One flippin’ delicious pancake recipe

Pancake Day is one of our favourite times of the year.  And why go for a standard pancake when you can treat yourself to some gin-infused deliciousness! Try the recipe below and you won’t want your pancakes any other way.





50ml One Gin Crisp Apple
200ml Tonic Water
2 Tbsp Caster Sugar
1 Lemon, Juiced
½ Apple, thinly sliced

200g Self-raising Flour
1 egg
2 Tbsp Caster Sugar
50ml One Gin Crisp Apple
200ml Tonic Water
1 Tsp Oil for frying



  1. To make the syrup, pour 50ml of One Gin Crisp Apple and 200ml of tonic into a saucepan, along with the sugar, lemon juice, and apple slices.
  2. Reduce for a few mins until syrupy, then set aside.
  3. To make the pancakes, put the flour, egg, sugar and a pinch of salt into a bowl. Pour in 50ml One Sage & Apple gin and 200ml tonic, then whisk the batter until smooth. 
  4. Lightly oil a non-stick pan, set over a medium heat, add two spoonfuls of batter into the pan and cook for 1-2 mins on each side. Repeat with remaining batter.
  5. Serve with the syrup drizzled over and then sprinkle with cinnamon.

Shake and Stir your way to your Valentine’s heart this month

It’s the month of love and Valentine’s Day is fast approaching. Here is a carefully curated collection of delicious cocktails – with a pink theme of course – for a month of date nights.


Rose Gimlet

50ml One Gin Crisp Apple
25ml Rosé Vermouth
12.5ml Bottlegreen Raspberry Cordial
3 x dried rose buds
Chill your coupette or martini glass in the freezer. Combine all the ingredients, apart from one rose bud, into a cold mixing glass, fill with ice and stir for twenty seconds. Using a strainer (or dessert spoon) to hold back the ice, pour the cocktail into your chilled glass and garnish with the remaining rosebud



50ml One Gin Classic
Gin 25ml lime juice
1 tsp raspberry jam
100ml ginger ale

Shake the gin, lime and raspberry jam with ice, strain into a highball and top with dry ginger ale. Fill with ice and garnish with a lime wheel.


One Cosmo


30ml One Vodka
30ml Cointreau
50ml Cranberry Juice
15ml Lime Juice

Add all your ingredients to a shaker filled with ice and shake well. Strain into a chilled martini glass and garnish with a lime twist.


Winter Rose

Cocktail Glass

20ml One Port Barrel Rested Gin
20ml Pommeau
20ml Cocci Rosa Vermouth

Chill your ingredients, glass and tools. Stir all ingredients well in a mixing glass with lots of fresh ice. Strain into a chilled cocktail glass and finish with a spritz of lemon oils.



Rooibos Royale

Champagne flute

20ml One Gin Classic
20ml rooibos, guava and yellow hibiscus tea cordial (can be obtained on Amazon)
80ml sparkling wine (dry)
1 edible flower

Add the gin and cordial into a mixing glass with cubed ice and stir until very cold. Strain into a flute, top up with sparkling wine and garnish with an edible flower.


One Festive Feast

Whatever you have coming at you this December – work Christmas parties, festive cocktails, the big Lunch, or New Year’s Eve drinks…we have the perfect collection of delicious, easy recipes to wow your friends & families.

gin cured salmon on rye bread


  1. Mix the salt and sugars together in a large bowl to combine them well.
  2. Grind the black pepper with the dill and coriander seeds in a pestle and mortar until it’s a powder. Sprinkle this over the salt mixture, then stir in the chopped dill, lime zest and One Sage gin until it’s all well combined.
  3. Place one fillet of salmon (or half your smaller fillets if using) skin-side down on a large piece of aluminium foil.
  4. Cover the salmon fillet/s with all of the salt mixture, then place the remaining salmon fillet/s, skin-side up, on top of it to make a sort of sandwich. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish).
  5. Put the fish parcel onto a baking tray and place another baking tray on top of it. Weigh the top baking tray down with something heavy – a couple of house bricks or weights from a set of kitchen scales for example. Chill this package in the fridge for 2-3 days, turning the packet of fish every 6-8 hours where possible.
  6. When ready to serve, unwrap the salmon and scrape off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife. Serve with a wedge of lemon, rye bread and a simple green salad.


