Bergameister

Plymouth gin, fresh lemon, rhubarb, bergamot and vanilla.

A friend of mine, Louise Wachtmeister, and I were having cocktails in Mark’s Bar one night at the beginning of the bergamot season and our bar consultant Nick Strangeway came up with this little gem.

This cocktail is allergen free*

So this is shaken with fresh egg white. Take a smallish egg and carefully separate the white (keep the yolks for custard!). Add the egg white to your shaker with the cocktail and lots of cubed ice. Shake hard and strain through a tea strainer into a cocktail glass. The egg gives the drink a sleek silky texture. If you don't fancy the egg white (NB you cant taste it!) just pour this over cubed ice and enjoy. Garnish with a Morello cherry. 

Hand made with fresh ingredients and premium spirits.

These are freshly made and unpasteurised with no added colours, flavours, stabilisers or preservatives.

This is a natural product - packed full of fresh fruit - so it will separate. Shake the bottle before serving

Cocktails will arrive very cold - keep refrigerated (below 5 degrees) and enjoy with 5 days. Please do not freeze.

Bottle size is 250ml and contains 2 x 125ml serves.

 * Until you add the egg white. Then, my friend, you have a genuine allergen. But if you know you are allergic to eggs. Please just drink it on the rocks.