COPYRIGHT

HarperCollinsPublishers

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First published by HarperCollinsPublishers 2020

FIRST EDITION

© The Craft Gin Club, 2020

Photography © Tom Regester, 2020

Cover layout design by Simeon Greenaway © HarperCollinsPublishers, 2020

Cover photograph © Tom Regester, 2020

A catalogue record of this book is available from the British Library

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Food and drink styling: Rebecca Wilkinson

Prop styling: Agathe Gits

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Source ISBN: 9780008378851

Ebook Edition © May 2020 ISBN: 9780008378868

Version 2020-05-07

CONTENTS

Cover

Title Page

Copyright

Introduction

Cocktail difficulty rating: an explanation

Quick guide to gin styles

How to… make a simple syrup

Must-have cocktail kit

SPRING

Apricot Blossom

English Garden

Floral Gin Fizzes

Bee’s Knees

Rhubarb Sour

Lavender Lemonade

Lavender Honey Cheesecake

How to … Grow Your Own Garnishes

Cucumber Martini

Breakfast Martini

How to … Host a Gin Tasting

Grapefruit Wheel Punch

White Chocolate Martini

Aviation

White Negroni

How to … Use a Boston Shaker

Rose and Cardamom Cake

Gin and Lemon Roast Chicken

The Distiller’s Guide to … Distillation

SUMMER

Lemon Drizzle Sling

Bakewell Flute

Summer G&Ts

Beach Beauties

Perfectly Pink Summer Punch

The Craft Gin Club Guide to … Hosting a Cracking World Gin Day Party

Passion Fruit Smash

Pink Gin and Strawberry Tiramisu

Ginarita

Gin and Tonic Ice Lollies

Clover Club

How to … Make Your Own Garnishes

Watermelon Gin Punch

Ginny Aperol Spritz

Tom Collins

How to … Perfectly Garnish Your G&T

Gin Barbecue Recipes

Ginology 101: The Distiller’s Guide to Botanicals

A Quick Guide to Glassware

AUTUMN

Bonfire Bramble

Autumnal Smash

Creepy Classics

Bramble

Hedgerow Crumble Bars

Ask the Experts: The Care and Keeping of Gin

A Distiller’s Guide to … Gin Styles

Oktoberfest Punch

How to … Upcycle Your Gin Bottle

Apple Sour

Apple and Cinnamon Gimlet

Pork Fillet With Gin Apple Sauce

Two Negronis

Back to Basics: Using Non-Liquids in Cocktails

Spiced Pumpkin Punch

How to … Make Flavoured Gin at Home

Gin-Infused Tomato Chutney

Smoky Martini

Salted Toffee Martini

WINTER

Craft Gin Club’s Christmas Cocktail

Gin and Ginger

Winter Warmers

Winter G&T

How to … Make the Perfect Gift for the Gin Lover in Your Life

Gin and Orange Glazed Ham Joint

Gin-Cured Salmon

Boozy Cranberry Relish

Blood Orange Sour

The Distiller’s Guide to … Juniper

Mince Pie Martini

Une Très Bonne Année

Sloe Gin Mincemeat

Yuletide Flip

How to … Throw a Gin-Tastic New Year’s Eve Party!

Pomegranate Gin Fizz

Sloe Gin Fizz

Back to Basics: The Golden Ratio

The Last Word

Index of Searchable Terms

Acknowledgements

About the Publisher

INTRODUCTION

Here at Craft Gin Club, we hold one truth close to our hearts: there are fantastic ways to enjoy gin all year round! As the co-founders of the UK’s first (and largest!) gin subscription club, we’ve spent every day since 2015 on a quest to find the very best craft gins and deliver them to gin lovers far and wide. Along the way, we’ve found some absolute crackers and discovered new and exciting ways to serve our favourite spirit.

While we all love nothing more than an ice-cold gin and tonic during the hottest months of the year (or ‘G&T season’, as we lovingly call it around here), we’ve also been amazed at the sheer versatility of gin. From recipes for hot gin in December to party punches perfect for spring, gin is a must-have all year round – and it can even play a part in delicious dinners, cakes and bakes. We know that our tens of thousands of members feel the same. That’s why every month, along with a full-sized bottle of craft gin, we send a magazine chock full of new cocktails, food recipes, crafting ideas and gin knowledge.

