Infused with fynbos from the limestone-rich soils of the lowlands of the Cape floral kingdom, Inverroche Classic Gin is crisp and dry with upfront green, grassy juniper notes which blend seamlessly with a bouquet of soft flowers on the nose. Redolent of summer citrus, rose petals and assertive florals, delivering a clean, dry and spicy finish.

• Taste: Crisp and zesty
• Botanicals: Citrus buchu
• Flavour notes: Gentle juniper and fresh citrus dominate the nose and palate, with hints of spice from the coriander seed and cardamom pods used in distillation, green grassy, dry and zesty

The ultimate classic premium G 'n T.

• Fill a copa glass with ice
• Pour 50ml of Inverroche Classic Gin
• Add 125ml of premium pink tonic
• Stir gently and garnish with a curl of lime zest or a dehydrated lime wheel

A refreshingly tart spin on iced tea using Inverroche Classic Gin.

• Fill a tallish tumbler with ice
• Pour 50ml of Inverroche Classic Gin
• Add 38ml of hibiscus tea
• Add 15ml of Martini Bianco
• Add 25ml of fresh lemon juice
• Add 15ml of cherry syrup (as per the recipe below)
• Add 5 fresh blueberries
• Stir gently and garnish with a thyme wreath

To prepare the cherry syrup, heat ¾ cup of sugar, 1 cup of pitted halved cherries, and 1 cup of water in a medium saucepan over medium high heat. Simmer for 10 minutes, reducing heat if mixture starts to boil. Remove from heat and smash cherries with a potato masher. Allow to cool for 10 minutes, then pour through a mesh strainer into a bowl or cup. Use a large spoon to push as much liquid through the strainer as possible. Store in a sealed container in the refrigerator.

An ice cold, zingy drink inspired by the coastal town of Stilbaai where Inverroche is made.

• Fill a tallish tumbler with crushed ice
• Pour 50ml of Inverroche Classic Gin
• Add 25ml of fresh lime juice
• Add 25ml of simple syrup (as per the recipe below)
• Add 100ml of ginger beer
• Stir gently and garnish with a fresh lime wedge

To prepare the simple syrup, heat the stove on medium to low heat, combine equal parts sugar and water, and stir the liquid until the sugar has fully dissolved. Once ready pour into a glass bottle and store for later use.

This bright and bubbly cocktail is a nod to the abundant Cape floral kingdom (with over 9,500 species!) some of which are used to make Inverroche gins.

• Fill a stemmed glass with ice
• Pour 50ml of Inverroche Classic Gin
• Add 25ml of raspberry syrup (as per the method below)
• Add 25ml of fresh lemon juice
• Add 75ml of sparkling wine
• Stir until mixed well and garnish with fresh raspberries

To prepare the raspberry syrup, add 1 cup of raspberries to a pot. Cover with water and bring to a boil. Reduce to a medium simmer and let the raspberries cook for about 20 minutes. Skim any foam that rises to the top. After about 20 minutes, the raspberries will have lost most of their colour and the water should be deep pink/red in colour. Remove from heat. Strain the raspberry liquid through a fine-mesh strainer into another clean pot, separating the solid berries from the liquid. Once the raspberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the raspberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved.