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Cocktails and Serves

Take a look at our suggested serves and cocktails, inspired by the south of France and the fine work of some of our collaborators. This page is filled with great recipes to try out at home. Make sure we can see some of your own creations by using #letarotspirits or sending them to us directly and maybe they will find a home here!


The Soleil Serve

The Way we think it's served best

Put two or three cubes of in the bottom of a balloon tumbler and pour over your desired measure of Soleil gin. Add a slice of orange and taste. If you prefer, add just a dash of Indian tonic water - not too much, you don't want to drown the quality sensation! 

The Soleil 75

Our Signature cocktail


50ml Soleil Gin

Blanquette de Limoux

1 tbsp lemon juice

1 tsp sugar syrup


Lemon zest


Into a cocktail shaker, pour the gin, lemon juice and sugar syrup. Fill with ice. Shake the mixture well before straining into a champagne flute. Allow the drink to settle before topping up with Blanquette. Gently swirl the mixture and add a strip of lemon zest as a garnish.

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Proximity Infatuation


60 ml of Soleil gin

30 ml of passion fruit liqueur

60ml fresh blood orange juice

30ml fresh blood orange syrup

1 drop Neilson Mason rose water - from the super market baking section

1 egg white

Dry shake the egg white with the all the ingredients for 30 seconds. Then add ice and shake again until chilled. Double strain into your glass, dust the top with red velvet dusting an garnish with skeleton leaves! 

The clover Club


60ml Soleil gin
30ml simple syrup

Juice of one fresh lemon

12 fresh raspberries

1 egg white or vegan equivalent 


Muddle the raspberries with the simple syrup. Add the gin and egg white. Give it a good, hard shake to active the egg white. Add ice and shake until everything is nicely chilled. Double strain into a chilled coupe glass. I garnished with a trio of fresh raspberries. 


Fluffy Duck


45 ml of Soleil gin

45ml Advocaat
30ml fresh orange juice
30ml triple sec
Soda water

Add all the ingredients (except the soda water) to your shaker along with a scoop of ice. Shake until it’s colder than a penguins pinky toe. Double strain into a gin balloon filled with ice and top with the soda.

Home for the holidays


2 oz Soleil gin

1 0z blackberry syrup

1 0z lemon juice

0.5 oz cointreau

Handful of basil leaves


Tear up the basil leaves and muddle with the syrup in a dry shaker. Add ice and the rest of the ingredients and shake. Strain into your favourite glass and garnish with fresh blackberries and basil. Cheers!


Passion Fruit Sour


60 ml of Soleil gin

60ml of passion fruit liquer

Passion fruit pulp

Juice of half a fresh lemon

1 egg white or vegan equivalent

Shake everything (without ice in your saker to get a good foam started!) Add ice, shake for a further 30 seconds before double straining into your toadstool glass!

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