Gin Old Fashioned

Ingredients (1 serving)

50ml Tide’s Fortune Essex Dry Gin
20ml sugar syrup (equal parts sugar and water heated and dissolved and left to cool
3 drops of Orange Bitters
Ice cubes
One large ice cube
Orange Peel
Old Fashioned or short whisky glass
Boston Glass or Manhattan Cocktail shaker
Stirrer
Strainer

Method:

Prepare a big ice cube in advance using a plastic beaker or large plastic ice cube mould.
Mix the Orange Angostura Bitters, sugar syrup, and gin in a glass or cocktail shaker half filled with ice.
Stir vigorously 12 times and strain into a short old-fashioned glass over a large ice cube
twist the orange peel over the drink and add to the glass.
Put your feet up and have rest.

ChinChin!

Old Fashioned Ingredients
Old Fashioned Finished

Cupid’s Hope Cocktail (Valentine’s Day)

A cocktail for those who like something well balanced. The Rosemary sugar syrup offsets the sweet pear juice perfectly for a romantic long drink.

Ingredients (1 servings)

  • 50ml Tide’s Fortune Essex Dry Gin
  • 50ml Fresh pear juice
  • 25ml Lemon juice
  • 25ml Rosemary sugar syrup
  • Crushed Ice
  • Rosemary sprig to garnish
  • (Optional) A heart ice cube made with raspberry purée and freeze dried raspberries
Cupid's Hope Cocktail

Method:

To make the sugar syrup dissolve equal parts of caster sugar and water over a gentle heat.
Blanche two sprigs of Rosemary in hot water for 30 seconds
Remove the leaves and add to the sugar syrup
Blitz with a stick blender and strain into a small glass or jug.

Making the drink

  • Fill a tall glass with crushed ice
  • Mix the Gin, Pear Juice, Lemon Juice and sugar syrup in a cocktail shaker (no need to shake) and pour over the ice
  • Add a sprig of Rosemary to garnish and show your love with romantic ice cube or a heart shaped slice of lemon or apple.

 Truly scrumptious x

Red Snapper

The gin version of the classic Bloody Mary

Ingredients (1 servings)

  • 50ml of Tide’s Fortune Gin
  • 100ml  tomato juice
  • 25ml freshly squeezed lemon juice
  • 6 dashes Tabasco
  • 3 dashes Worcestershire sauce
  • 2 pinches celery salt
  • 2 pinches ground black pepper
  • 1 stick of celery

Method:

  1. Use some lemon juice to wet the rim of a glass and then dab with the black pepper and celery salt
  2. Fill the glass with ice
  3. Add all the all other ingredients into a cocktail shaker with ice and strain into your glass
  4. Garnish with the stick of celery

Enjoy!

Christmassy Mulled Gin

A warming hug just when you need it.

Ingredients (4 servings)

100 ml Tide’s Fortune Essex Dry Gin
400 ml apple juice
1 bay leaf
4 cloves
2 cardamon pods
1 small cinnamon stick
3 juniper berries
1/2 tsp coriander seeds
Dried grapefruit slice
Half a lemon, sliced
1 tsp runny honey

For the garnish
4 bay leaves – 2 lemon slices

Method:

Step 1
Divide the gin into four small heatproof glasses.

Step 2
Add the apple juice, sliced lemon and spices to a pan and heat gently until
simmering. Strain into a jug. Pour int the glasses with the gin and stir gently to
combine.

Garnish with a bay leaf and half a lemon slice. Serve warm. Cheers!

Super simple  Cranberry Cocktail

A refreshing cocktail that takes no time at all. Win Win.

Ingredients (1 serving)

150ml Cranberry Juice

2-3 mint leaves

50ml Tide’s Forune

Squeeze of lime

Ice Cubes

Method:

Add all the ingredients to a cocktail shaker and shake until the ice has made all the ingredients nice and cold.

Pour into a glass of your choice, and add another ice cube and a sprig of mint if you are feeling fancy!

ChinChin!

