19a Pavilion Terrace, London W12 0HT,UK
Sapling Gin Grateful Taste in mouth
Spirits that leave a good taste in your mouth
We love great spirits and nature
Climate Positive
We are positive about most things we do. It’s part of our DNA. While we take the protection of our planet and ecosystems very seriously, it’s always been important for us to love and be positive about our future.
Our founders wanted to create something that brings friends together, brings more people into the planet loving fold, and leaves the world in a better place than when they found it.
Each Sapling bottle not only has a carbon negative footprint (about the only thing we are negative about) but we also work to help increase biodiversity, improve soil health and our local communities, and reduce glass waste.
B Corp
Being a BCORP makes us part of an awesome community of like minded companies. This means that we are committed to and have demonstrated outstanding sustainable performance and exhibit transparency about our sustainable practices publicly. Their words not ours.
We think it’s pretty cool. Sustainability is always progressing and changing and yep that means we are constantly adapting our business practices to stay at the forefront of the movement. We are proud to have scored 111.7 points making us one of the highest scoring drinks brands in the world.
Sapling Climate Positive Gin 70cl
Our Climate Positive Gin is a classic twist on a London Dry; bold on the juniper, refreshingly zesty, and hints of rosemary for a herbaceous finish.
For every bottle sold, a tree is planted. From fruit trees in London to hazelnut trees in Suffolk, it’s the local communities who benefit from our planting projects.
Climate positive and delicious? Cheers.
Always vegan
We’re planet friendly and carbon neural
Never any plastic
Always gluten free
Certified B-corp with a score of 111.7
For every bottle sold, a tree is planted. On each bottle a unique code tells you what tree was planted where.
Tasting Notes
Juniper and citrus forward with hints of rosemary for a herbaceous finish.
Summer Negroni
Ingredients
25ml Sapling Gin
25ml Sweet Vermouth
25ml Campari
10ml Strawberry syrup
Glass
Rocks
Garnish
Fresh Strawberry
Method
Stir all of the ingredients together and strain over cubed ice into a rocks glass.
The Gin of It Spritz
Ingredients
50ml Sapling Gin
10ml Lemon Juice
10ml Orange Syrup
Topped with soda
Glass
Highball
Garnish
Dehydrated Lemon & Fresh Rosemary
Method
Add ice into a highball glass. Measure the ingredients and pour straight into the glass. Top with soda and garnish with lemon peel.
Sapling Collins
Ingredients
50ml Sapling Gin
10ml Lemon Juice
10ml Sugar Syrup
Topped with soda
Glass
Highball
Garnish
Dehydrated Lemon & Fresh Rosemary
Method
Add ice into a highball glass. Measure the ingredients and pour straight into the glass. Top with soda and garnish with a dehydrated slice of lemon and a sprig of rosemary.
Strawberry flavoured cocktails for a Sapling summer
Summer is the perfect season to experiment with fresh and fruity cocktails. Here are three new tasty recipes featuring Sapling and strawberries to get you in the mood to drink cocktails all summer long. Whether you’re looking for a classic twist or something new and exciting, these cocktails are sure to impress.
Sapling Strawberry Highball
This refreshing highball is perfect for the warm summer days. The combination of strawberry-infused gin and elderflower soda creates a light and floral drink that’s incredibly easy to sip.
Ingredients:
50ml Strawberry-infused Sapling Gin
Elderflower Soda
Cubed Ice
Glass: Highball
Garnish: Fresh Strawberries
Method:
Create the Strawberry infused Gin by leaving some strawberries in the gin to infuse over a few days depending on how intense you would like the flavour to be.
Add the Gin to a highball glass with ice and top with Elderflower Soda. Garnish with slices of fresh strawberries.
Sapling Strawberry Negroni
The Sapling Strawberry Negroni is a vibrant take on the classic Negroni, adding a sweet twist with some strawberry syrup. Perfect for those who enjoy a balance of bitter and sweet flavours.
Ingredients:
25ml Sapling Gin
25ml Campari
25ml Sweet Vermouth
10ml Strawberry Syrup
Cubed Ice
Glass: Rocks
Garnish: Strawberries in sugar glass
Method:
Make the Strawberry Syrup by boiling one cup of sugar and one cup of water until combined. Add a cup of chopped up strawberries to the mixture and leave to infuse and cool before straining. Stir all of the ingredients together. Strain over ice into a rocks glass.
