4 Good Cocktails for Good Friday

We got the team together to create four good cocktails for Good Friday! Using Pickering's Gin and The Broody Hen Scotch Whisky we have something that appeals to everyone's tastebuds and skill level. If you want to see a team montage and who's cocktail came out on top, you can watch so here.


Alyssa's Yuzu Basil Smash

Alyssa's Yuzu Basil Smash


Ingredients
- 50ml Pickering's Gin
- 25ml yuzu puree
- 50ml fresh lime juice
- 12.5ml simple syrup
- 6 basil leaves


Method
Muddle basil in a shaker before adding Pickering's Gin, yuzu puree, fresh lime juice, and simple syrup with ice and shake. Top up your rocks glass with ice before double straining your cocktail on top and garnishing with a sprig of basil

Ellen's Hot Cross Bun Inspired Old Fashioned

Ellen's Hot Cross Bun Inspired Old Fashioned


Ingredients
- 50ml The Broody Hen Blended Scotch Whisky
- 10ml Creme de Cacao
- 5ml maple syrup
- Few dashes of bitters
- Orange peel twist


Method
Add all ingredients to a cocktail shaker with ice and stir until the shaker is ice cold. Add a large ice cube to a rocks glass before straining your cocktail on top and garnish with an orange peel twist.

Marina's Bunny Mary

Marina's Bunny Mary


Ingredients
- 50ml Pickering's Gin
- 25ml pickle juice
- 25ml fresh lemon juice
- 25ml fresh orange juice
- Carrot juice
- Dash of salt & pepper
- Optional: Hot sauce & Tajín


Method
Add salt, pepper, Pickering's Gin, pickle juice, fresh orange and lemon juice into a shaker with ice and shake. Double strain into your highball glass, add ice, and top up with carrot juice.

If you want some spice, add hot sauce to your taste, sprinkle Tajín on top, and garnish with a kebab stick of olives, pickles, carrot, and lemon.

Michaela's Rosebud Cocktail

Michaela's Rosebud Cocktail


Ingredients
- 50ml Pickering's Gin with Scottish Botanicals
- 25ml fresh lime juice
- 20ml Cointreau
- 10ml rose liqueur
- 2 dashes of bitters
- 5 mint leaves
- 3 slices of cucumber
- pinch of salt


Method
Muddle together mint leaves, cucumber and rose liqueur in a shaker. Add the rest of your ingredients to the shaker with ice and shake until cold. Double strain into a coup glass and garnish with edible flowers.

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