A nice long cocktail, refreshing, thirst quenching and simple to make…no shaking required.​

What you will need

50ml Tide’s Fortune Gin​

15ml Simple Syrup (Sugar dissolved in water in a pan 1 part sugar to 1 part water)​

30ml Fresh squeezed lemon juice​

Dash of Angostura Bitters​

60ml Soda Water​

Ice cubes

What to do:

(1) Fill a Collins glass or High Ball with ice​

(2) Pour over the gin, lemon juice and syrup

(3) Pour over Soda Water​

(4) Add bitters drop by drop to taste​

(5) Stir and top with a Maraschino Cherry or Lemon Wheel.

Bees Knees

A classic cocktail, celebrating local produce by using local honey and apple juice

Ingredients (1 serving)

50ml Tide’s Fortune Gin​

25ml Fresh Lemon Juice​

25 ml Honey Syrup (Local clear honey warmed in a pan with 1 part honey to 1 part water)​

Dash of fresh Apple juice or Cotchel

Ice cubes​

Method:

1) Place a Martini glass in the freezer​

2) Shake the gin, lemon juice, honey syrup and apple juice in shaker (Boston or Manhattan)​

3) Take your glass out of the freezer and strain the drink into the glass​

4) Garnish with a Lemon wheel

Bees Knees Cocktail

Victoria Sponge with Gin Macerated Strawberries (or have the macerated strawberries with anything else!)

For the sponge

225g butter (room temperature)

225g caster sugar

225g self-raising flour

2 level tsp baking powder

4 large eggs

Double Cream – for filling

1 tbsp of elderflower cordial

For the strawberries

A good handful of strawberries cut up into bite size pieces (plus extra for decorating the top of the cake)

1 tbsp caster sugar

1tsp ground cardamon

2 tbsp Gin

1 lime zested and half of its juice

First up make the Victoria Sponge. We used Mary Berry’s classic all in one method

Pre-heat the oven at 160C (fan) and line two 20cm round cake tins.

Mix together the butter, sugar, flour and baking powder. Crack the eggs in. Using an electric mixer on a slow speed beat until smooth. The mixture will be soft enough to drop from the mixture.

Divide the mixture equally between the two tins and bake for between 20 and 25 minutes or until they start to shrink away from the sides.

Cool the cakes on a wire rack.

Make the Gin Macerated Strawberries

Whilst the cakes are cooling, but your strawberries into bite size pieces and mix in the gin, lime zest and juice, cardamon and sugar. Cover and pop in the fridge to all mix together and for the strawberries to soak up those lovely flavours.

When your cakes are cooled, whisk  your cream and just before its ready fold in the elderflower cordial. Layer half of the cream on the bottom tier of your cake. Pop on your macerated strawberries and then place the other half of the cake on top.

Pop the rest of the cream on top. Pipe if you are feeling fancy or spoon on and using a fork to make into soft peaks. Decorate with a few left over strawberries.

And then tuck in!

A bit of prep required but worth the effort for a refreshing summery tipple. ​

Anyone for tennis?

What you will need

A punnet of strawberries ​

1 lemon​

A handful of fresh basil leaves​

25ml simple syrup (Equal parts sugar and water dissolved in a pan and let to cool)​

50 ml gin per serving​

Soda water to top up

What to do:

(1) First make the strawberry mixture blending the  strawberries, juice of a lemon and sugar together (push through a sieve if you don’t have a blender) Set aside.​

(2) Put two basil leaves in a short glass, gently muddle  to release the oils.​

(3) Fill the glass with ice.​

(4) Add the gin​

(5) Pour the strawberry mixture over the ice.​

(6) Give it a stir and top up with soda water.

As many of us are spending lots more time in our homes or exploring the areas around our homes that were once a mystery to us, we thought we’d share a recipe to make the most of this. In between baking banana bread (a success) and sourdough (not so successful) we have been creating some delicious Gin cocktails.

What you will need

50ml elderflower cordial 
(we have some leftover homemade from last year – and it won’t be long till you can give this a go – we followed this one from River Cottage but any good one will do)

50ml good Gin (preferably Tide’s Fortune 😊)

1 handful of ice cubes (crushed)

150ml of bitter lemon

Some lemon zest to garnish

What to do

(1) 
Mix the cordial and Gin together in a cup

(2) Crush the ice – we popped ours in a tea-towel and gave it a good bash with a rolling pin

(3) Take a glass of your choice and add ice, pour over Gin mixture and top with bitter lemon and lemon zest

(4) Turn off the news, put away the laptop, put your feet up….and enjoy.