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Gin Cruise – 4th June
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Sky Garden Galloway Gin Pear, Mint & Thyme Sour

  • 50ml Sky Garden Gin
  • 25ml Pear juice
  • 20ml Lemon juice
  • 15ml Mint & Thyme Syrup*

Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add 1/2 packet of thyme and simmer for 20 minutes. Take off heat and add 1/2 packet of mint, and allow to cool before straining out solids and refrigerating. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka to increase shelf life to a month.

South Loch Black Raspberry Old Tom Pomegranate Punch

  • 50ml Arbikie AK’s Gin
  • 25ml Pomegranate Juice
  • 20ml Lemon juice
  • 15ml Citrus stock syrup (we used clementine, orange, lemon & lime)

*This ingredient is ideal for making the most of your citrus fruit! You can still get lots of flavour from the husks of juiced lemons or limes using this method – perfect for next time you’re baking or making cocktails.

Weigh your spent citrus husks and multiply the figure (in kg) by 1.5 to give you how many litres of water you’ll need (e.g if you have 0.5kg of husks, you’ll need 0.75l of water). Bring the water to a boil in a pot and add the citrus husks, and allow to boil for five minutes. Remove from the heat and (carefully!) remove the husks, saving the liquid.

Measure the volume and multiply this figure by 8% (x0.08) to give you how much sugar you need (don’t add it yet!). (e.g if you have 650ml of liquid, you’ll need 650 x 0.08 = 52g of sugar). Put the pot back on high heat and reduce the volume by half before adding the sugar, stirring until dissolved. Allow to cool and refrigerate.

You can also eliminate the need for using fresh lemon juice if you add citric and malic acid – you can geek out a bit more by following this guide – https://punchdrink.com/recipes/trash-tiki-citrus-stock/.

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