As winter nights draw in, we can still take inspiration and flavours from our coastline, even in the most rugged locations. And this is exactly where you’ll find Alex, plucking botanics and herbs to create Lantic’s seasonal gins.
We often evoke an image of sitting on a warm shoreline watching the sun set whilst we sip at a gin and tonic. But a gin should be enjoyed all year round! Lantic were one of the first producers were worked with and drew inspiration from as we started to build our drinks offer at Faber. Whilst the builders were still building our back bar and installing our fridges we were busy in East London testing ingredients and perfecting our range. We saw Lantic as the perfect match, Alex forages and grows ingredients locally to the distillery and the resulting flavours and formats of gin follow the seasons and bounty of the rugged shoreline down in Cornwall. It was a must stock.
Fast forward one year and this is the first in a series of collabs we will be running to really showcase what amazing talent can be found tucked away in small coves and on cliff tops around out shoreline. To kick of our first full winter season at Faber Alex has inspired us with a range of winter foraged cocktails to be enjoyed fire side at home or at Faber itself.
Cin, Cin!
The Winter Solstice Martini is both refreshing and complex, with a subtle nod to the flavours of the sea and winter, making it a perfect pairing for the exquisite seafood dishes at Faber
The Lantic Winter Foraged Gin brings robust, herbaceous, and slightly earthy notes that tie beautifully to winter foraged ingredients, ideal for a winter cocktail. Fino Sherry adds a sophisticated dryness with a slightly saline, nutty edge, which pairs well with seafood and the gin’s coastal character. The spiced pear liqueur introduces a subtle seasonal warmth with delicate sweetness and spice, without overwhelming the palate. A dash of orange bitters rounds off the cocktail with brightness, balancing the earthy and herbal flavours.
Serves: 1
Make in: 5 minutes
Difficulty: Easy
Ingredients
50ml Lantic Winter Foraged Gin
15ml Fino Sherry (for a dry, nutty flavour)
15ml Spiced pear liqueur (or pear brandy with a pinch of cinnamon)
1 dash Orange bitters
Ice (for stirring)
Garnish: Thyme sprig or twist of orange peel
Drop of Honey or Birch Sap Syrup to bring the sweetness up??
Process
Chill the glass: Begin by chilling a coupe or martini glass.
Mix the cocktail: In a mixing glass, add the Lantic Winter Foraged Gin, Fino
Sherry, spiced pear liqueur, and a dash of orange bitters.
Stir with ice: Stir the ingredients with ice for about 20 seconds until well-chilled and properly diluted.
Strain and serve: Strain the mixture into the chilled coupe or martini glass.
Garnish: Garnish with a fresh thyme sprig for an earthy, herbal aroma, or a twist of orange peel for a touch of citrus brightness.
The classic Bee’s Knees cocktail and give it a modern, coastal twist using Lantic Winter Foraged Gin. This new version will bring out the wild, foraged botanicals in the gin while incorporating flavours that pair beautifully with seafood. Here’s the Coastal Bee’s Knees.
Lantic Winter Foraged Gin’s rich botanical profile of rowan berries, crab apples, elderberries, and more, combined with the Cornish honey and a touch of sea salt, enhances the drink’s complexity while giving it a distinct connection to Cornwall’s coast. The chamomile tea infusion adds a floral, soothing note, balancing the brightness of the lemon and the depth of the gin. Celery bitters introduce a subtle vegetal and coastal element, which ties in perfectly with
the seafood-forward menu at Faber. The Cornish sea salt syrup not only adds balance to the cocktail but also mirrors the coastal and maritime flavours of the restaurant’s theme.
Serves: 1
Make in: 5 minutes
Difficulty: Easy
Ingredients
Classic Ingredients:
50 ml Lantic Winter Foraged Gin
25 ml Fresh lemon juice
25 ml Cornish honey (2 part honey to 1 part boiling water)
..Something special, add
10 ml Chamomile tea infusion
2 dashes Celery bitters
Garnish: Lemon twist and a sprinkle of Cornish sea salt flakes?
Cornish Honey Syrup:
2 tbsp Cornish honey
2 tbsp hot water
Process
Honey Syrup:
Combine honey and hot water in a bowl, stirring until dissolved.
Add a small pinch of sea salt and stir until integrated. Let the syrup cool.
Cocktail Instructions:
Make the Chamomile Tea Infusion: Brew a strong cup of chamomile tea. Let it cool and strain 10 ml for the cocktail.
Mix the cocktail: In a shaker, combine Lantic Winter Foraged Gin, fresh lemon juice, Cornish honey and sea salt syrup, chamomile tea infusion, and 2 dashes of celery bitters.
Shake with ice: Shake vigorously until the mixture is well chilled.
Strain and serve: Strain into a chilled coupe glass.
Garnish: Garnish with a twist of lemon and sprinkle a few flakes of Cornish sea salt for a finishing touch of coastal flair.
The Cornish Wild Sea Fizz reflects both the wild landscape and the coastal essence of Cornwall, capturing the spirit of Lantic Winter Foraged Gin in a long, elegant cocktail.
