I have another beautiful bottle from Dunnet Bay Distillery to giveaway to one lucky winner (you lucky devils, you)!
This time it’s the truly unique, Holy Grass Vodka, which is hand-crafted in the far North of Scotland. It’s the most recent release from the multi-award winning Dunnet Bay Distillery in Caithness and it features the unusual botanical Holy Grass, once discovered on the banks of the nearby Thurso River by Robert Dick.
Here are some top facts about this top tipple:
Holy Grass, so-called as it was once used to bring a sweet, vanilla smell to church floors, brings a wonderful and distinct herbaceous flavour to this vodka.
A celebration of local produce and ingredients, the spirit is also infused with a carefully crafted vapour of Highland apples and apple juice, to complement the sweetness of the Holy Grass. The result is a delicate and fresh vodka with a creamy smooth finish
The craft vodka is carefully distilled by husband and wife team, Martin and Claire Murray, who have devised a secret and completely unique way to distil the vodka, using Elizabeth, their traditional copper pot still, and Caithness stone.
You can find out more at dunnetbaydistillers.co.uk
Check out these cocktails below for some inspiration:
The Rose Tree
By Paul Dent, Old Fashioned Cocktail Company
- 50ml Holy Grass Vodka
- 15ml Briottet Liqueur de Rose
- 10ml Gifffard Crème Pamplemousse
- Dash of Fee Brothers Rhubarb bitters
- 2 Slices of Cucumber
- Rose Petal
- Cube of Turkish Delight
- Star Anise
Place a champagne coupe glass in the freezer for ten minutes.
In the glass half of the Boston shaker, add a level scoop-full of cubed ice.
Pour the Rock Rose Vodka, Rose Liqueur, Grapefruit Liqueur (Pamplemousse) into the shaker and add a slice of Cucumber and a dash of Bitters.
Combine the shaker and shake hard until an ice crust forms on the outside of the steel half.
Strain using a Hawthorne strainer and a fine strainer into the chilled coupe glass.
Garnish with a floating Star Anise and the remaining slice of Cucumber, the Turkish Delight and Rose petal on a cocktail stirring rod.
By James Bowker, Head Bartender, The Edgbaston Boutique Hotel
This cocktail is very light and fragrant, as well as being extremely versatile for food pairings.
- 40ml Holy Grass Vodka
- 1 Cherry Tomato (muddled)
- 4 medium mint leaves
- 15ml Fresh Lemon juice
- 15ml 1:1 Sugar Syrup
- Tonic water
Shake the vodka, cherry tomato, mint, lemon juice and sugar syrup with a scoop of ice in a cocktail shaker
Pour through a strainer into a long glass filled with crushed ice and top with tonic water.
To win a bottle worth £34 please enter via Rafflecopter below:
Please drink responsibly.
You must be over 18 to enter this competition.