Allow to cool for 2-3 minutes before stirring in the egg yolks (mix thoroughly, to avoid any lumps), followed by the sweetened sloe coulis (keep 20g aside for garnish) and 100ml of Hayman’s Sloe Gin Sift the flour, baking powder and salt into the bowl, add the milk and mix until smooth. Carefully spoon over the pineapple slices and spread level. Absolutely not! Many gins do have added sugar to make them sweeter and this is particularly the case with gin liqueurs. However, an equal number of gins proudly claim to contain no added sugar and only use natural flavourings. If you’re going to make the classic Italian drink — supposedly created in 1919 at Caffe Casoni in Florence — it makes sense to match the drink with an extra Italian gin . Portofino Gin uses botanicals grown on the hills surrounding the seaside town of Portofino in the North West of the country. It’s juniper and citrus forward, slightly bitter and floral, with bright notes of grapefruit and rose petals. All facts which make this gin excellent in a martini, but those citrus notes lend itself particularly well to a martini and adds a brightness to the gin-heavy negroni. Cream butter and sugar till pale and fluffy. Sift the flour into a large mixing bowl and add in the baking powder, eggs, zest and a pinch of salt.

Full disclosure, all brands have contributed recipes from a call out on social media, no gifted gin was involved in the writing of this post! Where I’ve previously been gifted gin or worked with a brand before I’ve disclosed this with [prior partnership] after the first name mention* Brush with a mix of apricot jam and boiled water then decorate with glace orange slices and dried cranberries. While many of your favorite gins likely come from England, America’s distilling scene is having a gin moment. Homegrown producers are re-envisioning London dry and Old Tom gin with an American lean, highlighting locally sourced, all-American botanicals. Case in point: Gray Whale Gin, a California-based gin brand that sources ingredients from the West Coast, including Baja limes, Sonoma fir, wild-foraged sea kelp from the shores of Mendocino, and almonds from Central California.Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again. The flavoured gin market is, to put it mildly, crowded. As a result, choosing the right drink can be an overwhelming task: After all, there’s only so much gin one person can sample, even if it’s your drink of choice. So how can you be certain you’re choosing a flavoured gin that you will enjoy?

Remove from the oven and pour over 5ml of Shed 1 Festive Tipple. Allow to cool and remove from the tin and paper. Made with Italian juniper berries and orris root, Spanish almonds and lemons, grains of paradise from West Africa, and Chinese licorice, Bombay Sapphire is the product of a 1761 gin distillery founded by Thomas Dakin in Warrington, England. The London Dry Gin, spotted easily because of its distinct, bright blue bottle, is aromatic and crisp, and holds up delightfully in a martini.We think this fabulously fruity offering from spirit aficionado Chase will have your tastebuds doing a little dance thanks to its bright, citrus flavours. Despite being predominantly sharp and citrusy, the classic spicy juniper aroma really comes through, which isn’t always the case with flavoured variants. If you’re a big fan of sharp grapefruit but typically prefer traditional dry gins, we urge you to give this a go. It’s an ideal blend of the two and not overly sweet or sugary. There are four main styles of gin. London dry gin is very dry with a strong juniper taste. Plymouth Gin is fruity and aromatic, Old Tom gin is sweeter and smoother than London dry gin. New Western, also called new American gin, new world gin, or international gin, is a gin where the juniper taste is less prominent and calls for an expanded cast of botanicals to make the blend. Genever, a Dutch variation that is the origin of all other gins, is sweet when aged and drier and lighter when young. While the cake is baking, make the drizzle. Sift the icing sugar into a pan and add the other ingredients, warm gently stirring until sugars and quince has dissolved. If you can't find Portofino, we do also recommend Monkey 47 for a Negroni. It's complex, flavorful profile will nicely complement the oft-overbearing Campari. Place the chocolate pieces in a bowl set over a bain-marie at a low simmer, allowing the chocolate to melt slowly

While there are some fantastic fruit gins out there, it’s not all about the berries. Nowadays you can find all kinds of interesting flavoured gins from bold citruses like lemon and blood orange, to the highly unusual like rose, cardamom and even seaweed. Linden Pride, co-owner of Dante NYC, notes it is particularly excellent in a martini. “Preferred as a 50/50 martini, Fords Gin has the bright citrus notes, and mild juniper palate that gives this gin the strength to be easily distinguished in a martini, whilst having the nuances to balance with the fragrance of the vermouth." sloe berries (if you don’t have sloe berries I can vouch that raspberries work as good replacement) The gin is distilled at Antica Distilleria Quaglia, a Piedmont distillery that produces a wide variety of Italian amaros and vermouths, so expect the flavors to pair particularly well with the red vermouth and bitter notes of a classic Negroni. Stir butter mix and flour mix together until combined. Spoon the mixture into the cake tin & bake for 45 minutes until firm and springy and a skewer comes out clean.Add a spoonful of the flour mix to the butter mixture and combine, then add a spoonful of the soaked fruit mixture and combine. Repeat until all the ingredients are used. For a martini, I like Monkey 47,” describes Spencer Elliott of Bounce Sporting Club in New York City. “A gin that might hit your wallet a bit more than the others but delivers just as much. Rich and smooth this gin pairs excellently with a bit of vermouth." Serve with a garnish of Hayman’s Sloe Gin-sweetened cream, flaked chocolate, and drizzle over the remaining coulis

It’s very different from your standard London Dry Gin—made with juniper, citrus, and coriander, it’s less dry and boasts a subtle sweetness. An abundance of different roots added to the blend of botanical also makes it more earthy and round than your standard gin.To make the drizzle. Put all the juices (with just 25ml of the gin) and the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar and remaining gin. Stir. Weigh out the dried fruit into a bowl, cover with 20ml of Shed 1 Festive Tipple Gin and leave for a minimum of 24 hours.