgerow Tonic

INGREDIENTS

  • 25ml Clouded Leopard Gin
  • 10ml Cointreau
  • 10ml Chambord
  • 125ml Elderflower Tonic Water
  • Ice

METHOD

1.    Add ice cubes to a tall/balloon glass
2.    Pour over all the ingredients and stir

Raspberry Copenhagen

INGREDIENTS

  • 50ml Clouded Leopard Gin
  • 20ml Chambord
  • 20ml lime juice
  • 10ml sugar syrup
  • Top with raspberry juice

METHOD

1.    Add ice to shaker and pour over CLG, chambord, lime juice and sugar syrup
2.    Shake until frost forms on the shaker
3.    Strain into a martini glass

We garnish with raspberries and a twist of lime

 Elminister

INGREDIENTS

  • 30ml sugar syrup
  • 30g raspberries (extra to garnish)
  • 40ml Clouded Leopard gin
  • 20ml lime juice
  • 60ml tonic water

METHOD

1.    Add the raspberries and sugar syrup to the shaker and muddle
2.    Add the CLG and lime juice
3.    Open the shaker and pour in the tonic water, then stir
4.    Strain into a balloon/tall glass the add ice

We like to add raspberries and cranberries to garnish.

New Pink Gin

INGREDIENTS

  • 60ml Clouded Leopard Gin
  • 60ml Pink grapefruit juice
  • 60ml Indian tonic water
  • Few drops of red grenadine
  • Ice

 METHOD

1.    Fill a tall/balloon glass with ice.
2.    Pour all ingredients over the ice and stir

We like to garnish with a triangle of grapefruit.

Hemingway Mango Sour

INGREDIENTS

  • 40ml Clouded Leopard Gin (CLG)
  • 30ml Lemon Juice
  • 20ml Grenadine
  • 100ml Mango juice
  • Ice Cubes

You will need a shaker

METHOD

  1. Put ice, CLG, lemon juice and grenadine in the shaker.
  2. Shake vigorously until frost forms on the shaker.
  3. Pour into a glass and top with mango juice.

We like to serve it in a Gin Balloon or Hi-Ball with a slice of mango to garnish.

Premium Grand Tonic

INGREDIENTS

  • 30ml Clouded Leopard Gin
  • 10ml Cointreau
  • 3 slices of cucumber
  • 10ml Apple Juice
  • 60ml tonic Water
  • Ice

You will need a shaker

METHOD

1.    Add the CLG, Cointreau, cucumber slices and apple juice to the shaker
2.    Gently muddle to release cucumber flavour
3.    Add ice to the shaker and shake until frost forms
4.    Strain into a coupe/martini glass then top with tonic water

We like to garnish with cucumber slice and orange twist

Naughty Cherry Cola

INGREDIENTS

  • 25ml Cherry Brandy
  • 50ml Clouded Leopard Gin
  • 25ml Lemon juice
  • 100ml Cola

METHOD

  1. Add lots of ice to the shaker
  2. Pour the cherry brandy, gin and lemon juice over the ice and shake
  3. Strain into a glass and top up with the cola.

Serve with a cocktail cherry
A long drink variation is to increase cola to 150ml

Clouded Gin Sour

INGREDIENTS

  • 50ml Clouded Leopard Gin (CLG)
  • 30ml Lemon juice (preferably freshly squeezed)
  • 20ml sugar syrup
  • Dash of soda

You will need shaker

METHOD

1.    Add CLG, lemon juice and syrup in shaker and shake well.
2.    Pour into glass and top with dash of soda.

We like to serve in a coupe glass with a slice of lemon to garnish.

Ginger Fizz

INGREDIENTS

  • 50ml Clouded Leopard Gin
  • 10g cherries
  • 30ml lime juice
  • 60ml pineapple juice
  • 50ml ginger ale

Ice cubes (& crushed ice to serve)

METHOD

  1. Add the CLG, cherries and lime juice to the shaker and muddle
  2.  Add the pineapple juice and ice, then shake until frost forms
  3. Add the ginger ale to the shaker and stir
  4. Strain into tall glass
  5. Add crushed ice to form a small dome

We like to garnish with a black cherry and thin slices of ginger

Amethyst Twist

INGREDIENTS

  • 2 parts Clouded Leopard Gin 
  • 2 parts peach Schnapps
  • 2 parts Prosecco
  • 1 part tonic
  • ½ simple syrup

Ice cubes (& crushed ice to serve)
Blackberries and purple Pansy blooms to garnish

Blue G&T

INGREDIENTS

  • 4 parts Clouded Leopard Gin 
  • 2 parts lime
  • 2 parts Blue Curacao
  • Tonic water
  • Ice

Maraschino cherries to garnish with lime wheel.

Midori Lemonade

INGREDIENTS

  • 2 parts Clouded Leopard Gin 
  • 2 parts Midori
  • 1 part lime juice
  • 1 part sugar syrup

Top with lemonade.
Mint leaves to garnish.

Sunshine Sipper

INGREDIENTS

  • 80 ml Clouded Leopard Gin 
  • 125 ml orange juice
  • 1/4 tsp ground Cardamom
  • 180 ml elderflower tonic
  • Ice


Rosemary and orange slice to garnish.

Clouded Leopard is produced from British wheat spirit using one-shot distillation on 30-litre copper pot stills. The botanicals – juniper berries, coriander seeds, angelica root, cassia bark, mango, black pepper and lemon zest – are macerated for 24 hours before distillation.

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