Juno is at it again – exploring and innovating. This time making her way further South – to the Overberg where she has been handcrafting her very own gin.
As always, Juno does things her way and has sourced a secret selection of botanicals of which most are endemic to South Africa, some very hard to find. The blend has just been perfected and Juno is excited to share it with you.
Curious? You should be. Some call it a revolution. Juno calls it adventure.
Bottle Size: 500ml
Michelangelo Gold 2019
Pink Gin Ice Tea - Serves 8
Orange Lemon Gin Cooler - Serves 2
Watermelon Gin Punch - Serves 8
Cranberry Gin Fizz - Serves 8
|Pink Gin Ice Tea
|1 chamomile tea bag
|100ml Juno Premium Gin
|100ml spiced rum
|100ml elderflower cordial
|100ml pink grapefruit juice
|thyme sprigs, to garnish
|Step 1: Brew the chamomile tea bag with 500ml boiling water, steep for 2-3 mins or following pack instructions. Remove the bag and leave to cool for 5 mins.
|Step 2: Pour into a large jug with the pink gin, rum, elderflower cordial and juice. Add ice and stir, then add the thyme sprigs and stir again before serving.
|Orange Lemon Gin Cooler
|120ml orange juice (about 2 oranges)
|90ml Juno Premium Gin
|30ml lemon juice (about 1 lemon)
|120ml sparkling water
|Optional: orange wedges to garnish
|Step 1: Shake all ingredients, except sparkling water, together.
|Step 2: Evenly divide between two glasses filled with ice.
|Step 3: Top with sparkling water, stir and enjoy!
|Watermelon Gin Punch
|One-half small round seedless watermelon (about 3-1/2 lb.), peeled and cut into large chunks
|1/2 cup fresh lemon juice, strained
|1/2 cup syrup
|8 sprigs fresh mint; more for garnish
|200-500ml Premium gin
|Step 1: Working in batches if necessary, purée the watermelon in a blender or food processor and press the purée through a strainer. You’ll need about 4 cups of juice—it’s fine if there’s some pulp in the juice. Chill.
|Step 2: Put the lemon juice, simple syrup, and mint in a 3-quart serving pitcher or a punch bowl and mash the mint thoroughly with a muddler or the back of a wooden spoon.
|Step 3: Add about 4 cups of ice, the gin, and the watermelon juice and stir. Step 4: Serve in rocks glasses over ice. Garnish with mint sprigs.
|Cranberry Gin Fizz
|150g caster sugar
|300g fresh or frozen cranberries
|200-400ml Juno Premium Gin
|1.5 litres soda water
|1 orange, cut into slices
|handful of ice cubes
|Step 1: Tip the sugar and 150ml water into a saucepan set over a low heat and heat until all the sugar has dissolved. Turn up the heat to medium-low and add the cranberries. Cook, stirring occasionally for 15 mins or until the cranberries have started to break down. Leave to cool, then blitz to a smooth purée using a hand blender, if you like (you can also leave it as is). Will keep in a sterilised sealed jar in the fridge for up to a week.
|Step 2: To serve, spoon 1 tbsp of the cranberry purée into each glass, stir in a single or double measure of the gin and top up with the soda water. Garnish each glass with an orange slice and add a few ice cubes. Alternatively, mix everything together in a jug and serve.
|8.7 × 8.7 × 21.5 cm