Exeter Gin

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Gin Basil Mojito

Putting a gin twist on a rum classic, the Gin Basil Mojito sees basil, lime and sugar combine to make a refreshingly herbaceous thirst-quencher. Serve in a jug to share with friends, and garnish with fresh mint for a simple yet effective final touch.


- 50ml Exeter Gin
- 3 to 4 Basil leaves
- 1 lime cut into 4 wedges
- 1 to 2 teaspoon of soft brown sugar
- 75ml of Club Soda


1. Place the basil leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the basil and lime to release the mint oils and lime juice.

2. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.

3. Fill the glass almost to the top with ice.

4. Pour the gin over the ice, and fill the glass with carbonated water.

5. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

The Sidmouth Blue

A tantalising twist on a Gin Fizz, the Sidmouth Blue incorporates Orgeat syrup, lemon juice and Blue Curacao to create a sweet, citrusy flavour with a satisfying fizz. Its bright shade of blue celebrates Sidmouth’s stunning coastline and ensures a delightful wow-factor whenever served.


- 50ml Exeter Gin

- 50ml Blue Curacao

- 10ml Orgeat syrup

- 1 lemon or 25ml freshly squeezed juice

- 150ml Club Soda water or to taste.


1. Add all ingredients except the soda to a shaker.

2. Shake with ice for approximately 20 seconds.

3. Add soda to the shaker and stir gently to preserve carbonation.

4. Strain carefully into the glass.


The Negroni has experienced a popularity surge in recent years, and Exeter Gin’s take on the classic cocktail proves this recognition is more than justified. An earthy blend of gin, Campari, sweet vermouth and orange sees Italy and Exeter come together to create a bittersweet taste sensation.


- 50ml Exeter Gin

- 50ml Campari

- 50ml sweet vermouth

- Orange wedge and peel to garnish


1. Add the gin, Campari and vermouth to a mixing glass or shaker tin filled with ice. Stir until well-chilled.

2. Strain into a glass filled with large ice cubes. Squeeze orange wedge over glass before adding it.

3. Garnish and spritz with an orange peel twist.

Midnight Sun

A cocktail for those with a taste for the finer things in life, Midnight Sun is a delicate blend of Exeter Gin, Crème de Violette, lemon and sparkling wine. To accentuate the cocktail’s floral notes, garnish with a flower for a final, indulgent flourish.


- 50ml Exeter Gin

- 75ml Crème de Violette

- 1 lemon or 20ml freshly squeezed juice

- 100ml Kenton Estate sparkling 'Flying Circus'


1. Shake all ingredients but the sparkling wine with ice.

2. Add the sparkling wine to the shaker and gently stir.

3. Strain into glass.

Devonish Lemonade

The perfect accompaniment to a summer’s afternoon, Devonish Lemonade is ideal for serving in a jug and sharing with friends. Exeter Gin, Devon Cider and elderflower cordial combine with fresh lemon juice, apples and elderflower to craft a refreshingly fruity taste of Devon.


To serve 4:

- 250ml Exeter Gin

- 1lt Devon Cider (chilled)

- 100ml elderflower cordial

- 2 lemons, 100ml freshly squeezed juice

Sliced apple and elderflower for garnish.


​1. Add the gin, elderflower cordial and lemon juice to a large jug.

2. Fill the jug with ice.

3. Carefully pour in the cider and stir.

4. Garnish with apple slices and fresh elderflower.

5. Pour into highball glasses.

Beetroot Bloody Ginny

Not for the faint-hearted, Beetroot Bloody Ginny combines Exeter Gin, dry vermouth, beetroot juice and Worcestershire sauce to create a deliciously unique flavour profile. Blended with lemon juice and garnished with fresh horseradish, black pepper and celery, this spectacular cocktail is guaranteed to spice up your five-a-day.


- 50ml Exeter Gin

- 10ml Noilly Pratt or dry vermouth

- 100ml beetroot juice

- 1 lemon, 10ml freshly squeezed juice 

- 5ml Worcestershire sauce

- Grated fresh horseradish to taste

- A pinch of black pepper

- Celery stick, to serve


1. Fill a tall glass with ice cubes.

2. Mix all of the ingredients together and strain into the glass.

3. Garnish with a celery stick and a lemon wedge to serve.

Dartmoor Daisy

The Dartmoor Daisy blends Exeter Gin, Yellow Chartreuse, Dartmoor Honey and fresh lemon for a sweet and delicate drop of Dartmoor. Lengthened with soda for added sparkle, this pastel-yellow tipple, garnished with a daisy, is an easy and impressive serve – perfect for sipping in a sun-kissed garden.


- 50ml Exeter Gin

- 25ml Yellow Chartreuse

- 1 lemon, 20ml freshly squeezed juice

- Teaspoon of Dartmoor honey

- Club Soda to taste


1. Add all ingredients but the club soda to a shaker filled with ice.

2. Shake for approximately 20 seconds, or until the shaker is cold to touch.

3. Add soda to the shaker and stir gently to preserve carbonation.

4. Strain into a martini glass.

Pink Grapefruit G&T

A delightful twist on the most famous gin cocktail of all, this G&T uses pink grapefruit tonic water and fresh pink grapefruit wedges to put a modern spin on a centuries-old favourite.


- 50ml Exeter Gin

- 100ml Pink Grapefruit Tonic Water

- 1 slice of pink grapefruit halved

- 1 lemon wheel, halved

- 1 lemon thyme sprig to garnish


1. Fill the glass with ice, the stir until the sides of the glass are frosted. Strain off excess water.

2. Squeeze the grapefruit over the glass before adding it. Pour in the gin.

3. Pour in the tonic and gently fold.

4. Garnish with lemon wheel and a sprig of lemon thyme.

Blueberry Sour

The Blueberry Sour strikes the perfect balance between sweet and sour with additional fruity undertones courtesy of our favourite superfood - blueberries. Perfect for sharing, this cocktail looks almost as good as it tastes with a deep violet hue and a rich, velvety texture.


- 100ml Exeter Gin

- 125g blueberries

- 1 lemon or 50ml of lemon juice

- 3 Teaspoon of caster sugar or 50 ml of sugar syrup

- 1 free range egg white

- Blueberries and lemon slices, to serve


1. Crush the blueberries and the sugar in the base of a cocktail shaker.

2. Add the dry gin, lemon juice and egg whites.

3. Fill with ice and shake until the shaker feels cold.

4. Strain into short glasses and serve decorated with extra blueberries and lemon slice.

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