The Ultimate 6 Bakes Made With Gin and Tonic

How to mix them:

For the Biscuit Base

1. Melt the butter in a saucepan and set aside to cool whilst you smash your biscuits until they are crushed and fine. You can do this in a food processor or in a bowl with the end of a rolling-pin.
2. Mix both together until combined.
3. Press the biscuits into the base of a 20cm deep spring form tin and make sure it’s firmly pressed down and level.
4. Refrigerate for 20 minutes.

For the Cheesecake Filling

1. Take a saucepan and add the juice and pulp of the grapefruit, gin, tonic and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts to bubble, creating a syrup.
2. Take off the heat and set aside to cool.
3. In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth.
4. Starting slowly, pour in the syrup until it’s all whisked in, and smooth.
5. Add in your double cream and whisk again till smooth.
6. Pour the mixture in the tin, and smooth over.
7. Leave to set in the fridge overnight and decorate with candied grapefruit.

Method:

1. Preheat your oven to 180C/160C Fan/Gas 4
2. Roll out the pastry to around the thickness of a £1 coin and use it to line a 24cm greased tart tin. Fix any patches or gaps with excess pastry making sure it’s all smooth and neatly trimmed to the top of the tin.
3. Cover with parchment paper, fill with dried beans and blind bake for 12 to 15 minutes, remove beans carefully and bake again for around 15 minutes, or until golden brown.
4. Put the cream, sugar and 1 pinch of sea salt into a pan and slowly bring to the boil
5. As soon as you see bubbles forming and the cream starts to boil, remove off the heat, add the butter and break in the chocolate. Stir until blended and smooth.
6. Leave to cool for around 10 minutes, add the gin, Valencian Orange Tonic Water and the juice of the oranges and keep stirring till shiny and combined.
7. Pour into the tart shell and leave at room temperature for 4 hours to set.
8. Sprinkle sea salt flakes and orange rind lightly all over.
9. Chill for 30 minutes before serving with with a scoop of ice-cream or fresh cream and ENJOY!

Method:

1. Grease and line 3 x 6” round cake tins with parchment paper.
2. Preheat oven to 180C/160C Fan/Gas 4.
3. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes.
4. Add your eggs one at a time mixing each one until smooth.
5. Add the milk, gin and Rose Lemonade and stir in slowly until combined.
6. Sieve your flour and add in two parts mixing until smooth.
7. Add some pink food colouring, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.
8. Fill each tin and bake in the oven for 30-40 minutes, test the cake after 30 minutes – a skewer should come out clean.
9. Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
10. In a bowl mix together the icing sugar and butter until pale and smooth. Add the gin and Rose Lemonade and pipe between each layer and smooth around the top and outside.

Method:

1. Preheat oven to 160C. Cream butter and sugar until light and fluffy. Add gin and mix.
2. Gradually add eggs, flour and baking powder until smooth. Grate in lime zest.
3. Divide mixture between 12 cupcake cases and cook for 13-15 minutes, until lightly golden.
4. While cupcakes are cooking, add syrup ingredients to pan and simmer on a low heat for 5-7 minutes until slightly reduced and syrup-like in texture.
5. Once cooked, use a cocktail stick to make holes in each cupcake, and pour the warm syrup on top to soak into the sponge.
6. To make the icing, whisk butter, gin, Fentimans Sparkling Elderflower, and elderflower cordial until light and fluffy. Gradually add icing sugar until fully incorporated, then add lime zest. If too thick, add more Fentimans Sparkling Elderflower until desired texture.
7. Decorate each cupcake with icing and top with lime slices and mini straws.

Method:

1. Preheat oven to 180C. Grease bundt tin (approx. 2 litre capacity) with butter and a sprinkling of plain flour.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat until mixed fully. Add lime zest, gin and milk.
3. Gradually mix in flour and baking powder, until fully incorporated and smooth.
4. Spoon the mixture into tin, and spread evenly. Bake for approx. 45 minutes, until golden brown and a skewer inserted into the cake comes out clean.
5. While the cake is cooking, add all the syrup ingredients into pan and simmer on a low heat for 5-7 minutes until slightly reduced.
6. Once cooked, use skewer to poke holes in the cake and pour over syrup. Turn onto a cooling rack and leave to cool completely.
7. To finish the cake, make the glaze by combining the icing sugar, Botanical Tonic Water, lime zest and gin. Add more icing sugar if too thin, pour over top of cake and decorate as desired.

Method:

1. Preheat oven to 150C. Cream butter and sugar until light and fluffy. Add all other ingredients and mix for 5 minutes until smooth and fully incorporated. If mixture is slightly too thick, add 1-2 tbsp of milk.
2. Spoon mixture into loaf tin and smooth. Bake for 1 hour, covering with baking paper halfway through to prevent from burning, until skewer inserted comes out clean.
3. Mix all ingredients for drizzle. When cooked poke holes in cake and pour over drizzle, allow to soak into the cake, sprinkle with sugar and cool completely.
4. To make the glaze, mix all the ingredients together. For thicker glaze add more icing sugar. Pour over cake and decorate with caramelised lemons and rose petals.