gin and tonic lemon tart

Gin and tonic lemon tart: getting into the Christmas spirit

There’s an old English Christmas rhyme that goes something like this: “Christmas is coming, the geese are getting fat. Please put a penny in the old man’s hat.”  And while we wholeheartedly endorse the spirit of generosity and kindness that is the hallmark of the festive period, we suspect that it won’t just be the geese that are getting fat.

A time for care, joy, love and laughter

As we prepare our festive feasts, fill our turkeys with fabulous homemade stuffing and bake treats and sweets for the whole family to enjoy, it’s worth thinking about those less fortunate than ourselves.  But it’s also a time to celebrate with joy and laughter after a tough few years for everyone. The streets of Barcelona are lit up to celebrate in elegant Christmas style.  The skies are blue, the sun is bright but there’s a chill in the air that keeps the Christmas spirit alive.

Golden lights, sweet potatoes and Turrón…

In Barcelona, strolling down the elegant Passeig de Gracia past the smart hotels and high end fashion retailers, it’s easy to be entranced by the mile or so of golden lights falling from the sky above you like snow.  The old, atmospheric plazas of the Gothic quarter are strung with decorations and Christmas markets sell mulled wine by the glass. Chestnuts are roasted with sweet potatoes from little roadside grills. Local Christmas delicacies such as sweet, nutty, chewy Turrón are laid out to stuff those stockings with.  Even the stunningly beautiful Sagrada Familia has been adorned with a giant 12-pointed star. It’s 7.5m wide, weighs 5.5 tonnes and has just been hoisted 160 m into the air to shine across the city from its tallest point.

Carols, skaters and stinky Stilton…

In London, the carols will be ringing out, the streets will be ablaze with Christmas lights and the pubs will be packed with revelers.  The Salvation Army will be blasting out Christmas tunes and the pantomimes will be full of kids and adults shouting: “he’s behind you” at the tops of their lungs.  Mince pies and stinky Stilton cheese will be filling the air with rich aromas and skaters will be skating their merry dances across ice rinks around the city.  Christmas markets will be filled with shoppers buying presents and treats and the London will be transformed into an Instagram wonderland.

And it will be the same the whole world over, with different traditions and customs celebrating peace on earth and goodwill to mankind.

Gin is the spirit of Christmas

But one thing’s for sure, eating and drinking will be high up on the agenda this year (like every year).  Gin will be making a prominent appearance in my house as we knock up a few gin Cosmopolitans to celebrate Christmas Eve.  There will be steaming mugs of hot gin toddy available for breakfast on Christmas Day, alongside warm mince pies with sweet brandy butter melting on top. There will be glasses of sloe gin and gin liqueurs and even a delicious gin sherry trifle for Boxing Day and beyond.  We have recipes for all of these delicious Christmas treats but here’s one more delicious gin based dessert that is bound to get your mouth watering.

Light, refreshing gin and tonic lemon tart

After all those sweet, rich, sticky festive flavours such as Christmas pudding and mince pies, sometimes it’s nice to have something a little lighter and sharper to cut through some of that richness. So, here’s a perfect recipe for the Christmas table that can be served at any time over the holidays as a lighter, fresher alternative for the buffet table.  This tangy gin and tonic lemon tart with candied lemon combines gin and tonic with the lemony mix for a double celebration. It’s guaranteed to get your sleigh bells ringing this Christmas. Plus, it has the added benefit of a large helping of our favourite spirit.

Gin and tonic lemon tart recipe

Ingredients:

  • 11/3 cups (295g) caster sugar
  • 8 eggs, plus 4 egg yolks
  • 250g unsalted butter, chopped
  • Finely grated zest and juice of 3 lemons and 1 lime, plus 1 extra thinly sliced lime to serve
  • 2 tsp juniper berries
  • gelatine leaves

Almond shortcrust:

  • 1/2 cup (50g) almond meal
  • 11/4 cups (185g) plain flour
  • 1/3 cup (40g) pure icing sugar
  • 125g chilled unsalted butter, chopped
  • 1 egg, plus 1 egg yolk
  • 1 tsp vanilla bean paste
  • 1-2 tbsp tonic water, chilled

Candied lemon

  • 11/2 cups (330g) caster sugar
  • 1 cup (250ml) tonic water, chilled
  • 2 lemons, thinly sliced
  • 1/4 cup (60ml) gin

Method:

  1. For the curd, place sugar, eggs and egg yolks, butter, lemon and lime zest and juice, and juniper berries in a large heatproof bowl. Whisk to combine. Place over a saucepan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 6-8 minutes until thickened.
  2. While this is boiling, soak the gelatine in a bowl of cold water for 5 minutes to soften. Remove curd from heat, squeeze excess water from the gelatine and add the leaves to the bowl, whisking to combine. Strain into a clean bowl, discarding solids. Cover the surface with plastic wrap and chill for 2 hours or until thickened.
  3. Preheat the oven to 180°C. Grease and line the base of a 22cm springform cake pan with baking paper. For the almond shortcrust, place the almond meal, flour, sugar and butter in a food processor and whiz until a rough crumb. With the motor running, add the egg yolk and vanilla, then add the tonic water, a little at a time, until the pastry comes together.
  4. Press the dough into the lined cake pan to create a 3mm thick base and sides about 3mm thick. Chill for 30 minutes. Trim the sides of the tart to a straight edge, about 3.5cm deep. Using a fork, prick holes in the bottom of the tart. Line the tart with baking paper and fill with pastry weights.
  5. Bake for 20 minutes, then remove pastry weights and baking paper. Beat the remaining egg and brush over the tart. Return tart to the oven for a further 10 minutes or until golden and cooked through. Set aside until cool, then remove from the pan. Spread thickened curd into the tart case and chill for 4 hours or until firm.
  6. For candied lemon, place sugar and tonic water in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and add lemon. Cook, stirring occasionally, for 40 minutes or until soft, then remove the lemon and spread evenly over a wire rack to cool. Cool syrup slightly, then add the gin and cool completely.
  7. Top tart with candied lemon and extra lime slices. Drizzle with gin syrup to serve.

