gin and tonic cupcakes

Gin and Tonic cupcakes: sweet dreams are made of this!

OMG. I don’t think it gets much better than this. We’ve already delved into the delights of cooking with gin. We’ve shared recipes for gin trifles, we’ve told you how to make gin scampi and we’ve given you an easy recipe for gin baked salmon. But that was all just a preamble to this moment. We are giving you the gin and tonic cupcakes recipe!
All joking aside, this recipe will make you feel like you’ve died and gone to gin and tonic heaven. If you like gin and tonic and have a sweet tooth (guilty!), then this is a gin lovers dream come true. A huge thank you to Janet patisserie for publishing this gorgeous (and easy) recipe that is perfectly suited to any Mad Hatters looking for a tea party.

Soft, sweet (with loads of gin and a buttercream topping)

These little gin and tonic cupcakes are simply delicious. Soft and sweet, these delicious bundles of gin delight are packed with flavour. From an almost impossibly light sponge base to an extraordinary buttercream frosting, with a little hint of lime, this could fast become your go-to Sunday treat.
The buttercream dominates but the gin comes through clearly. And the lime really brings it all together with a gratuitous burst of citrus that will pep you up in a moment. So, without further ado, here is the recipe you’ve been waiting for. This recipe makes around 12 cupcakes and you can rustle up a baker’s dozen of these in as little as 30 minutes.
Plus, it’s always a good idea to keep the gin bottle near you on these occasions. Just in case the chef needs that little extra bit of gincouragement!
I hope you’re as excited as I am about this…

Gin and tonic cupcakes recipe:

Ingredients

The cupcakes

  • 150g unsalted butter
  • 150 caster sugar
  • 3 medium eggs
  • 200g self raising flour
  • 3 tbsps of gin (very important!)
  • 3 tbsps of tonic water

The buttercream

  • 150 g unsalted butter (room temp)
  • 375 g icing sugar
  • 3 tbsps gin
  • 2-3 tbsps tonic water

The gin syrup

  • 50 g caster sugar
  • 3 tbsp of gin
  • 3 tbsp of tonic water
  • Decorations: lime zest, lime slices

Method

For the cupcakes

  1. Heat the oven to 180c/160 fan and line a cupcake tin with 12 large cupcakes cases.
  2. With a stand mixer, beat the butter with the caster sugar until light and fluffy.
  3. Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long!
  4. Add in the gin, tonic and beat again. Don’t worry if the mix looks runnier than usual – that’s why we add more flour.

For the buttercream

  1. Beat the butter with an electric mixer for a few minutes (to loosen it).
  2. Gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
  3. Add in the tonic and gin, one tbsp of each at a time and beat fully each time. The mixture will be slightly slacker than usual, so be aware. This is where the flavour comes from!
  4. Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes (or until a skewer comes out clean and they are springy to touch).
  5. Leave them to cool fully on a wire tray.
  6. If making the gin syrup, add the sugar, gin and tonic water to a pan on boil for a minute so the sugar dissolves.
  7. Brush/spoon over the cupcakes.

For the decoration

  1. Once iced, add a lime or lemon wedge to the cupcake.
  2. Sprinkle on some lime/lemon zest 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.


RECENT POSTS

  • The Ruddles Report: February 2021 Gin News
    Ruddles has been at it again. As the hairy “face” of Barcelona Gin, he’s very easy to like – and his opinions carry weight. He’s lent his marketing power to a few Barcelona Gin posts recently and every time, they beat all our records for engagement. We think he’s our secret weapon. That’s why, in … Continued
  • Gin Sea: born in London, raised in Spain
    Gin Sea’s 5-times distilled base spirit is sourced from England and imported directly to Manuel Barrientos’ little gin project in Galicia. All the best gins start with the best ingredients and this is no exception. It’s the highest quality neutral grain spirit around and is sourced overseas before a touch of Galician magic is added … Continued
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    Here’s a fabulous cocktail recipe based on one of the most famous gin drinks of all time. Introducing the Ginger Tom. But before we share the recipe, we thought it would be a good idea to check out the heritage and history of this delicious drink. The Cat’s Whiskers The Ginger Tom is one of … Continued
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    Why is gin so different to vodka or any other white spirit? What makes gin so special? Well, the secret lies in the botanicals. What are these botanicals and why are they so important? And how exactly do they turn a colourless, odourless, tasteless liquid into one of the most versatile and exciting spirits on … Continued
christmas mince pies in foil paper

