• 50ml Fresh Nectarine Juice
• 30ml 144 Islands No.1 Vermouth
• 10ml Italian Blanc Aperitif
• 5ml Creme de Peche
• 10ml Sugar Syrup

1. Shake and served tall
2. Garnish with a lemon coin

Vermouth #1 by 144 Islands is a white base wine of Sauvignon Blanc, Sauvignon Gris, and Chardonnay. Fortified to 22% abv with grain-based spirit, approx. 15-18 g/L residual sugar. Kerikeri Lemon, Kumarahou, Kawakawa, Tarata, Pink Peppercorn, Manuka and Kanuka Flowers foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.

• 45ml 144 Islands Dry Vermouth #1
• 20ml Fresh Apple Cordial (Recipe Below)
• 15ml Gin
• 10ml Fino Sherry
• 4 mint leaves

1. Build ingredients in a tall, chilled highball glass
2. Add ice and top with soda
3. Churn briefly and garnish with a mint sprig.

1. Juice fresh green apples and weigh the resulting liquid after passing through a fine sieve or strainer.
2. Add 35% white sugar (by weight) and 2% citric acid.

This cordial will keep for about a week if stored in an airtight vessel in a fridge.

Vermouth #1 by 144 Islands is a white base wine of Sauvignon Blanc, Sauvignon Gris, and Chardonnay. Fortified to 22% abv with grain-based spirit, approx. 15-18 g/L residual sugar. Kerikeri Lemon, Kumarahou, Kawakawa, Tarata, Pink Peppercorn, Manuka and Kanuka Flowers foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.

One of the most exceptional of the small, independent sherry houses, Fernando de Castilla was revitalised in 1999 and established as a master of the production and aging of fine, unblended, untreated Sherries.

Pale in colour with just a hint of straw yellow at the rim. Powerful and acute on the nose, yet aromatic, intriguing and inviting. Sensuously textured rather than brittle, absolutely bone dry, aristocratic and very poised. Its profile is perfectly seamless right until the finish where fascinating savoury, nutty, ripples conjure some charming, subtle and elusive final flavours.

• 20ml 144 Islands Sweet Vermouth #2
• 60ml V.S.O.P Cognac
• 5ml 1:1 Brown Sugar Syrup
• 1 Dash Angostura Bitters
• 1 Dash Raegan’s Orange Bitters
• Pinch of salt

1. Stir with ice and strain
2. Serve in a chilled coup with a maraschino cherry or thin orange twist.

The ‘Harvard’ is a child cocktail of the Manhattan, and works wonderfully to showcase the rich flavours of this vermouth. The Cognac bolsters the spice and cherry of the vermouth while the vermouth really brings out the rich apple flavours and barrel aging of the brandy. extremely quaffable and it’s basically all grapes. Harmonious and decadent.

Vermouth No 2. by 144 Islands is a red base wine of Syrah. Fortified to 22% abv with grain-based spirit, approx. 190 g/L residual sugar. Kerikeri Navel Oranges, Totara Bark, Pohutukawa, Kauri, Northern Rata, Kahikatea and Matai locally sourced or foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.

Six generations of the Hine family have succeeded one another at the head of Thomas Hine & Co. The tasting rooms at 16 Quai de l’Orangerie have seen it all, from the Great French Wine Blight to local conflicts, world wars, first bottlings, international incidents, economic booms and slumps, legendary river floods, connoisseur parties and exalted blends.

H by Hine is whimsical. If it were a young man, it would have the keen eye of Dick Diver in Fitzgerald’s Tender is the Night. A honeyed golden amber. Markedly floral, with a touch of vanilla and apple blossom. Adventurous, lively and elegant. Expressive yet discreet, its notes of iris, fresh apricot, acacia and white pepper chime with its sprightly and joyful demeanour.

It feels like Coachella in a bottle.

• 30ml 144 Islands Dry Vermouth #1
• 30ml Gin
• 20ml Pierre Ferran Dry Curacao
• 20ml Freshly Squeezed Lemon Juice
• Pinch of salt

1. Shake with ice and fine strain
2. Serve in a chilled coup with a thin orange twist

A riff on the ‘#2’, this drink really showcases the herbaceous qualities of this vermouth. It replaces lillet blanc as the wine element and allows for the omission of absinthe, which not everyone is willing to stock at home. The result is super balanced and refreshing, bursting with citrus and vegetal notes. Historic and zesty.

Vermouth #1 by 144 Islands is a white base wine of Sauvignon Blanc, Sauvignon Gris, and Chardonnay. Fortified to 22% abv with grain-based spirit, approx. 15-18 g/L residual sugar. Kerikeri Lemon, Kumarahou, Kawakawa, Tarata, Pink Peppercorn, Manuka and Kanuka Flowers foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.