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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sloe gin bramble pie

Sloe gin Bramble pie: blackberries, booze and elephants

It’s sloe gin time. There’s no point in pretending any more.  Autumn is well into its stride and winter lies just ahead.  While the last warm bursts of sunshine still make an occasional appearance, it’s only a brief tease before the grey clouds and drizzle take over.  However we believe in the brighter side of life. So, despite the colder weather, we’ll be making the most of this season and taking advantage of all the things we love about this time of year.  The leaves are falling, leaving a satisfying crunch under our feet and a dazzling display of fall colour for our eyes. Here in Barcelona, the sweet potato sellers are out. You can see them huddling around their little stoves selling piping hot yams and bags of roasted chestnuts to keep us warm as the days grow colder.  

Christmas is in the air

Across the world, the Christmas lights are starting to appear in all their festive splendour. They’re strung elegantly across our streets like twinkling diamonds in the night sky.  The sounds of Christmas are all around.  Seasonal carols echo down the streets and blast out of our shops and restaurants.  The terraces are less popular these days and outdoor sipping is best done with a scarf wrapped casually around your neck.  Serious eating and drinking has moved indoors where the vibe is cozy, warm and comforting. The sights and sounds of the coming festivities are starting to build some proper momentum to give us hope and cheer for the colder weather ahead.  We suspect a version of this is happening all around the world as everybody prepares for the cozy days ahead.

Cozy, warm and comforting

So, while we’re on the subject of cozy, warm and comforting, we thought we’d share with you a recipe that will make you feel all of those emotions in one go.  Last year, we introduced you to the delights of the apple and blackberry sloe gin crumble.  This year, we’re going to discover the world of the sloe gin Bramble pie.  This is a gorgeous, heart-warming, stomach-filling dessert that’s perfect for this time of year and it features a delicious dose of sloe gin, our favourite winter warmer.  This is the kind of dessert you want baking in the oven after a long walk in the countryside.  It’s full of fresh, natural ingredients and we think it works really well with a dollop of double cream or a drizzle of hot custard. 

Take it sloe…

And, as you sit back in your comfy chair, soaking up all the heat from that roaring fire, pour yourself a glass of sloe gin. Home made is best. But if that’s a step too far, we highly recommend a glass of Elephant sloe gin from Germany. Hand made in small batches by artisan gin-makers, this deliciously rich spirit is based on Elephant’s original London Dry gin, but it has been transformed with fresh apples and rare African botanicals. Hand picked sloe berries that have been macerated in the gin have been added to release all their fruity autumn flavours. And at 35% ABV, you’ll only need a little bit. After having some Bramble pie and a glass of sloe, I think a pre-Christmas nap might be in order…

Save the elephants

Don’t forget that 15% of all the funds from the sales of Elephant gin go to foundations fighting the illegal ivory trade. Another reason to raise a glass of sloe.

Sloe gin bramble pie recipe

Ingredients:

  • 2kg blackberries
  • 75 ml sloe gin
  • 250g golden caster sugar
  • 6 tbsp cornflour
  • 1 medium free-range egg yolk, beaten (to glaze)
  • Seve with hot custard or double cream

For the pastry

  • 200g unsalted butter (room temperature) cubed (plus extra for greasing)
  • 400g plain flour (plus extra for dusting)
  • 50g golden caster sugar
  • A decent sized pinch of salt
  • 1 medium egg

Method:

  1. Put the blackberries in a pan with the sloe gin and golden caster sugar. Set over a low-medium heat and simmer for 10 minutes until you have about 1 litre juice. Drain the blackberries, reserving the juices, then leave to cool completely. Return the juices to the pan and reduce to a thick syrup (see tips). Once the blackberries have cooled, mix them with the cornflour. For the pastry, briefly whizz the butter with the flour, 50g sugar and salt in a food processor until the mixture resembles breadcrumbs. Slowly pulse in the egg, then 2 tbsp cold water, until the dough just comes together. Tip onto a floured surface, split into two (roughly two thirds and one third), then roll each into a ball and flatten into a disc. Wrap each disc in cling film, then chill for 30 minutes.
  2. Heat the oven to 210°C/fan190°C/gas 6½ and put in a baking sheet to heat up. Take the larger disc of pastry out of the fridge. Roll it out to 0.5cm thick on a lightly floured surface and use to line the base and sides of a 5cm deep ceramic or metal flan/pie dish measuring about 18cm across the bottom and 23cm across the top. Once you’ve lined the dish with the pastry, spoon in the cooled blackberries. Put the blackberry-filled base in the fridge.
  3. Roll out the second piece of pastry to a 23cm circle. Remove the dish from the fridge and lightly wet the edges of the pastry base. Top with the second layer of pastry and crimp, using your thumb and forefinger, to seal. With a sharp knife, make a few slits and a hole in the top and, if you like, use any pastry trimmings to decorate (re-roll, cut into shapes and affix with a little water). Brush the top with the beaten egg yolk to glaze it. Chill in the fridge for 10 minutes, then glaze again.
  4. Bake on the hot baking sheet for 45 minutes until the pastry is golden and crisp – cover the top with foil if it browns too quickly. Remove from the oven and leave to cool in the dish for 2-3 hours so the filling can thicken. Serve the pie in slices straight from the dish, with lashings of cream.

