A common sight in Scottish hedgerows throughout spring and early summer, elderflowers have a distinctive floral taste that married beautifully with gin botanicals. To Edinburgh Gin’s Elderflower Liqueur the sweetest, most fragrant elderflowers are infused into newly distilled Edinburgh Gin. The blooms are then left to macerate for four weeks in order to extract every last bit of flavour.
Resilient to the unpredictable Scottish weather, rhubarb has become a mainstay of kitchen gardens across Scotland. Easy to grow and full of flavour, it’s the perfect flavouring for a sweet gin liqueur, spiked with ginger for a lingering warm finish.
To make Edinburgh Gin’s Rhubarb & Ginger Liqueur spring-crop rhubarb is infused into newly distilled Edinburgh Gin along with a hint of Oriental ginger. The fruit and spice are left to macerate for four weeks to extract every last bit of flavour.
Boasting high-grade soils and a perfect climate for farming soft fruits, Perthshire is celebrated across the nation for producing the very best raspberries. Fruit from this region is guaranteed to be juicy; they are picked at the optimum ripeness to ensure the best sugar balance, promising just enough sweet flavour to balance the fruit’s natural tartness.
To make Edinburgh Gin’s Raspberry Liqueur Perthshire’s signature fruit is infused into newly distilled Edinburgh Gin along with sugar, leaving the berries to macerate for about four weeks to extract every last bit of flavour.