Another Saturday evening cocktail with gin. Still working through the gin gifts from last Christmas. This time I used the Ramsbury gin from my brother.
- 8 to 10 fresh mint leaves plus a separate wee sprig for a garnish
- 1/4 floz (1 tsp+) fresh lime juice
- 1/4 floz (1 tsp+) fresh lemon juice
- 1 tsp caster sugar
- 2 floz (50ml) gin
- Put the mint, lemon, lime and sugar in the bottom of a tumbler and crush them together
- Add ice, and then the gin.
- Add a garnish of mint
Last Christmas was the Christmas of Gin. I’ve just opened the bottle from my sister Louise, very nice Dockyard Gin. It came with a recipe for Elderflower Collins. Very good.
- 50ml gin
- 25ml lemon juice
- 25ml elderflower cordial
- 10ml simple syrup, or to taste
- Soda water, or sparkling water
- In a tall glass, over ice, add the cordial, syrup, lemon juice and gin, and stir together.
- Top up with soda and garnish with lemon peel.
In the interests of investigation and fearless gastronomy, once upon a time we purchased a small bottle of Buckfast at the co-op in Broadford. It has been languishing in our kitchen ever since. Neither of us has developed a taste for it at all, but every now and again we try it out as an ingredient. It works as part of a cocktail.
- 25ml London dry gin
- 25ml Buckfast
- 25ml Campari
- 3 dashes of orange bitters
- Put about six cubes of ice in a mixing glass, and pour the ingredients over the ice.
- Stir for around 2 minutes, to chill the ingredients and dilute them with melted ice.
- Serve in a small glass over ice.
This is a lovely and easy cocktail. Sorry for skipping the cocktail recipe last weekend; I was working.
- 20ml heather honey syrup (see below for directions)
- 50ml Harris Gin
- 15ml lemon juice
- 1 cocktail shaker with ice
- Melt heather honey in water – make a 50/50 mix, and slowly heat and stir until the honey is dissolved. Chill the mixture.
- Put a good deal of ice in the cocktail shaker, and put your glass in the fridge to chill.
- Measure the gin, lemon juice and honey syrup into the shaker and shake the living whatnots out of it for a couple of minutes, so that the mixture is ice cold and looks smooth and opaque.
- Serve in a cold cold glass. It is quite strong so be careful.
I keep thinking it would be nice to have a cocktail each weekend, try out a new recipe. It has taken me quite a long time to get round to it. I had some blackberries in the freezer, picked last autumn, so I made this.
- 4 blackberries
- 1 level teaspoon of caster sugar
- juice of half a lime
- 1 1/2 floz gin
- 1/2 floz creme de mure (blackberry liqueur)
- Soda water (or any carbonated water e.g. from the sodastream, to avoid plastic)
- In the bottom of a tall glass, mix the sugar and lime juice and add the blackberries
- Fill the glass with ice, and add the gin and creme de mure.
- Top up with soda water, and stir. Garnish with a slice of lime.
I have some Tanqueray gin flavoured with lime, so I might try that next time.