Please note: You won’t need the syrup from the blackberries in this recipe, but it’s great as a base for a gin and tonic. Or drizzle it over sorbets and ice creams (you may need to sweeten it a little). If you’d like a sugary glaze for the pie, sprinkle the pastry with a little demerara sugar before baking. To make sure the filling is heated throughout, push a metal skewer into the centre, then carefully hold it to the back of your wrist. It should feel very hot.
Make the filling and pastry separately up to 2 days in advance, then assemble and bake at the last minute. 


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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  • The rise of Canadian gin: 5 of the best from the Great White North
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  • Goodbye cocaine and coffee, hello Colombian Treasure gin!
    We’d like to introduce you to the delights of premium Colombian Treasure gin from the folks at Dictador (43% ABV). This deliciously smooth, sugar cane-based gin is packed with local citrus and aged in oak barrels to give it a rich citric smoothness that makes it stand out from the crowd. And it’s well worth … Continued
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    Banzai! I think I’ve just had the best gin I’ve ever tasted. I wasn’t expecting it. In fact it was a gift at a surprise birthday party. And I wasn’t expecting that either.  But this gin has just blown my Christmas socks off! The thing is, there are so many gins around to try now.  … Continued
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sloe gin apple and blackberry crumble

Sloe-ly does it: a boozy apple and blackberry crumble to warm your soul

Autumn is always a strange time of year.  The weather lurches from warm autumn sunshine to wet winter winds in what seems like the blink of an eye.  The leaves turn to a golden brown and deliver a satisfying crunch under foot as we try to make the most of what’s left of the summer sun.  But there is an inevitability about the seasons that we just can’t ignore and we know that these months are the start of a gentle transition into the colder, darker, wetter days of winter ahead.

New season, new flavours

Fall in America is accompanied by hot cider and pumpkin pies as the last of the summer harvest is turned into delicious, sweet, spicy desserts.  In the UK, mulled wine, hot toddies and sloe gins begin to make an appearance alongside comfort food that is made to keep your soul and spirit warm for the cold months ahead. Think natural blackberry and apple crumble with sweet, rich custard drizzled lovingly from above.  In Barcelona, the sun still shines in a blue sky but the weather cools and the mood changes to something softer and gentler.  The locals take their city back from the tourists and enjoy the autumn colours from their front row seats on the terrazas and bars, dipping freshly made churros into hot chocolate so thick you can stand your spoon up in it.  Every country and region has its own autumn traditions.

Sloe-ly does it…

Last year, we introduced you to our friends Hamish and Jenny, who put aside time every autumn to forage in the English countryside for ripe sloe berries to star in their amazing home made sloe gin.  If that sounds like something you’d like to try, you might want to check out this little interview we did with them last year, in which they reveal their most closely guarded secrets for making a truly delicious sloe gin.  This warming, sweet, aromatic drink is a perfect drink to beat the chill on those cold days.  It’s rich, fruity warmth is ideal for a hip flask to accompany your outdoor activities.  But it’s also a perfect aperitif before a hearty lunch and is equally at home as an after dinner drink. The perfect end to a convivial dinner.

Or is it?

A taste of autumn with a sloe gin twist

We think that we may have found something even more delicious for you to try.  We’ve searched high and low for a great Autumn recipe that will warm you up from the inside out.  We think this rich, boozy crumble, packed with ripe Autumn fruits is the ultimate comfort food.  The cast of ingredients includes sweet juicy apples, sharp, bright blackberries and the secret ingredient – loads of rich, delicious, boozy sloe gin. This classic autumn dish has a depth and complexity that sets it apart from the rest. Plus, it’s packed with toasted pistachios and almonds for the crunchiest topping ever to offer a nice contrast to the juicy softness of the fruit that lies within.  

We think this sloe gin apple and blackberry crumble is the perfect way to end a long, lazy, Sunday lunch.  One of those lunches when nobody is in a hurry to leave because inside is so much more appealing than outside.  Especially if you’re in a cozy pub, drying out your feet in front of a roaring fire in the company of good friends.

So, here’s a simple, easy to make recipe that will warm you up on those gorgeous autumn days and warm your heart from the inside.

