Pentire Adrift Martini

Their take on a dirty martini.

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75 ml / 3 oz Pentire Adrift

2 Nocellara or Castelvetrano olives in brine

bar spoon of olive brine

wedge of fresh grapefruit

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Chill your chosen glass. Cut one olive from its stone and add to a mixing glass. Add a bar spoon of olive brine and the juice from a grapefruit wedge. Next add 50 mls of Pentire Adrift and stir with ice. Strain into the chilled glass, served over a large ice cube with the remaining olive.

Recipe courtesy of Pentire.

Pentire Gimlet

A balance of acidity & coastal aromatics.

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50 ml / 2 oz Pentire Adrift

25 ml / 1 oz fresh lime juice

bar spoon of maple syrup

3 fresh bay leaves

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Chill your chosen glass in the freezer. Add Pentire, lime juice, maple syrup and 2 bay leaves to a mixing glass along with ice and stir for a few seconds. Strain into the chilled glass and garnish with a fresh bay leaf. 

Recipe courtesy of Pentire.

Pentire Beach House Paloma

A refreshing take on the classic cooler. 

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50 ml / 2 oz Pentire Seaward

25 ml / 1 oz  fresh pink grapefruit juice

15 ml / 0.5 oz fresh lime

10 ml / 0.3 oz agave syrup

splash of soda water

pinch of Cornish sea salt

garnish with a bay leaf, or pink grapefruit

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Layer all the ingredients, add ice, top with soda water. Gently stir and garnish with a bay leaf, or pink grapefruit.

Recipe courtesy of Pentire

Pentire Negroni

A re-imagined classic.

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25ml / 1 oz Pentire Adrift

25ml / 1 oz Pentire Coastal Spritz

25ml Non-alc. sweet red vermouth

wedge of orange

sprig of rosemary

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Add all the elements to a mixing glass and stir for 30 seconds. Serve over fresh ice with a wedge of orange and rosemary.

Recipe courtesy of Pentire