Trevethan Gin Champions Juniper-Led Cocktails on World Cocktail Day

Has gin lost its way? A Cornish distiller thinks so, and he reckons today is the day to prove it.

World Cocktail Day falls on 13th May every year, marking the date in 1806 when the word “cocktail” was first defined in print. To mark the occasion, Trevethan Gin is making the case for a return to bold, juniper-forward spirits, the kind that built classic cocktail culture in the first place.

A recipe from the Port Eliot Estate

Trevethan Gin’s story starts in 1929, when Norman Trevethan, a chauffeur at the grand Port Eliot Estate, created a bathtub gin recipe in Cornwall. The recipe was inspired by the cocktail scene of 1920s London, and sat quietly for decades before being revived by Master Distiller John Hall, a former chemist, who brought the historic formulation back into production.

Every bottle is now distilled by hand at Trevethan Distillery in Cornwall, using 10 botanicals including handpicked Cornish elderflower and gorse flower. The elderflower and gorse add a vanilla, coconut creaminess that balances the juniper, alongside bright citrus notes and a clean finish. The Original 1929 Gin is bottled at 43% ABV.

Pushback against novelty gins

While many modern gins have leaned into novelty flavours and sweetness, Trevethan has stuck to traditional London Dry principles. John reckons drinkers are coming back round to that approach.

“There’s been a huge wave of experimentation in gin over the past decade, but we’re seeing people come back to wanting a gin that genuinely tastes like gin,” said John Hall, Founder of Trevethan Gin. “Classic cocktails were built around juniper-led spirits with real botanical structure, and that’s exactly what Trevethan was created to deliver. World Cocktail Day is the perfect moment to celebrate timeless cocktails made properly.”

The distillery has picked up multiple international spirits awards, including recognition from the IWSC.

On the menu at a Michelin-starred restaurant

The gin is also being poured at Adam Handling’s Michelin-starred restaurant Ugly Butterfly by Adam Handling, where bartenders are serving a cocktail called the Coastal Living. The drink combines samphire-infused vodka, Trevethan Gin, Oyster Shell Cocchi, Americano and grapefruit, leaning into the saline character of the Cornish coast while keeping the gin’s juniper profile at the centre of the glass.

Five 1920s-inspired serves to try at home

Trevethan has shared a handful of suggested serves that revisit forgotten classics from the 1920s, when drinks were defined by balance and gin-led character rather than sweetness.

Gin Rickey

Minimalist. Bright. Effortless refreshment.

Ingredients

• 50ml Trevethan Dry Gin
• 25ml fresh lime juice
• Soda water
• Ice

Method

• Build in a highball glass over ice
• Add gin and fresh lime juice
• Top with soda water
• Lightly stir

Garnish

• Lime wheel

Notes

• No sugar, this is about crispness and clarity
• Use high-quality soda for a clean finish

Southside Fizz

Fresh, lifted, and quietly complex.

Ingredients

• 50ml Trevethan Dry Gin
• 25ml fresh lemon juice
• 15ml sugar syrup
• 6 to 8 fresh mint leaves
• Soda water
• Ice

Method

• Gently muddle mint with sugar syrup in a shaker
• Add gin, lemon juice and ice
• Shake for 10 to 15 seconds
• Strain into a coupe
• Top with soda water

Garnish

• Mint sprig

Notes

• Keep the mint fresh, not overworked to avoid bitterness
• A longer, lighter evolution of the Southside, ideal for warmer occasions

Martini (Mini Martini)

A study in precision. Nothing to hide.

Ingredients

• 5 parts Trevethan Dry Gin
• 1 part dry vermouth
• Ice

Method

• Fill a mixing glass with ice
• Add gin and vermouth
• Shake or stir for 20 to 30 seconds until perfectly chilled and diluted
• Strain into a frozen coupe or martini glass

Garnish

• Lemon twist, expressed over the surface and dropped in

Notes

• Keep it cold, controlled and deliberate
• Vermouth should be fresh, this is where most martinis fail

Bee’s Knees

Bright. Smooth. Effortlessly balanced.

Ingredients

• 50ml Trevethan Dry Gin
• 25ml fresh lemon juice
• 20ml honey syrup (2:1 honey to warm water)
• Ice

Method

• Add all ingredients to a shaker with ice
• Shake well for 10 to 15 seconds
• Fine strain into a chilled coupe

Garnish

• Lemon twist

Notes

• Use a runny, well-integrated honey syrup for consistency
• The balance should sit between zesty freshness and soft floral sweetness

Trevethan Spritz

Bittersweet. Layered. Effortlessly elevated.

Ingredients

• 20ml Trevethan Dry Gin
• 40ml Koneva Aperitif
• 10ml sugar syrup (optional)
• 75ml Cornish sparkling wine
• Soda water
• Ice

Method

• Fill a large wine glass with ice
• Add Koneva, gin and sugar syrup, then stir
• Top with sparkling wine
• Finish with a splash of soda
• Gently stir to combine

Garnish

• Orange slice and a sprig of rosemary

Notes

• Keep it light, bright and effervescent, don’t over-stir
• The gin adds structure and length, elevating it beyond a standard spritz
• Sugar syrup is optional depending on desired bitterness level
• Ideal as a pre-dinner serve or warm-weather aperitif

More information and stockist details are at Trevethan Distillery.

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