How to Serve
The Collection
How to drink it.
Three cocktails. Complex, considered, and complete without a drop of alcohol — or a perfect base for your spirit of choice.
How to keep Inigo
Unopened, your bottles are perfectly happy in the drinks cabinet or a cool, dark place. When it comes time to serve, best served chilled from the fridge. Once opened, treat it like wine: keep refrigerated and enjoy within 5 days to experience it at its very best.
How it works
Stick
A complete, world-class cocktail. Pour, serve, enjoy. No additions needed — and no compromises made.
Twist
Add your spirit of choice and the flavour opens up. Each recipe is designed to pair — a genuine upgrade, not an afterthought.
How to serve
Bitter Riot
Bitter leads, cut through by fresh ginger and lime, with aromatic spices layered underneath. It finishes long and deliberate — in a way that earns the next sip.
Stick — the purest way to drink it
- 1.Take a rocks glass.
- 2.Place a single, large clear ice cube inside.
- 3.Pour 100ml and serve.
Twist — for those who want to go deeper
Serve as above, then add 25ml of a premium grain vodka and stir gently. The vodka amplifies without interrupting the delicate balance.
Garnish
Cut a slender coin of root ginger and make a diagonal nick halfway through the diameter. Seat it on the rim. Trust us — it's worth the effort.
How to serve
Earl Grey Martini
The brightness of Sicilian lemon leads, lifted by a quiet honeyed depth before heady bergamot takes over. The finish brings floral notes of Earl Grey tea — long, dry, and tannic.
Stick — the essential way to enjoy it
- 1.Half-fill a cocktail shaker with ice.
- 2.Pour in 100ml of your Inigo Earl Grey Martini.
- 3.Shake well, then strain into an elegant, chilled coupe glass. Give the inverted shaker a few final shakes over the glass to maximise the silky foam head.
Twist — for those who like to go deeper
Add 25ml of a classic London dry gin before shaking as above. The juniper botanicals weave naturally into the bergamot, adding another layer without crowding it.
Garnish
Take a strip of freshly cut lemon peel and twist it over the rim to express the oils. For the curious: a light sprinkling of Earl Grey tea leaves to one side of the glass finishes it beautifully.
How to serve
Korean Paloma
Grapefruit and lime meet gochujang heat and miso depth, sharpened by rice vinegar and grounded by the wispy smoke of Lapsang Souchong. Bright, layered, and atmospheric in equal measure.
Stick — the essential way to enjoy it
- 1.Use a short rocks glass.
- 2.Run a lime wedge around the rim, then dip into salt (good) or Tajín seasoning (excellent) to coat.
- 3.Fill the glass with fresh ice.
- 4.Pour 100ml of the Korean Paloma and serve.
Twist — for those who want to build
Stir in 25ml of a quality blanco tequila or mezcal. Blanco keeps it clean and bright; mezcal leans into the smoke. Both work beautifully.
A note on the rim
The Tajín rim is the way to go here — it bridges the heat, smoke and zest in every sip.
"Always the most interesting drink in the room."
Inigo Cocktails