But the more we learn, the more we want to share, and a monthly magazine just isn’t enough! That’s why we’ve compiled this book, so that gin lovers across the world can learn more about this spectacular spirit and even more ways to use it. We have collected our favourite cocktails to make at home, alongside fun tips and tricks to help you mix up masterpieces, host gin-soaked soirées and create unforgettable experiences.

While these cocktails, food recipes and craft projects vary in difficulty, every single one is achievable at home. And, though we’ve grouped the cocktails according to the seasons or occasions when we like to drink them most, they’re just like the gin that goes into them – fabulous all year round!

We hope this book will give you the knowledge, confidence and inspiration to put the craft gins in your collection to good use. Happy reading, gin lover!

Cheers!

Jon & John

Co-founders, Craft Gin Club

craftginclub.co.uk

COCKTAIL DIFFICULTY RATING: AN EXPLANATION

Throughout this book, we’ve given each cocktail one of three ratings: easy, medium and expert. Here’s what each rating means.

EASY

An easy cocktail is made using gin and easy-to-find ingredients, like fruit juices and soda water, which are available from your local corner shop. An easy cocktail will also be a snap to make. These drinks have no more than one or two steps.

MEDIUM

Looking for more of a challenge? A medium cocktail will either be made using ingredients that are harder to track down – you may need to go online or to a speciality shop for some of these amazing liqueurs – or have more than one step to completion.

EXPERT

Calling all master mixologists! Expert cocktails require both special ingredients (you may even need to infuse your own gin!) and some more advanced techniques to complete. These tipples are sure to impress, so don’t be afraid to give them a go!

QUICK GUIDE TO GIN STYLES

London Dry, Old Tom … what does it all mean? Here’s a quick guide to gin styles, and what you can do with them.

LONDON DRY

The most readily identifiable style of gin but also the hardest to produce. In 2008, the EU established several rules that gin producers must follow in order to put this label on their bottles. London Dry gins are juniper-forward (i.e. the flavour of juniper predominates) and must be at least 37.5 per cent ABV (alcohol by volume); crucially, no flavours or colours can be added post-distillation, which means the people at the still need to be skilled enough to produce a delicious liquid without any artificial help. There are also limits to how much sweetener can be added to London Dry gins.

OLD TOM

Much sweeter than Plymouth or London Dry styles, Old Tom is the ‘missing link’ between dry, modern styles of gin and genever, the Dutch distillate that came before them. Popular in the eighteenth century, the Old Tom style has seen a revival at the hands of bartenders, who like it for the ‘sweeter something’ the additional herbs and spices give to classic cocktails.

PLYMOUTH

Slightly sweeter than London Dry gins, the juniper flavour in Plymouth gin is also subtler, with greater emphasis placed on ‘root’ botanicals like liquorice and orris. This style must be made in Plymouth – many distilleries used to operate there, but only one remains.

FLAVOURED

Flavoured gins are dominated by a single flavour, which is often added after the distillation process. Raspberry, rhubarb, sloe and elderflower are all popular flavours. Often, the liquid itself will take on the colour of the ingredient flavouring it. To have a go at making flavoured gins yourself, turn to How to … Make Flavoured Gin at Home.

MODERN

A modern gin is one that doesn’t play by any rules. This catch-all term encompasses anything that doesn’t fit into other categories and gives distillers lots of room to manoeuvre. While there are no quality guarantees with modern gins, this category is where some true visionaries are playing – and they have a whole world of flavour at their fingertips!

HOW TO … MAKE A SIMPLE SYRUP

Making syrups – whether plain and simple or in a range of fantastic flavours – is a very straightforward skill that unlocks a whole world of amazing cocktails.

WHAT IS SIMPLE SYRUP?

