Charles Martell Spirits Cocktails

Charles Martell is a long established cheesemaker. The business started with the making of Double Gloucester in 1972. Six years later, Charles revived the production of Single Gloucester and in 1990, in order to honour the Cistercian monks of Dymock - the picture perfect village where Hunt's Court Farm is located - the monastic style cheese 'Stinking Bishop' was invented. The rind of this cheese is washed in perry, which provides it with its pungent smell and character. With the success of the cheesemaking, Charles thought that he would use his expertise and knowledge of local, rare fruits and apply this to distilling.


The Vintage Pear Spirit and Vintage Apple Spirit are grown, fermented distilled and bottled on the farm. The fruit is picked from the orchards and mashed up unpeeled. This mash is then allowed to ferment for a few months until all of the sugar has turned into alcohol. It is added to the still and is gently heated using a wood fire, up to 74.6 degrees, to evaporate the alcohol which is then condensed into a spirit. From branch through to bottle, it is a very intricate process and every stage is overseen by Charles' young distiller, George Lewis. The spirit that is created is exceptionally pure and refined. The latest addition to the collection is the Jack High Cider Spirit which is distilled from local cider. This modern spirit, almost like a mellow whisky, offers a contemporary companion to sit alongside the vintage spirits. It is the only estate grown, fermented, distilled and bottled perry pear spirit in Britain.

Charles Martell has worked alongside mixologist, BlackLeaf Events, to create a collection of cocktails using the artisan spirits - simple serve, classic and long cocktails have been developed.



Vintage Pear Perfect Serve


You will need-

50ml Charles Martell Vintage Pear Spirit
1 slice cinnamon coated pear 

Method-

Add ice to a rocks glass and pour over the Charles Martell Vintage Pear

Spirit. Cut a slice of fresh pear and sprinkle some cinnamon onto one side.

Slide the cinnamon coated pear into the side of the glass, swirl and enjoy.

Vintage Pear Sour



You will need-

50ml Charles Martell Vintage Pear Spirit
15ml egg white
25ml lemon juice
10ml sugar syrup
1 dash orange bitters

Method-

Add all ingredients to a cocktail shaker filled with cubed ice and shake very hard.

Double strain the mixture over fresh cubed ice in a rocks glass and garnish with a slice of fresh pear.

Vintage Apple Perfect Serve 


You will need-
50ml Charles Martell Vintage Apple Spirit
4 slice apple fan
1 dash orange bitters

Method-

Fill a rocks glass with cubed ice and pour over Charles Martell Vintage Apple spirit.

Add a dash of orange bitters and stir gently, top with ice if needed and garnish with an apple fan.

Vintage Apple Elegance 


You will need-

50ml Charles Martell Vintage Apple Spirit
25ml Elderflower Liqueur
20ml fresh lime juice
2 dashes rhubarb bitters

Method-

Add all ingredients to a cocktail shaker filled with cubed ice and shake hard.

Double strain the cocktail into a large wine glass filled with cubed ice and garnish with an edible flower and a mint sprig.

Apple Jack Perfect Serve



You will need-
50ml Jack High Cider Spirit 
120ml apple juice

Method-

Fill a Kilner jar with cubed ice and pour over a double measure of Jack High Cider Spirit. Top the drink with apple juice (non-cloudy) and stir well. Garnish with an apple fan.

Jack High Mojito


You will need-
50ml Jack High Cider Spirit 
15ml sugar syrup
40ml fresh lime juice
10 fresh mint leaves
100ml soda water

Method-

Stir sugar syrup and lime juice in the bottom of a Collins glass and fill with crushed ice. Add the Jack High Cider Spirit and churn well to mix all of the flavours. Top the cocktail with soda water and crushed ice.

Garnish with a straw and a mint sprig.

All recipes from Charles Martell and BlackLeaf Events.

L x



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