Christmas Shopping Night 2025

The flavours of this contemporary Mediterranean gin are drawn directly from the sunlit beauty of the South Australian coastline. Lush green olives, freshly picked leaves from coastal olive trees and flaked sea salt from the Spencer Gulf give rise to this dry, savoury gin.

Subtle, classic notes of citrus, coriander, juniper and angelica root are all added to the pot in distilling and join in the botanical bouquet. However this is unashamedly, even brashly, a Martini Gin. Whatever your preference - Churchill, Stirred, Dry, Wet, Dirty; and for Bond lovers, it even works superbly in a  Vesper Martini.

If you love Martinis or think you might, this one’s for you.

Archibald tonic is made not from Quinine but from Gentian root and is produced like a gin using a century-old copper still in the south west of France. It makes a great non-alcoholic drink in its own right. Gentian is a flowering plant found globally and has a natural bitterness which helps with digestion. The Gentian is macerated while the juniper is distilled separately.

The two are combined with water from a local spring in Cognac and then finally distilled. This process produces a complex tonic with aromas of orange citrus and a smoky herbaceous note with a subtle bitter touch. Should you want to make a classic G&T, these flavours enhance rather than obscure the flavour of any gin used. As well as being organic, this tonic has even more to prevent it from harming the planet. The labels are made from recycled sugar cane fibre and printed using vegetable ink. It is being used by some great chefs including Alain Ducasse and Anne-Sophie Pic, and you can find them in the Trinity and Portland UK Michelin restaurants.

Why not try a distilled tonic water to go with your distilled gin! THE THREE DRINKERS

Folle Envie, as well as going very well with Archibald Tonic, can also be drunk by itself (I’d suggest on the rocks), and it makes a very good wet martini. Created by Estelle Sauvage using an old recipe from her great grandmother Zelda, this aperitif is very versatile.

Organic grape must from the Charentine wine region is used as a base, and dried lemon rind is then distilled and macerated to give fresh zesty flavours as well as sweetness. This is then combined with macerated cardamom pods before a final distillation. This gives a fresh and fruity drink with plenty of complexity. All the ingredients are organic and like Archibald tonic the labels are made from recycled sugar cane fibre and printed with vegetable ink. THE THREE DRINKERS, Colin Hampden-White

Inspired by an old recipe from Zilda, a benevolent and slightly extroverted woman, Folle Envie was a drink for her customers, those of the village and neighboring villages, on Saturdays when her grocery store became a refreshment bar.

Courageous...because on Saturdays, it was the grocery store: in the middle of the night, she would then hitch her horse to her cart, which she put on socks over her hooves in winter, and crossed the woods for 20 km to reach the market from 5 a.m. And on her return, to end this long day, Zilda served a few glasses of Folle Envie for the neighborhood who loved so much to come and chat with her, or get her advice…. Tolerance and common sense made her the perfect confidante.

And me, 80 years later, I had a mad desire to revive this aperitif, quite simply in homage to Zilda, the one who loved life so much, the real one, the one we share. And the one who was also my great-grandmother."
Is she

List of ingredients
Infusion of lemon peel
Cardamom tea
Alcoholic base of fermented grape musts

Archibald tonic is made not from Quinine but from Gentian root and is produced like a gin using a century-old copper still in the south west of France. It makes a great non-alcoholic drink in its own right. Gentian is a flowering plant found globally and has a natural bitterness which helps with digestion. The Gentian is macerated while the juniper is distilled separately.

The two are combined with water from a local spring in Cognac and then finally distilled. This process produces a complex tonic with aromas of orange citrus and a smoky herbaceous note with a subtle bitter touch. Should you want to make a classic G&T, these flavours enhance rather than obscure the flavour of any gin used. As well as being organic, this tonic has even more to prevent it from harming the planet. The labels are made from recycled sugar cane fibre and printed using vegetable ink. It is being used by some great chefs including Alain Ducasse and Anne-Sophie Pic, and you can find them in the Trinity and Portland UK Michelin restaurants.

Why not try a distilled tonic water to go with your distilled gin! THE THREE DRINKERS

Archibald tonic is made not from Quinine but from Gentian root and is produced like a gin using a century-old copper still in the south west of France. It makes a great non-alcoholic drink in its own right. Gentian is a flowering plant found globally and has a natural bitterness which helps with digestion. The Gentian is macerated while the juniper is distilled separately.

The two are combined with water from a local spring in Cognac and then finally distilled. This process produces a complex tonic with aromas of orange citrus and a smoky herbaceous note with a subtle bitter touch. Should you want to make a classic G&T, these flavours enhance rather than obscure the flavour of any gin used. As well as being organic, this tonic has even more to prevent it from harming the planet. The labels are made from recycled sugar cane fibre and printed using vegetable ink. It is being used by some great chefs including Alain Ducasse and Anne-Sophie Pic, and you can find them in the Trinity and Portland UK Michelin restaurants.

Why not try a distilled tonic water to go with your distilled gin! THE THREE DRINKERS

With a premium McLaren Vale Shiraz as its base, the Rosso Vermouth has been created with locally grown fruit, herbs and spices to fully reflect the land around us.  It’s bold and rich - using more wintery, layered spices - and finishes slightly sweet with the addition of poached quinces.

Drink chilled over ice, or use to make a bigger style Negroni, this Vermouth is about the depth of flavour that comes from twenty rich, warming and balanced botanicals.