Strawberry Sangria Float
This cocktail is so delicious it’s our cocktail of the month! The Raspberry + Hibiscus Vodka works perfectly alongside the combination of strawberries and lime, whilst the dash of red wine gives a tasty depth to the cocktail
Ingredients:
30ml Sapling Raspberry + Hibiscus Vodka
10ml Strawberry & Lime Oleo
20ml Apple Juice
Dash of Red Wine
Cubed Ice
Glass: Rocks
Garnish: Fresh Strawberries
Method:
Make the Strawberry & Lime Oleo by covering a few slices of strawberries and limes in sugar and leave for a day to extract the oils. Shake together the Vodka, Oleo and Apple juice. Double strain over ice into a rocks glass.Top with a dash of red wine and add your garnish.
Bonus Recipe: Gin Strawberry Chocolate
With the leftover strawberries from your gin infusion, why not make a delightful Gin Strawberry Chocolate? These Gin Strawberry Chocolates are a perfect sweet treat to accompany your cocktails or to enjoy on their own!
Ingredients:
- Leftover strawberries from gin infusion
- High-quality dark chocolate (melted)
Method:
- Dip the strawberries in the melted dark chocolate.
- Place them on a parchment-lined tray.
- Let them set in the fridge until the chocolate hardens.
Cheers,
The Sapling Team
Gardening with Xanthe Gladstone
Welcome to our monthly gardening series. Every month we will be chatting to some of our favourite gardeners to find out what’s happening in their allotments. Tune in for their top tips on what to plant, what to avoid, and how you should be using your produce in the kitchen.
For our February series we caught up with the wonderful chef and grower Xanthe Gladstone to get her input on gardening during the winter months, and what to look forward to as we move into Spring.
Q1. Whats in season and what should we be planting? What should we plant next month?
Right now we’ve got Brussels sprouts, cauliflower, kale, parsnips, radicchio, Jerusalem artichoke, Savoy cabbage, and lots more. In the fruit department we’ve got lots of citrus like grapefruit and blood orange, and then we’ve also got Yorkshire forced rhubarb. So much to get excited about.
In February we should be planting all of our leafy greens like lettuce, spinach, and chard, and then also edible flowers. Tomatoes, chillis, and aubergines should be planted in late January or February under some heat.
In March there is so much to plant! This is the main planting month for the summer months. By now you should’ve done all your tomatoes, aubergines, chillis, etc. and in February all your lettuce, leafy greens, and edible flowers. March is for pretty much everything else: peas, beans, carrots, beetroots, Brussels sprouts, onions, garlic, shallots, potatoes. And if you missed the time to plant tomatoes and chillies, get them in now!
Q2. Whats the best seasonal dish you’ve whipped up recently?
Jerusalem artichoke dip. So good! Peel and boil the Jerusalem artichokes and then blend them up with a bit of tahini, lemon juice, olive oil, salt and pepper, and some ice cold water. I have this with homemade sourdough crackers!
Q3. Whats the top tip you would give to someone looking after their garden at the moment?
Be organised and make notes of everything as you plant it. Label your seeds and just be as prepared as possible for the coming months when things will get much more busy.
Q4. What would you avoid planting and why?
I have had lots of trouble with growing broccoli as every year the caterpillars destroy it and I just haven’t found a way to stop them — so that’s the only thing I’d avoid planting again, I’ve finally learnt my lesson.
Q5. What’s your all time favourite thing to plant and why?
My favourite thing to plant is tomatoes. They are really high maintenance and require a lot of attention but the reward is worth it. I don’t think that there’s anything quite like a homegrown tomato that’s been warmed by the sun right before you pick it. It’s juicy and sweet and all you need is a good chunk of bread, good quality olive oil, and some salt and pepper to make a delicious lunch with them. Nothing compares!
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To find out more from Xanthe or check our her recipes visit www.xanthegladstone.co.uk/.
Tune in next week to hear from Charlie, head chef at the amazing Thyme Hotel, famous for its sustainable produce and world class seasonal menus. Don’t miss out!
Gardening Notes with Chantelle Nicholson
This month, we met with Chantelle Nicholson, multi-award winning Chef Patron at Tredwells, in the West End’s Seven Dials. As one of the UK’s leading female names in the hospitality industry, Chantelle’s impressive ascent on the culinary career ladder and achievements to date set her apart as a remarkable talent and a source of inspiration to hospitality professionals across the UK and abroad.
To find out more about Chantelle’s sustainability tips, current green recommendations and how she likes her Sapling, read on.
