International Cocktail Day - The Walter Hoy

Did you know we’re celebrating a very big birthday this month? It’s also International Cocktail Day on 13^th May – what better way to celebrate than with Alchemy & Apothecary’s Salt-Water Exclusive cocktail ‘The Walter Hoy’.

Alchemy & Apothecary are a sustainable cocktail company based in Cornwall, England specialising in bespoke mixology. Catering for both private and corporate events, mixology masterclasses and take-away cocktails – delivering exclusive cocktail-bar standard drinks to your door. With minimising food waste and investing in carbon negative spirits at their heart, Alchemy & Apothecary share their secrets when it comes to creating their Salt-Water exclusive ‘The Walter Hoy’.

The Walter Hoy 

A sustainable Salt-Water Twist on the St.Louis Iconic “Kilgore’s In A Pickle”, Alchemy & Apothecary have crafted this celebratory drink from discarded-lime infused Mallard Point Gin so you can raise a toast to the creator of Salt-Water Sandals in the comfort of your own home! The Discarded-Lime Gin replicates the Falernum used in a traditional Kilgore’s In A Pickle, while the home-made Cucumber Bitters emulates that of Hendrick’s Gin used within the St.Louis iconic cocktail.

Ingredients:

37.5ml Discarded-Lime Mallard Point Gin*

12.5ml Lime Juice

25ml Dill & Nori Infused Syrup*

12.5ml Seaweed Liqueur

2 dashes Cucumber Bitters*

Garnish:

Dill

Nori Leaf

 Method:

1. Add all ingredients to a cocktail shaker with a large scoop of ice.
2. Do your best Tom Cruise impression and hard shake.
3. Using a Hawthorn Strainer, single strain into a tumbler filled with ice.
4. Garnish with fresh dill and Nori Leaf.
5. Celebrate our special Birthday by raising a glass of ‘The Walter Hoy’

*Alchemy & Apothecary’s Discarded Lime Infused Gin Recipe:

As a Sustainable cocktail business aiming to keep waste to a minimum we often have lime ends discarded after dehydrating lime wheels for garnish. A good way to use these leftover ends is to infuse with gin. We use sustainable distillery Mallard Point Premium Gin, however any London Dry Gin will work.

Add approximately 150g of discarded limes to 700ml London Dry Gin and leave to infuse for a minimum of 8 hours.

*Alchemy & Apothecary’s Dill & Nori Infused Syrup Recipe:

The Dill Syrup is a simple syrup made from a 1:1 ratio of Water to Sugar. Add 700ml Water and 700g of Sugar to a pan allow this to simmer for 2 hours. Let the syrup cool before adding 3 sheets of the Nori Seaweed and 10g of Dill – let this infuse for a minimum of 12 hours before straining into an air-tight container.

*Alchemy & Apothecary’s Cucumber Bitters Recipe:

Take a bottle of Angostura Bitters and a whole cucumber – cut the cucumber into ribbons and infuse in an air-tight container for 48 hours before straining the bitters into an air-tight bottle.