Salcombe collaborates with Mark Hix for Voyager Series

Mark Hix
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Salcombe Gin has unveiled the second gin from its limited-edition Voyager Series, developed in collaboration with chef, restaurateur and food writer Mark Hix MBE (pictured).

Named ‘Mischief’ after one of the famous Salcombe Fruit Schooners built in 1856, this Salcombe Gin Voyager Series release follows ‘Arabella’, which was developed in collaboration with Michael Caines MBE and launched in August.

Mark said: “I chose to work with Salcombe Gin to create a handcrafted traditional London Dry gin to commemorate our 10th anniversary, because I believe that they create truly world class gins, well-balanced in flavour and exceptional in taste.

“Having grown up in West Bay, Bridport, a seaside town on the Dorset coast, I also feel a connection with the brand and their love of refreshing coastal flavours and use of foraged ingredients.

“Together we have used the finest local and regional produce to create a gin to be enjoyed at HIX restaurants, at home or even on the water.”

SG Hix Mischief bottle

The liquid is described as having a strong backbone of traditional juniper, English coriander seed and angelica root, combined with the classic combinations of bay leaf, fresh orange peel and green cardamom.

Wild fennel flowers, foraged from the Salcombe shoreline have been added, together with samphire and sea buckthorn to create “an exceptionally smooth gin, with fresh floral notes on the nose and a long finish with a subtle anise note”.

‘Mischief’ can be enjoyed with a premium tonic water, in classic cocktails or as a sipping gin served simply over ice with an orange peel twist.

Mark and his team at HIX Restaurants have also created a cocktail to showcase ‘Mischief’, details of which will be available on the packaging of each bottle.

The Scallywag marries classic flavours of fresh orange, fennel flowers and samphire combined with a touch of cardamom and pastis and is inspired by the South West coastline. The serve will be available at HIX Restaurants for the month of September.

The Scallywag
40ml Salcombe Gin Voyager Series ‘Mischief’ developed with chef Mark Hix
15ml Knightor Rosé Vermouth
10ml Sacred Rosehip Cup
15ml Freshly squeezed lemon juice
15ml Orange sherbet
6 Drops pastis
4 Drops of cardamom bitters
25ml Fever-Tree Mediterranean tonic water
Foraged fennel flower
Sprig of samphire Flamed orange peel
Fill an old fashioned glass with ice and place on one side. Fill a Boston shaker with ice, add the Mischief gin, vermouth, rosehip cup, lemon juice, orange sherbet, pastis and bitters and shake for 10 seconds. Long pour the mixture through a double strainer into the glass. Top up with Mediterranean tonic water. Garnish with a sprig of fresh samphire, a foraged fennel flower and twist of orange peel that has been flamed over the glass.

Salcombe Gin co-founder Angus Lugsdin said: “We are thrilled to be working with Mark and his team at HIX Restaurants to commemorate their 10th anniversary.

“With a shared love for the South West Coast and fine, locally-sourced ingredients we have worked together to create a gin which we hope will delight gin enthusiasts and take people on a journey through the senses wherever it is enjoyed.”

Limited to 1,200 bottles, ‘Mischief’ is presented in a white ceramic bottle featuring an embossed outline of the iconic gin pennant and a bespoke debossed copper stopper commissioned for this series.

Salcombe Gin Voyager Series ‘Mischief’: a collaboration with Mark Hix is available from 12 September at a RRP of £65.

The Scallywag
The Scallywag
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