TOPO GIN MIXES

TOPO Piedmont Gin is an aromatic botanical mix that appeals to a wide range of palates. We’ve seen many in our tasting room who profess a great dislike for the strong flavor of gins suddenly find themselves with a new friend at the table. The understated juniper allows the ten other spices to really shine through. We’ve put together a collection that truly showcases the glory of this five-hundred-year-old spirit. Enjoy!


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CUCUMBER BASIL SOUR
1 1/2 oz. TOPO Organic Piedmont Gin
2 slices of cucumber
2 basil leaves
1/2 oz. lemon juice
Cucumber slice
Basil sprig


Muddle together cucumber slices and basil leaves. Add to a shaker with ice, gin and lemon juice. Shake vigorously until very cold. Strain into a rocks glass with ice. Add cucumber slice and basil sprig as a garnish.

 


PIEDMONT MARTINI

2 1/2 oz. TOPO Organic Piedmont Gin
1/2 oz. Dry Vermouth
Lemon Twist

Combine ingredients into a shaker with ice and shake vigorously until very cold. Strain into a chilled martini glass. Garnish with a lemon twist. 

SCUPPERNOG COLLINS
Recipe courtesy of Acme Food and Beverage Co., Carrboro, NC.


1 oz. TOPO Organic Piedmont Gin
2 oz scuppernong juice
1/2 oz. lemon juice
1/2 oz. simple syrup
Splash of Club Soda

Combine gin, scuppernog juice, lemon juice and simple syrup in a shaker with ice. Shake until very cold. Pour into a glass and top with a splash of soda. Garnish with a scuppernog grape.


Photo Credit: justin driscoll

Photo Credit: justin driscoll

TOP OF THE HILL PUNCH
(This is a recipe for sharing with a crowd.) Recipe courtesy of Bob Peters at The Punch Room, Charlotte, NC.


4 oz TOPO Organic Piedmont Gin
4 oz Earl Grey Tea
6 oz Prosessco
2 Fresh squeezed lemons
1 Fresh squeezed limes
Simple Syrup to taste

Add ice and combine all ingredients in a large pitcher. Garnish with rosemary sprigs for a great table display. This recipe makes enough for a complete dinner party.

The extraordinary mixologist Bob Peters from The Punch Room at Charlotte's Ritz Carlton hotel has got your dinner on the porch covered. Quick to prepare, be sure to have this combination of refreshing tea and sparkling wine ready for the sunset. 


FAHRENHEIT 75
Recipe courtesy of Fahrenheit Restaurant, Charlotte, NC.

1 oz TOPO Organic Piedmont Gin
1 oz Raspberry simple Syrup
1/4  oz Lemon juice
1/4 oz Lime juice
3 1/2 oz Prosecco

Fire Stix Flower Garnish

Add ice, TOPO Organic Piedmont Gin and all other ingredients to a shaker. Shake vigorously until very cold. Strain into a flute. Add fire stix flower for a beautiful garnish. 

This cocktail comes to us from our friends at the breathtaking Fahrenheit Restaurant in Charlotte. The balcony overlooking downtown is the perfect place to enjoy the blend of flavors in this mix. 


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THE FITZGERALD

2 1/2 oz TOPO Organic Piedmont Gin
3/4 oz Simple Syrup
3/4 oz Lemon Juice
2 dashes Angostura bitters
1 lemon peel twist

Combine ingredients into a shaker with ice. Shake until very cold. Strain into a chilled martini glass and garnish with a lemon twist. 


BLUEBERRY FLARE

2 oz. Topo Organic Piedmont Gin
2 oz. Blueberry
purée*
1/2 oz. Lemon juice
1/2 oz. Simple Syrup

Lemon peel twist

Add gin, blueberry puree and lemon juice to a shaker and shake vigorously until very cold. Pour into a chilled martini glass and garnish with a lemon twist. 

*To make Blueberry Puree: In a blender, mix 1 pint of organic blueberries with 1/4 cup of simple syrup until smooth. Strain through a small strainer, or leave unstrained for more color and chunks of blueberry. 


FIERY MELON MARTINI

2 oz. TOPO Organic Piedmont Gin
1 c. watermelon, cubed
1 oz. lemon juice
1/2 oz. lemon juice
1/2 oz. Jalapeño simple syrup*

Small watermelon wedges with rind on

Combine ingredients in a shaker, add ice and shake vigorously until watermelon is pulped. Strain into a chilled martini glass.


*To make jalapeño simple syrup, bring 1 cup of water to a boil. Add 1 1/2 cups of sugar, stir until dissolved. Turn down heat and add 3 sliced jalapeño peppers. Simmer for 5 minutes on low heat. The longer the mixer simmers, the hotter the syrup. If the mixture is still not hot enough, add habanero pepper slices. When the desired heat flavor is reached, remove from heat, strain and chill. (Be sure all pepper seeds are removed.)


LAVENDAR DREAM (SHRUB COCKTAIL)

1 1/2 oz. TOPO Organic Piedmont Gin
3/4 oz. Shrub mix*
3/4 oz. Seltzer

Shrub Ingredients:
2 c. lavender flowers
2 c. water
2 c. sugar
1 2/3 c. white vinegar
1/4 c. white wine vinegar
1/4 c. rosewater
1 tsp. grated lemon zest
To make the shrub, simmer lavender flowers, sugar and water on low heat for 3 minutes. Add vinegar and lemon zest and simmer for 5 more minutes. Remove from heat and cool. Strain into a glass jar. Shrub will keep for several weeks. 

To make the cocktail, pour gin, shrub and seltzer into a rocks glass and stir. Add lavender sprig and lemon slice for garnish.