Salcombe Gin’s Illustrious Joint Venture
Salcombe Gin is embarking on an exquisite new venture in collaboration with some of the West Country’s most admired connoisseurs.
The award-winning distillery, found tucked away in a former boat house on Salcombe Harbour, is releasing a series of limited edition gins, each of them in collaboration with an eminent chef or winemaker.
Known as the Salcombe Gin Voyager Series, the inaugural bottle was unveiled at Lymstone Manor – set on the banks of the Exe Estuary – whose chef-patron is Michelin star gastronomist Michael Caines MBE, the first of Salcombe Gin’s venerable affiliates.
“We have been privileged to work with Michael and his team at Lympstone Manor on our first Voyager Series release. Michael shares our passion and desire to take people’s senses on a journey and this exceptional gin does just that”- Angus Lugsdin, Salcombe Gin co-founder
Named after one of the iconic Salcombe fruit schooners that trimmed the oceans during the 1800s, ‘Arabella’ is an earthy and floral infusion carrying fresh notes of lemon thyme, verbena and hibiscus and a classic lingering dry finish. Presented in stylish white ceramic, with a bespoke debossed copper stopper commissioned especially for the series, Arabella has been limited to 1200 bottles and comes beautifully boxed and includes a recipe card for the exclusive ‘Appabella’ cocktail created by Michael Caines along with his expert team at Lympstone Manor.
“The stand out flavours of citrus complimented with the fresh savoury notes of lemon thyme makes my Salcombe Voyager Series gin ideal to drink before dinner, as well as paired with modern European cuisine which I favour. It’s best served over ice with a premium tonic water and garnished with a sprig of lemon thyme and a slice of green apple or in our summer cocktail ‘Appabella’ mixed with my Blanc de Blancs Champagne” – Michael Caines MBE
Next in the Salcombe Gin Voyager Series is ‘Mischief’, a collaboration with award-winning chef and restaurateur Mark Hix in celebration of the 10th anniversary of Hix Restaurants.
“Created by renowned chef Michael Caines MBE and his team to showcase this exceptional gin, the Appabella marries flavours of fresh lemon thyme and green apples combined with a touch of marasca cherries to create a cocktail inspired by an English summer garden” – Salcombe Gin
35ml Salcombe Gin Voyager Series ‘Arabella’ developed with chef Michael Caines
35ml Frobishers Apple Juice
12.5ml Luxardo Maraschino Liqueur
10ml Willy’s Apple Cider Vinegar
3 dashes of Dr Adam Elmegirab’s Teapot Bitters
Michael Caines Blanc de Blancs Champagne
Green apple fan, Cucumber ribbons, Lemon Thyme, Pansy Flower
Peel the cucumber to create ribbons, adding two ribbons to the inside of a large wine glass. Quarter fill the glass with ice to pin the cucumber ribbons to the inside of the glass. Fill a Boston shaker with ice, add the Arabella gin, apple juice, maraschino liqueur, apple cider vinegar and bitters and shake vigorously for 10 seconds. Long pour the mixture through a strainer until the glass is ¾ full. Top up with Michael Caines Blanc de Blancs Champagne. Garnish with 3 sprigs of lemon thyme, a green apple fan and a pansy flower.
Our guests love the sophisticated blends of Salcombe Gin, one of many independent companies flying the flag for West Country fayre. Their pioneering gin school is a popular Salcombe attraction, where you get to blend and distil your very own bottle, a lovely way to fill an afternoon during your Salcombe escape with Toad Hall Cottages.