Sloe gin apple and blackberry crumble recipe

Ingredients:

  • 1 tsp lemon juice
  • 900g apples (Bramley apples are ideal)
  • 100g demerara sugar
  • 250g blackberries
  • 5 tbsp sloe gin

For the crumble topping:

  • 100g plain flour
  • 50g oats
  • 75g butter, cubed
  • 75g demerara sugar
  • ½ tsp allspice
  • ½ tsp ground cinnamon
  • 2 tbsp chopped pistachios
  • Handful of toasted almond flakes

Method:

  1. Preheat oven to 180c and fill large bowl with water
  2. Add the lemon juice
  3. Peel and core the apples and cut them into chunks
  4. Add them to the water as you cut them to prevent discoloring
  5. Drain and transfer to a baking dish (approx 2.3l)
  6. Toss with the sugar and bake for 20 mins (until tender)
  7. Mix together the flour and the oats and use your fingers to rub in the butter
  8. Stir in the sugar, spices and pistachios and put aside
  9. Add the blackberries and sloe gin to the baking dish and toss to distribute
  10. Scatter over the crumble topping and pack down gently before topping with almonds
  11. Return to the oven and bake for 40-50 minutes until the topping is golden and the fruit juices bubble up around the edges
  12. Remove from oven and serve with generous servings of custard
  13. Pull your chair closer to the fire, pour yourself a glass of sloe gin and enjoy…

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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gin and tonic granita

Gin and tonic granita: a cool drink to get you through the “dog days” of summer

Now the heat is on, it’s time for a gin and tonic granita – the perfect way to beat the summer sun. We’re into the “dog days” of summer now. That generally means that we’re either complaining that it’s too hot or too cold.  But for many of us, we’re doing what we always do – taking the time to leave the city and find somewhere cooler to relax.  Some of us will be heading to the hills for a chilled out vacation surrounded by nature and endless views. Others will be flocking to the beaches so they can dive into cool, clear water to escape the heat of the sun or simply to top up their tan.  But whether you’re chilling out gazing at an infinite skyline from your perch up in the high hills or soaking up the sun and swimming on your favourite beach, you’re likely to have a G&T somewhere near by.
It’s the perfect summer drink for when the stress all becomes just a bit too much. 

A refreshing gin and tonic granita from a chef with a Michelin star

But gin in the summer is a very versatile beast and it doesn’t just go with tonic. Not only are there a panoply of delicious, easy-to-make, refreshing gin cocktail recipes for you to tap into, but these days, gin is increasing its popularity in summer recipes. Some of the world’s greatest chefs are now incorporating gin’s distinctive flavours in food recipes that will open up a whole new world of opportunity for anybody looking to give their gin habit an extra dimension. 

One of those chefs is Marcus Wareing.  Wareing has a proud pedigree which includes Michelin starred restaurants such as Le Gavroche, Petrus and Aubergine in London.  Currently, he is the main judge on the UK’s version of Masterchef and he runs The Gilbert Scott restaurant in London’s spectacularly extravagant St. Pancras Hotel.  Wareing is also the chef proprietor of his eponymous restaurant, Marcus, where he has been awarded yet another Michelin star.

So, this man knows a thing or two about cooking.  And he’s turned to our favourite drink, gin, for his latest summer recipe. This simple recipe is guaranteed to keep you cool as a cucumber over the hot weeks that we know lie ahead.

6 easy steps to a perfect gin and tonic granita

So, let’s take a look at Marcus Wareing’s delicate, refreshing and boozy gin and tonic granita recipe. Easy to make, more refreshing than ice cream and a nice alternative to a G&T on a hot summer’s day. This could become a mainstay of your summer. We think this recipe goes well with a juniper forward gin with citrus notes (such as Silent Pool) or for an extra blast of lemon, break out the Malfy Limone to dial up the taste.

Ingredients:

  • 100 ml water
  • 200 g of caster sugar
  • 150 ml of gin
  • 500 ml of premium Indian tonic water
  • 2 lemons (juiced)
  • 1 handful of edible flowers

Method:

  1. Heat the water with the sugar for about 5 minutes until dissolved
  2. Add the gin, two lemons and tonic water
  3. Pour into a freezer proof container
  4. Cool to room temperature and freeze for two hours (whisking after the first and second hour)
  5. Before serving, break up the granita with a fork to give it a softer, texture
  6. Top it off with some edible flowers such as Viola for an extra touch of style
  7. Sit back and sip…c

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

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    We’d like to introduce you to the delights of premium Colombian Treasure gin from the folks at Dictador (43% ABV). This deliciously smooth, sugar cane-based gin is packed with local citrus and aged in oak barrels to give it a rich citric smoothness that makes it stand out from the crowd. And it’s well worth … Continued
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  • Merry Gin-mas everybody: 12 tips for a tipsy holiday!
    He’s been getting ready since January and his big moment is coming soon. The Jolly Old Elf (AKA Santa Claus) is already preparing to sprinkle holiday cheer around the world from his festive fleet of flying reindeer. Christmas is almost here and we’re all looking forward to welcoming Santa down the chimney as we celebrate … Continued

RECENT POSTS

  • The rise of Canadian gin: 5 of the best from the Great White North
    Canadian gin is on the rise.  This week, we thought we’d take a look at some of the best brands from the Great White North (with a little inspiration from our Barcelona Gin friend, Sylvia Short).  Here in Barcelona, we’re blessed with a beautiful year-round climate.  But, like everyone, we complain about the weather even … Continued
  • Goodbye cocaine and coffee, hello Colombian Treasure gin!
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Gin Gazpacho

Gin Gazpacho: for when the heat is on!

