recipes

you need

• 50 ml Fenrir Pomegranate & Orange
• 120–180 ml good tonic water
• 2–3 thin orange slices
• A spoonful of pomegranate seeds
• A sprig of rosemary or mint (optional)
• Ice

method

1. Chill a highball or balloon glass with ice water for a minute, then tip it out.
2. Fill the glass with fresh ice and pour in the gin.
3. Pour the tonic slowly down the side of the glass to keep the bubbles. More tonic makes it lighter, less makes it stronger.
4. Tuck the orange slices into the ice and scatter the pomegranate seeds on top.
5. Add the rosemary or mint if you like. Rosemary brings out the herbal side of the gin, mint makes it fresher.
6. Stir once, gently, and serve straight away.

you need

• 50 ml Fenrir Pomegranate & Orange
• 150 ml Indian or lightly spiced tonic water
• 1 cinnamon stick
• A wide strip of orange peel
• A few pink peppercorns
• A spoonful of pomegranate seeds
• A light grating of nutmeg
• Ice

method

1. Hold the cinnamon stick over a flame for a few seconds until it smells toasted. Let it cool.
2. Squeeze the orange peel over a balloon glass so the oils spray onto it, then rub the peel around the rim.
3. Fill the glass with ice. Add the gin, the pink peppercorns and the pomegranate seeds.
4. Top with tonic, poured slowly.
5. Twist the orange peel around the cinnamon stick and stand it in the glass.
6. Finish with a light grating of nutmeg.

Tip: When friends come round, mix the gin and garnish in a jug and add the tonic glass by glass, so it stays fizzy.

you need

• 50 ml Fenrir Pomegranate & Orange
• 120 ml elderflower tonic water
• 15 ml elderflower liqueur
• A small piece of edible gold leaf
• Edible flowers, such as violets or pansies
• An orange twist
• Ice

method

1. Fill a balloon or large wine glass with ice.
2. Pour in the gin and the elderflower liqueur.
3. Add a small piece of edible gold leaf.
4. Top with elderflower tonic.
5. Garnish with the edible flowers and an orange twist.
6. Stir gently and serve.