In a shaker filled with ice:
2 ½ oz Cucumber infused Tequila and 2 oz lime simple syrup
Pour into a lightly salted rimmed Bristol Goblet
Garnish with Cucumber slice (cut on sharp diagonal) down side of glass and lime wedge
Cucumber Infused Tequila:
1 ½ English cucumber, 1 bottle of El Charro Silver Tequila
In a Cambro combine thinly sliced cucumber and tequila
Cover, label with date and time.
Leave to infuse at room temperature for 24 hours. (If in a Liquor room, allow 36 hours.)
Keep refrigerated (will last 3 months if kept cold) and discard cucumbers.
Lime Simple Syrup mix:
3 parts Jansal lime juice and 2 parts simple syrup.
Label and date.
Lemon Basil Simple Syrup:
4 cups water, 4 cups sugar
Boil and remove from heat when sugar is dissolved. Add 20 basil leaves.
Let sit 5 – 10 minutes then remove basil.
Cool, cover and refrigerate.
Fill a squeeze bottle half syrup/half lemon juice.
1 ½ oz Silo gin
1 oz Lillet blanc
1 oz lemon basil simple syrup (equal parts lemon juice and basil infused simple)
1 spoonful peaches (small dice)
Add all ingredients over ice in a cocktail shaker
Shake very well
Pour into Bristol goblet.
Garnish with fresh basil leaf
The Bristol Collection originates from studying the “Golden Section” Proportions found in nature. Yet, no matter how refined the design or how forward-looking the concept, hand-crafting is required.
For the Bristol Collection, James Murray, Simon Pearce’s VP of Design, began with ideas for a flute and a tumbler that he carefully rendered on paper. After making numerous revisions, the process of manufacturing began, which required blowing, shaping, sculpting, cutting, trimming, molding, and cooling in our workshops, of Vermont and Maryland.
“For the Bristol Collection, we use old-world techniques and real, basic tools to make something that is decidedly modern,” says James.
Bristol Flute & Tumbler Sketch
Bristol Caviar Sketch
Visitors to our workshops can witness the process.