When the heat is on and you just want something light, healthy and easy for lunch you could do worse than reach for a chilled bowl of home made Gazpacho soup.  But we started thinking about making this traditional Spanish summer soup with the help of a little gin, so we began looking for recipes from similar minds. And apparently Gin Gazpacho is not such a crazy idea after all.

Breaking the rules

I know the purists amongst my Spanish friends may throw their hands up in the air in horror at this untraditional approach, but trust me, Gin Gazpacho is delicious. The perfect, refreshing dish to take away your hunger on a hot summer’s day.  And the beauty of this (almost) guilt free lunch is that it’s easy to make and packed with healthy, natural Mediterranean goodness. But sometimes you have to break the rules. In another break with tradition, we’ve switched the traditional croutons for an easy to make olive biscuit that gives this liquid lunch a little extra body.

And then, for the all important gin kick, we’ve gone in with a Gin Mare, in keeping with our Spanish connection – and because it’s a damned good gin!

What is it about Gazpacho that makes it so special?

Originally from the far south of Spain, this Andalusian classic is basically a cold soup made with raw, blended vegetables and it’s now most widely eaten in Spain and Portugal.  While there are dozens of variations across the country and around the world, it is a refreshingly cool lunch. Sort of like a thicker Bloody Mary but without the booze.  Except for this recipe that unapologetically puts the booze right back in. 

Most traditional Gazpacho recipes include stale bread, garlic, olive oil, salt and vinegar.  In the 19th century, the locals in Cordoba, Seville and Granada added tomatoes – and that’s how the most famous version has been ever since.  Although, it’s not uncommon these days to find versions made with watermelon, cucumbers and even strawberries.

So, without further ado, let’s take a look at this recipe and get you going.

Gin Gazpacho recipe

INGREDIENTS:

For the gazpacho:

  • 1 large red pepper
  • 1 large yellow pepper
  • ½ large red onion
  • ⅓ large cucumber
  • 3-4 very ripe vine tomatoes, skinned, deseeded and roughly chopped
  • 2 large cloves garlic, roughly chopped
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 250ml cold water
  • 50ml Gin Mare
  • Salt and pepper

For the Kalamata biscuits:

  • 200g organic rolled oats
  • 140g plain flour
  • 140g cold butter, diced
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 50g Kalamata olives, finely chopped and patted dry
  • Hot water, as needed

Method:

Preparation time: 30 minutes, plus at least one hour chilling

Cooking time: 20 minutes Serves 8 as tapas

For the gazpacho:

  1. Remove the seeds from the peppers and set aside a 1.5cm strip of each for the garnish. Roughly chop the remainder.
  2. Set aside about one-sixth of the onion for the garnish and roughly chop the remainder.
  3. Set aside a 2cm piece of the cucumber for the garnish and peel and chop the remainder.
  4. Place all the chopped vegetables in a bowl.
  5. Add the tomatoes, garlic, oil and vinegar. Lightly season, cover with the water and place in fridge for a minimum of 1 hour.
  6. Remove from the fridge and, using a food processor, blend until smooth.
  7. Check the seasoning and adjust if necessary. Keep chilled until required.
  8. Finely dice the vegetables that were set aside and mix together.
  9. Before serving, stir in the Gin Mare.

Serve in a small bowl or glass with a teaspoon of the diced vegetables on top and the olive biscuits on the side.

For the Kalamata biscuits:

  1. Preheat the oven to 200°c/gas 6.
  2. Put all the dry ingredients except the olives and water in the bowl of a food processor.
  3. Gently blend until the butter is incorporated. Add the olives. On a low speed, slowly add hot water until a soft ‘dough’ is formed. Transfer to a floured surface and roll out until approx. 3-4mm thick.
  4. Cut out biscuits in the desired size and shape (we make 24 6cm biscuits from this amount) and place on a baking tray.
  5. Work quickly and avoid re-rolling the mixture too many times.
  6. Bake in the preheated oven for 15-20 minutes until light golden brown.

Remember, you can make these biscuits in advance, as long as you store them in an airtight container.  They’re also delicious with cheese and paté. And a large Gin Mare and tonic – of course!
And we’ve chosen Gin Mare for a reason. With its unusual botanicals including wild juniper berries, Arbequina olives, basil, thyme and rosemary, it’s the perfect complement to this twist on a traditional dish. And it’s also one of our favourite Spanish gins, packed to the brim with the savoury flavours of the Mediterranean.


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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home-made pimms

Home-made Pimms – put a little sunshine in your life

We’re now well and truly into summer and the social season lies ahead of us.  In the UK we have three of the most social events of the year coming up including Wimbledon this week (where people watch tennis and drink Pimms); the Henley Royal Regatta (where boaters in straw hats row, while people drink Pimms); and the Chelsea Flower Show (where people look at flowers and drink Pimms).  Are you picking up a pattern here?

The unmistakable taste of the English summer

Yes, the Pimm’s Cup is truly the drink of the English summer and you will find it on any sunny day being served and drunk in large glasses filled with fruit, ice, lemonade and the unmistakably herby taste of Pimms.  Pub gardens will be full of Pimms drinkers and large jugs of the stuff will be perched on bar tables around the country for the authentic taste of the English summer. For those who don’t know, Pimms is a gin cup first made in London by James Pimms way back in 1820. He actually owned an oyster bar and created this herbal concoction to settle the stomachs of any customers who might have over-indulged on his shellfish.

