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Savoury Cocktails? - Yes Please!

by Charly Thieme on 0 Comments

Last year we posted an ultimate cocktail guide for you to hone your cocktail making skills. Now we want to crank it up a notch! We have recently had a thing for brine-y, pickle-y, savoury things so why not in cocktails? World Cocktail Day 2022 is on Friday May 13th this year, and we've developed and adjusted a few drinks for you if you want to try something slightly different.

If you like the look of the bar we're in, this is the brilliant Gung Ho on Preston Street in Brighton. It is an incredible and super sustainable bar run by Julien, and it was voted no. 33 in the 50 Best Cocktail Bars in the UK!!

First up a take on a martini to ease us in, using Kuemmel (caraway liqueur) - it has a slightly sweet but noticeably caraway note, perfect to be sipped very cold. Serve with a lemon peel to add a citrus kick on the nose.



  • 50ml Brighton Gin Seaside Strength navy gin*
  • 50ml Kuemmel (best to use Mentzendorff)
  • 2 dashes of a fruity bitter, we used rhubarb but orange can go well, too! (example HERE)
  • lemon peel

 *Did you know, we just won Gold Outstanding at the International Wine & Spirits Competition - only 22 gins worldwide received that honour! 

How to Make

Stir with ice in a mixing glass/pint glass/wide glass, then strain into a coupe/martini glass. Garnish with a lemon peel.

Next up my personal favourite, I have played with it many times over the last few weeks and just yesterday found my perfect version. I am using dill pickle juice, just from an ordinary dill pickle jar from the supermarket, and it's just divine.



  • 50ml Brighton Gin Pavilion Strength
  • 25ml Apricot Brandy (works so well in this recipe!!)
  • 30ml fresh lime juice
  • 5ml dill pickle juice 
  • 10ml sugar syrup
  • small pinch of salt


How to Make

Shake all ingredients with ice, then double strain (use both a hawthorn strainer as well as a sieve) into a chilled Nick & Nora glass (or any nice glass you like, really).

Serve with a cucumber twist/strip, or perhaps a pickle. LUSH!!

Finally, for all of you fans of bitter drinks out there, we have created a Seaside twist on a Negroni. I infused our Pavilion Strength with a Nori sheet (I used one sheet for about 250ml gin) and let it infuse for about a week - to be honest, next time I'll infuse for less time, perhaps 3 days, that should absolutely suffice. Here is our NORI NERGONI:


  • 30ml Nori-infused Brighton Gin Pavilion Strength
  • 50ml Campari
  • 50ml red vermouth
  • 25ml Ancho Reyes chilli liqueur
  • 2 dashes of bitters 


How to Make

Stir with ice in a mixing glass/pint glass/wide glass, then strain into an ice filled (or maybe you have one of those fancy mega ice cubes?) tumbler. Add a wedge of orange to give it a citrusy twist. Enjoy!


 Check out our ultimate cocktail guide here.


Available in 700ml & 350ml Bottles
Brighton Gin is available in regular 700ml bottles, as well as our handy 350ml midi bottle size, perfect for any number of cocktails. And for the perfect finish, why not serve our ginspiring cocktails in our Brighton Gin glasses!


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