Gin is very much a recent love of mine. Until a couple of months ago it wasn’t something that I’d particularly acquired a taste for. But, as with so many things in life it’s all about fortuitous timing and the right pairings, and before you know it you’re hooked!
I’m definitely not a savoury gin girl, and favour sweet and fruity over the more herby flavours. With that in mind, here are two simple Summer recipes to spice up your regular G&T this season!
For the honeycomb:
200g caster sugar
4tbsp golden syrup
3tsp bicarbonate soda
35ml Jawbox or Hendricks gin
Fever Tree Ginger Ale
In a pan place the sugar and golden syrup and heat until the sugar dissolves. Remove from the heat and immediately add all of the bicarb at once. Whisk immediately and pour into a parchment lined tray. Leave to set and then bash up into shards.
To make your drink, pour 35ml of gin into a glass. Add ice and a shard of honeycomb. Top with ginger ale. The honeycomb will dissolve to leave your drink a pale amber colour. Adjust the mount of honeycomb you use according to preferred sweetness.
Rhubarb and Elderflower Gin Cooler
5/6 pieces of fresh rhubarb, partially stewed
Elderflower tonic water or lemonade
Chop your fresh rhubarb into bite size chunks and place in a microwave safe bowl, adding 2-3 tablespoons of caster sugar. Cover with cling film, making a small cut in the top to let the steam escape. Place in the microwave and cook on full power for two minutes. Check, stir and cook again. It will take approx four minutes for the rhubarb to take on a softer texture (you don’t want it mushy, just soft whilst still holding its shape)
Add your gin, ice and some of your rhubarb to a glass. Top with Elderflower tonic or Elderflower lemonade. Enjoy!