Introducing Pimms No. 1

The restaurant chain grew and his drink became increasingly popular, so he developed a version of the mix that he could sell to other restaurants – and he named it the No. 1 Cup.  Today, we just know it as Pimms.
But Pimms comes in different shapes and sizes including the No. 2 Cup (made with Scotch whiskey); the No. 3 Cup (or Pimms Winter) was relaunched in 2008; the No. 4 Cup (made with Rum); and the No. 5 Cup (made with Rye). Then comes the No. 6 Cup (made with Vodka) which is the second most popular of the variants. But this article isn’t about Pimms.  It’s about an alternative.  What if we could share a recipe for home-made Pimms that is even more delicious than the original and really easy to make?

Well, say no more – your wish has just come true. Here’s an amazing, easy to drink recipe that you can make at home.

Home-made is always best…

This recipe requires first making a fruit cup syrup, which is then mixed with gin and sweet vermouth to give your summer potion an unmistakable and distinctive character.  But to do this properly, you’re going to need to gather some ingredients.  You’re going to need a little caster sugar, some fresh strawberries, a cucumber, some grapefruit peel and some mint. And then, to spritz it all up you’ll need a juniper-forward gin, some vermouth (rosso), plenty of ice and some fizzy lemonade or ginger ale. It’s already making my mouth water just thinking about it. So, without further ado, here’s the recipe!

Home-made Pimms recipe

Ingredients:

For the fruit cup syrup

  • 300g of caster sugar
  • 200g of thinly sliced strawberries
  • 150g of sliced, peeled cucumber
  • 30g of grapefruit peel
  • 10g of mint leaves
  • 300 ml water

For the fruit cup

  • 200 ml fruit cup syrup (see above)
  • 400 ml of juniper forward gin
  • 400 ml of red vermouth
  • Sparkling lemonade or ginger ale
  • Sliced strawberries, oranges, lavender leaves and bay leaves to garnish

Method:

  1. Sprinkle the sugar over the strawberries, cucumber, grapefruit, mint and lavender
  2. Place in refrigerator overnight (to draw moisture from the fruit)
  3. Add the water, then pour everything into a resealable plastic bag
  4. Heat a pan of hot water to a steady 55C (you may need a temperature probe for this)
  5. After 4 hours, remove from the pan and strain through a sieve

For the fruit cup:

  1. Once the syrup has cooled, mix it with the gin and vermouth and store in the fridge, where it should last for up to 6 months
  2. Mix one part of fruit cup with two parts of lemonade or ginger ale (or both) over plenty of ice
  3. Garnish as extravagantly as you like – game, set and match

Anyone for tennis?


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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gin and tonic ice cream

Gin and tonic ice cream with a citrus blast

The sun is out at last and it finally feels like summer might be here to stay. From Barcelona to London and from California to Canada, the skies are turning bluer, the sun is shining brighter and it seems like there is a better future ahead of us.  And after the year we’ve just had, we think we all deserve that. It feels like there is a slow return to normal and now we have a chance to make up for last year’s lost summer.  

So, as your mind turns to warmer days, flipping burgers on the BBQ and long, cool gin cocktails, we thought we’d help you celebrate with an easy-to-make gin ant tonic ice cream recipe that will get your taste buds tingling. Welcome to the cool taste of summer!

Cool down in a creamy gin haze

This versatile gin and tonic ice cream little recipe is easy to whip up and is equally comfortable at a casual cookout as it is at a sophisticated dinner party.  And it’s too good not to share. Plus, this recipe calls for a blast of citrus orange, courtesy of Tanqueray Flor de Sevilla (other brands are available!)

So, when the heat is on, reach for this recipe and cool down in a creamy gin haze.  This is one of the loveliest (and easiest) recipes around and it combines all the elements of our favourite drink including a glug of gin, a dash of tonic and a squeeze of lemon. It’s the perfect antidote for the sunny summer that we all hope lies ahead! 

If you like it a bit sharper…

And for those who prefer their ice cream with a bit more of a citrus edge, you can always swap out the orange juice for lemon or lime juice.  If you go that route, you may also want to swap the Tanqueray Flor de Sevilla for the more limey flavours of Tanqueray Rangpur.  Or even you can try with Larios Citrus.
The beauty of this recipe is its ease and its versatility, so the flavour’s up to you!

Gin and tonic ice cream recipe (courtesy of The Gin Kin)

Ingredients:

  • 200g caster sugar
  • 3 tbsp freshly squeezed orange juice (you could substitute lemon or lime)
  • 3 tbsp Tanqueray Flor de Sevilla gin
  • 130 ml tonic water
  • 600 ml double cream

Method:

  1. In a large bowl, mix the sugar, gin and juice together until the sugar has mostly dissolved
  2. Stir in the tonic
  3. Add the cream and wait until the mix becomes as light as custard
  4. Pour into a container and freeze for 4 hours
  5. Scoop out a large serving, pour yourself a G&T and dig in!

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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gin mussels

Gin mussels – flexing your tastebuds

We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago.
But as the gin revolution has accelerated and gastronomy has gone mainstream, the two world’s have collided with some interesting results.

