We source our Scottish mountain water from ancient springs, high in the Cairngorms National Park. It is one of the purest, softest waters in the world. For fifty years it filters its way through the cracks and crevices in layers of granite until it emerges naturally, sparkling in the light. The small molecular cluster size of the water creates a larger surface area for other flavours to exquisitely interact with, making Cushiedoos the perfect mixer for gin or vodka.
As natural as a G&T on a summer’s day.
We’ve made the most natural tonic water you’ll ever find. Cushiedoos is a crafty blend of locally-sourced Scottish heather and Scottish silver birch, with yellow-flowering gentian and wormwood for bitterness and British sugar beet for sweetness.
Act global, source local.
We don’t scour the earth for our ingredients. That would be environmentally reckless. We find them as close to home as possible. That’s why our tonic contains Scottish water, Scottish botanicals and British sugar beet. And that, in turn, is why it tastes so damn good.
Our beautiful botanicals.
Scottish Silver Birch
Unlike common-or-garden tonic waters, ours has no quinine so it won’t dry your palate. There are no naughties. No artificial sweeteners, no preservatives. Even better, it’s got 24% less sugar than the leading premium tonic.
Born and bred in Scotland.
Our bubbly baby, Cushiedoos, was conceived during a romantic summer weekend in the Highlands. Everything on the hotel dinner menu was Scottish. But when Gilly and I asked for a G&T, our Scottish craft gin came with a bottle of sssch-you-know-what. That was the moment I decided Scotland deserved its own special tonic, with Scottish water and Scottish botanicals.
We christened our brainchild back home in our garden. Lazing under an oak tree, gin and tonics to hand, Gilly and I were lulled by a soft coo-coo-coo-ri-coo from the branches above. “I love that sound,” I said. “Cushiedoos” said Gilly, “Scottish wood-pigeons. They partner up for life.” “Like gin and tonic”, I said. “Boom”, she said.
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. 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.