Foxhole gin held a cocktail competition. The winner, Elaine Larkin of Bar Valentino, Brighton created this excellent recipe dubbed "The Cuss I Am".

Its' strong and floral so get ready to put your taste buds to the test!


  • 50ml Foxhole Gin
  • 10ml Antica Formula Carpano Vermouth
  • 5ml Créme de Violette
  • Salt & Pepper Bake


  1. Begin by chilling a cocktail glass with ice.
  2. Rim the glass with baked Salt & Pepper.
  3. Stir the Foxhole Gin, Antica Formula and Créme de Violette over ice.
  4. Strain into the cocktail glass and serve by twisting grapefruit zest over the drink.

Salt & Pepper Bake Method

Bake equal measures of cracked black peppercorns and sea salt at 220 degrees celsius for 40 minutes. Blend salt and pepper together.