Simple syrup is a cocktail mainstay, making an appearance on many an ingredients list. These include the French 75, Bramble and the beloved Tom Collins. But what is it, and how on earth do you make it?! Simple syrup is – put, well, simply – a combination of sugar and water, heated until the sugar has dissolved evenly and the texture is thick. Also known as sugar syrup, it’s used in cocktails to balance sharp and sour flavours.

HOW DO YOU MAKE IT?

It couldn’t be simpler: just combine equal parts of caster sugar and water in your saucepan and bring to the boil. Turn off the heat and stir constantly until the sugar has dissolved and the mixture has reduced to a syrupy consistency. Unlike caramel, it’s fine to stir the syrup as it cooks. Remove from the heat and allow it to cool in the pan. Then decant it into a clean, sealable container and store in the fridge for up to 2 weeks.

HOW DO I MAKE FLAVOURED SYRUPS?

Just add a bit of what you fancy into your basic syrup! Whether you’re using lavender, fruit, spices or veg, letting your flavouring cook alongside your syrup will infuse the finished product. Strain before bottling to remove any bits. Try out as many crazy flavour combinations as you can think of. You may hit upon a new classic!

Here’s how to make a few of our favourites …

BERRY SYRUP

 250g (9oz) caster sugar

 250ml (9fl oz) water

 100g (3½oz) fresh berries (raspberries, strawberries, blueberries, blackberries or a mixture)

Add the sugar, water and your choice of berries to a saucepan over a medium heat. Simmer, stirring gently, until the fruit is incorporated into the liquid and you’ve achieved a syrupy consistency. Strain and leave to cool.

LAVENDER HONEY SYRUP

 60ml (2fl oz) water

 300ml (10½fl oz) runny honey

 A few sprigs of fresh or dried lavender

Add the water and lavender to a saucepan over a medium heat and simmer gently for 15 minutes. Strain out the lavender and return the infused liquid back to the pan. Bring to the boil then turn off the heat and add the honey. Stir constantly until combined and set aside to cool.

GRENADINE SYRUP

 200g (7oz) caster sugar

 250ml (9fl oz) pomegranate juice

 2–3 drops of orange blossom water (optional)

Add all the ingredients to a saucepan over a medium heat and simmer until the sugar has dissolved and the mixture is syrupy in consistency. Set aside to cool.

HONEY SYRUP

 250ml (9fl oz) runny honey

 60ml (1¾fl oz) boiling water

Place the honey in a jar or bowl and pour in the boiling water. Stir constantly until combined and set aside to cool.

GINGER SYRUP

 150ml (5fl oz) water

 120g (4½oz) fresh root ginger, sliced

 150g (5oz) caster sugar

Add the water and ginger to a saucepan over a medium heat and simmer for 30 minutes. Stir in the sugar until syrupy in consistency. Strain and leave to cool.

ROSEMARY AND THYME SYRUP

 250ml (9fl oz) water

 2 sprigs each of rosemary and thyme

 250g (9fl oz) caster sugar

Add the water and herbs to a saucepan over a medium heat and simmer gently for 15 minutes. Add the sugar and stir constantly until dissolved. Strain and leave to cool.

TEA SYRUP

 2 teabags (such as Earl Grey, English breakfast or chamomile)

 250ml (9fl oz) boiling water

 250g (9fl oz) caster sugar

Place the teabags in a saucepan, add the boiling water and leave to steep for a few minutes before removing the teabags. Add the sugar and simmer over a medium heat until thick and syrupy, then set aside to cool.

MUST-HAVE COCKTAIL KIT

We pride ourselves on our cocktail recipes being super-easy to make at home. But, while the blowtorches and centrifuges may be excess to requirements, you’ll still need a few basic pieces of kit … or, at the very least, some handy substitutes!

COCKTAIL SHAKER

Be it a Boston shaker or a three-piece set, a cocktail shaker is the single most important piece of kit in your collection. You can use these to shake and stir, making them super-versatile.

Or you could use … a protein shaker or a plastic water bottle with a watertight lid. Anything that will let you give your liquids a good shake with ice will do!

SPIRIT MEASURE

Most cocktails will call for measures in neat quantities of 25ml (1fl oz) or 50ml (1¾fl oz). A spirit measure is the fastest, easiest way to accurately measure.

