2016 has been a big year for Hepple – we have officially launched our propagation project with Northumberland National Park and Newcastle University and will see a rejuvenation programme that aims to plant out at least 200 juniper seedlings each year (read more about that here); we’ve attended a number of festivals including Abergavenny Food Festival and The Good Life; launched The Goring Gin Garden and won a Gold Medal at the San Francisco World Spirits Competition.
To celebrate all that has happened this year, we hosted an evening of winter cocktails at the Bulgari Hotel in Knightsbridge. Nick Strangeway was behind the Bulgari bar and supplied our guests with a range of cocktails that featured some gin classics: the Hepple martini and Hepple gin and tonics, but also had some new additions to the list. The Signora in Rosa is a mix of Gin, bergamot, pomegranate and sweet geranium – bound together with some egg white and lemon juice to produce a light, refreshing cocktail. The firm favourite on the night was the Fireside Martini – a gently stirred mix of gin, palo cortado sherry, tangerine juice, crème de cacoa and oak smoked salt water which adds a smoky fragrance akin to lounging in front of an open fire.
The drinks were expertly matched by Valentine Warner who selected a range of canapes. The event was a success with guests having sampled the diverse range of Hepple gin cocktails – we hope there weren’t too many sore heads in the morning.
50ml Hepple Gin
10ml Palo Cortado Sherry
5ml Tangerine Juice
5ml Creme de Cacoa
1ml Oak Smoked Salt Water
Stir on rock ice and then pour into a chilled coupe glass. Garnish with a twist of Tangerine