"THE LIGHT OF WINTER IS THE POETRY OF PATIENCE"

Cosy log fires, crisp wintry walks, long Sunday lunches juxtaposed with millions of twinkle lights, garish festive jumpers and raucous office parties - the Winter season is upon us!

These cocktails and recipes have all been selected for sharing in great company - whether getting cosy in front of the fire with family, or whilst dressed up to the nines for a night out-out - these recipes will definitely get you in festive spirit!

Our perfect suggested serve for the season is fig and sage - it is like Christmas in a glass and pairs beautifully with a crisp or light tonic.

COCKTAILS

THE BREAKFAST GIN FIZZ

INGREDIENTS

50ml fresh-squeezed orange juice

Splash of Worsley Gin

Splash of Cherry Heering

75ml ounces chilled Champagne

METHOD

Combine orange juice, Gin and Cherry Heering in a mixing glass, fill with ice and stir to chill.

Strain into a champagne flute and top with chilled Champagne.

Garnish with a spiral-cut piece of orange peel.

THE GIN DARK & STORMY

INGREDIENTS

50ml Worsley Gin

25ml fresh lime juice, plus a wedge to serve

2 dashes of Angostura bitters

5ml sugar syrup (optional)

100ml chilled ginger beer (a good fiery variety)

METHOD

Put all the ingredients in a Collins or Highball glass over lots of ice, stir gently and garnish with a wedge of lime.

MULLED GIN

50ml Martin Miller's Gin

100ml apple juice

2 tbsps honey

Equal parts cassia, cinnamon, cloves, star anise, ginger

Small pinch of chilli flakes

Orange zest, to serve

Cinnamon stick, to serve

METHOD

Heat all the ingredients gently on the hob until aromatic. Strain into a glass and serve with an orange zest and cinnamon stick

 

GIN GLAZED HAM

For our Creative Director as a child, the smell of the Ham cooking on Christmas Eve was as synonymous with the upcoming arrival of Father Christmas as opening the last window on the advent calendar.  

This recipe is adapted from the Hairy Bikers famous recipe so we cant take any credit for it!

INGREDIENTS

For the glaze:

  • 4 tbsp runny honey
  • 3 tbsp Worsley Gin
  • 4 tbsp English mustard

For cooking the gammon:

  • 2-4kg/4lb 8oz-9lb unsmoked boneless gammon joint, tied
  • 2 onions, halved
  • 2 carrots, unpeeled, cut into 5cm/2in pieces
  • 2 celery stalks, cut into 5cm chunks
  • 4 bay leaves
  • 12 black peppercorns
  • small handful cloves

METHOD

  • Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. 
  • Drain the water from the saucepan, add fresh cold water, add the onions, carrots, celery, bay leaves and peppercorns and bring to the boil once more. 
  • Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
  • Remove the gammon from the water and set aside to cool for fifteen minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
  • Pre-heat the oven to 200C/400F/Gas 6 and line a large roasting tin with aluminium foil.
  • Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.
  • Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come half way up the joint to contain any roasting juices.
  • For the glaze, mix the honey, Gin and mustard together and brush half of it evenly over the gammon, including one side of the joint. 
  • Roast in the centre of the oven for ten minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10-15 minutes, rotating the roasting tin so that the opposite side of the gammon faces the back of the oven.
  • The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
  • Pour any juices that have collected in the aluminium foil into a small pan, and warm through gently.
  • Carve the gammon, serve on a large platter and spoon over the warmed juices

ULTIMATE ROAST LAMB

 Gin and lamb are a surprisingly wonderful combination - particularly when paired with fruity cranberries. 
Our MD Ned hates lamb - our master distiller Dr J loves it which has made us wonder if lamb is the marmite of meats?!
If you are a lamb appreciator and if you are looking for an alternative serve for your perfect Sunday roast then this is definitely a recipe to try.

INGREDIENTS:

  • Welsh Lamb leg joint (you will want around 200g per person)
  • 1 packet of stuffing (to your taste)
  • 6 tbsp Worsley Gin 
  • 3 tbsp cranberry sauce
  • 4 small red onions
  • 1 tsp butter
  • 2 sprigs of fresh rosemary leaves, chopped

METHOD

  • Preheat the oven to 180°C, 350°F.
  • Weigh your lamb leg and calculate the cooking time. Follow these guidelines for how you like your meat: Medium – 25 minutes per 450g, plus 25 minutes. Well Done – 30 minutes per 450g, plus 30 minutes.
  • Line a roasting tin with two lengths of foil, you will want enough to be able to scrunch around the lamb and leave an opening at the top.
  • Pop the lamb in the roasting tin.
  • Mix together the cranberry jelly and Gin and then pour over the lamb.
  • Scrunch the foil around the sides of the lamb joint and leave the top open, you will want it open enough so you can baste the joint while cooking.
  • Put the lamb in the hot oven and now you can prepare the stuffed onions. (These onions will need to go into the oven for 40-50 minutes, so work out the times and pop them in with your lamb accordingly)
  • Prepare the stuffing as per the instructions (without cooking in the oven).
  • Cut the onions down the middle of the stalk to the root. Take out some of the middle layers, so you have a little onion cup.
  • Chop up the onion you have removed and lightly fry in some butter. Put the onions in a bowl and allow to cool for a moment. Mix in the stuffing and chopped rosemary.
  • Place balls of the stuffing into the onion shells and place them around the joint. Drizzle with a light coating of olive oil and seasoning.
  • Cook the onions for 40-50 minutes until the onion is soft and golden.
  • Rest the joint for 15 minutes to allow the meat to relax into juicy and tender mouthfuls.
  • Serve and enjoy!

THE GIN CRUMBLE

The crumble is the one of the ultimate in British classic puddings - and when you combine it with Worsley Gin, it becomes more magical than Harry Potters' flying broomstick and more delicious than an entire Roast Lunch on a miserable Sunday afternoon.

 

INGREDIENTS

  • 500g Blackberries
  • The zest and juice of one Orange
  • 30ml Worsley Gin
  • 90g Plain Flour
  • 30g Rolled Oats
  • 2 tbsp Muscovado Sugar
  • 120g Unsalted Butter, cold

METHOD

  • Heat your oven to 180C/350F/Gas4.
  • Put the blackberries, orange zest and juice into a bowl along with the Worsley Gin and toss together gently using your fingers. Spoon into an ovenproof dish.
  • In a separate bowl, sieve the flour and add the sugar; stir together to combine and then add the oats.
  • Cut the butter into little cubes, add to the dry mixture and crumble between your fingers until you have the texture of sand. If you have a few lumps then someone will get properly lucky when they get their serving!
  • Sprinkle the mix over the blackberries and place on the middle shelf of the oven. Bake for 20-25 minutes or until the berries are bursting around the sides and the top is golden brown.
  • Remove from the oven, allow to cool slightly and serve.