Cushiedoos in its natural habitat: gin.
The Cushiedoos Copa
The Copa de Balon is the perfect glass for drinking gin and tonics. Perched on a long stem to keep your hot hands off your chilled G&T, its bulbous bowl traps the aromas of the gin. Crucially, it also allows you to add plenty of lemon, lime and ice to your serve, keeping your drink cold to the last delicious drop. The ‘copa serve’ became famous almost a decade ago when Michelin-starred chefs from the Basque area started drinking their ‘GinTonics’ in Bordeaux wine glasses to keep them cool in the heat of their kitchens.
Cushie’s Classic G&T
We’re fans of the Heston Blumenthal method. Select a wide-rimmed glass to allow the different aromas to come through. (This one’s a Boston tumbler, a favourite at the Connaught Hotel.) The gin, controversially for some, should go in first, followed by a chunky wedge of unwaxed lemon. Lots of ice next and finally Cushiedoos Superior Tonic to taste. This order of assembly lets the effervescence of the tonic pre-mix all the flavours for you. We’ll leave the ratio of gin to tonic to you. One quarter gin to three quarters tonic may not be enough if you’ve had a hard day.
This is a Celtic version of the classic G&T and we love to serve it within the generous curves of a cognac glass. Scottish craft gins marry well with the fresh, fizzing bubbles of Scottish mountain water in Cushiedoos tonic. Garnish with slices of red apple and a sprig of fresh mint for a light and summery G&T. (Summer in Scotland this year will be on a Wednesday.)
The Cushie Blue
Please excuse the flowery language but this particular Gin and Cushies is garnished with violet petals and a sprig of wild rosemary. For this, we prefer to use one of the lighter styles of gin to give a refreshingly floral bouquet. The gorgeous diamond glass pictured here, traps every scintilla of flavour and aroma. All it takes is a fizzing dilution of Cushiedoos Superior Tonic to bring the whole shebang to life, delivering a gentle G&T with fresh, elegant finish.