Lantic Winter Foraged Gin’s botanicals (such as rowan berries, elderberries, and crab apples) combine beautifully with the tart, citrus-like flavour of sea buckthorn, a berry that grows along the Cornish coastline. Cornish honey syrup adds a natural sweetness, tying in with the region’s foraged nature and balancing the acidity of the lemon juice and sea buckthorn syrup. Celery bitters provide a subtle savory note, evoking the salty, briny elements of the
Cornish coast and making it an ideal pairing with seafood dishes. Soda water gives the drink a light, effervescent finish, making it refreshing and crisp while allowing the complexity of the gin and botanicals to shine.
Serves: 1
Make in: 15 minutes
Difficulty: MEDIUM
Ingredients
50 ml Lantic Winter Foraged Gin (barrel-aged or regular)
15 ml Sea buckthorn syrup (recipe below)
20 ml Fresh lemon juice
10 ml Birch Sap Syrup or Cornish Honey Syrup (equal parts and hot water, cooled)
2 dashes Celery bitters (for a subtle coastal, vegetal note)
Soda water (to top up)
Crushed Ice (for serving)
Garnish: Fresh rosemary sprig (smoking?)
Sea Buckthorn Syrup:
1/2 cup Foraged sea buckthorn berries (or purchased)
1/2 cup Water
1/4 cup Sugar
Process
Sea buckthorn Syrup:
Simmer the sea buckthorn berries, water, and sugar in a saucepan over low heat for 10-12 minutes until the berries burst and release their juices. Strain and cool the syrup before using.
Cocktail:
Prepare the glass: Fill a tall highball glass with ice.
Mix the cocktail: In a shaker, combine Lantic Winter Foraged Gin, sea buckthorn syrup, lemon juice, Cornish honey syrup, and celery bitters. Shake briefly to chill and mix the ingredients.
Strain and pour: Strain the mixture into the highball glass over ice.
Top up: Add soda water to fill the glass, adding a refreshing, effervescent touch.
Garnish: Garnish with a sprig of fresh rosemary, a dehydrated lemon wheel, and a few sprinkles of sea salt flakes to evoke the coastal environment of Cornwall.
Usually made with bourbon but will work great with a lightly smoked gin like the Lantic Winter.
The Lantic Winter Foraged Gin brings complexity with its earthy, fruity botanicals, pairing beautifully with ginger beer’s spice.
The seaweed-infused honey introduces a subtle maritime flavour that complements the seafood theme and creates a sweet, salty contrast to the spiciness of the ginger beer. The bitters elevate the drink with a brightness that cuts through the richness of the honey
and the ginger. The garnish, including lemon peel and a hint of sea salt, enhances the coastal vibe and ties the cocktail to the sea.
Serves: 1
Make in: 5 minutes
Difficulty: Easy
Ingredients
50ml Lantic Winter Gin
4 dashes of Angostura bitters
Take a tall glass full of ice
Top with Ginger Ale and stir to combine
Garnish – if you splash the Angostura bitters on top it will float OR Rind peel from Bergamot shaped like a seahorse tail.
Process
A simple recipe that is build in glass of gin, Angostura bitters and ginger ale. Alex would recommended dropping a teaspoon of honey in with the mix to bring the sweetness up or it can be quite dry. A pinch of dried seaweed too (?) creates a sweet, salty contrast to the spiciness of ginger beer.
The Autumn Tides cocktail is a perfect blend of coastal flavours and autumn warmth, making it an ideal offering for a sophisticated London bar with ties to Cornwall’s natural beauty and bounty.
Barrel-aged Lantic Winter Foraged Gin brings depth and a subtle oakiness from the aging process, paired with its herbal, coastal botanicals. The spiced pear syrup reflects the seasonal flavours of autumn, with warming spices like cinnamon and clove complementing the gin’s earthiness. A hint of Cornish sea salt provides a subtle coastal note, grounding the drink in Cornwall’s maritime identity. The lemon juice adds brightness to balance the richness of the spiced pear and barrel-aged gin.
Serves: 1
Make in: 15 minutes
Difficulty: MEDIUM
Ingredients
50ml Barrel-aged Lantic Winter Foraged Gin
30ml Spiced pear syrup (recipe below)
15ml Fresh lemon juice
1 dash Cornish sea salt solution (pinch of sea salt dissolved in a small amount of water)
1 dash Angostura bitters
Ice (for mixing and serving)
Garnish: Dehydrated pear slice or rosemary sprig
Spiced Pear Syrup:
1 ripe pear, chopped
1 cup water
1 cup sugar
1 cinnamon stick
2-3 cloves
Process
Instructions for Spiced Pear Syrup:
In a small saucepan, combine water, sugar, chopped pear, cinnamon stick, and cloves.
Bring to a simmer, stirring occasionally, and cook for about 10 minutes until the pear softens and the flavours infuse.
Strain out solids and let the syrup cool.
Cocktail Instructions:
Prepare the salt solution: Dissolve a pinch of Cornish sea salt in a few drops of warm water to make the saline solution.
Mix the cocktail: In a shaker, combine the barrel-aged Lantic Winter Foraged Gin, spiced pear syrup, fresh lemon juice, a dash of Angostura bitters, and a dash of the Cornish sea salt solution.
Shake with ice: Fill the shaker with ice and shake well until the drink is chilled and fully blended.
Strain and serve: Fine strain the mixture into a coupe glass or a rocks glass with a large ice cube.
Garnish with a dehydrated pear slice or a sprig of rosemary to enhance the autumnal aroma.