5 Ways to drink gin you’ve probably never thought of…

Here’s 5 recipes that will get you drinking/eating gin and tonic like never before…

Gin and Tonic Popsicles

Ice lollies for adults. Forget gin on rocks with slice of cucumber, lick it off the stick and you won’t even notice you got yourself drunk.

These are so great for a sunny summers day and not hard to make. Why not make a batch now so they are ready for when the sun comes out.

DP2M1150 Recipe for Gin, Cucumber and white current lollies

  • 350g fresh white currants
  • ½ cup sugar
  • Juice of half a lemon
  • 1 cup gin
  • ½l  water
  • 1 sliced lemon
  • 1 sliced cucumber

Simmer the the white currants and sugar with about ½ a cup of water for 8-10 mins. Leave to cool. Strain, and push pulp through sieve to remove seeds. Add the lemon juice, gin and water. Pour into the popsicle mould (if you don’t have one then plastic champagne glasses work well – probably about 7-8) insert cucumber or lemon slices and freeze for at least 5 hours.

Alternatively, check out POPS they have some ready made ice popsicles such as Champagne Bellini’s…but we need to get them making a G&T one…

 

Earl Grey Gin and Tonic

Gin and a cuppa, two British greats combined. This cocktail blends the floral citrus flavour of Earl Grey Tea with aromatic gin… What could be better?

First you need to make the earl grey orange syrup:

  • 2 heaped tablespoons Earl Grey tea
  • 1 cup boiling water
  • 1 tablespoon sugar
  • Peeled rind from half an orange

Combine all the ingredients in a small glass bowl and let it steep for 15 to 20 minutes. Strain and transfer to an airtight container and store in the refrigerator until ready to use.

For one drink:

  • 40ml gin
  • 55ml tonic
  • 1 ½ teaspoons Earl Grey Orange syrup
  • Ice
  • Orange peel for garnish

Fill a short glass with ice. Pour over the Earl Grey Orange syrup, then the gin, then the tonic water. Garnish with a twist of orange rind. Drink immediately.

Gin and Tonic Cakegin cake

We love Gin and Love cake so why not combine the two and create what can only be described as the best British cake.

Seeped in gin and rich with sunny lemon zest it’s too delicious not to try!

Recipe

  • 4 eggs (weigh with shells on)
  • Butter
  • Caster sugar
  • Self-raising flour
  • 2 lemons
  • 8-10 25ml shots of your favourite gin
  • Dash tonic water (optional)
  • 150g granulated sugar
Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream them together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of both lemons. Stir through the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.
Remove from the oven, and set aside while you make the drizzle. Combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle.

Jalapeno Gin and Tonic

Looking to spice up your normal G&T?

Here’s something that must be related to the Mojito but is bigger, better and gin based instead!

  • 1 or 2 cucumber slices
  • Slices of fresh jalapeño
  • Sprig of fresh mint
  • 50ml Hendricks gin
  • 25ml sugar syrup
  • 25ml fresh lime juice
  • Chilled tonic water
  • Lime wedge for garnish

Muddle the cucumber, jalapeno and mint in the base of a cocktail shaker. Add ice. Pour in the gin, syrup and lime juice. Shake vigorously, then pour into a (rocks) glass over ice.

Top with a splash of tonic water and serve with a lime wedge or sprig of mint to garnish.

Gin and Tonic Sorbet

  • 300g caster sugar
  • Zest of 2 limes
  • 150ml freshly squeezed lime juice (about 6 fresh limes in total)
  • 150ml freshly squeezed lemon juice (about 4 fresh lemons)
  • 100ml tonic water
  • 6 good slugs of gin
  • Lime slices, to decorate

Put the sugar and lime zest in a pan with 200ml water and slowly bring to the boil, stirring occasionally. Boil for 5 minutes, then remove from the heat. Strain the juices through a fine sieve into a bowl. Strain the sugar syrup into the same bowl, add the tonic and stir well. Leave to cool.

Pour the mixture into an ice-cream maker and churn until it has a soft, sorbet-like consistency. Tip into a freezerproof container and freeze for at least 6 hours before serving. Scoop the sorbet into glass tumblers or serving glasses and pour over a good slug of gin.

More Gin recipes:

Gin Penne Pasta

Nigella’s Gin and Tonic Jelly

Lychee Martini

 

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