SPRING
"SPRING IS NATURE'S WAY OF SAYING LETS PARTY!"
Spring is the time for newness, growth and fresh starts which makes it much anticipated among the team at Worsley Gin HQ.
The seasonality of produce brings new opportunities for flavour combinations - oh and to create some very pretty cocktails too!
Our suggested serve for Spring is with Pear and Basil. It is a delicious combination - gin soaked pears are a proper treat after you have enjoyed your G&T too!


ELDERFLOWER SYRUP
This syrup goes beautifully with Worsley GIn to make a delicious Elderflower Gin Fizz. Simply put 10-15ml in a flute glass with a single measure of Worseley and top with champagne!
GIN GLAZED CHICKEN
This recipe is a delicious treat and gives a great alternative for a lighter Sunday lunch.
Serve with new potatoes or sweet potato fries - be warned it is very moreish!
INGREDIENTS
- 20ml Worsley Gin
- 1/2 Lemon
- 1 tbs Honey
- 1 tbs Dark Soy Sauce
- 2 Chicken Thighs
METHOD
- Put 2 chicken thighs, skin side up in a small baking dish and season.
- Squeeze the lemon into a bowl and stir in the honey, soy sauce and the Gin. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
- Roast the chicken in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice.
GIN FUELLED CREME BRULEE
A creme brulee has become a year round favourite for so many - however adding Worsley Gin gives this a very fresh lift which makes it perfect in Spring.
These will delight your dinner guests and allow you to demonstrate your theatrical skills if you toast the tops at the table!
INGREDIENTS
- 470ml Double Cream
- 30ml Worsley Gin
- 1 vanilla pod
- 100g Caster Sugar (plus extra for the topping)
- 6 Egg yolks
METHOD
- Preheat the oven to 150C/300F/Gas 2.
- Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream.
- Bring the cream to boiling point, add the Gin, bring back to the boil, then reduce the heat and simmer gently for five minutes.
- Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
- Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
- Strain the mixture through a sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
- Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
- Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
- Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
- When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch. Do this at the dinner table in front of your guests for extra theatre - however be aware of all things flammable; including eyebrows!!
- Set aside to cool for a couple of minutes, then serve.