Stirring things up…

Friday 11th December was our very first cocktail night here at BinTwo and, judging by the fun that was had by all, I suspect it might become a regular feature!

Huge thanks to Mark Ramage from South Western Distillery for showing us what can be achieved with Tarquin’s Gin, Cornish Pastis and a touch of magic.  Mark took us on a journey of muddling, mixing, stirring and vigorous shaking to produce some old school classic cocktails plus a few imaginative innovations:  we all love G&T but you’ve not lived until you’ve tried Mark’s G&Tea.

Intrigued?  Then read on because we’ve published the recipes below for all you sorry souls who couldn’t make it.  If you follow this link then we’ve also produced some natty little recipe cards BinTwo Cocktail Cards

On the night we kicked off with a classic French 75 – a mix of gin and champagne – so a bit of a BinTwo signature drink really.  Enjoy!



French 75French 75

12.5ml lemon juice

5ml sugar syrup

25ml Tarquins gin


So this is really the champagne equivalent to a Tom Collins (just subtracting soda for sparkling wine – we used Camel Valley Brut. Perfect!)

In a shaker add the lemon juice, sugar syrup and Tarquins gin and shake with ice then strain into a chilled champagne flute.

Finally top with Champagne or sparkling wine and garnish with a lemon twist.


cornish pastiche


A Cornish Pastiche

25ml shot of Pastis

½ Lime

Handful of mint

100ml Apple juice

Another build cocktail (meaning built in the glass) and a really decent way of introducing Pastis.

Take half a lime and quarter it then put into a glass, add a handful of mint and muddle, then add a shot of pastis and top with ice and apple juice. Garnish with a sprig of mint.



G & Tea

SW Distillery logo50ml Earl Grey Tea

50m of Tarquins Gin

50ml of Grapefruit Juice

25mlt of lemon juice

12.5ml sugar syrup

Top with Tonic water

Like a posh iced tea, earl grey & grapefruit work so well together.

Brew a strong pot of Earl Grey Tea & leave to cool. In a cocktail shaker add the tea, gin, grapefruit juice, lemon juice & sugar. Shake with ice & strain into a tall glass filled with more ice.

Top with tonic water & garnish with a slice of grapefruit.

blackcurrant sour


Blackcurrant Sour

37.5ml Tarquins Gin

12.5ml Crème de Mure

Blackcurrants (can be frozen)

20ml Lemon Juice

Egg White

12.5ml Sugar syrup

One of my favourites! The egg white isn’t a ‘must’ but really adds for flavour and mouth feel. In a Boston tin add the blackcurrants and muddle with lemon juice, then add the egg white, sugar, Tarquins gin and crème de mure and shake without ice (this is called dry shaking) to fluff up the egg. Then add ice – re shake and strain into a chilled Coupe glass. Garnish with a lemon twist.



37.5ml of Tarquins Gin

18.75ml of Campari

18.75ml of Vermouth (Rosso)

Sugar to taste

Orange Bitters (not super necessary)

Brown Sugar

Garnish with OrangeNegroni


Classic gin cocktail (also worth noting that Tarquin’s Gin was voted the best gin in the UK by Campari to use in a Negroni). Though its origins are unknown, the most well-known account of its first invention is in Florence in 1919 where Count Camillo Negroni asked the bartender to strengthen his favourite cocktail, an Americano, by adding gin instead of the usual soda water

In a rocks glass add orange peel and brown sugar then muddle together, roughing up the orange and releasing all of the oils. Then add two drops of orange bitters and rinse around the glass. Finally add all of Tarquins gin, Campari and Vermouth then ice and stir to dilute. Finally garnish with another slice of orange peel.


Kate’s Amaretto Sour

37.5ml Tarquins Gin

12.5ml Amaretto (if you have a sweet tooth, do 25ml Tarquins and 25ml Amaretto)

12.5ml Lemon juice

12.5ml lime juice

Egg white

10 ml sugar syrup

In your shaker add all of the ingredients and dry shake (shake without ice) to fluff up the egg white. Then introduce ice and re shake then strain into a chilled Coupe glass and garnish with orange peel.



whiskey sourMike’s Whiskey Sour

50ml Whiskey (I would use a Bourbon as I think this works better but thats my opinion)

12.5ml lemon juice

12.5ml lime juice

Egg white

12.5ml sugar syrup


Obviously not one that features Tarquin’s Gin but we added it at the request of a BinTwo wine club member – it also happen’s to be Mike’s favourite.  Much like him it’s old school and all the better for it!

In your shaker add all of the ingredients and dry shake to fluff up the egg white (shake without ice) then introduce ice and re shake then strain into a chilled Coupe glass. Garnish with lemon peel.