Gunpowder, Treason and Plot – and Gin

As it’s the 5 November we’ve been looking for some suitable cocktails to celebrate the day and here are a few that tickled our fancy. Have a fabulous evening and stay safe.

Gunpowder Gin Punch

For the citrus syrup:

Zest of 2 lemons

Zest of 1 lime

115g granulated sugar

Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and leave covered for 6 hours or even overnight, covered. Strain peels from the mixture, set liquid aside.

For the Gunpowder Tea:

3 teabags gunpowder green tea

450ml boiling water

Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.

For the Punch:

225ml gin

450ml Gunpowder Tea at room temperature

8 dashes celery bitters

Lemon wheels and celery stalks for garnish

In a jug  or punch bowl, combine gin, tea, bitters, and citrus syrup. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the fridge. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.


The Firecracker

150g sugar

225g fresh or thawed frozen sour cherries, pitted

450ml London dry gin

Juice of 4 lemons

1 bottle (750 ml) chilled dry rosé wine


Lemon slices, for garnish

Bring sugar and 180ml water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool.
Combine syrup, cherries, and gin in a large jug, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.


Smoky Martini

70ml gin

7ml Scotch whisky

Add both ingredients to a mixing glass and fill with ice. Stir, and strain into a Martini glass. Garnish with a lemon twist.


Charred Lemon Gin Sparkler


For the charred lemon juice:

12 lemons, halved

For the charred lemon juice: Preheat heavy-bottomed frying pan over a high heat. Add lemon halves cut side down and cook until well charred, about 2 minutes. Let cool then juice, straining out seeds.

For gin rosemary mixer:

8 sprigs of rosemary, cut in half

6 tablespoons sugar

475ml gin

1 cup charred lemon juice

Muddle the rosemary and sugar in large jug, bruising it with the back of a wooden spoon until you can smell the rosemary. Add the gin and lemon juice and stir to dissolve the sugar. Refrigerate, removing the rosemary sprigs after one hour.

For each cocktail:

60ml gin rosemary mixer

2 tablespoons sparkling wine


Rosemary sprig for garnish

Fill a glass with ice. Pour in gin rosemary mixer through a fine-mesh strainer. Top with sparkling wine. Stir once. Garnish with a sprig of fresh rosemary and serve.


Hot Gin Toddy


2 teaspoons vanilla caster sugar

juice of half an orange

35ml gin

60ml hot water

2 cardamom pods

Combine the sugar, orange juice and gin in a brandy glass and stir well. Bruise the cardamom pods and let them sit in the boiling water for two minutes before straining the water into the glass and mixing well until the sugar is completely dissolved.

Hilary Delamare

Choctails® was founded by husband and wife team Simon and Hilary Delamare. Simon's suggestion of putting cocktail flavours into chocolate took Hilary's chocolate-making hobby to new heights, until in May 2012, the decision was made to turn the hobby into a full time business. The domestic kitchen became a production factory by day, and the dining room was given up to become a place where hand-made chocolate is crafted

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