Creamy, bacon sauce, fresh mussels and rosemary

Over the last year, Barcelona Gin has shared a selection of gin recipes to delight the senses. From gin venison casserole to orange gin drizzle cake and from gin ice cream to gin scampi, we’ve found some great recipes that are packed with flavour, delicious to taste and easy to make. But here’s something we haven’t explored: gin and mussels.
The UK mussel season used to last from winter to mid March. But these days, it seems to be extending, so good, fresh, plump mussels are more accessible than ever. As we’re still on the edge of prime season, we thought we’d share this delicious recipe which calls for a large dose of gin to bring it properly to life.

We’ve hunted down a delicious, creamy gin-fuelled mussels recipe that features the compulsory gin and mussels alongside the smoky richness of bacon, the herbal spice of thyme and rosemary, the savoury taste of celery and the comforting richness of cream to finish it off.
We think you’ll like it – it’s really easy to make, absolutely delicious and you can do it all in 10 easy steps.

Add a dash of gin…

We suggest that you pair this with Spain’s delicious Gin Mare (to dial up those rosemary notes) or try it with a creamy gin to add richness and depth to the dish. You could also try our old favourite, Bertha’s Revenge or branch out into the Scottish islands with the beautiful Tobermory Hebridean gin (with a dash of local whisky to add a little depth).

Gin Mussels recipe

Ingredients:

  • 2 kg fresh mussels
  • 4 shallots
  • 1 clove of garlic
  • 4 rashers of streaky bacon
  • 50g butter
  • Thyme, rosemary, bay leaf, red chili
  • 2 sticks of celery (plus leaves)
  • Ground paprika
  • Hot chili powder
  • 200 ml gin
  • 100 ml cream

Method:

  1. Clean mussels in cold water and remove the “beards”
  2. Scrub the shells and soak them in cold water to remove any grit
  3. Finely chop the onion, garlic, chili and bacon and fry in the butter
  4. Tie the herbs in a bunch and add to the pan
  5. Stir the pan to ensure the herbs are covered in butter
  6. Add the gin, cream, chopped celery sticks, chili powder and paprika
  7. Simmer to reduce and thicken the sauce
  8. Add mussels and celery leaves
  9. Cover and steam for 3-4 minutes until mussels have opened up
  10. Serve in bowls, pouring extra sauce over the top.

Serve with chunks of crusty bread and a strong G&T – and dig in!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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key lime pie

Gin Key Lime Pie: a taste of summer sunshine

Summer is on its way!

It’s that time of year when the weather likes to tease us.  We’re offered little glimpses of sunshine before the warmth is dampened by the clouds.  We enjoy walking on the sunny side of the street, but freeze in the shade.  We have warm spells but we know we can’t rely on them. Yet!

But our time is coming.  Beyond spring lies summer – a time of long, hot sunny days, warm evenings, outdoor cocktails and barbecues. So, we have something good to focus on while we wait for the retreat of winter and dream of the better days that lie ahead. Some of us are dreaming of freedom to travel, others are dreaming of reuniting with loved ones.  I’m dreaming of Key Lime Pie.  That’s the space that I inhabit. 

Key Lime Pie – a Florida classic

Key Lime Pie is one of the great contributions of America to world cuisine. This amazing, tangy, sweet dessert is simple to make and delicious to eat. If you have lime juice, eggs, condensed milk and digestive biscuits in your larder, you can whip one of these up, no problem.  Some of us may be more familiar with lemon meringue pie, its better known cousin.  But this younger family member is even better. Sharper, tangier and lighter, it’s a great summer treat.  

Fire up the grill, load up those plates with sausages, burgers and steaks – and save enough room for a little dessert.  After all that heavy, rich food this light, citrus tart cuts through all those heavy flavours with a little lime goodness that immediately let’s you know that summer is coming.  Key limes are a special type of lime, mostly found in Southern Florida. The juice is yellow instead of green – and so is the pie.  But the taste is pure lime and wonderfully unique. 

No history, but a great tradition

There is no clear history to this pie – and nobody quite knows when it was actually invented.  But it first gained fame in the 1950s when it began to be promoted as “Florida’s most famous treat”. Once this glorious dish had achieved its initial fame and notoriety, it has never looked back.  But one thing could make this dish even better – the addition of a well chosen gin to this Florida favourite.

So, with that in mind, here’s an easy to make Key Lime Pie recipe that won’t challenge casual cooks too much. It’s simple, delicious – and with the addition of a large measure of gin to the recipe, it is almost as good as a gin and tonic. 

We recommend using Tanqueray Rangpur for a little extra lime zestiness.  Plus, if you keep a bottle nearby while you’re cooking, it’s even simpler to cut up a few extra limes and fix a large G&T.
You’re the chef. Nobody deserves it more!

