East meets West at its very best!
It’s not news that we love lychees at Copper in the Clouds. Our ever popular Lychee Gin Liqueur has been going strong for more than two years now. It even made an appearance on Channel 4’s Sunday Brunch in 2019 scoring highest from the celebrity guests on the day 👯♀️ Lychee gin liqueur, we love you, you’re not going anywhere, but…
WE WANTED MORE LYCHEES!
We’ve been racking our collective brains for a while deliberating how we can add a full strength lychee spirit to the CITC range in a juniper laden format. We were looking for a fruity companion to sit alongside the oriental lychees and happily found that in the crisp British raspberry. We’re lucky to be surrounded by soft fruit farms at our Hertfordshire distillery so it wasn’t hard to find a fantastic local supplier for our raspberries. We have the raspberries delivered as a 100% not from concentrate juice which means we can blend it straight into the gin with minimal waste .
To begin with, we made a new super-fresh 8 botanical gin recipe to be the base for our new creation with fresh garden mint and whole Sicilian lemons. After the spirit has been distilled, we rest the gin over plenty of fresh lychees for a whole week. In that time, the spirit takes on the flavour and sweet fragrance of the fruit. After that, we blend in the local raspberry juice which gives the gin it’s bite and beautiful pink hue.
Unlike most pink gins, we decided early on that we didn’t want to add any sugar at all to this recipe 🙅♀️ The natural sweetness of the fruit give the gin plenty of sublime flavours without needing to pile a load of sugar on top.
Live on our website, Amazon and Master of Malt now and soon on the shelves of your local Copper in the Clouds stockist too!
Try our recommended serve for this new gin below 🙂
Serves | Hard Raspberry and Basil infused Lemonade
Per jug – serves 4
- 100ml Lychee and Raspberry Gin
- 100ml raspberry coulis
- 2 cans of good quality cloudy lemonade (we used San Pellegrino)
- Cut lemon slices, raspberries and basil leaves
Combine all of the ingredients in a jug with plenty of ice, stirring in the fruit. garnish with additional basil and raspberries.
Serve in tall glasses over plenty of ice.