Ingredients:
- 50ml Dorset dry gin
- 125ml tomato juice
- A pinch of celery salt and black pepper
Method:
- Place your ingredients into half a shaker with ice and pour through the strainer into the other half.
- Pour back into the ice-filled one and repeat a few times until the mixture is cold.
- Strain into a highball glass filled with ice and garnish with a stick of celery.
OUR AMAZING PARTNERS
Rupert Holloway had a successful career as a Chartered Surveyor but realised that deep down, something was missing. After a heart-to-heart with his girlfriend Emily, he decided that there was something better out there for him to be doing. He just didn’t know what.
Following a succession of good, bad and ugly business ideas, he landed on one that he couldn’t get out of his head – Dorset’s first gin distillery, using locally foraged botanicals and hand-bottling the results.
