Distinctively sprouty on the nose, but don't let its distinctive sprouty nose fool you. This gin finishes with a delightfully herbaceous, fresh green pepper twang.

Based on our Original 1947 recipe, we use Angelica instead of Cinnamon for those who like a classic, crisp style of gin to go with today's sweeter tonics. This compliments our unique botanical mix of Juniper, coriander, cardamom, fennel, anise, lemon, lime, and cloves.

Our small hand-built distillery is in the heart of Edinburgh within the former University Veterinary School, where our founders built from scratch our award winning distillery in the old dog kennels.

Mix into a savoury style G&T with Indian (or Elderflower) tonic and a cucumber slice or cucumber "rose".

50ml Pickering’s Brussels Sprout Gin
1 ‘thumb’ Fresh Cucumber
20ml Fresh Lime
20ml Simple Syrup
2 Dashes Orange Bitters
Elderflower Tonic
Brussels Sprout & Cucumber Rose to garnish

Method: Muddle the cucumber in your shaker, add ice and all other ingredients except the elderflower tonic and shake vigorously for 15-20 seconds. Pour everything into a chilled high-ball glass, top with elderflower tonic and garnish with a sprout and a cucumber ‘rose’.

60ml Pickering's Brussels Sprout Gin
120ml Tomato Juice
15ml Lemon Juice
10ml Sugar Syrup
4 Dashes Worcestershire Sauce
6 Dashes Hot Sauce
2 Pinches Black Pepper & Salt

Method: Rim a highball glass with salt and black pepper and fill with ice. Shake all other ingredients in your shaker with some ice and strain into your glass. Garnish with crispy bacon, celery stick, cherry tomatoes and green olive.