WIN a bottle of Rock Rose Gin!

The perfect addition to any drinks cabinet, this multi award-winning gin is handcrafted in the wilderness of the far North of Scotland. It features a carefully selected collection of hand-foraged botanicals sourced from the local cliffs and forests. These include hawthorn berries, rowan berries, sea buckthorn and the Rhodiola rosea (a rose in the rocks) which adds a delicate floral note to this flavourful and unique gin.

It’s lovingly hand-crafted, using a traditional copper pot still, before each bottle is individually sealed and signed. For maximum enjoyment, we suggest serving with premium tonic and either a sprig of toasted rosemary or a curl of orange.

A few suggested cocktails….

Fleur de Belle

37.5ml Rock Rose

15ml RinQuinQuin

15ml Cocchi Rosa

Splash of Lagavulin

Add all ingredients (except Lagavulin) into a mixing glass then add ice. Stir to chill and dilute. In a chilled cocktail glass, add a splash of Lagavulin whisky and swirl to coat the glass. Drain off the excess whisky then pour the chilled cocktail into the glass. Garnish with a flamed orange zest & rosemary.

The Pepperman

50ml rock rose gin

25ml grapefruit juice

12.5ml sugar syrup

3 large strawberries

A tiny pinch of ground pink peppercorns

soda water

Fill the glass half of the Shaker and a Collins (or Highball Glass) with ice cubes. Add the Rock Rose gin, grapefruit juice, sugar syrup, ground pepper and two strawberries and shake until a thin ice crust forms on the outside of the shaker. Single strain the liquor into a highball glass, top with Soda Water and garnish with the last Strawberry.

Elderflower Jelly (portable cocktail for picnics!)

150 tonic water

100g caster sugar

100mls Rock rose gin

75mls elderflower cordial

Juice of one lemon

5 gelatine leaves.

Soak the gelatine leaves in cold water for 10 minutes. Meanwhile place the elderflower cordial and half the tonic water into a pan and place over a medium heat. Warm until just short of boiling and remove from the heat. Remove the gelatine leaves from the water and squeeze to remove any excess liquid. Whisk the gelatine into the warm elderflower and tonic water. Then add the remaining tonic water and gin into the pan. Pour into the glasses you want to serve the jelly in, and chill for at least 3-4 hours, until set (overnight is safer!) Garnish the jellies with edible flowers, or candied lemon zest.

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For your chance to win just fill in the form below:


Terms & Conditions

  1. Closing date 07 August 2017.
  2. This offer is open to all UK residents.
  3. For standard EMP Competition terms and conditions click here
  4. The winner must be over 18 and have a permanent UK address.



Competition ended on 1st September, 2017

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