Due to popular demand, Harrogate-based Slingsby Gin, will be hosting another of its unmissable Slingsby Sofa Sessions on Saturday 23rd May, but this time Slingsby’s mixologist will be joined by award-winning Chelsea Flower Show gardener Matthew Wilson.
To celebrate the end of the first ever virtual Chelsea Flower Show, Matthew will be sharing his top tips on how to plant your very own botanical herb garden at home. He’ll demonstrate how to plant and even take cuttings from herbs you can get from the supermarket to add to your window box or plant pots (or you could even upcycle a Slingsby Gin presentation box!). The herbs are perfect to add to a G&T or a Slingsby cocktail.
Slingsby Gin contains no fewer than 24 botanicals, with a large proportion of these being grown in their kitchen garden at Rudding Park Hotel in Harrogate which was designed by Matthew Wilson.
Slingsby’s expert mixologist will also give tasty tips on garnish pairings and recommend serves to go with your newly grown herbs. Grab a G&T, sit back and enjoy Slingsby’s floral based Sofa Session.
Slingsby Sofa Sessions will take place on Saturday 23rd May at 3pm live on Instagram and Facebook #Slingsbysofasessions.
To help make the experience all the more enjoyable, Slingsby Gin has also created three floral cocktails to complement the session:
Ey Up Petal – a fresh and fragrant cocktail inspired by delicate gardens
- 25ml Slingsby London Dry Gin or Slingsby Rhubarb Gin
- 12.5ml Hibiscus syrup
- 20ml Fresh lemon juice
- Rose lemonade
Method: Add the gin, hibiscus syrup and lemon juice into a cocktail shaker filled with ice and fine strain into a coupe glass. Top with Rose Lemonade.
Gooseberry Blossom – a fresh and fruity cocktail for those sunny days outside
- 25ml Slingsby Gooseberry Gin
- 50ml Cloudy apple juice
- 10ml Freshly squeezed lemon juice
- 10ml Elderflower cordial
- Splash of sparkling apple
Method: Build in a low ball glass over ice. Garnish with a slice of lemon.
Spring Blossom – this chic and stylish cocktail tastes floral and delicate on the palate
- 30ml Slingsby London Dry
- 15ml Elderflower cordial
- 5ml Lemon juice
- 3 Dashes of Peychaud Bitters
- 2 Drops Monin Coconut Syrup
- Soda to top up
Method: Combine all ingredients (other than soda) and shake. Strain through a sieve into a champagne saucer. Top up with the soda and garnish with a lemon peel disc.