Perfect pour: Daring by Salcombe Gin and Paul Ainsworth

The award-winning distillery has joined forces with Michelin-starred chef Paul Ainsworth to create a daring new gin inspired by his favourite dish

Food and Drink 14 May 2021

Salcombe Gin Voyager Series ‘Daring’
Salcombe Gin's 'Daring' is made in collaboration with chef Paul Ainsworth

Salcombe Gin’s new release ‘Daring’ captures the gastronomic creativity of the southwest of England in a delicious and enticing new gin. Daring is the seventh limited-edition gin in Salcombe Gin’s lauded Voyager Series, created in collaboration with chef Paul Ainsworth. The chef runs Michelin-starred Paul Ainsworth at No.6 in Padstow, a gastronomic destination that creates an incredible dining experience using the finest Cornish ingredients.

The new gin is inspired by Ainsworth’s signature dishes, ‘A Tale of Pothilly’, with notes of Cornish oysters from Pothilly Farm, apple, fennel, blood orange and lime carried into the spirit.

Daring is distilled with foraged Cornish botanicals and –unusually – whey, a by-product of the dairy industry that lends the gin a buttery smoothness. The resulting gin is at once salty, to match the sea-fresh oyster flavour, warm, citrussy, fresh and smooth.

Salcombe Gin’s Daring matches perfectly with tonic water and thin slices of apple. Or try the ‘Who Dares Wins’ cocktail, recipe below, created by Ainsworth and his mixologists, an innovative and exciting take on a Ramos Gin Fizz.

Who Dares Wins made with Salcombe Gin Voyager Series 'Daring'
Who Dares Wins made with Salcombe Gin Voyager Series ‘Daring’

Who Dares Wins


  • 50ml Salcombe Gin Voyager Series ‘Daring’ developed with Paul Ainsworth
  • 15ml lime juice
  • 15ml yuzu juice
  • 25ml star anise syrup*
  • 25ml cloudy apple juice
  • 12.5ml buttermilk*
  • 12.5ml single cream*
  • 25ml egg white*
  • soda to top up

To Garnish:

  • Apple blossom


  1. Chill a highball glass in the freezer
  2. Place all the ingredients except the soda into a Boston shaker and dry shake for 15 seconds. Add ice to the shaker and shake vigorously for a further 15 seconds
  3. Strain the mixture through a Hawthorne strainer into the chilled highball glass andgarnish with apple blossom

*For a dairy free alternative, use 25ml oat milk and half a pipette of foaming bitters instead of the buttermilk, single cream and egg white. 

Salcombe Gin Voyager Series ‘Daring’, £75 for 50cl;