bbq – Fifty Pounds Gin. https://fiftypoundsgin.london A strikingly SMOOTH SMALL BATCH distilled classic London Dry Gin Mon, 17 Aug 2020 15:58:13 +0000 en-GB hourly 1 https://wordpress.org/?v=5.5.3 The Best Cocktails for Keeping Cool this Summer https://fiftypoundsgin.london/blog/the-best-cocktails-for-keeping-cool-this-summer/ https://fiftypoundsgin.london/blog/the-best-cocktails-for-keeping-cool-this-summer/#respond Tue, 07 Jul 2020 11:42:29 +0000 https://fiftypoundsgin.london/?p=60529

Summer cocktails

 

Summer is the perfect time for cocktails. We’re off work, the holidays are stretching out in front of us, and we can finally relax with something long and cool.

These gin cocktails make the perfect summer serve – whether you’re at home, by the pool or picnicking in the park – they’ll leave you feeling refreshed in more ways than one!

Cheers!

 

 

Tom Collins

Tom Collins

A Tom Collins is one of the classic long gin cocktails but there’s a lot of controversy around its origins, with numerous people laying claim to the invention. Apparently, the earliest record for Tom Collins was written by Jerry Thomas, the father of American mixology, in 1876.

Ingredients

2oz gin

¾ oz simple syrup

¾ oz lemon juice

Soda water

Steps

  1. Fill a Collins glass with ice and keep it in the freezer.
  2. Pour in gin, lemon juice, and simple syrup in a cocktail shaker.
  3. Add ice and shake until well-chilled.
  4. Strain into the chilled Collins glass.

 

 

Negroni Swizzle

Negroni Swizzle

‘Swizzling’ is a way to chill the drinks by twirling a swizzle stick between your palms. Try this swizzled cocktail overflowing with ice to cool you off this summer.

Ingredients

1 oz gin

1 oz Campari

1 oz sweet vermouth

1 oz soda water

Steps

  1. Fill a highball glass with crushed ice.
  2. Add gin, Campari, and sweet vermouth.
  3. Swizzle with a bar spoon until your glass frosts up.
  4. Add the soda water.
  5. Garnish with a piece of orange or twist.

 

 

Takumi’s Aviation

Takumi’s Aviation

The Aviation is usually purple, made with Creme de Violette. However, when Takumi Watanabe, a Japanese bartender at The Sailing Bar, did not have the Creme de Violette on hand, he made do by using Parfait D’Amour which gives it a distinctive blue colour.

Ingredients

½ oz gin

½ oz maraschino liqueur

1 bar spoon parfait d’amour

⅓ oz fresh lemon juice

Steps

  1. Combine all the ingredients into your cocktail shaker
  2. Shake with ice
  3. Strain into a chilled cocktail glass
  4. Garnish with a twist of lemon

 

 

Cucumber and gin cocktail

Cucumber and Gin Cocktail

This cocktail is a riff on the cucumber cooler, but takes it to the next level by using cucumber juice instead of the diced cucumber. The result is a refreshing green cocktail – the Incredible Hulk in a glass!

Ingredients

1 unpeeled cucumber

1 lime, cut into quarters.

2 oz gin

3 oz cucumber juice

1 tsp sugar

Mint leaves

Soda water

Ice

Steps

  1. Cut up the cucumber and pulse in a food processor.
  2. Strain using a cheesecloth or coffee filter.
  3. Fill a tumbler with ice.
  4. Using a peeler, cut a long strip of cucumber and arrange it to the side of the tumbler.
  5. Muddle half a lime, 2 mint leaves, and 1 tsp sugar
  6. Add the gin and cucumber juice into the muddling glass.
  7. Add ice and shake vigorously.
  8. Drop 2 quarter slices of the lime into the tumbler.
  9. Strain the cocktail mixture into the tumbler.
  10. Top with soda water

 

 

 

Gin Gin Mule

Gin Gin Mule

A modern classic, the gin-gin mule was created by Audrey Saunders of New York City’s Pegu Club. While it’s often thought of as a Moscow Mule with gin, it also has a bit of mojito influence. Either way, you look at it, it’s incredibly easy to make and a fabulous drink you’re sure to love.

As the name indicates, there are two “gins” in this recipe. The first is gin—as in the botanical liquor we know and love for everything from the martini to the gin and tonic. The second is ginger beer, that snappy soda that makes the Moscow mule a truly great drink. When you muddle in a little lime, syrup, and mint, the drink’s flavour has a refreshing contrast.