mince pies with gin butter


  1. Place the plain flour and softened butter into a bowl, rub together to create a crumb consistency. 
  2. Add the caster sugar and 1 large beaten egg. Mix together.
  3. Tip out onto a lightly floured surface and fold until pastry comes together, be careful not to overmix. 
  4. Wrap the pastry in cling film and chill for 10 minutes.
  5. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon. 
  6. Heat oven to 200C fan/gas 7.
  7. Roll out the pastry to 3mm thick. 
  8. Using a round cutter, (approx 10cm), cut out 16 bases and place them into a cupcake tin. Put 1 ½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. 
  9. Re-roll out the remaining pastry and use a smaller round cutter (approx 7cm) to create the lids, then place on top of each pie and seal. Glaze with beaten egg and sprinkle with a little caster sugar. Make a small cut in the top of each one. 
  10. Bake the mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the tip and dusting with a little icing sugar before. 
  11. To make the Gin Butter, cream together the butter, both sugars, lemon zest and cinnamon until pale. Gradually add the gin a little at a time. Keep beating throughout. Don’t add the gin too quickly or the butter may split. 
  12. Chill thoroughly before serving. The gin butter will keep in the fridge for 2-3 weeks.


One Gin Crisp Apple digestif

Did you know our One Gin Crisp Apple works as a delicious after dinner digestif?

Simply pop your bottle in the freezer to chill down for a few hours and serve in shot glasses between dinner and dessert or try it right at the end of your meal before the party really gets started!

The ‘One’ Christmas Cocktail Collection

Christmas season is well and truly upon us and we have a cocktail for every occasion throughout this festive period from the welcome drink to the final cheers at midnight on New Years Eve


Welcome Drink – Portwood G&T

50ml One Port Barrel Rested Gin
120ml Premium Tonic Water
1 Clementine Wedge
1 Lemon Wedge
Squeeze and then place both a wedge of clementine and lemon in the bottom of a highball glass (or copa). Fill the glass with fresh ice cubes. Pour in the ingredients and stir gently.




Aperitif – vodka martini


Martini glass

60ml One Vodka

10ml Dry Vermouth

Stir with cubed ice, strain and serve straight up with a lemon zest.


Christmas Party cocktail – Winter Williams

Jug and large highballs

35ml One Gin Crisp Apple
50ml clementine tonic
10ml Poire William
10ml white vermouth
50ml soda
2 dashes Orange Bitters
50ml clementine juice
Garnish with pear slices + clementine orange wedge

Simply add all ingredients over ice.


carol singing – hot gin cider


750ml good quality dry cider
150ml One Gin Classic
50ml honey
2 x mulling spice bags (available from supermarkets)
Peel of 1 orange & 1 lemon (discarding the pith)
1 orange & 1 lemon sliced

Add mulling spice bags, orange and lemon peel slices and cider to a saucepan and warm gently. Once hot, stir in honey, add One Gin and ladle into mugs to serve.


Christmas Morning – Marmalade cocktail

Martini or coupette

50ml One Gin Crisp Apple
25ml Lemon juice
1 heaped teaspoon of orange marmalade
Orange twist for garnish

Add all of the ingredients into a cocktail shaker with fresh ice and shake well. Double strain into the glass and garnish with an orange twist.



new years eve – st clements royale

Large flute

20ml One Gin Classic
50ml clementine juice
15ml lemon juice
100ml cold champagne
10ml sugar syrup
1 dash of orange bitters
1 x orange zest

Combine all the ingredients except the champagne in a shaker with ice. Shake well and double strain into chilled flute, top with champagne, express orange oils over drink and discard skin.

Delicious recipes to celebrate Apple Month!

It’s National Apple Month this October, a celebration of one of the nation’s favourite fruit (we have no less than 2,300 varieties preserved in the National Fruit Collection).

This annual celebration of apples and orchards has evolved from World Apple Day, traditionally held on the 21st of October.  This tasty fruit is particularly special to us as our perfect Crisp Apple G&T is served with a quality tonic and a couple of fresh, crisp apple slices (and a sage leaf when in season) or for a little twist try it paired with ginger ale, some apple fresh apple slices and some pink peppercorns.

Apple slices go beautifully with the distinctive sage flavour profile of our gin, and you get the added bonus of having a very tasty apple slice to nibble on when your glass is sadly empty!

One gin crumble

The Autumnal months call for delicious hot puddings & cocktails and we have the perfect recipes featuring our delicious Crisp Apple Gin to warm you up.


For the filling

3 Bramley cooking apples

50g brown sugar

1 tsp cinnamon

50ml One Crisp Apple Gin

For the crumble

175g plain flour

110g brown sugar

1 tsp salt

110g chilled butter


  1. Peel, core & cube your apples
  2. In bowl mix the apples, brown sugar, cinnamon and One Gin Crisp Apple and set to the side
  3. In another bowl combine all of your dry ingredients for the crumble. Slice the chilled butter and rub into the dry mix until you have consistency of moist breadcrumbs.
  4. Decant your apple mix into greased mini overproof tray or one large tray and cover with crumble mix
  5. Cook in a preheated oven at 190 degrees (gas)/170 degrees (fan) for 45 mins or until the top of the crumble is golden brown
  6. Leave to rest for 10 minutes before diving in and getting ready to enjoy the appley goodness! (no burnt tongues here!)


