Distiller Greenall’s has teamed up with cocktail mixologist and Channel 4 Sunday Brunch presenter Pritesh Mody to create a cocktail with ingredients including marmalade, vinegar and teabags. The Brunch Shrub Collins is part of the Greener Greenall’s sustainability initiative and combines seasonal and store cupboard ingredients.
It gives cocktail lovers a more sustainable way to enjoy a bank holiday tipple by switching lemons for vinegar and using more seasonal fruit to reduce the number of food miles. This means adults can enjoy a delicious bespoke cocktail while also doing their bit for the planet. The recipe can be made in batches and kept for up to four weeks in the fridge to prevent wastage.
Original London Dry Gin brand, Greenall’s, is working towards becoming a net zero brand by launching its Greenall’s Original London Dry Gin in a paper bottle (rsp: £15.50 for 70cl). This new packaging is fully recyclable and five times lighter than a standard glass version.
This means that for 10 million paper bottles the carbon savings would equate to 4,663 tons of CO2 - that’s the equivalent of driving 10,498,311 miles, charging 539,565,767 smartphones and the electricity usage of 716 homes for one year.
Pritesh Mody, founder of World of Zing, said: “We’re all trying to look for small ways that can make a big difference for our planet. It is great to see a leading gin brand like Greenall’s making such a significant step to reduce its carbon emissions with the launch of a paper bottle and the Greener Greenall’s campaign.
"With this recipe, I wanted to show cocktail lovers how small ingredient switches, most of which are just tucked away in your kitchen cupboards, can ensure we are all doing our bit to become more sustainable in our everyday lives.”
Brunch Shrub Collins
Ingredients
- 50ml Greenall’s London Dry Gin
- 100ml Soda
- 125g Marmalade
- 50g White Wine Vinegar
- Used Tea Bag (no more than 12 hours old)
- 35ml ‘Brunch Shrub’ (made by bringing vinegar and marmalade to a gentle simmer for around five minutes into a syrup texture. Take off heat and add used teabag for around four minutes to ensure the flavour has imparted. Strain liquid and allow to cool in the fridge for an hour before using).
Method
- Shake Shrub and gin with ice
- Pour into an ice filled tumbler
- Top with soda and garnish with thyme
Greenall’s has been made at the world’s oldest continuous gin distillers –G&J Distillers – in Cheshire, for more than 250 years. Master distiller, Joanne Moore, has carefully retained the heritage of the brand since its creation by Thomas Dakin, the forefather of London Dry Gin. To this day, the dedicated Greenall’s team continues to weigh the finest botanicals and load the copper stills entirely by hand.
Greenall’s Original London Dry Gin paper bottle (rsp: £15.50 for 70cl) is available for pre-sale with a free highball Green Greenall’s branded glass now at Neat and Shaken, and will be available to buy in Sainsbury’s stores across the UK from October 2022.