Ingredients

8 mint leaves

3/4 oz lime juice (fresh)

1 oz simple syrup

1 1/2 oz gin

4 to 5 oz ginger beer (enough to fill)

Garnish: mint sprig

Steps

  1. In a cocktail shaker, add the mint leaves, lime juice, and simple syrup. Muddle well to release the essence of the herbs.
  2. Add gin and fill the shaker with ice
  3. Shake well
  4. Strain into a highball glass filled with fresh ice
  5. Top up with ginger beer
  6. Add a sprig of mint to garnish

 

Singapore Sling

Singapore Sling

A holiday classic, everything about a Singapore Sling screams lounging on a beach or propping up a pool-side bar. It’s also one of those cocktails that bartenders like to put their own twist on, so you’ll see variations everywhere you go. If you want to make this version even more special, you can use Cointreau instead of triple sec.

Ingredients

2 oz gin

½ oz triple sec

¾ oz Cherry Heering liqueur

½ oz Benedictine DOM Liqueur

½ oz lime juice

½ oz grenadine

3 oz pineapple juice

2 dash Angostura bitters

Cherry, pineapple wedge and cocktail umbrella for garnish

Steps

  1. Pour all the ingredients into a cocktail shaker.
  2. Strain into a tall glass full of ice.
  3. Garnish with a cherry and a pineapple wedge skewered together with a cocktail umbrella

 

Recipes provided by Advanced Mixology

]]> https://fiftypoundsgin.london/blog/the-best-cocktails-for-keeping-cool-this-summer/feed/ 0 Gin, charcoal and some unusual marinades …. https://fiftypoundsgin.london/blog/gin-charcoal-unusual-marinades/ https://fiftypoundsgin.london/blog/gin-charcoal-unusual-marinades/#respond Sat, 17 Nov 2018 11:26:43 +0000 https://fiftypoundsgin.london/?p=59571 The arrival of summer used to mean the smell of burned sausages and charcoal burgers emanating from many a garden across the UK.  Happily, we’ve massively improved on our outdoor cooking skills, around the time that gin has grown again in popularity.   We’re not saying there’s a direct correlation but you never know.

One thing we can say for sure, is just how big a part gin can play in your BBQ, from refreshing drink options to a more direct role…

BBQ Gin marinade Fifty pounds gin photo Jon Tyson
BBQ Gin marinade photo by Jon Tyson

Fifty Pounds flavour profile – juniper, citrus, spice – lends itself surprisingly well to BBQ marinades. 

For lamb or beef, we’d suggest pushing that peppery note. Start with four parts Fifty Pounds Gin to one part extra virgin olive oil. Mix, and toss with one thinly sliced, medium white onion, two cloves of garlic – finely chopped – a handful of chopped parsley and a teaspoon of black peppercorns. Apply over beef or lamb, and leave for at least three hours, ideally overnight. 

Juniper Citrus BBQ sauce

When life gives you lemons, you make lemonade. When life gives you a lot of spent botanicals…

The one by-product of gin production is, typically, some 30-40lbs of used botanicals per batch of gin. Rather brilliantly, these don’t go to waste and, instead, are proving very popular among the chef community.

While some are going quite elaborate with their recycling, if you have access to, say, some of the botanicals used in Fifty Pounds Gin, there are more straightforward approaches too.

Put 250mls of ketchup, 100mls of orange juice, 1 tbsp molasses, 100mls of cider vinegar into a saucepan, with 3tbsp juniper, I tablespoon each of coriander seeds, orange and lemon peel, and Grains of Paradise. Cook over a medium heat for 10 minutes and simmer. If it thickens too much, add a splash more orange juice or, indeed, gin.

Classic cocktails also make an interesting starting off point for marinades and sauces – the Red Snapper (a gin-based Bloody Mary) being a fine example.  

Double the basic quantities – 120 ml Fifty Pounds Gin, 480 ml tomato juice, 30 ml freshly squeezed lemon juice – and add to a saucepan, with 100g of dark brown sugar. Stir, bring to a slow simmer and reduce by around a third (for a marinade) or half (for a sauce). Add Tabasco, Worcestershire sauce, celery salt and black pepper to taste.  It makes an excellent marinade for ribs, or chicken.  As a sauce, it can either be slathered on during the cooking process or added at the end. 

 

The Gimlet too can be adapted for BBQing purposes – this marinade is excellent with fish and chicken. Take 100mls of Fifty Pounds, the zest and juice of two limes, one clove of garlic minced, one teaspoon of paprika, two tablespoons of honey, salt and pepper to taste. Combine, whisk, and marinade. 

Gin, of course, can be used to make a myriad cooling, refreshing drinks.  If you’re spicing up your cooking, something sweet can help balance the heat, such as the Bee’s Knees. 

60ml of Fifty Pounds
1/2tsp of honey – the runnier the better
15ml fresh lemon juice
A splash of water or tonic

Stir the honey into the water/tonic to make a quick syrup. Add to a shaker with the gin, lemon juice and some ice. Shake, strain into a cold cocktail glass.

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