Founded in 2018 by two farming families in Herefordshire, Penrhos Spirits was born out of a frustration with fruit waste. So, they decided to repurpose this waste into a leading spirits range distilled in a repurposed calve shed on Penrhos Farm.
Not simply content with breaking the food waste cycle, Penrhos Spirits are also a leader in the sustainable packaging division, swapping glass bottles for 100% recycled aluminium bottles which has, in turn, reduced their packaging-related carbon footprint by 91%.
From their award-winning London Dry Gin which uses 'waste' blueberries from Penrhos, to the Cloudy Rhubarb made from real rhubarb juice and the Wonky Raspberry Gin which uses raspberries not deemed attractive enough for supermarket purchase, the Penrhos Spirits range embraces the natural British larder.
Try your hand at using their spirits to enliven some of our favourite cocktails with these four recipes below.
French 75
Penrhos French 75
Makes 1
Preparation time 5 minutes
Ingredients
50ml Apple and Elderflower
25ml Lemon Juice
20ml Honey Syrup (50:50 mix of honey and hot water, dissolve and let cool to add to cocktails)
Prosecco/champagne
Method
Into your shaker add gin, lemon juice and honey.
Shake with ice for 30 seconds, strain into your flute and top up with your chosen bubbles. The best drink for any celebrations
Penrhos G&T
Penrhos G&T
Makes 1
Preparation time 5 minutes
Ingredients
50ml Penrhos Dry
Indian Tonic Water
Blueberries
Method
Using your favourite glass full of ice pour 50ml of Penrhos Dry and let it run over the ice.
Top up with Indian Tonic.
Garnish with blueberries. Top tip, if they are frozen they will turn your gin pink!
Chilli Bee's Knees
Chilli Bee's Knees with Penrhos Gin
Makes 1
Preparation time 5 minutes
Ingredients
50ml Penrhos Rhubarb Gin
50ml Orange juice (fresh is best) freeze any left over for future garnishes
25ml Hot (chilli) Honey Syrup (50:50 Mix of spicy honey and hot water)
Method
Add all ingredients into your shaker, shake with ice and train into your cocktail glass. Garnish with a small chilli or chilli flakes.
To make hot (chilli) honey, add 50:50 honey and hot water and mix to combine. If you can’t find hot honey, chop up one chilli and infuse with the honey syrup. Leave to cool before creating the cocktail.
Raspberry Limoncello Spritz
Penrhos Limoncello Spritz
Makes 1
Preparation time 5 minutes
Ingredients
50ml Penrhos Wonky Raspberry
25ml Limoncello
Half a Lemon
Soda
Method
Pour the Penrhos Wonky Raspberry and Limoncello into a glass with ice.
