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We have a range of cocktails, some classical and some unique to us like the LinGin Raspberry Ruffle. Inspired by the Jamieson's Raspberry Ruffle chocolate bar from our youth. 

If you make one and enjoy it, post a picture on social media and tag us. You never know we may select your picture to use and if we do, you will win a bottle of our Gin used in the Cocktail.

Italian 75


  • 25ml Four Marys Zesty Sherbet
  • 25ml Lemon juice
  • 12.5ml sugar syrup
  • Prosecco top

Method: Shake all bar Prosecco over ice.  Strain into champagne glass and top with Prosecco

Garnish: Lemon twist

Blue Martini


  • 70ml Four Marys Forever Fresh
  • 35ml Vermouth

Method: Shake all over ice.  Strain into martini glass

Garnish: 3 olives

Orange Bees Knees


  • 50ml LinGin
  • 12.5ml Honey syrup
  • 25ml orange juice
  • 12.5ml lemon juice
  • Top with ginger ale

Method: Shake all over ice and strain into glass

Garnish: Orange twist & honeycomb piece

LinGin and It


  • 60ml LinGin
  • 30ml red Italian vermouth
  • 1–2 dashes of orange bitters
  • slice of lemon

Method:  Pour the  gin and vermouth over some ice in a rocks glass. Add the orange bitters and stir

Garnish: lemon slice



  • 50ml Four Marys Bonny Bramble
  • 25ml Lemon Juice
  • 12.5ml Sugar syrup


12.5ml Crème de Mure/Chambord

Method: Shake all except Crème de Mure/Chambord and strain into glass over crushed ice.  Fill with soda and top with Crème de Mure.

Garnish: Lemon twist & Blackberry

Hot Toddy


  • 25ml Four Marys Subtly Spiced
  • 25ml blood orange liqueur
  • 150ml hot ginger ale
  • 20ml ginger syrup

Method: pour all ingredients into a hot toddy glass and stir gently

Garnish: cinnamon stick and piece of orange studded with a clove 



  • 50ml LinGin London Dry
  • 25ml Lime juice
  • 12.5ml Sugar syrup
  • Club soda
  • Dash Angostura bitters
  • 8 mint leaves

Method: Shake 7 mint leaves, gin, lime juice, bitters and sugar syrup over ice and strain into a glass filled with crushed ice.  Top up with club soda

Garnish: Mint sprig

Coconut Gin MoJito


  • 50ml LinGin Colours Coconut gin
  • 25ml sugar syrup
  • 100ml pineapple juice
  • 1 lime quartered
  • 3 sprigs of mint

Method:  muddle the lime, 2 sprigs of mint and sugar syrup in a glass.  Add the ice and coconut gin and top with pineapple juice.  Stir.

Garnish: 1 sprig of mint and a slice of pineapple

Lime Gin Margarita

  • 50ml LinGin Colours Lime gin
  • 25ml Triple Sec
  • 25ml lemon juice
  • Lime wedges or slices
  • Salt flakes or Tajin

Method: Wet the rim of a glass with lime juice and press it firmly in a saucer of salt flakes or Tajin to rim the edge.  Add lots of ice to the rimmed glass.

Fill a shaker with ice, add the gin, Triple Sec and lemon juice.  Shake and strain into your rimmed glass.

Garnish:  wedges or slices of lime

LinGin Red Snapper


  • 25ml LinGin
  • 200ml Bloody Mary Mix 
  • Smoked salt or Tajin for the glass rim
  • Stick of celery and sprig of rosemary

Method: Shake the LinGin and Bloody Mary mix with ice and strain into a glass filled with ice cubes.

Garnish: add the celery and a sprig of rosemary

The Cranachan

  • 50ml LinGin Cask Aged gin
  • 25ml lemon juice
  • 10ml raspberry puree
  • Cream soda
  • Fresh raspberries and toasted oats

Method: shake the gin, lemon juice and raspberry puree over ice.  Add to a glass filled with ice.

Top up with cream soda

Garnish: drop in some fresh raspberries and sprinkle with a few toasted oats.

LinGin Bluebird


  • 50ml LinGin
  • 25ml Curacao
  • 15ml lemon juice
  • 10ml Orgeat syrup (almond)
  • 2 drops foaming agent (alternatively use an egg white)
  • Fresh orange zest

Method:  Shake Gin, Curacao, lime juice and orgeat syrup over ice and strain into a martini glass.

Garnish: a twist of fresh orange zest

Raspberry Ruffle


  • 25ml LinGin Coconut gin
  • 25ml LinGin Raspberry gin
  • 12.5ml Grenadine syrup
  • 2 drops chocolate bitters
  • 2 drops foamer (alternatively use egg white)
  • Soda water
  • Grated dark chocolate

Method: Shake the coconut gin, raspberry gin, grenadine, chocolate bitters and foamer with ice.  Strain into a martini glass.  Top up with soda to taste

Garnish: sprinkle with grated chocolate

Rose and Elderflower Spritz


  • 50ml LinGin
  • 15ml Rose syrup
  • 10ml lemon juice
  • 150ml Fever-Tree Elderflower Tonic
  • Edible rose petals

Method: Fill a highball or copa glass with ice.  Add LinGin, rose syrup and lemon juice and stir.  Top up with Elderflower tonic

Garnish: Edible rose petals 

Tennis Bramble Serve


  • 2 strawberries, hulled and sliced
  • 4 mint leaves
  • 25ml lemon juice
  • 50ml Bonny Bramble Gin
  • 15ml simple syrup
  • Cream Soda, chilled

Method: In the bottom of a shaker, muddle strawberry slices and mint leaves. Add lemon juice, gin and simple syrup. Fill with ice and shake ingredients well. Strain into a coupe glass with ice. Top with chilled soda water,

Garnish with mint and serve.