Stranger & Sons is an ode to contemporary India and its cultural diversity – the colours, the customs, the chaos, and the peaceful co-existence of it all.

They chose inherently Indian botanicals that they believe represent their country’s diversity, to create a spirit that celebrates India’s agricultural history in a way no other spirit can. Juniper, coriander seeds, liquorice, nutmeg, mace, black pepper, angelica root, cassia bark and a citrus peel mix (Nagpur Oranges, known to be one of the best mandarin varieties in the world. Gondhoraj Lemon, also known as ‘King of fragrance’. Mosambi, also known as Indian bergamot or sweet lime, and finally, Nimbu, sourced locally from the garden behind the distillery.)

You can look at the above botanical list and see some repeated in many other gins the world over, but the beauty of the Stranger & Sons’ botanicals is that the spices are all sourced locally and haven’t travelled for thousands of miles to get to the still. The clarity and freshness shines through in this delectable spirit.

• 25ml Stranger & Sons Gin
• 25ml Campari
• 25ml 144 Islands Vermouth No.2
• Orange twist, to garnish

1. Add the gin, vermouth & Campari to a mixer with ice
2. Strain into a rocks glass over ice and garnish with an orange twist.

Vermouth No 2. by 144 Islands is a red base wine of Syrah. Fortified to 22% abv with grain-based spirit, approx. 190 g/L residual sugar. Kerikeri Navel Oranges, Totara Bark, Pohutukawa, Kauri, Northern Rata, Kahikatea and Matai locally sourced or foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.

Stranger & Sons is an ode to contemporary India and its cultural diversity – the colours, the customs, the chaos, and the peaceful co-existence of it all.

They chose inherently Indian botanicals that they believe represent their country’s diversity, to create a spirit that celebrates India’s agricultural history in a way no other spirit can. Juniper, coriander seeds, liquorice, nutmeg, mace, black pepper, angelica root, cassia bark and a citrus peel mix (Nagpur Oranges, known to be one of the best mandarin varieties in the world. Gondhoraj Lemon, also known as ‘King of fragrance’. Mosambi, also known as Indian bergamot or sweet lime, and finally, Nimbu, sourced locally from the garden behind the distillery.)

You can look at the above botanical list and see some repeated in many other gins the world over, but the beauty of the Stranger & Sons’ botanicals is that the spices are all sourced locally and haven’t travelled for thousands of miles to get to the still. The clarity and freshness shines through in this delectable spirit.

This is an equal parts gin and vermouth cocktail, meaning it transforms the traditionally bold and bracing Martini into a bright and refreshing aperitif.

As a botanical-flavoured wine, vermouth can bring out the fragrances and aromas of the spirit its mixed with or add another whole dimension. In martinis  – the less vermouth that’s used, the drier the martini is considered to be. A so-called 50/50 martini like this, — or a “halfsies” martini — is made with equal parts vermouth and either gin or vodka and lowers the overall alcohol punch.

• 60ml Stranger & Sons Gin
• 60ml 144 Islands Vermouth No.1
• Lemon twist, to garnish

1. Add the gin and vermouth to an ice-filled cocktail glass
2. Stir briskly for about 50 turns
3. Strain into a chilled Martini glass and garnish with a lemon twist.

Vermouth #1 by 144 Islands is a white base wine of Sauvignon Blanc, Sauvignon Gris, and Chardonnay. Fortified to 22% abv with grain-based spirit, approx. 15-18 g/L residual sugar. Kerikeri Lemon, Kumarahou, Kawakawa, Tarata, Pink Peppercorn, Manuka and Kanuka Flowers foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.

Stranger & Sons is an ode to contemporary India and its cultural diversity – the colours, the customs, the chaos, and the peaceful co-existence of it all.

They chose inherently Indian botanicals that they believe represent their country’s diversity, to create a spirit that celebrates India’s agricultural history in a way no other spirit can. Juniper, coriander seeds, liquorice, nutmeg, mace, black pepper, angelica root, cassia bark and a citrus peel mix (Nagpur Oranges, known to be one of the best mandarin varieties in the world. Gondhoraj Lemon, also known as ‘King of fragrance’. Mosambi, also known as Indian bergamot or sweet lime, and finally, Nimbu, sourced locally from the garden behind the distillery.)

You can look at the above botanical list and see some repeated in many other gins the world over, but the beauty of the Stranger & Sons’ botanicals is that the spices are all sourced locally and haven’t travelled for thousands of miles to get to the still. The clarity and freshness shines through in this delectable spirit.