The Solent Sour
Created by the super talented Max from the Albion Hotel in Freshwater Bay.
- Add 1 egg white to a cocktail shaker
- Add 25ml fresh lemon juice
- Add 35ml Earl Grey syrup*
- Add 50ml Signature Malt Blend
- Add ice
- Shake
- Double strain into a chilled martini glass
- Garnish with bitters and a dehydrated lime slice
* To create the Earl Grey syrup add 3 Earl Grey tea bags to 300ml boiling water and add 3 teaspoons of sugar. Let them steep until the water goes cold and then remove the teabags.
Wight Mule
- Fill a glass with ice
- Add a measure of the Signature Malt Blend
- Squeeze in a wedge or 2 of lime
- Top with Ginger Ale
- Garnish with a lime wedge
Fancy a fruity twist?
Add a splash of Peach Schnapps
Wight Garden
- Fill a glass with ice
- Add a measure of the Signature Malt Blend
- Add a splash of Belvoir Ginger Cordial
- Top with Fever Tree Cloudy British Apple
- Garnish with a slice of apple and a sprig of mint
Pineapple Sour
- Fill a cocktail shaker with ice
- Add a 50ml measure of the Signature Malt Blend
- Add 25ml lemon juice
- Add 35ml pineapple juice
- Add 1 egg white
- Add 10ml sugar syrup
- Shake well
- Pour into a chilled tumbler
- Garnish with a pineapple leaf and edible flowers