Summer Cocktail Inspiration – and Our Favourite Artisan Spirits
There’s nothing that says the summer holidays are here quite so potently as a sundowner cocktail while watching the kids run off some excess energy before dinner. And at Fowey Hall Hotel in Cornwall, we certainly know about our cocktails. Our Fowey G&T cocktail blends Cornish and Hendricks gin with fresh cucumber, juniper berries, fresh lime and mint from our herb garden, topped off with Fever Tree tonic. We also do a mean Amaretto Sour, using Saliza almond-infused Amaretto paired with our own citrus blend.
Saliza is among the various excellent artisan spirits that we at Luxury Family Hotels are proud to offer in our bars, and we’d like to tell you more about some of these fabulous drinks in the hope of inspiring you to broaden your horizons this summer.
Saliza Amaretto, Bepi Tosolini, Italy
The ancient arts of Tosolini distilled spirits will never be revealed to anyone outside the family, but part of the secret lies in the steam stills with manual controls commissioned by founder Bepi and still used today. The still doesn’t ‘burn’ the marc or the grapes but delicately transports the alcoholic vapours to the top for a pure and aromatic distillate. This high-quality base means Tosolini’s Amaretto needs far less sugar and has more natural almond flavour.
Ragnaud Sabaurin Cognac, France
All Ragnaud-Sabourin cognacs are matured as vintages; there is no blending between years, no sweetening and no colouring. And the family continues to bottle some very old cognacs from their reserve cellars, some dating from before the 1870 phylloxera crisis, when the estate also grew the Jurançon, Blanc Ramé, Bouilleaux, Balzac Blanc and Chalosse grape varieties that were never replanted to any great extent.
The Peat Monster, Compass Box Whisky, Scotland
Similar to fine wine négociants, this small, independent company chooses individual casks from three or four whisky distilleries, offering complementary sets of flavours, and blends them in small batches. Particular attention is paid to the oak casks used to mature the whiskies they buy – through their use of active oak it is possible to create richer, more compelling whiskies. After blending, the whiskies are aged further, in a technique known as marrying – Compass Box frequently marry in new oak casks to add additional flavour, richness and complexity.
Maison Briottet Cremes and Liqueurs, France
Founded in 1836, this family business now in its fourth generation maintains the tradition of exclusively selling to wine shops, delicatessens, hotels, bars and restaurants. Its excellent cremes and liqueurs are the result of a fine balance between fruit flavour, sweetness, acidity and alcohol. Among others, we list their rhubarb liqueur, cassis and framboise, which make a fine addition to a glass of Prosecco as well as delightful cocktail ingredients.
Mamont Vodka, Russia
Elegant, timeless and full of character, Mamont is produced in one of Russia’s oldest distilleries, at the foot of the famous Altai Mountains, using only traditional methods, natural ingredients and a sustainable production. A small proportion of cedar nut spirit is added to the liquid before being carefully filtered through silver birch charcoal.
Death’s Door Gin, USA
Washington Island, Wisconsin was once known for its potato farming. In 2005, a small group of like-minded people began reinvigorating farming there. What started as wheat to use as flour at the Washington Island Hotel has grown into a select speciality grain for use in Capital Brewery’s Island Wheat Ale and all of Death’s Door Spirits products. Death’s Door Gin uses juniper berries that grow wild on Washington Island with coriander and fennel sourced from within the state, and has a full London Dry flavour without the bitterness because of the extraction process and the base spirit used.
Read more about food and drink at Luxury Family Hotels.