Some records claim that gin and gingerbread is the first recorded pairing of spirits and food, so this could hardly be more on trend for 2017!
Our gingerbread gin liqueur will be the basis for a number of our drinks this festive season, and is very simple to make:
- Add 700ml gin, 150g crystallised ginger, two cinnamon sticks, two teaspoons of vanilla extract and 75g of soft sugar to a jar.
- Leave for a week, shaking twice a day.
- Strain out the solids and return to the bottle. It’s ready to drink immediately, but will improve over the next few weeks as it ‘matures’.
Hot gin punch with a side of gingerbread was a staple of the ‘Frost Fairs‘ of the eighteenth century. Since global warming has done away with them, we will commiserate instead with a sharp and tangy Gin-gingerbread Sour:
- Add 60ml gingerbread gin, 20ml fresh lemon juice, one egg white and a dash of orange bitters to a shaker and fill with ice.
- Shake and strain back into the shaker.
- Dry shake (without ice) and strain into a rocks glass over ice.
- Garnish with some fresh ginger.