Gin Key Lime Pie Recipe

Ingredients:

key lime pie
  • 200g digestive biscuits
  • 100g sugar
  • 50g butter
  • 4 limes
  • 1 can of condensed milk
  • 4 egg yolks
  • 4 oz Tanqueray Rangpur gin

Method:

  1. Crumble the digestive biscuits into a blender.
  2. Blitz into a nice, crumbly mixture.
  3. Melt the butter and pour it into the blender.
  4. Grate it into the zest from the limes and mix together.
  5. Press the crumbs into the bottom of a greased cake tin.
  6. Bake at 200c for 10 minutes.
  7. Pour the gin, condensed milk and sugar into a bowl.
  8. Grate the zest from two of the limes into the mixture and the zest from the third into a bowl.
  9. Place the bowl in the fridge.
  10. Squeeze the juice from all four limes into the mixture.
  11. Add the egg yolks.
  12. Whisk together until smooth.
  13. Place some parchment paper around the edges of the cake tin.
  14. Pour the mixture on top of the biscuit base and smooth off the top.
  15. Bake for 25 minutes at 180c.
  16. Chill in the fridge until cool and serve with the remaining zest.
  17. Pour out a large Rangpur and tonic and enjoy!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Indian food

Hot stuff: 5 Indian treats (and the gins that make them shine!)

You might have read our recent article introducing 5 amazing craft gins from India.  And that got us thinking of food. Indian food. The stuff we love.
We’ve recently reported that Japanese scientists have now officially given gin the seal of approval as a curry buddy.  We’ve also discovered a burgeoning craft gin industry thriving in the subcontinent. 

So, we thought it was time for us to take the next step and answer the question you’ve all been waiting for…

Which is the best Indian food to eat with gin?

1. Lamb Rogan Josh

This is a traditional Indian curry with a bit of a kick. Lamb Rogan Josh doesn’t have the nuclear heat of a Phall or the vinegary fire of a Vindaloo, but it’s still a spicy curry worthy of respect! 
Its rich flavours and fiery heat means that this works really well with a gin offering a dose of sweetness to soothe the palate. Just as the fiery spice tries to heat it up, the sweetness of the gin brings things back into balance. Buttery or creamy gins work well with spicier dishes like this.

Indian food

Gin’s with sweeter notes such as Bertha’s Revenge (with its milk whey spirit base) initially deliver creamy flavours to balance the heat of the curry. Sweet woodruff, cloves and almonds follow, making it the perfect match for a spicy lamb dish like this.
We recommend mixing up a large traditional G&T and garnishing it with a vanilla pod or a clove to keep the sweetness up front. Just where you need it!

2. Paneer Tikka (with chutney)

Paneer tikka is the perfect dish to be nibbling on while sipping your favourite gin.
These gorgeous little cheesy Indian snacks are the perfect finger food. It couldn’t be easier – you can snack with one hand and hold your glass in the other!
This is a classic Indian snack, made of chunks of Indian paneer cheese (somewhere between cottage cheese and Haloumi) marinated in spices including capsicum, chili, mustard oil, garlic paste and Garam Masala.
It’s then traditionally grilled at high temperature in a tandoor oven (although your home oven is fine).

This gorgeous little snack is a perfect vegetarian treat and goes really well with a honey gin.  We recommend Keepr’s London Dry, infused with British honey.  The perfect balance for the spicy cheese!

3. Chicken Biryani

This perfect chicken biryani rice dish from India is a little beauty.  It keeps the spicy warmth of a curry, but doesn’t rely on the rich, creamy sauces that often sound delicious on the menu but end up being too rich.
This spiced rice dish originated in Muslim India and is generally a mix of Indian spices, rice, meat and vegetables. It often features dried fruits, nuts and even eggs and potatoes.  Layers of Basmati are flavoured with Indian spices before being prepared with cooked chicken or spiced meat. 
This is the jewel in the crown of Indian food and we think it deserves an equally good gin to sip on while you’re taking in all those lovely tastes. 

Silent Pool’s complex botanicals, juniper forward taste and floral layers of lavender and chamomile really bring out the best in the biryani.  And the sweetness of local honey mixed up with the citrus notes of kaffir lime takes the heat out of some of the dish, which can be a welcome relief.  A gorgeous gin for a gorgeous dish.  Enjoy!

4. Onion bhaji

We all love an onion bhaji.  What’s not to like? Little fried balls of sweet, shredded onions, dipped in a gorgeous spicy batter mix and then deep fried to a golden crisp.  The crisp, spicy batter on the outside and the soft onions inside are just made to be dipped into a sweet, spicy chili sauce or a mellow yoghurt marinade.
These fabulous little treats are made to be served with gin.

We recommend something crisp and refreshing such as a Bombay Sapphire gin and tonic. Garnish with a traditional slice of lemon or cool it down with a mint leaf.  Either way, it will be delicious!

5. Curried cashew nuts

These curried cashew nuts are a taste of my childhood in Calcutta. Served warm on a shallow plate, these are my favourite snacks with a G&T. Crisp, large cashew nuts are lightly spiced with oil, curry powder and paprika.  They’re then tossed in a shallow tray and bake for 45 minutes. These are the perfect complement to a pre-dinner G&T and we think something light, dry and citrusy would work really well. 

We suggest a Tanqueray Rangpur for a sharp blast of lime to cut through the spicy nuttiness of the cashews. Don’t forget a lime garnish (and a big squeeze of lime into the glass before you drink!)

Gin and curry: made for each other

So, now you have it.  Proof that gin and Indian food were made for each other.  Some great Indian gins to drink.  And 5 great Indian recipes to match your favourite gins with.

Now, all we need is for the skies to open up again and we can try some of these in person!



Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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  • The rise of Canadian gin: 5 of the best from the Great White North
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