Skip to main content

Chilled 100 Bartenders Summertime Mixin’ with Highclere Castle Gin

Our Chilled 100 Bartenders are always in for elevating their cocktail game.

With the sophisticated charm of Highclere Castle Gin, inspired by the timeless elegance of Highclere Castle, the iconic setting of Downtown Abbey, this exquisite gin captures the essence of English heritage and summertime savoring in every sip.

Give this original cocktail a mix.

Spanish Bombs

by Gabriel Jaramillo


1 1/2 oz Highclere Castle London Dry Gin
1/2 oz Fino sherry
3 oz lulo-dill soda*
Dill sprig


Build cocktail on chilled highball glass with ice.
Add the lulo-dill soda, then gently using a mixing spoon incorporate all the ingredients.

Additional Notes

Note: For better bubbles, keep Highclere Castle London Dry Gin the freezer, and your preferred fino sherry in the fridge.

*Lulo-dill Soda


400 grams lulo pulp
400 grams lulo pulp
24 grams of Pectinex Ultra SPL
50 grams dill
30 grams grapefruit oleo


Force carbonate at 40psi.
Combine the first three ingredients (lulo pulp, water, and pectinex) and hand blend until incorporated.
Let it rest for 30 minutes in the fridge.
After 30 minutes, filter the lulo juice through a coffee filter or nut milk bag.
Blanch the dill, then using an immersion blender or blender, combine the dill and the lulo juice.
Add grapefruit oleo.
Fine strain the lulo-dill juice.
Using your preferred carbonation method, carbonate the juice.
If using a carbonation rig, carbonate three times at 40psi.
If using an iSi, use two cartridges.

The post Chilled 100 Bartenders Summertime Mixin’ with Highclere Castle Gin appeared first on Chilled Magazine.

Leave a Reply

Your email address will not be published.