Hedgerow Gimlet

A pink coloured cocktail in a vintage glass with a lime twist and berries as garnish
hedgerow cocktail in a pouch

Hedgerow Gimlet

58 Distillery Hedgerown Berry infused Gin
Giffard Curaçao Triple Sec
Whole Lime Cordial
Hedgerow Berry Shrub



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Hedgerows are an essential part of the British countryside, providing a natural boundary between fields, homes, and roads. They are also home to a vast array of wildlife, from birds and insects to small mammals. The plants that grow in hedgerows, such as blackberries, elderberries, and sloe berries, are not only delicious but also have numerous health benefits. Foraging for these berries is something I bet most people in the UK have done at some point...and the lesson is often to be patient and wait for those blackberries to ripen. 

The history of the gimlet can be traced back to the Royal Navy in the 19th century. Scurvy was a common problem among sailors, and it was discovered that the vitamin C in limes could prevent the disease. However, limes were not particularly pleasant to eat, so sailors would mix lime juice with their daily ration of gin to make it more palatable. This drink became known as the gimlet.

The Hedgerow Gimlet is a modern take on this classic cocktail. Made with 58 Distillery's Gin, Giffard Curaçao Triple Sec, chamomile, whole lime cordial, and a hedgerow berry shrub*.

The gin is infused with blackberries, sloe berries, and elderberries, giving it a sweet and slightly tart taste.

The Giffard Curaçao Triple Sec adds a hint of orange, while the chamomile adds a subtle floral note. The whole lime cordial brings a zesty freshness to the drink, and the hedgerow berry shrub gives it a tangy kick.

The flavours of the Hedgerow Gimlet are bright and refreshing and a perfect balance of sweet and sour. Not only delicious, but also a tribute to the natural beauty and biodiversity of the British countryside in the summertime.

*a shrub is a type of fruit syrup that is made by combining fresh fruit, vinegar, and sugar. The mixture is left to infuse for several days or weeks, which allows the flavours to meld and the vinegar to extract the fruit's acidity. After the infusion period, the mixture is strained to remove the solids and the remaining liquid is mixed with additional sugar to create a sweet and tart syrup. It was a traditional way to preserve a glut of fruit and extend the shelf life.

FLAVOUR: Sour, fruity, berried with herbal notes
ABV: 14.9%
UNITS: 1.9
SIZE: 125ml
ALLERGENS: None known

Chill for ½ hour, shake pouch. Pour into chilled cocktail glass and garnish with a few berries and a lime twist.

Pour the room temperature cocktail over some tiny cloudy ice you have in that ice tray that came with your freezer. But seriously, for optimum enjoyment use more ice than you think is necessary. 

Cocktail Glass