Kylee Newton’s Autumnal A ‘berry-tifs’ Gordon’s Gin Recipes

This September, top preserver, Kylee Newton, from East London favourite Newton & Pott handmade preserves, has created a series of mouthwatering seasonal shrubs and aperitifs with Gordon’s London Dry Gin and Gordon’s Sloe Gin. For anyone not already in the know, shrubs are set to be THE next big thing in drinks and Kylee’s seasonal serves tick off all the latest trends with the foraged flavours, and a ‘shrub’ base perfect for simple pre-batched cocktails and appetisers with friends.

The aperitifs (or, ‘a’berry’tifs…) are the perfect pre-dinner drink. Kylee serves the ‘Black Forest’ cocktail using Gordon’s Sloe gin matched with a pickled blackberry on crostini, with smoked mackerel and creme fraiche, and her ‘Rose Hipster’ cocktail made with Gordon’s London Dry gin is paired with crackers with homemade ricotta, caramelised red onion and pickled pea and mint. So why not serve up something ‘berry’ special for your next get-together? Simply follow Kylee’s recipes and tips below!

The tangy, sour drinks are made with fruit syrups and drinking vinegars, and are the new flavour creations taking both London and New York by storm. As well as being beautifully bold and complex flavours on their own, shrubs work perfectly with the classic juniper taste and smooth texture of Gordon’s Gin.

The Rose Hipster

Makes: approx. 1&1/2 -2 litres

Prep & Steeping: 20 mins

Cook: 35 minutes

Straining: 60 minutes

Equipment: Blender, Pan, Sieve, muslin, bottle/s


  • 1 kg Rosehips (rosa canina or rosa rugosa)
  • 3 litre boiling water
  • 30ml lemon juice
  • 300gm raw granulated sugar (100gm to every 500ml liquid)


Prep the rosehips, washing and removing the stems and blend in a food processor.

Add to a large pan the 2 litres of the boiling water and with the blended rosehips- boil for 10 minutes. Remove from the heat and steep for a further 20 minutes

Strain through a large piece of muslin by tying up the corners and hanging while catching the sieved liquid into a bowl underneath. Gently squeeze the bag to drain out as much liquid as you can.

Keep the liquid aside and add the remaining pulp to a pan with the remaining 1 litre boiling water, simmering for 10 minutes and repeating the straining process.

Sieve the collected liquid again, this time using a piece of doubled up muslin over a fine mesh sieve, to get a clearer liquid.

Measure the extracted liquid into a saucepan, with the measure of lemon juice and add 100g of sugar to every 500ml of liquid.

Gently warm on a low heat, stirring until the sugar has completely dissolved- about 5 minutes.

Pour the syrup into sterilised bottle/s, seal, label and store in the fridge when cooled. Keeps in the fridge for up to 4 months.

The cocktail serve

Makes: 1

Serve: Short glass 180ml

Prep: 5 minutes


  • 50ml Gordon’s London  Dry Gin [2 units]
  • 50ml Rosehip syrup
  • 20ml lime juice
  • 1 extra large ice cube/ball
  • Dash of Prosecco [0.5 units}
  • Lime zest & frozen rosehip (optional)


Build in the glass over ice and gently stir. Add a dash of Prosecco or soda water.

Garnish with lime zest & frozen rosehip (optional)

The Black Forest

Pre batched spiced blackberry shrub recipe

Makes: approx. 1 litre

Prep: 3 days

Cook: 5 minutes

Equipment: Pan, Sieve, bottles


  • 600g blackberries
  • 4 orange peel strips
  • 1/2 tsp ground cinnamon
  • 1/8 tsp chilli flakes
  • 1 bay leaf
  • 1/2 orange juice
  • 250g caster sugar
  • 250ml raw apple cider vinegar


Gently wash the blackberries and place into a large clean jar and add the caster sugar, the spices and the orange juice.

Secure a muslin square/cover over the opening of the jar. Place into the fridge and gently rock/shake daily for about 3-4 days until the sugar has dissolved.

Once the fruit has macerated after a few days place in a pan with the vinegar and gently bring to a very light simmer on a med/low heat for about 5 minutes, softening the fruit.

Cool the mixture to room temperature then strain through sieve into a jug, pushing it through with the back of a spoon.

Sieve the collected liquid again, this time using a piece of muslin over the sieve, to get a cleaner liquid.

Pour the shrub into a bottle, seal, label and store in the fridge.

Keeps in the fridge for up to 4 months.

The cocktail serve

Makes: x2

Serve: Tall glass 310ml, paper straw

Equipment: Cocktail shaker

Prep: 5 minutes


  • 100ml Gordon’s Sloe Gin [ 2.5 units]
  • 100ml spiced blackberry shrub
  • 50ml lemon juice
  • Lots of ice cubes
  • Soda water
  • Cinnamon sticks & orange peel (optional)


In a shaker add the gin, shrub, lemon juice and some ice. Shake for at least 1 minute.

Strain into 2 tall glasses filled with ice and top with soda water.

Garnish with cinnamon sticks & orange peel and a paper straw

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