Boozy mince pies: let the Christmas fun be-gin

At this time of year, the pre-Christmas nibbling has probably already begun.
Mince pies are one of the most traditional of all English treats at Christmas time – and for many, they are the taste of Christmas. But if you’re not brought up with this tradition, it’s sometimes quite difficult to get your head around the term “mince pie”. In fact, these days, there’s absolutely no meat to be found inside a traditional mince pie.

These sweet little pies have been decorating English Christmas tables since the 13th century when they were first brought to England by crusaders returning from the Middle East. The original Mediterranean recipes included meats, fruits and spices representing the symbolism of the gifts delivered to the baby Jesus by the Magi. In fact, in the early days, mince pies were actually rectangular and “manger-shaped” and were often topped with a pastry image of the Christ Child.

From crusader cuisine to rich, sweet Christmas pies

Over the centuries, these tasty sweet and savoury treats began to lose the savoury.  In fact, these days, the meat has been removed altogether, in favour of traditional sweet mincemeat – a rich mixture of chopped, dried fruit, spices, sugar and distilled spirits. 

The fruits usually include chopped apple, fresh citrus peal, currants, candied fruits, citron and brandy or rum. It’s then all mixed together and aged so that the flavours deepen and the texture changes to a dark, sticky, boozy Christmas goo! This gorgeous mixture is then encased in little pastry packages of buttery goodness and baked. 

Once out of the oven, they receive a final light dusting of sugar powder to finish it all off. 

For the final step: top with a little cream or brandy butter and pop this little sweet, spicy, steamy Christmas parcel into your mouth. Christmas will follow. 

This amazing mince pie mixture is unlikely to last you the whole festive season, but if you maintain your discipline, it can be stored for up to 10 years. 

Sloe is better

But what if we were to substitute a little gin where traditionally there was rum or brandy?

And even better, what about sloe gin?

If that’s more to your taste, then here’s a simple little mince pie recipe that means you don’t have to mix your spirits – just stick with gin!

These festive pies are made with lashings of sloe gin for a truly festive blast of boozy, fruity, seasonal goodness and they’re really easy to make. We recommend using Sipsmith Sloe Gin for this recipe, with its deep, warming sloe-ness. But you can choose any sloe gin you prefer – or even use your own if you have some home made sloe already in the house.

Mince pies recipe

Ingredients:

Mince pies
  • 300g fresh cranberries
  • 300g dried fruit (cranberries, raisins, apricots etc.)
  • 60g brown sugar
  • 40z Sipsmith Sloe Gin
  • 2tsp cinnamon
  • 2tsp nutmeg
  • 2tsp mixed spice
  • 1 orange

For the pastry:

Mince pies
  • 350g flour
  • 250g unsalted butter
  • 100g sugar
  • 1 egg
  • Icing sugar (to dust)

Method:

Mince pies
  1. Heat the sloe gin and brown sugar in a saucepan, stirring until all sugar has dissolved
  2. Stir in the dried fruit, spices and grate ion the zest from the orange
  3. Add the cranberries and squeeze in the juice from the orange. Leave to stew for 15 minutes, stirring occasionally
  4. Remove from heat and place to the side while you make your pastry
  5. Rub the flour and butter together in a bowl until it forms a crumbly mixture
  6. Add the sugar and egg and knead together into a dough
  7. Roll the pastry out and use a circle cookie cutter to cut dough circles to the right size for your muffin tins
  8. Squeeze the dough circles into your muffin tin and generously fill with mincemeat
  9. Top each pie with a pastry star, sprinkle with sugar and bake in the oven for 18 minutes at 220C
  10. Pour one glass of Sipsmith Sloe Gin for you. Pour another one for Santa. Sit back and hope you’re not on the naughty list.

