recipes:

 

Gin Cruise – 26th March
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Hills & Harbour Gin & Glen Affric Rhubarb Soda (currently not on their online store but available on Amazon)

Crossbill Gin Lemongrass Punch

  • 50ml Crossbill Gin
  • 35ml Apple juice
  • 20ml Lemon juice
  • 15ml Lemongrass/Ginger/Grapefruit Syrup

Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add 1 lemongrass stalk, 3cm ginger (peeled) and skin of one grapefruit (remove the pith). Simmer for 20 minutes and allow to cool. Strain out solids and refrigerate. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka to increase shelf life to a month.

Isle of Raasay Gin Lychee Sour

  • 50ml Isle of Raasay Gin
  • 35ml Lychee juice
  • 20ml Lemon juice
  • 15ml Rhubarb & Orange syrup

Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add 1 rhubarb stalk and skin of two oranges (remove the pith). Simmer for 20 minutes and allow to cool. Strain out solids and refrigerate. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka to increase shelf life to a month.

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