Or you could use … a measuring cup (for quantities of 100ml/3½fl oz or greater), an egg cup (for measurements of around 25ml/1fl oz), or a tablespoon (15ml/½fl oz) or teaspoon (5ml/¼fl oz) for smaller quantities. These should more or less get you there. If you have absolutely no way of measuring, try counting out your pour. A three-second pour should be about 50ml (1¾fl oz) – but proceed with caution and use common sense!

MIXING GLASS

A glass or metal container used for stirring a cocktail with ice to help cool it down before straining.

Or you could use … a measuring jug or indeed any kind of container that you can fill with ice and stir things about in.

JUICER

Psst … we’ve got a secret to share! The single easiest way to take your cocktails from ordinary to extraordinary is using freshly squeezed fruit juice. For this reason, a juicer of some kind is an important piece of kit – unless you fancy doing a lot of squeezing!

Or you could use … your hands! This will be harder but needs must. Remember to roll your citrus fruits on the counter or table before slicing in half to release the juices.

BAR SPOON

These long spoons help you to both measure out and stir your cocktail ingredients, without needing to stick your fingers into your drink.

Or you could use … a standard teaspoon. This will give you about the same measure as a bar spoon, and a standard spoon will do the mixing just as well.

STRAINER

Whether you’re shaking or stirring cocktails, with ice, odds are you’ll need to strain them.

Or you could use … a spoon! This isn’t an exact science (and can get a bit messy!) but if all else fails, hold back the cubes of ice with a spoon while you pour your cocktail into the glass.

SPRING

The sun is shining (sort of!) and the world is coming back to life. These recipes will bring a taste of spring – flowers blooming, bees buzzing and fruit ripening – into your kitchen and gin glass.

APRICOT BLOSSOM

A zingy, springy cocktail to celebrate the fresh shoots of a new season.

SERVES 1

EASY

 50ml (1¾fl oz) gin

 1 heaped tsp apricot jam

 1 tsp runny honey

 1 tbsp grapefruit juice

 1 tbsp fresh lemon juice

 Fresh basil leaves, to garnish

Add your gin to a cocktail shaker. Stir in the jam and then the honey until both are dissolved. Add the grapefruit and lemon juices and pack the shaker with ice. Shake, strain into a cocktail coupe and garnish with basil leaves to serve.

Apricot Blossom

ENGLISH GARDEN

Step outside – spring is here! This floral refresher is the taste of the world coming back to life.

SERVES 1

EASY

 50ml (1¾fl oz) gin

 25ml (1fl oz) elderflower cordial

 75ml (3fl oz) apple juice

 Slices of cucumber, to garnish

Add the liquid ingredients to a cocktail shaker and fill with ice. Shake and then strain into a highball glass packed with ice. Garnish with slices of cucumber and serve!

English Garden

FLORAL GIN FIZZES

The classic gin fizz is just four ingredients: gin, lemon juice, simple syrup and soda water. Add in a dash of floral flavour for an easy, refreshing way to welcome spring.

CHAMOMILE GIN FIZZ

SERVES 1

MEDIUM

 50ml (1¾fl oz) gin

 25ml (1fl oz) fresh lemon juice

 3 tsp chamomile syrup (see tea syrup)

 Soda water, to top up

 Slice of lemon, to garnish

Combine the first three ingredients in a cocktail shaker and fill with ice. Shake and then strain into a highball glass and top up with soda water. Garnish with a slice of lemon and serve.

ELDERFLOWER GIN FIZZ

SERVES 1

EASY

 50ml (1¾fl oz) gin

 25ml (1fl oz) elderflower cordial

 Soda water, to top up

 Slice of lemon, to garnish

Fill a highball glass with ice. Combine the gin and elderflower cordial in a cocktail shaker and pack with ice. Shake and then strain into your prepared glass before topping up with soda water. Garnish with a slice of lemon and serve.

BEE’S KNEES

Sweet like honey and tart like lemon, this classic cocktail celebrates the amazing work of our favourite sign of spring: bees! Whether citrus-forward, as in the original recipe, or with a floral twist, this is the perfect tipple for late in the season, when the clocks have gone forward and the evenings are getting ever longer.