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

  • The Ruddles Report: February 2021 Gin News
    Ruddles has been at it again. As the hairy “face” of Barcelona Gin, he’s very easy to like – and his opinions carry weight. He’s lent his marketing power to a few Barcelona Gin posts recently and every time, they beat all our records for engagement. We think he’s our secret weapon. That’s why, in … Continued
  • Gin Sea: born in London, raised in Spain
    Gin Sea’s 5-times distilled base spirit is sourced from England and imported directly to Manuel Barrientos’ little gin project in Galicia. All the best gins start with the best ingredients and this is no exception. It’s the highest quality neutral grain spirit around and is sourced overseas before a touch of Galician magic is added … Continued
  • The Ginger Tom: a spicy twist on a cocktail classic
    Here’s a fabulous cocktail recipe based on one of the most famous gin drinks of all time. Introducing the Ginger Tom. But before we share the recipe, we thought it would be a good idea to check out the heritage and history of this delicious drink. The Cat’s Whiskers The Ginger Tom is one of … Continued
  • Botanicals: gin’s secret stars
    Why is gin so different to vodka or any other white spirit? What makes gin so special? Well, the secret lies in the botanicals. What are these botanicals and why are they so important? And how exactly do they turn a colourless, odourless, tasteless liquid into one of the most versatile and exciting spirits on … Continued
baked salmon

Gin baked salmon: full of buttery, juniper goodness

Gin seems to be everywhere these days and increasingly, it’s popping up in delicious, easy to prepare recipes.
Whether you’re looking for a booze-soaked cake to cheer you up on a dark autumn afternoon or a hearty stew to keep the cold winter weather at bay, somewhere there’s a gin recipe for you. And when gin does make an appearance, its junipery bitterness and complex botanicals can elevate even the most ordinary dish into something a bit special. Gin delivers an extra layer of character that will keep your guests coming back for more. Some people have more of a sweet tooth and prefer gin-soaked trifles or gin and lemon drizzle cakes. Others are partial to more savoury treats such as casseroles and even curries.
All of these delicious dishes (and many more) are suitable candidates for gin cooking.

10 minutes to prep, 60 minutes to sip

That’s why we wanted to share a quick and easy baked salmon recipe that is healthy and can be knocked up with as little as 10 minutes prep time.
This is important, because it leaves you with a full 60 minutes in which to select a decent gin, find an appropriate garnish and top up your favourite glass with a freshly poured tonic water. Then sit back and watch while the salmon slowly roasts in the oven. This is the perfect way to enjoy cooking with gin and this recipe is so easy to make.

Bertha’s revenge?

First of all (and most importantly) choose a decent gin – the more aromatic the better. This easy gin recipe will infuse your salmon with a gin flavour that perfectly complements the creamy richness of the salmon. We recommend using a bottle of Bertha’s Revenge (paid link). This is a complex, charismatic gin from Ireland made from milk provided by the offspring of Bertha, Ireland’s most famous cow (check out our recent review of Bertha’s Revenge to get the full details).

But for now, all you need to know is that it will infuse your salmon with a buttery, juniper-rich flavour, balanced by the soft citrus notes from the gin. Bertha’s revenge says on the label that their final ingredient is “plenty of laughter” – a sentiment that we heartily endorse every time you put your chef’s apron on.

So, here’s the simple recipe – and don’t forget to pour that chef’s drink as soon as the oven door has closed!

Gin baked salmon recipe

Ingredients:

  • ⅓ cup coarse sea salt
  • ⅓ cup sugar
  • zest of one lemon
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon of coarsely ground black pepper
  • 1 tablespoon gin (Bertha’s Revenge highly recommended)
  • 2 x 8oz salmon fillets
  • 1-3 tablespoons of cooking oil

Method:

  1. Preheat oven to 225F.
  2. To prepare the fish, rinse the fillets and pat dry with paper towel. Rub lightly with cooking oil
  3. Mix together the salt, sugar, lemon zest, thyme and pepper. Add gin. The mixture should resemble wet sand. Remember, this rub can be stored for one week (in an airtight container).
  4. Rub the salmon fillets with the mixture using around 1 tablespoon per fillet.
  5. Wrap fillets tight in plastic wrap and refrigerate for between one and two hours.
  6. Cook fish right away (or store in fridge for one day). Bake at 225F for 25-30 minutes. Begin to check fish after 20 minutes.

