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Seaside Gin

Our Little Sea-cret

Forest-y with a saline approach alongside mint, fresh citrus, and a dry finish.

Flavour Profile: Dry

Difficulty: Complex

Ingredients:

  • 1 oz Sheringham Seaside Gin
  • 1/2 oz Grand Fir Syrup*
  • 1 oz Sea Asparagus OR green seaweed Infused Tio Pepe**
  • 1 oz Lime Juice
  • 6 Mint Leaves, Muddled

Method:

Between clean hands, slap the fresh mint leaves and drop into a mixing tin. Add all other ingredients, give it a hard and quick shake and double strain into a Nick and Nora glass. Garnish with
sea asparagus or mint leaf.

*Grand Fir Syrup:

  • 500g Grand Fir Needles
  • 1 Cup Water
  • 1 Cup White Sugar

Method:

Into a saucepan add Grand Fir needles, water and white sugar. Over medium heat, cook until sugar is dissolved. Strain and allow the mixture to cool.

**Sea Asparagus Infused Tio Pepe:

  • 500g of Sea Asparagus

Method:

In a food grade insert, add Sea Asparagus to 40oz of Tio Pepe Sherry and allow to infuse for 24-48 hours.

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    Created By:

    Chuck L'Ecuyer

    Victoria, BC.

    Bio:

    Chuck became a friend and supporter of Sheringham over a decade ago after representing the distillery at numerous industry events. Chuck developed a love for fine dining growing up in Montreal. Following Montreal, he moved out to Canada’s West Coast and fully experienced the art of “après ski” in Whistler and Revelstoke. In Vancouver, Chuck spent his time at Kissa Tanto and Bao Bei where he further honed his craft. He developed an interest in distillation which led him to work at The Woods Spirit Co. and Route 1 Distillery. Later, Chuck established himself in Tofino, B.C. pursuing the connection of craft cocktails and coastal living at Wolf in the Fog. Chuck is now an integral part of the production team at Sheringham while still pursuing his additional passion for craft cocktails. Chuck also loves surfing, fishing, and laughing at his own jokes–he hopes you enjoy his creations!