How to make a Black Panther cocktail

Black Panther cocktail

How to make a Black Panther cocktail

From our resident mixologist, Jack at Scottish Mixology included in our Monthly Gin Club, a mad cocktail is this apex predator riff on another animal found in the jungle with Clouded Leopard gin providing the base. Unfortunately, I wasn't able to capture our own panther for this shot.
Clouded Leopard gin was created purely to help save clouded leopards from extinction. With £1 from each bottle donated to the Born Free Foundation, it's got a selection of botanicals inspired by the clouded leopard's stomping ground of southeast Asia.
To make it black, it's paired with the smoky Illicit Blacklist gin, a thorny orgeat with homegrown raspberries and local sea buckthorn, a whisky amaro for extra smoke and je ne sais quoi and açai berry for that jungle berry juice.

It's totally bonkers and needs a bit of preparation to make......  but is stunning in a glass and tastes delicious.

If you want to try four great gins like this every month then come and join our monthly gin club.  Or if you want to give them as a fantastic gift then check out our gin gift boxes.⠀⠀


🍸 30ml Clouded leopard
🍸 30ml Illicit Blacklist gin (activated charcoal peat smoked gin)*
🍸 20ml Thorgeat**
🍸 10ml Sweetdram whisky amaro
🍸 40ml Açai juice
🍸 20ml Passionstuice***


🍸 Combine the husks of 8 limes, 4 lemons and 2 pink grapefruit with 200ml sea buckthorn juice and 1l of water and simmer for 20 minutes.

🍸 Strain and reduce by half. Add 70g of sugar,20g citric acid, 10g tartaric acid and decant into sterile bottles.

🍸 Boil a kettle and add 1 tbsp rose petals to 500ml water.

🍸 Combine 1kg caster sugar, 200gtoasted hazelnuts, 200g raspberries, 250ml sea buckthorn juice with 500ml of rose tea and simmer for 20 minutes. Cover and leave to infuse overnight.

🍸 Add all ingredients to a shaker, fill with ice and shake until frosty
Strain into a glass and fill with crushed ice

** Can sub for 20ml clouded leopard, 10ml Islay peated whisky, 1 TSP activated charcoal
** 2:1 sugar syrup infused with raspberries, rose, sea buckthorn, hazelnut
*** Stock made with passionfruit, sea buckthorn, lemons, limes, pink grapefruit, tartaric & citric acid

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