Pour yourself another well deserved G&T and eat your baked salmon while still piping hot!

prawn scampi

Prawn scampi: made with gin!

Some things are made for each other. Let’s face it, where would gin be without tonic?
Where would fish be without chips? Where would salt be without pepper?
But what if we could have the best of all worlds and use our favourite drink to make one of our favourite dishes. As the current gin boom continues unabated, our drink of choice is appearing in more and more popular recipes – some expected and some not.
Over the years, we’ve tried gin ice cream and gin cheesecake. We’ve nibbled on gin After Eight mints and eaten lashings of gin curry. We’ve had lemon tart with gin, gin pasta and even gin milkshakes.
But this is a new one for us – prawn scampi in gin and tonic batter.
Once again, our dear friend gin plays a starring role in the delightfully light and crispy batter that make these prawns so crisp and crunchy. Plus, we share our recipe for a delicate lemon mayonnaise which perfectly complements the crispy gin and tonic batter and juicy prawns, This is one you might want to try at home. It’s easy to make and absolutely delicious.

This recipe will serve two people comfortably. We’ll leave the chips to you.

Prawn scampi in gin and tonic batter (with lemon mayonnaise)

Ingredients:

  • 300g of raw prawns, shelled and de-veined
  • 200g plain flour
  • 75 ml gin
  • 100 ml tonic
  • 1 pinch of salt
  • Vegetable oil

For the lemon mayo:

  • 2 egg yolks
  • 1 tbspn Dijon mustard
  • 300ml veg oil
  • Salt and pepper
  • 1/2 lemon (juice only)

Garnish:

  • Coriander leaves
  • Sliced red chilli
  • Lime wedges

Method:

  1. Pre-heat the fryer to 190c.
  2. Whisk together the flour, gin, tonic and slat. Dip each prawn in the batter and fry for 1 minute.
  3. Drain onto kitchen paper and season with salt.
  4. Whisk together the egg yolks and mustard, slowly add the oil and then add the lemon juice.

To serve:

  1. Place the prawns on a serving plate and drizzle over the lemon mayo.
  2. Sprinkle over the coriander and chilli then dot with lime wedges.

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

  • The Ruddles Report: February 2021 Gin News
    Ruddles has been at it again. As the hairy “face” of Barcelona Gin, he’s very easy to like – and his opinions carry weight. He’s lent his marketing power to a few Barcelona Gin posts recently and every time, they beat all our records for engagement. We think he’s our secret weapon. That’s why, in … Continued
  • Gin Sea: born in London, raised in Spain
    Gin Sea’s 5-times distilled base spirit is sourced from England and imported directly to Manuel Barrientos’ little gin project in Galicia. All the best gins start with the best ingredients and this is no exception. It’s the highest quality neutral grain spirit around and is sourced overseas before a touch of Galician magic is added … Continued
  • The Ginger Tom: a spicy twist on a cocktail classic
    Here’s a fabulous cocktail recipe based on one of the most famous gin drinks of all time. Introducing the Ginger Tom. But before we share the recipe, we thought it would be a good idea to check out the heritage and history of this delicious drink. The Cat’s Whiskers The Ginger Tom is one of … Continued
  • Botanicals: gin’s secret stars
    Why is gin so different to vodka or any other white spirit? What makes gin so special? Well, the secret lies in the botanicals. What are these botanicals and why are they so important? And how exactly do they turn a colourless, odourless, tasteless liquid into one of the most versatile and exciting spirits on … Continued
A scottish castle in front of a lake and its reflection in an autumn atmosphere.

Scottish Gin Day: Smoky Martini, anybody?

posted in: Cocktails, Gin and Juniper | 0

It’s time to celebrate International Scottish Gin Day. And there’s no better way to do that than by raising a glass and sipping on a Smoky Martini.

Over the last few years, Scotland has had a real gin renaissance. The country most associated with Scotch whiskey is now building a huge reputation as a centre for craft gin distilling. In fact, last year there were more than 240 gin distilleries listed in Scotland. And, when you think about it, why not.

