Perthyn is a low calorie spirit. A single 200ml measure with Fever Tree tonic is only 52 calories and a double measure of Perthyn with Fever Tree tonic is only 66 calories. Perthyn is also a sugar free liquid. The liquid has been crafted with botanicals local to Cardiff Distillery, where it was produced. Presenting zesty notes of citrus, cardamom and thyme on the palate, Perthyn clocks in at an ABV of 10%.

OUR SIGNATURE COCKTAILS

‘THYN FIZZ

Ingredients: 50ml Perthyn, 25ml elderflower cordial, 100ml soda, 100ml non-alcoholic prosecco, cubed ice, garnish with cucumber ribbon.

Method: Build in the glass over cubed ice and stir when adding the soda or non-alcoholic prosecco.

CLOVER CLUB

Ingredients: 50ml Perthyn, 5 fresh raspberries, 25ml fresh lemon juice, 1 sprig of tarragon, 1 egg white, ice, garnish with raspberries.

Method: Add raspberries to a shaker and muddle. Add remaining ingredients (excluding garnish) and shake vigorously, add ice and shake again. Double strain into a chilled Nick & Nora glass and garnish with the fresh raspberries.

WELSH 75

Ingredients: 35ml Perthyn, 15ml fresh lemon juice, 15ml simple syrup, 75ml non-alcoholic prosecco, cubed ice, garnish with lemon peel.

Method: Add Perthyn 12, lemon juice and simple syrup to a shaker with cubed ice and shake. Double strain into a chilled flute. Top with welsh fizz and garnish with lemon peel ribbon.

PERTHYN SOUR

Ingredients: 50ml Perthyn, 35ml fresh lemon juice, 25ml simple syrup, 2 sprigs of rosemary, 1 egg white, cubed ice, garnish with rosemary and dried lime.

Method: Add all ingredients (one sprig of rosemary) to a shaker with cubed ice and shake vigorously. Double strain into a rocks glass, add cubed ice to bring drink up to the top of the glass. Add garnish of rosemary sprig and dried lime wheel.

LOWGRONI

Ingredients: 35ml Perthyn, 25ml Antica Formula Carpano Vermouth, 25ml Campari, cubed ice, garnish with orange peel.

Method: Add ingredients to a mixing glass with cubed ice (excluding garnish). Stir for around 30 seconds and then strain into a fresh rocks glass over cubed ice or 1 large cube if available. Garnish with orange peel.

THE MUMBLE

Ingredients: 50ml Perthyn, 25ml fresh lemon juice, 25ml simple syrup, a drizzle of Crème De Mure, cubed or crushed ice, garnish with mint, a fresh blackberry and icing sugar.

Method: Add Perthyn 12, lemon and simple syrup to a rocks glass and stir, add cubed ice and stir again. Top with crushed ice and a small drizzle of Crème De Mure. Garnish with the mint and blackberry and dust with icing sugar.

RHYS ‘THYN FIZZ

Ingredients: 50ml Perthyn, 35ml fresh lemon juice, 25ml simple syrup, 35ml double cream, 1 egg white, 1 spring of rosemary and soda.

Method: Add all the ingredients, minus the soda, to a shaker with ice. Shake vigorously for a minute. Double strain into a tall glass (hold back 10% of the mixture. Top with soda and leave to stand for a minute. Poke a small hole in the middle of the foam and pour in the rest of the mixture to get the raised foam top. Garnish with the lemon peel.