Liverpool Valencian Orange Gin & Beetroot Cured Salmon

Recipe by Trippets Lounge Bar

Salmon fillets
200g caster sugar
140g table salt
1 lemon, juice & zest
3 oranges, peel only
50ml Liverpool Valencian orange gin

Blend the above ingredients to a paste and add 500g of grated raw beetroot. Mix together. Cover the salmon with the paste and refrigerate. Ready in approx 7-10 days.

Robin On The Bay cocktail

Recipe by Locksley Distilling

The Lakehouse in Bay Shore, New York asked us to come up with a new cocktail to celebrate their re-opening in new premises right on the Great South Bay. They wanted it to be called Robin On The Bay. To us, 'bay' reminds us of summer and long icy drinks. We had just been given some fresh rhubarb and decided to use fresh bay leaves alongside.

45ml Sir Robin of Locksley Gin
20ml rhubarb shrub
5ml bay leaf syrup
5ml Aperol
85ml soda

Stir the gin, shrub, syrup and Aperol over ice. Strain into a rocks glass with ice - large sphere or cube, if possible - and top with the soda. Garnish with two fresh bay leaves.

For the Rhubarb Shrub:

Put 320g of fresh chopped rhubarb in a non-reactive bowl. Add enough sugar to cover and stir. Let the mixture sit for two to three days, stirring occasionally. The liquid should take on a slightly pink hue. Strain and add 60ml of white wine vinegar. Keep refrigerated and use within one month.

For the bay leaf syrup:

50g sugar
60ml water
8-10 fresh bay leaves

Break or cut up the bay leaves and put them in a pan with sugar and water. Bring to the boil. Reduce heat and simmer until the sugar is dissolved. Remove from heat and let stand for a few hours to infuse the bay leaf flavour before straining. Keep refrigerated and use within one month.