Categories Food&DrinkPosted on

Kiloran Waves: Colonsay Gin

SEEN is always pleased to learn of yet another fabulous summer cocktail recipe idea from The Cocktail Trading Company, on London’s Bethnal Green Road. You must visit at your earliest opportunity.

The Cocktail Trading Company has created a Hebridean island cocktail inspired by the wild Atlantic shores of Colonsay and long, tranquil, summer days spent walking on its breathtaking beaches.

The cocktail showcases Colonsay Gin and to celebrate the launch of their first ‘island batch’ made on Colonsay – Wild Thyme 909. With one sip, drinkers will be transported to the island’s sweeping golden beaches, tempestuous waves and the vast skies of Kiloran Bay. Pairing the robust juniper notes of Colonsay Gin with a touch of smokey scotch, seaweed syrup and sprinkling of salt, the cocktail captures the scent of sea spray on the breeze.

The first ‘island batch’ has been named Wild Thyme 909; the spirit is rooted in Colonsay’s dramatic landscape and its mythical Celtic folklore. The number 909 also signifies the 909 years that have elapsed since the legendary Viking maiden, Alva, was marooned upon the island. Alva is the centrepiece of the Art Nouveau, Alphonse Mucha-inspired bottle design, and her indomitable Viking Spirit is encapsulated in the pepperiness of the gin. Colonsay Gin is a small batch London Dry style gin with a strong juniper backbone, and is distilled with seven botanicals; juniper, angelica root, calamus root, liquorice root, orange peel, orris root and coriander seeds. They even run a gin-lovers’ retreat on the island. SEEN must dash…:

Here is the recipe if you fancy making it yourself:
Kiloran Waves

50ml Colonsay Gin
1 tsp Greengage Jam
20ml Seaweed and tea syrup*
5ml Smokey Scotch (e.g. Ardbeg)
25ml Lime
1 Egg white

Shake all ingredients in a cocktail shaker and fine strain into a cocktail glass. Garnish with a sprinkle of salt on top of the glass, spritz with twist of lime and decorate with an edible flower.

  • To make the syrup: add 1tsp loose leaf breakfast tea and 1 sheet (2.2g) Nori seaweed as well as 500ml caster sugar to 500ml of hot, not boiling, water. Dissolve the sugar and leave to infuse for 10 minutes before straining. This syrup will last in the fridge for 2 months.

The Cocktail Trading Company
68 Bethnal Green Road
E1 6GQ