Fine-dining gin recipes for your summer soirée

Gin cocktail and spices

Gin has grown up into Britain’s favourite tipple. Craft distillers and complex botanicals have helped turn a traditional spirit into the toast of London. But a serious ingredient in the kitchen? Well, yes.

Here are five recipes that take gin to the next level by infusing it into succulent roast lamb, G&T sorbet or even a sharp and silky lemon tart …

For starters

Hendrick’s cucumber jelly with smoked mackerel and feta

Hencrick's cucumber jelly with mackerel and feta

Ingredients

  • 1 cucumber
  • Handful of mint
  • Juice of 1 lime
  • Leaf gelatine – follow instructions to set 500ml
  • 50ml Hendrick’s Gin
  • 200ml tonic water
  • 250ml water.

Slice the cucumber and mint finely and arrange in a shallow serving tray.

Soak the gelatine in cold water for 5 minutes or until soft.

Gently warm the gin, lime juice, tonic water and water, then add the gelatin. Stir until dissolved then leave to cool. Pour into the tray and refrigerate until set.

Cut into squares and serve with smoked mackerel and feta cheese slices.

Hendrick’s cured salmon with cucumber and borage

Hendrick's cured salmon

Ingredients

  • 75g table salt
  • 75g caster sugar
  • 1 teaspoon pink peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon juniper berries
  • 80ml Hendrick’s Gin
  • 400g salmon fillet, pin-boned
  • 2 cucumbers
  • Borage flowers

Make the day before serving.

Combine ingredients and spread half the mixture in a glass or ceramic dish. Add fish, skin-side down, and cover with remaining mixture. Chill overnight, turning and basting after 12 hours.

Remove salmon from dish, reserving any liquid, and rinse. Pat dry with paper towel.

Thinly slice cucumbers lengthways and marinate in the reserved liquid for 30 minutes. Drain, reserving 1 tablespoon spices from curing liquid.

Very thinly slice salmon on the diagonal, discarding skin. Arrange on a serving platter. Scatter with cucumber, lime slices, mint, borage flowers and reserved spices. Drizzle with oil and serve with sourdough.

Main course

Bombay Sapphire marinated lamb

Bombay Sapphire marinated lamb

Ingredients

  • Shoulder of lamb
  • 200ml Bombay Sapphire
  • 1 bulb garlic
  • 10 sprigs of rosemary
  • Juniper berries
  • Rock salt.

Roughly chop the garlic, rosemary, then mix with the gin, juniper berries and rock salt. Rub liberally over the shoulder of lamb, cover and refrigerate for at least 4 hours, preferably overnight.

Pre-heat the oven to 140ºC. Place the lamb into a roasting tin, cover with the remaining marinade and roast for 3 hours or until juices run clear. Baste regularly.

Desserts

Bloom London Dry Gin & tonic sorbet

Bloom gin and tonic sorbet

Ingredients

  • 200ml elderflower tonic water
  • 150g caster sugar
  • 3 tbsp elderflower cordial
  • 6 juniper berries
  • 100ml Bloom London Dry Gin
  • 6 lemons, juiced and zested
  • 3 egg whites, beaten.

Serves 4

Heat tonic water, sugar and juniper berries until the sugar has dissolved. Bring to the boil then remove from the heat and add the elderflower cordial and the juice, and lemon zest. Leave to cool.

When cool, remove the juniper and add the gin. Churn in an ice cream maker until almost frozen. At this stage add the whisked egg whites and continue to churn until frozen. Serve topped with lime zest.

Tanqueray and tonic tart

Tanqueray and tonic tart

Ingredients

  • 20cm short crust pastry shell
  • 4 eggs
  • 165g caster sugar
  • 185ml strained lemon juice
  • 150ml thickened cream
  • 60ml Tanqueray gin.

For the gin & tonic syrup

  • 150g caster sugar
  • 250ml tonic water
  • Zest and juice of 2 lemons
  • 60ml Tanqueray gin.

Whisk the eggs, caster sugar, lemon zest and juice, cream and gin together until combined. Pour the filling into the tart shell and bake for 20-25 minutes until just set.

For the syrup, place the sugar, tonic water and lemon juice in a saucepan over low heat, stirring to dissolve the sugar. Add gin and simmer for 5-10 minutes until slightly thickened.

Blanch lemon zest in boiling water for 2 minutes, then drain and add to the syrup. Simmer for a further 5 minutes. Cool completely. Drizzle the syrup over the tart and serve.

One thought to “Fine-dining gin recipes for your summer soirée”

  1. These recipes sound like fun. It would be helpful to know how many people each recipe serves.

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