recipes:

 

Gin Cruise – 7th May
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Caorunn Gin Strawberry & Basil Spritz

  • 50ml Caorunn Gin
  • 25ml Apple juice
  • 20ml Lemon juice
  • 15ml Strawberry & Basil Syrup*
  • Top with sparkling water

*Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add a punnet of strawberries (washed, hulled and halved) and a packet of basil. 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.

Crag & Tail Punch

  • 50ml Crag & Tail Gin
  • 35ml Pineapple juice
  • 20ml Lemon juice
  • 15ml Coconut syrup

Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add 50g of dessicated coconut or coconut flakes (optional – toast them in a dry pan for a few minutes until browned for a toasted coconut flavour). 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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