Scottish gin: based on centuries of knowledge

The country is chock full of whiskey distilleries, with centuries of knowledge carefully contained in the minds of its famous distillers. And the country is rich in natural, exotic, local ingredients such as heather, honey, naturally foraged herbs, raspberries and even seaweed, which make this one of the most diverse gin landscapes in the world. Some are even run through whiskey casks to absorb some of the heavier whisky aromas, while others remain more true to the original London Dry.

Two spirits, one cocktail

So, how can we combine the rich tradition of whiskey making and the rich tradition of gin drinking in one simple recipe. Welcome to the Smoky Martini. This is a wicked combination of Scotch and gin. Basically it’s a Scottish version of a Dry Martini, but it replaces a drop of vermouth with a drop of Scotch whiskey. It’s a really relaxing drink – perfect for an after dinner tipple. But since it only has two main ingredients, you’d better make sure you use the good stuff. A premium gin such as Caorunn (paid link) or Isle of Harris gin would work well, but really it’s a matter of your own preferences. And for your whiskey, we recommend something smoky and peaty such as a Laphroaig (paid link) to give it just the right balance. It’s really easy to make and it tastes absolutely delicious. So, if you’re looking for a change this evening, whip out a Scottish gin, a Scottish whiskey and a Martini glass and make a toast to the glories of Scotland.

Or as they say in these parts, Slainte!


Ingredients:

  • 2 1/2 oz premium Scottish gin
  • A dash of your favourite Scotch whiskey (the peatier and smokier the better!)
  • Lemon twist

Method:

  1. Gather the ingredients above
  2. Pour gin into a mixing glass, filled with ice
  3. Stir well
  4. Strain into a chilled Martini glass
  5. Garnish with a lemon twist

Slainte!


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

  • The Ruddles Report: February 2021 Gin News
    Ruddles has been at it again. As the hairy “face” of Barcelona Gin, he’s very easy to like – and his opinions carry weight. He’s lent his marketing power to a few Barcelona Gin posts recently and every time, they beat all our records for engagement. We think he’s our secret weapon. That’s why, in … Continued
  • Gin Sea: born in London, raised in Spain
    Gin Sea’s 5-times distilled base spirit is sourced from England and imported directly to Manuel Barrientos’ little gin project in Galicia. All the best gins start with the best ingredients and this is no exception. It’s the highest quality neutral grain spirit around and is sourced overseas before a touch of Galician magic is added … Continued
  • The Ginger Tom: a spicy twist on a cocktail classic
    Here’s a fabulous cocktail recipe based on one of the most famous gin drinks of all time. Introducing the Ginger Tom. But before we share the recipe, we thought it would be a good idea to check out the heritage and history of this delicious drink. The Cat’s Whiskers The Ginger Tom is one of … Continued
  • Botanicals: gin’s secret stars
    Why is gin so different to vodka or any other white spirit? What makes gin so special? Well, the secret lies in the botanicals. What are these botanicals and why are they so important? And how exactly do they turn a colourless, odourless, tasteless liquid into one of the most versatile and exciting spirits on … Continued
simple syrup

Simple syrup: what is it and why do I need it?

Ever struggle to get sweetness into your cocktail?
One of bartending’s greatest secrets is simple syrup and just as it says on the tin, it’s really simple. If you’re into cocktails, always have a supply of this available in your fridge. It will be the best thing you ever did. Plus, if you want to dial up your taste sensation, you can add flavour to your syrup by simply adding extra ingredients of your choice while making it. Try flavouring it with mint leaves, citrus peel, ginger, elderflower, chili or blackcurrant. In fact, the possibilities are endless, so whatever floats your boat. If you’re into making cocktails with your gin, this is the ideal way to customise them to your tastes.

Keeping it sweet

Because it is a liquid sweetener, you can just pour it directly into your drink without the need to stir or heat the sugar – ideal to soften up the sharpness of a Tom Collins or to take the citrus edge off a French 75.  Plus, there’s one more advantage – keep your simple syrup in a bottle in the fridge (it should last a month or so). That way, it’s always handy for your impromptu cocktail making sessions. And remember, this is not just “gin juice”. You can also use it to sweeten up your favourite recipes, pour it straight into a long iced coffee or iced tea, just pour it into your morning cuppa when you run out of sugar.