Warm appple Gin Cider

A warming winter cocktail that’s just perfect for fireworks displays and bonfire night.




750ml Thatchers Gold Cider
150ml One Gin Crisp Apple
50ml honey
2 x mulling spice bags (available from supermarkets)
Peel of 1 orange & 1 lemon (discarding the pith)
1 orange & 1 lemon sliced


Add mulling spice bags, orange and lemon peel slices and cider to a saucepan and warm gently. Once hot, stir in honey, add One Gin and ladle into mugs to serve.

Line to break up between hot 7 cold cocktails

Orchard Coupe

A sweet and refreshing short cocktail, the perfect Autumnal aperitif.




40ml One Gin Crisp Apple
40ml Thatchers Katy Cider
10ml lemon juice
1 barspoon honey

2-3 dashes of dark bitters


Add the lemon juice and honey to a mixing glass and stir until well combined.  Add the gin and some ice and shake well, strain into a martini glass and top with cider and a few dashes of dark bitters.

We hope you enjoy trying out these tasty Autumnal treats over the next few weeks, and keep your eyes peeled for a special announcement this month!

Summer Sipping Sorted with One Gin!

Summer has well and truly arrived and it’s elderflower season. Follow our step by step guide to forage your own and have a go at making our delicious One Gin Butterfly Fizz.

Elderflower foraging

We know that elderflower season was a few months ago (mid-May to June) when the Elder trees flower and is the best time to go and collect them as they still have most of their pollen but we thought we’d include a little foraging guide

Wear clothes that you don’t mind getting dirty and make sure you have long sleeves and trousers on as Elder trees (where we get the Elderflowers from) tend to be surrounded by stinging nettles!

Collect the Elderflowers on a sunny morning before it gets too hot. They are found all over the UK and are generally white (although you can sometimes find amazing purple ones). If you still aren’t sure by the look, the smell is a dead giveaway! Choose trees that are as far away from a road as possible as they will be less exposed to pollution from traffic. Try to avoid over harvesting the one tree too much as the insects and birds need them too. When collecting, just snip them at the base of the bushy bit and try to avoid getting any leaves in with it.


Elderflower Cordial


40 Elderflower heads

3 Litres of water

4 lemons

170g Citric Acid

5kg white sugar


In the biggest pot you have (or as many pots as you need) heat up the water until almost boiling and add in the sugar. Occasionally stir until all the sugar has dissolved. Once all the sugar has dissolved, bring to the boil and as soon as it has come to the boil take it off the heat and leave to cool slightly.

Rinse the Elderflower heads in some cold water to give them a bit of a clean and get rid of any creepy crawlies that might be on there. Add the heads to you sugar syrup (I had to transfer them into a larger container, but you can put them straight into the pot if you have enough space)

Zest the lemons and cut the rest into rounds and throw it all in there along with the citric acid and give it a good stir. Put the lid on it or cover it and leave it for 24 hours.

Strain the liquid through a muslin cloth or coffee filter (you can use a clean tea towel if you don’t have either of these) and divide the liquid into bottles or containers and store in the fridge for up to 6 weeks (It is also suitable for freezing in a plastic container).

If you aren’t able to collect your own elderflower to make this delicious cordial, not to worry, there are lots of easy alternatives that you can find at your local supermarket like Bottle Green Elderflower Cordial or Teisseire Fleur De Sureau Elderflower. Perfect for making our delicious cocktail of the month, the One Gin Butterfly Fizz.


One gin butterfly fizz

This cocktail is a perfectly refreshing long cold drink to have in the garden with friends. It makes a great pitcher also, just use 4x the ingredients. 


50ml One Gin Crisp Apple

20ml Homemade Elderflower Cordial

15ml lemon juice

2 slices of Cucumber (cut into strips)

6 mint leaves

top with soda (or pressed apple juice if you’d prefer)


Give the mint leaves a bit of a rub to release aromas, and drop into a highball glass.

Add the rest of the ingredients apart from the soda water.

Fill the glass almost to the top with crushed ice (you can easily make crushed ice by bashing some cubed ice up in a tea towel with a rolling pin) and churn it all together with a long spoon so the ingredients are evenly spread out throughout the drink.

Fill the glass up to the top with more crushed ice (the more the better as it keeps the drink cold and stops it from watering down too quickly)

Top with soda (or pressed apple juice if you prefer) and garnish with a cucumber slice and a mint sprig (gently brush the mint sprig on your hand to release the aromas) and drink with a straw (not plastic of course!)