16 Dec 2016 |
Cucumber and gin is a perfect combination, and the dill adds a sweet, if not slightly savoury, edge. Swap the dill for fennel tops or celery leaves if you want, but never mess with the cucumber.
The classic gin martini reworked with St-Germain, the elderflower liqueur. Lemon juice cuts through the sweetness and mint leaves give a fresh, herby aroma.
1 gin 30 ml (1 oz)
2 vodka 30 ml (1 oz)
3 St-Germain 30 ml (1 oz)
4 lemon juice, freshly squeezed 15 ml (½ oz)
5 fresh mint sprig to garnish
EQUIPMENT: Shaker, strainer
Shake the wet ingredients over ice and strain into a martini glass or coupe. Garnish with a mint sprig.
GLASS TYPE: MARTINI OR COUPE
GRAPEFRUIT & TARRAGON COLLINS
The classic Gin Collins reworked with the soft anise flavour of fresh tarragon and the sharp tang of grapefruit. The grapefruit lends a soft pink tone and the tarragon adds a herby, liquorice aroma.
1 fresh tarragon 3-4 blades
2 light brown sugar 1 tsp
3 gin 60 ml (2 oz)
4 pink or ruby grapefruit juice 60 ml (2 oz)
5 chilled tonic water to top up
6 few blades of fresh tarragon to garnish
7 grapefruit peel to garnish
EQUIPMENT: Muddler, shaker, strainer
Muddle the fresh tarragon and sugar in a shaker. Add a handful of ice cubes, the gin and grapefruit juice, shake and strain into a Collins glass full of ice. Top with chilled tonic water. Add a few blades of tarragon and grapefruit peel to garnish.
GLASS TYPE: COLLINS
Gin, elderflower liqueur and chilled Champagne: a perfect festive season cocktail with a string of Rudolph noses for added schmaltz. Looks great in a martini glass, or coupe.
1 gin 60 ml (2 oz)
2 St-Germain 30 ml (1 oz)
3 chilled Champagne to top up
4 string of fresh redcurrants to garnish
Pour the gin and St-Germain into a chilled martini glass or coupe, top with Champagne and garnish with a string of fresh redcurrants.
TIP: Chill the glass for extra frostiness.
GLASS TYPE: COUPE OR MARTINI
Gin: Shake, Muddle, Stir is available now where all good books are sold.
Makes enough dashes for approximately 15 drinks
200 ml (7 oz) water
100 g (3½ oz) unrefined demerara,
cane or granulated (raw) sugar
1 tablespoon corn syrup or golden syrup (optional)
EQUIPMENT: Non-stick saucepan, wooden spoon, 200 ml (7 oz) kilner jar or glass bottle with stopper and a funnel
Boil the water in a non-stick saucepan and gently add the sugar.
Turn down the heat and stir constantly with a wooden spoon for 3–5 minutes, until all the sugar is dissolved and the syrup is clear.
Turn off the heat and leave to cool. While still runny, pour into a sterilised kilner jar or funnel into a sterilised glass bottle with a stopper.
Adding a spoonful of corn syrup to the cooled mixture now will help keep the syrup smooth.
Store in the fridge for up to 6 weeks.