Here’s an easy recipe for home made syrup.

Ingredients:

  • ½ cup of granulated sugar
  • ½  cup of water

Steps:

  1. Add sugar and water to small saucepan on medium heat
  2. Stir until sugar is dissolved and add flavouring (if desired)
  3. Allow to cool and decant into a glass jar or bottle
  4. Seal lid and leave in fridge
  5. Kept refrigerated

One batch of simple syrup will last for around one month and is sure to sweeten even the sourest of cocktails!


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

  • The Ruddles Report: February 2021 Gin News
    Ruddles has been at it again. As the hairy “face” of Barcelona Gin, he’s very easy to like – and his opinions carry weight. He’s lent his marketing power to a few Barcelona Gin posts recently and every time, they beat all our records for engagement. We think he’s our secret weapon. That’s why, in … Continued
  • Gin Sea: born in London, raised in Spain
    Gin Sea’s 5-times distilled base spirit is sourced from England and imported directly to Manuel Barrientos’ little gin project in Galicia. All the best gins start with the best ingredients and this is no exception. It’s the highest quality neutral grain spirit around and is sourced overseas before a touch of Galician magic is added … Continued
  • The Ginger Tom: a spicy twist on a cocktail classic
    Here’s a fabulous cocktail recipe based on one of the most famous gin drinks of all time. Introducing the Ginger Tom. But before we share the recipe, we thought it would be a good idea to check out the heritage and history of this delicious drink. The Cat’s Whiskers The Ginger Tom is one of … Continued
  • Botanicals: gin’s secret stars
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hot gin toddy

Warm your cockles on a cold Autumn weekend with a Hot Gin Toddy – a hug in a mug!

posted in: Cocktails | 0

Autumn is definitely in the air and we all know that Winter is just around the corner.
So, while you’re feeling the comforting crunch of fallen leaves beneath your feet and before the cold winter wind drives you towards the mulled wine, how about something a little different – a nice warming Hot Gin Toddy to get you through the weeks between now and Christmas.
Hot gin might sound a bit weird but it’s delicious.
Why not give it a try this weekend if you need a little “gin hug” to revive your spirits..
There are some great seasonal gin cocktail recipes that are perfect for the season of mists and mellow fruitfulness. They are easy to make and guaranteed to warm you up from the inside out as the nights grow colder, longer and darker.
You can even drink them from a coffee cup – nobody will ever know!
Here’s one of our favourites, a simple recipe, full of Autumn goodness and gingery warmth.
Wrap up warm, put the kettle on and enjoy.

Hot Gin Toddy Recipe

Ingredients:

  • 1 ginger tea bag
  • 1 tablespoon honey
  • 1 oz. gin
  • 8 oz hot water
  • 1 lemon

Method:

  1. Put all the ingredients in a mug.
  2. Add 8 oz hot water.
  3. Garnish with a cinammon stick.

Cheers!


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

  • The Ruddles Report: February 2021 Gin News
    Ruddles has been at it again. As the hairy “face” of Barcelona Gin, he’s very easy to like – and his opinions carry weight. He’s lent his marketing power to a few Barcelona Gin posts recently and every time, they beat all our records for engagement. We think he’s our secret weapon. That’s why, in … Continued
  • Gin Sea: born in London, raised in Spain
    Gin Sea’s 5-times distilled base spirit is sourced from England and imported directly to Manuel Barrientos’ little gin project in Galicia. All the best gins start with the best ingredients and this is no exception. It’s the highest quality neutral grain spirit around and is sourced overseas before a touch of Galician magic is added … Continued
  • The Ginger Tom: a spicy twist on a cocktail classic
    Here’s a fabulous cocktail recipe based on one of the most famous gin drinks of all time. Introducing the Ginger Tom. But before we share the recipe, we thought it would be a good idea to check out the heritage and history of this delicious drink. The Cat’s Whiskers The Ginger Tom is one of … Continued
  • Botanicals: gin’s secret stars
    Why is gin so different to vodka or any other white spirit? What makes gin so special? Well, the secret lies in the botanicals. What are these botanicals and why are they so important? And how exactly do they turn a colourless, odourless, tasteless liquid into one of the most versatile and exciting spirits on … Continued