Category Archives: Gin of the Week

#GinFriday: Gin and Tonic with Lamb & Watt tonic waters

Normally, this feature is in praise of gin. But today we’re all shaken and stirred up about Lamb & Watt’s range of tonic water, made in the Lake District with Blue Agave syrup as their base.

Choose from the crisp, clean original or fresh cucumber – or be a bit more daring with sweet hibiscus or (our fave) the herbaceous basil one, which is fab with JJ Whitley Nettle Gin.

The best gins to enjoy on World Gin Day 10th June

As our readers know, we love a Friday gin cocktail, but World Gin Day tomorrow gives us reason to raise a glass well into the weekend too. Hurrah.

Our pick of the gin tipples includes…


Willem Barentsz Premium Gin is clean, elegant and infused with jasmine flowers. So sophisticated, you’ll want to drink it in a simple G&T with lots of ice.

 

 

For those who prefer their gin with a side order of girlie fun, Pinkster’s Agreeably British Raspberry gin will have you donning a satin bomber and belting out ‘Beauty School Drop Out’…

 

 

Ophir’s Spiced Oriental gin makes a kick ass Negroni and also looks lovely on your dressing table (not that we condone this one!). Combine 30ml Opihr Oriental Spiced Gin with 30ml Sweet Vermouth and 30ml Campari, mix, strain, garnish and serve.

 

Isfjord Premium Arctic Gin is distilled with botanicals including juniper, cardamom and lemon grass. It’s a gentle gin (if that were such a thing) made with iceberg water from Greenland.

 

Happy Gin Friday and Happy World Gin Day!

#GinFriday: Blackberry Smash with Oliver Cromwell Dry Gin

 

Our latest Gin Friday cocktail – The Blackberry Smash – comes courtesy of Aldi’s Oliver Cromwell Dry Gin.

Not only does it contain lovely antioxidant rich blackberries, but it’s the perfect accompaniment to smashing up your actual BlackBerry, if like mine it stopped running all the useful functions on Dec 31st…

Aldi’s gin beat lots of leading brands in a taste test a few years ago and they still haven’t put the price up by much…

Ingredients

50 ml Oliver Cromwell London Dry Gin

½ a cup of white sugar

½ a cup hot water

10-12 blackberries

25ml fresh lemon juice

6 mint leaves

Sparkling water to top

  • Fill a tall glass and a cocktail shaker with cubed ice
  • To make blackberry syrup dissolve the white sugar in the hot water. Once dissolved add in 10/12 blackberries and allow to cool down to room temperature before straining and chilling in the fridge
  • Add 25ml of blackberry syrup and all ingredients (except the sparkling water) to the cocktail shaker
  • Shake hard for ten seconds and then strain through a tea strainer into the ice-filled tall glass
  • Slowly top with sparkling water

Garnish with a lemon wedge, blackberry and large mint sprig. Finely dust with castor sugar to give a frosted look.

#GinFriday: Roses in the Snow

Thanks to Serious Eats for this one. The perfect girlie tipple for Snow-mageddon.

  • 1 1/2 ounces gin
  • 3/4 ounce freshly squeezed juice from one lemon
  • 1/2 ounce simple syrup
  • 3/4 ounce rosewater
  • 1 egg white
  • 2 ounces club soda
  • 3 dashes Peychaud’s Bitters

  1. Add gin, lemon, simple syrup, rosewater, and eggwhite to a cocktail shaker. Dry shake (without ice) to incorporate eggwhite, about 30 seconds. Fill shaker with ice and shake until frothy, about 30 seconds longer.

  2. Double strain by pouring through a bar strainer into a fine-mesh or conical strainer set in a highball glass filled with ice. Top drink with club soda and bitters. Gently stir and serve.

 

#GinFriday: The Gordon’s Frozen Gimlet

Got one of those super-healthy bullet blenders for Xmas? Given up making protein smoothies (bleee!) and stuffed it back in the kitchen cupboard..?
Well here’s a much better use for it… And this lovely cocktail is not only heatwave busting, it even has some of your 5-a-day in it!
Gimlet-2Gordon’s Frozen Gimlet
Serves 1 (contains two units of alcohol)
Double measure (50ml) of Gordon’s
Handful of blueberries
Juice from 1 lime
6 mint leaves
Dash of coconut water
1 teaspoon of sugar
Handful of ice
1. Drop a handful of ice cubes into the bullet blender
2. Add all other ingredients ensuring the mixture does not go past the MAX line on your machine
3. Twist on the bullet blender blade and blend tall cup
4. Pour into a cocktail glass