1. Tell us a bit about you and your green journey, how did you get into sustainability?
Growing up in NZ, I was surrounded by things that were good for the environment, namely in relation to food and eating seasonally and locally, with loads of fresh fruit and vege.
Things like water conservation, recycling and repairing were all part and parcel of growing up in a small, somewhat isolated country. When I took over the running of Tredwells, it was a natural path to start the journey to sustainability, so that has been the path for the past 4 years. I also joined ReLondon (formerly the London Waste and Recycling Board) as an independent board member last August.
2. We’re now in June – what’s keeping you busy in your kitchen, what are you eating now and what should budding chefs be planning to cook and eat during the next month if they want to focus on seasonality?
Lots to keep me busy! The green journey is one that takes a little more time, researching the best suppliers across the board can be quite time consuming. What are we eating; making the most of the asparagus season which won’t be going for too much longer.
I have also been doing quite a bit of foraging – I walk to All’s Well along the canal so gather up nasturtium leaves and flowers, mugwort, cow parsley, sticky weed, white dead nettle, elderflower and fig leaves along the way.
This super warm weather of late has pushed things along which is great, as the dryness of April managed to stunt quite a bit of growth. June and July are all about the summer spoils; peas, broad beans, strawberries, raspberries, tomatoes, aubergine, cauliflower plus much more.
3. There’s nothing more satisfying than growing what you eat. What’s your favourite bounty from the garden and how do you serve it?
I couldn’t agree more although my small roof terrace doesn’t make for much growing! But as a child I used to love popping out to the vege patch to grab fresh vege for dinner; carrots, lots of different lettuces, lemongrass, parsley, mint & whatever else managed to grow. I love it when produce is super fresh, and hasn’t even been in the fridge. Freshly dug potatoes, with lashings of salted butter and chilli oil is pretty hard to beat.
4. What do you find most rewarding about your cooking?
I like the challenge of pushing myself and the team to be more creative about how we do things, and what we create. Thinking of ways to use things that traditionally are seen as waste, or championing small producers and farmers excites me.
5. Who is your biggest chef inspiration and why?
There are many! I love what Dan Barber does at Bluehill farm in Upstate New York but closer to home there are many chefs that are inspiring in creating delicious food and taking care of their teams – Elizabeth Haigh, Selin Kazim, Mandy Yin, Jane Alty, Cyrus Todiwala, the Native crew (Imogen & Ivan), Doug McMaster to name but a few.
6. Kitchen tool you couldn’t live without?
A stick blender.
7. Sustainability is at the heart of what we do at Sapling. What’s your approach and do you have any top tips?
Any small step is a step forward. It can seem super daunting at times when the mountain seems too big to climb, so just approach it one step at a time and you will move forward. Nothing is too small, and every decision has an impact. Just being conscious of wanting to do more is a big step too.
8. What’s your biggest kitchen bugbear?
Oh, I have many (!). I am a little OCD, so small things can irritate me (tape being ripped, not cut with scissors, ha) but the big things are not seasoning food (and tasting it) then also food waste – the bin should be the last resort and should only be when things are inedible.
9. How do you like your Sapling?
In a dry martini, with a side of salt and vinegar crisps.
Meet Ed Faulkner: Co-Founder & All Rounder
Next up in our monthly series, Meet the Team, it’s our Co-Founder, Ed Faulkner.
Have a read below for Ed’s favourite cocktails, trees and music to plant trees to. If you want to know more, drop us a comment or send us a message on social media!
What do you do at Sapling?
As a co-Founder, a bit of everything. I mostly focus on sustainability and making sure all of our operations sticks to our environmental mission. We constantly strive to be greener so there is always work to be done!
Background before Sapling?
I worked for a craft food and drink distributor and did an Msc in Environmental Politics on the side. I had to merge the two!
Favourite Sapling Cocktail?
Its got to be the British Raspberry Spritz. So delicious when raspberry’s are in season and the most refreshing drink you could ask for in the summer.
(For more Sapling cocktails, click here!)
Favourite part/perks of the job?
Being able to get out into the countryside and plant some trees!
Favourite tree?
Favourite tree is definitely the Apple Tree – its got such a strong place in folklore, religion and British culture, while producing amazingly delicious fruit.
Favourite sustainable brand?
My favourite eco brand is probably Patagonia. I love how they combine great products with activism and try to make a difference outside of fashion.
Favourite song to listen to whilst planting trees?
Bulls on Parade by Rage Against the Machine – It would help me get a lot more trees in the ground.
Check out our Talkin’ bout a Treevolution playlist here, for more songs to plant trees to!
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