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!

SPRING MARTINI

INGREDIENTS

  • Lemon Peel
  • 25ml Worsley Gin
  • 25ml White Grape Juice
  • 3 Basil Leaves
  • 3 Mint Leaves
  • 1 tsp Elderflower Cordial
  • 1 tsp Lemon Juice

METHOD

In a cocktail shaker add the chopped basil and mint and give a shake to flavour the shaker. Add the liquid ingredients and ice. Shake the mix thoroughly and then strain into a martini glass. 

GRAPEFRUIT COOLER

INGREDIENTS

  • 50ml Worsley Gin
  • 15ml Pink Grapefruit Liqueur
  • Sparkling Water
  • Edible Rose Petals
  • Slices of Pink Grapefruit to serve
  • Crushed Ice

METHOD

In a tall glass add the crushed ice and drizzle over the Pink Grapefruit Liqueur (we think this should be called the slush puppie method!). Pour in the Gin and then sprinkle in the rose petals. Top with sparkling water and garnish with the fresh pink grapefruit.

RHUBARB & WATERMELON CRUSH

INGREDIENTS

  • 350g Watermelon cubed
  • 175g Rhubarb Chopped
  • 2 tbs Honey
  • Lime Zest
  • Juice of 1 Lime 
  • 1/2 tsp Vanilla Extract
  • 230ml Worsley Gin

METHOD

In a blender add the watermelon, rhubarb, honey, lime juice and vanilla and blitz until a pretty pink puree. Pour into a pitcher and then add the Gin. Top up with champagne if you are feeling indulgent, or soda water if you are looking for a lighter option. For some extra fanciness - add watermelon cubes to cocktail sticks and place them next to the pitcher for guests to use as a garnish!

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!

INGREDIENTS

  • 650g Sugar
  • 430ml Water
  • 2tbs Citric Acid
  • 15 Elderflower Heads (you can use dried too)
  • 1 Lemon

METHOD

Taken from www.lilvienna.com

  • Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature.
  • Trim the stems away from the elderflower blossoms and discard. Try to remove as much of the stems as you can.
  • Add the blossoms and the lemon slices (if using) to a large glass jar or a big bowl.
  • Pour the cool syrup into the jar/bowl with the elderflower blossoms. Make sure that the blossoms are immersed in the syrup. A small plate can help press them down. Cover the jar/bowl with a lid or a tea towel and let it steep at cool temperature (a cool room or the fridge) for 48 hours, stirring the syrup once daily.
  • Strain the syrup through a fine-meshed sieve lined with a cheesecloth or a paper towel into a clean jar/bottle. Store the syrup in a cool place for up to one year. Once opened, store the bottle in the fridge.
  • Enjoy!

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.