Perfect prescriptions for toasting those long summer evenings and sharing Worsley Gin with great company.

Whether it be for beautiful balmy evenings, or sunshine adventures alfresco, these cocktails will inspire you and your guests to toast Notos the God of Summer! 

Our Summer suggested serve is beautifully British - fresh strawberries and mint over tonnes of ice and a really light tonic to let the flavour of the Gin shine through. It is a stunning mix.



Pimms is so last year - if you are looking for a summer sharing drink then the Gin summer smash is for you. It is delicious and so versatile - you can add whatever fruits you have to hand!


50ml Worsley Gin

50ml Sangria or Fruit Wine



Apple chunks

Soda Water


In a glass add lots of ice and fruits of your choice. Pour in the Gin and the Sangria - then top up with Soda Water. 

Give it all a stir and then enjoy! This is easiy made in a pitcher - just multiply the ingredients!


This is summer in a glass - the mint gives a freshness ad the sugar and lime give this the synonymous South American vibe.

If you want an extra boozy kick - top up with fizz instead of soda! 


50ml Worsley Gin

Lime wedges

2 tsp Sugar

Mint leaves

Soda (or fizz if you are feeling daring!)



Squeeze the limes into a glass and add the sugar - using a muddler to mix them. Drop in the mint leaves giving them a little bruising as you go. Add the Gin and then heaps of ice. Top up with soda water (or champagne if you want an extra boozy treat) and garnish with mint - delicious!


Perfect for sipping alfresco in the sunshine this cockatil is a stylish and delicious treat - it will transport you to a beach bar in the Med, even if its blowing a gale outside in reality!


75ml Worsley Gin

A splash of Vermouth

Strawberry syrup

Mint leaves



Place a martini glass in the freezer and chill for at least twenty minutes so the the glass is extra cold. Add the vermouth to the glass and swirl.

In a shaker add the Gin, ice and strawberry syrup and give it a thorough mix - strain into the glass and enjoy!


Salmon is perfect in the summer time - its meaty enough to make a hearty meal, but also light enough to be able to infuse with flavour - and Worsley Gin lifts the fish so beautifully!


400g new potatoes

2 tbsp olive oil

8 asparagus spears, trimmed

2 handfuls cherry tomatoes

1 tbsp balsamic vinegar

2 tbsp Worsley Gin

2 salmon fillets, about 140g/5oz each

Handful basil leaves


Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle over the Worsley Gin with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Adapted from a Good Food recipe


There is nothing more refreshing than a Gin and Tonic - except, perhaps a Gin and Tonic Sorbet!

This recipe is light and produces a creamy texture - be careful not to over mix to avoid the sorbet crystallising!


400g caster sugar

400ml tonic water

4 tbsp Worsley Gin

Zest and juice 1 lime

Zest 1 lemon

1 egg white


Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.

Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.

Once the tonic mix is cold, add the Worsley Gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen.

Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together – do it quickly so it doesn’t actually start to melt. Pour the mix back into your container and freeze until solid. 

Serve with the zest of lemons and limes - or try with pink grapefruit for something even more special!


  Gooey, Creamy and made with Worsley Gin - these are the sweets of the Gods - quite literally!

Marshmallows are not a new phenomenon, recipes go as far back as the Ancient Greeks who believed they were magical healing sweets only for consumption by the nobility (because ordinary people don't respond to magical healing sweets obviously!)


  • 1 tbsp vegetable oil, for brushing and greasing
  • 50g icing sugar
  • 50g cornflour
  • 65ml Worsley Gin
  • 2 gelatine sachets
  • 600g granulated sugar
  • 300g golden syrup
  • 125ml tonic water
  • 2 limes, peeled
  • 50g caster sugar


  • Brush the bottom and sides of a 20cm square baking pan with vegetable oil and line with clingfilm, leaving plenty hanging over the edges. Brush again with vegetable oil. Combine the icing sugar and cornflour and then, using a sieve, dust the pan generously, knocking out any excess.
  • Put 75ml cold water and the gin in the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatine into the bowl and stir briefly to make sure all the gelatine is in contact with the liquid. Let soften while you make the sugar syrup.
  • In a heavy, large saucepan, combine half the granulated sugar with the golden syrup and tonic water. Place over a medium flame and heat, stirring until the sugar has dissolved. Bring to the boil and continue to heat, without stirring, using a sugar thermometer to check the temp until it reaches 115°C. Remove the saucepan from the heat and leave it to stand for 5 minutes.
  • Turn the mixer on to low/medium and pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Once all the syrup is incorporated, increase the mixer speed to high and beat for 8-10 minutes until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted.
  • Grease a rubber spatula and your hands with vegetable oil and use the spatula to pour the contents into the prepared cake tin. Dust the top evenly with more of the icing sugar mixture, then cover with the overhanging cling film. Leave to set for at least 8 hours, preferably overnight.
  • While the marshmallow sets, get to work on the candied lime peel. Use a sharp knife, carefully remove any thick white pith from the lime peel, then cut it into thin strips.