Gin Recipes 2022
We do appreciate some ginspiration and this fabulous blog is dedicated to the best of this year's gin recipes from our favourite Scottish distillers.
We do appreciate some ginspiration and this fabulous blog is dedicated to the best of this year's gin recipes from our favourite Scottish distillers.
We do appreciate some ginspiration and this fabulous blog is dedicated to the best of this year's gin recipes from our favourite Scottish distillers.
Did you know that gin is a descendent of Dutch malt barley wine, Genever - so called due to its core ingredient, juniper. Much has changed - thank goodness! - but at the heart of every good gin you will still find juniper.
The juniper berry gives gin its distinctive clean, sharp taste, and traditionally, this will be the predominant flavour. Juniper berries taste a lot like the way pine smells, fresh, woody and very green with a hint of a fruity citrus flavour and a touch of spice.
I bet that ice and slice makes a lot of sense now!
Today, there is a huge variety of gin - here at Provender Brown we have around 100 gins and gin liqueurs. We all have our favourites, but it has to be said that even with this abundance of bottles, there are some ideal ingredients that will never go out of fashion when it comes to shaking - or stirring - a perfect pour.
Vermouth: The marriage of gin and dry vermouth in the Martini goes back at least a hundred years for good reason.
Bitters: One of the first-ever gin cocktails, the Pink Gin was invented in the 1800s when sailors in the British navy added dashes of Angostura Aromatic Bitters to their rations of gin
Tonic: Gin and Tonic is about as iconic a drinks pairing as there is, dating back to British colonial rule in India, when anti-malarial quinine tonics were mixed with gin to go down easier.
Soda: There’s no denying the clean, faintly mineral fizz of soda allows a particularly flavourful gin to shine without overpowering it the way a tonic might.
Lime: Once again, we have the ingenuity of the historically gin-soaked British navy to thank for this pairing. Limes have been a natural companion to gin ever since the days of scurvy!
Grapefruit: Grapefruit’s intensely concentrated acidity, and its faint bitterness, will pair especially well with any Western Dry Gin that already has grapefruit among its botanical notes.
Cucumber: This simple garden plant adds a hint of grassy sweetness that makes it a welcome addition to any long drink.
Check out our Top Ten Scotiish Gins for further inspiration >
Try making a delicious Chamomile Tom Collins cocktail recipe with The Botanist Gin. Thirst quenching and easy to make in under two minutes.
Ingredients:
Instructions for making the Chamomile Tom Collins cocktail:
To make chamomile syrup, dissolve equal parts of sugar and water together by gently heating in a pan. Leave to cool before adding either fresh chamomile or a chamomile tea bag. Leave to infuse for a few hours or overnight
Build all ingredients in an ice filled glass. Top with soda before stirring lightly. Garnish with fresh chamomile. Drink!
METHOD
Shake all of the ingredients (include the fresh berries for the Easy Squeezy) along with ice in a cocktail shaker. Strain into a chilled glass. Top with tonic (optional).
The Isle of Raasay Gin takes much of its distinctive design and colour from inspiration found here on Raasay. The rich, textured rock layers and incredible diversity of flora and geology on the island inspired us to create cocktails with colours to match.
Ingredients
Method
Begin by pouring your Isle of Raasay Gin into a tall glass of your choosing.
Add Marlborough Sauvignon Blanc, followed by fresh lemon juice and topped off with pink lemonade. Add ice and a twist of lemon for garnish.
In the Raymond Chandler novel The Long Goodbye, a character famously describes a Gimlet as ‘half gin, half Rose’s Lime Juice and nothing else’. Indeed, that is how the recipe is originally set down in the famous Savoy Cocktail book of 1930. We were pretty excited about this as Rose’s Lime Cordial was first produced in Leith, where we make our gin. However, after much experimentation we decided that to make the ultimate Gimlet, it’s got to be fresh lime juice. Maybe it just wasn’t as easy to come by in 1930…
Stir in sugar syrup or sugar and sweeten to your taste. Shake with ice and serve in a coupe.
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