Over the last week or so we have been working on an aperitif list for the spring months. Using various spirits, including some we made ourselves we’ve come up with 5 different drinks to suit all different tastes.

An aperitif is a pre meal drink, that is often alcoholic.  Classic aperitifs include champagne, vermouth, gin & dry sherry . These drinks are normally dry as drinks with a high sugar content can limit your appetite, however we’ve included a few sweeter ones for those of you with a sweet tooth.

Below is our aperitif list and a recipe for our spring negroni included.



Morello cherry fix

(prosecco, Morello cherry liqueur)


Marmalade & grapefruit julep

(Marmalade vodka, grapefruit, Cointreau & mint)  


Lime gimlet

(Sipsmith gin & lime)


Ginger spritz

(Homemade ginger cordial, soda, mint & lime)


Hibiscus & Rhubarb Negroni  

(Rhubarb & Hibiscus gin, campari & sweet vermouth)

Rhubarb & hibiscus gin recipe

 The hibiscus isn’t essential but adds good colour and flavour. Available online.

70cl bottle of gin (nothing too expensive)

300g rhubarb

3 dried hibiscus flowers

100g sugar

juice of 1 lemon

Roughly chop the rhubarb and macerate with the sugar and lemon juice. After an hour pour over the gin, give it a good mix and put into sterilised kilner jars. Give it a little shake every few days. After 2 weeks pass through muslin and bottle up. Keep hold on to your rhubarb – you can use this as a garnish.

To make  a Rhubarb and Hibiscus negroni;

You will need;

Homemade Rhubarb Gin


Martini Rosso

1 rocks glass

1 spoon


Fill your glass with ice and add your spirits one by one, stirring for 10 seconds after each spirit is added. To garnish add a slice of orange and a couple of pieces of rhubarb. Voila!