CLASSIC BEE’S KNEES

SERVES 1

EASY

 50ml (1¾fl oz) gin

 2 tsp runny honey

 20ml (¾fl oz) fresh lemon juice

 10ml (½fl oz) fresh orange juice

 Twist of orange peel, to garnish

Add the gin to a cocktail shaker and stir in the honey. Add the lemon and orange juices and fill with ice. Shake well and strain into a cocktail coupe, then garnish with a twist of orange peel.

LAVENDER BEE’S KNEES

SERVES 1

MEDIUM

 50ml (1¾fl oz) gin

 20ml (¾fl oz) fresh lemon juice

 20ml (¾fl oz) lavender honey syrup

Add all the ingredients to a cocktail shaker and fill with ice. Shake, then strain into a cocktail coupe and enjoy!

RHUBARB SOUR

The sour is a classic cocktail format involving a spirit, some lemon or lime juice, something sweet and sometimes also an egg white. This version is a little sweet, a little tart and wholly delicious.

SERVES 1

MEDIUM

 50ml (1¾fl oz) gin

 20ml (¾fl oz) fresh lemon juice

 1 egg white (optional)

 Twist of rhubarb, to garnish

FOR THE RHUBARB SYRUP

 3 stalks of rhubarb, finely chopped

 200ml (7fl oz) water

 200g (7oz) caster sugar

Tip the rhubarb into a saucepan, add the water and simmer over a medium-low heat until the rhubarb is mushy and the water is pink. Strain out the rhubarb pieces and add the sugar. Simmer, stirring, until syrupy in consistency. Cool before using and store in the fridge (see also How to … Make a Simple Syrup).

Add the gin to a cocktail shaker with the lemon juice, 20ml (¾fl oz) of rhubarb syrup and the egg white (if using) and shake once, hard, without ice to emulsify the egg. Add ice, shake again and strain into a cocktail coupe. Garnish with a rhubarb twist and serve.

Rhubarb Sour

LAVENDER LEMONADE

A refreshing long drink with a beautiful balance of tart, sweet and delicate floral notes, this cocktail is sure to put a spring in your step!

SERVES 1

EASY

 50ml (1¾fl oz) gin

 2 tsp runny honey

 Cloudy lemonade, to top up

 Lavender flowers (fresh or dried) and slices of lemon, to garnish

Put the gin into a collins glass and stir in the honey until it’s dissolved. Add ice (lavender ice cubes are beautiful in this drink – see Botanical Ice Cubes) then top up with cloudy lemonade. Garnish with lavender and slices of lemon.

Lavender Lemonade

LAVENDER HONEY CHEESECAKE

This light and oh-so-easy cheesecake can be thrown together on a lazy Sunday afternoon, and pairs particularly well with more floral gins. Blue skies or grey, this cheesecake’s delicate purple hue is guaranteed to bring a bit of sweet springtime to your plate!

SERVES 8

 180g (6oz) digestive biscuits, crumbled

 80g (3oz) butter, softened

 2 tbsp caster sugar

 300g (11oz) full-fat cream cheese

 200g (7oz) mascarpone

 100g (3½oz) runny honey, plus extra to drizzle

 Violet food colouring gel (optional)

 1 tsp vanilla extract

 ½ tsp lavender essence

 2 tsp fresh lemon juice

 300ml (10½fl oz) double cream

 Culinary lavender grains and honeycomb, to decorate (optional)

YOU WILL ALSO NEED

 20cm (8in) springform tin

 Piping bag (optional)

1 Preheat the oven to 200°C/180°C fan/Gas 6.

2 Place the biscuits and sugar in a food processor and pulse into fine crumbs, or crush in a resealable plastic bag with a rolling pin. Melt the butter in a saucepan, then remove from the heat and stir in the biscuit crumbs to form clumps.

3 Remove the base of the springform tin and reinsert it so the ridges curve downwards, then press the biscuit mixture firmly into the base. Bake in the oven for 10 minutes, or until crisp.

4 In the food processor or by hand, beat together the cream cheese, mascarpone and honey. If you’re colouring the cheesecake, then slowly tint the mixture until the desired shade is reached (see tip).

5 Add the vanilla extract, lavender essence and lemon juice. Pour the double cream into a separate bowl, add a touch more food colouring and whip until thick. Fold this into the cheesecake mixture.

6 Spoon or pipe the mixture on to your biscuit base, then chill the cheesecake in the fridge for at least 6 hours.

7 Serve drizzled with honey and a scattering of lavender, or crumble honeycomb on top for a decadent touch.

8 Enjoy with a Bee’s Knees for a truly perfect pairing!

TIP: Dip a toothpick into the food colouring gel and then swirl it into the mixture; repeat and then see if you need to add any more.

Lavender Honey Cheesecake

HOW TO … GROW YOUR OWN GARNISHES

Whether you’re working with a windowsill or an allotment, everyone can grow their own gin garnishes … and spring is the perfect time to start! Here are the best garnishes to grow for every space, and a few tips to help you get started.

THE WINDOWSILL

Not everyone has acres of space for their horticultural exploration, so the windowsill is an ideal alternative for those who still want to flex their green fingers.

Soft herbs like basil and parsley do well on an outside sill through the summer, but they need to be inside for the winter months. They love to be watered regularly, but basil doesn’t like to be damp overnight, so watering it in the morning is best. It is also good to pinch off and discard any flower buds that may appear, so that the leaves can grow nice and bushy!

Chillies are also great for the windowsill, but they do prefer to be indoors. They need lots of light and to be watered regularly, especially when it’s hot outside. Aphids can be a problem for chillies, but they can be stopped by spraying the plant with a drop of dish soap dissolved in water.

THE GARDEN

If you do have a garden, evergreen herbs like rosemary, thyme and lavender will do beautifully out there! They are just as happy in a plant pot as a flowerbed, so long as the soil is well drained – they hate soggy roots. The only other thing to remember is to trim them after flowering. Does it get any easier than that?

Mint also does well in the garden, especially as it likes plenty of water. It will spread if given the chance, so unless you want your flowerbeds swamped with the stuff, it might be best to plant it in a spacious pot instead.

THE ALLOTMENT

If your outdoor space isn’t big enough for your green-fingered ambitions, allotments offer a great extension for delicious garnish growing. Planting raspberries is a great way to take advantage of the extra space allotments offer. They need a sunny spot and like to be watered regularly in soil that drains well. You will need to construct a wire fence to help them grow straight, but they’re well worth the effort.

If you also have a greenhouse, small lemon trees would do very well in a nice pot, so long as they’re given citrus plant feed regularly and lots of water in the summer. Be careful in winter, though, as in colder seasons it’s best to wait for the top soil to dry out between watering. They also like humidity, so sitting the pot on gravel, on a tray that has been filled with water to the top of the gravel, is a great way to achieve an ideal environment for them.

Happy gardening!

CUCUMBER MARTINI

Mum will love this refreshing twist on a ginny classic. Best served before a long Mothering Sunday lunch.

SERVES 1

EASY

 60ml (2fl oz) gin

 1 tsp simple syrup

 5 thin slices of cucumber, plus extra to garnish

 Leaves of ½ bunch of mint

 1 tbsp dry vermouth

Add all your ingredients to a cocktail shaker, then fill with ice and shake. Strain into a chilled Martini glass or cocktail coupe and garnish with a thin slice of cucumber, or a cucumber ribbon, to serve.

Cucumber Martini

BREAKFAST MARTINI

On Mother’s Day, this is the only thing the special lady in your life will want to see on her breakfast-in-bed tray!

SERVES 1

MEDIUM

 50ml (1¾fl oz) gin

 2 heaped bar spoons (or teaspoons) of marmalade

 1 tbsp triple sec

 1 tbsp fresh lemon juice

 Orange peel, to garnish

Stir the gin and marmalade together in a cocktail shaker until the marmalade has dissolved, then add the triple sec and lemon juice and fill with ice. Shake for 20 seconds, then strain into a Martini glass. Garnish with orange peel and serve.

Breakfast Martini

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