Ginuary gin number 2.
Raspberry gin & tonic. So tasty!
I’m enjoying getting to experiment a bit with different gin for Ginuary. And I’m also loving that I’m not one of the people who is struggling with dry January the second weekend into the month. I can understand people’s reasoning behind it. But one of the perks of not having a job last month was that I didn’t feel like I’d overdone it during December.
I’ve had the Edinburgh Gin Raspberry Liqueur for a while and really only added it to prosecco up until now. The wee bottle of Edinburgh Gin was also a Christmas present from Mark’s brother for Christmas. I got a lot of gin from Mark’s family, they insisted they don’t think I’m an alcoholic…. I’m not sure why, but I hadn’t really thought of using the gin liqueurs with gin as part of a cocktail. Strange I know. This Raspberry G&T tasted delicious.
To make you’ll need:
- 25ml gin (I used Edinburgh Gin)
- 25ml Edinburgh Gin Raspberry Liqueur
- can of tonic water
- raspberries (I used frozen raspberries)
Add all the ingredients to a glass, (I used a Copa glass which was also a Christmas gift to go with the many gins I got!), pop a straw in and enjoy! I never really thought much about the kind of glass used and how much difference it would make to the drink. But apparently, it does. My drink did stay chilled for longer.
I really liked the addition of the raspberry liqueur in this gin and tonic and as the frozen raspberries started to melt it only added to the taste. And colour which ended up a really nice vibrant red.
Do you have any suggestions or cocktail recipes for the raspberry liqueur?
You can read my first Ginuary post here.
Photograph taken by me
What a bloody fantastic idea! I’m a fan of whoever came up with this. While others are opting for dry January I will be partaking in Ginuary. I won’t be going for a gin a day but I will be trying one (at the least) a week and I might even give some cocktails a go.
First up is Edinburgh Gin’s Christmas Frankincense and Myrrh gin. I spotted this in one of our local and often frequented off-licence shops, Luvians in St Andrews, a few days before Christmas. Although we mostly go here for the beer they have an impressive selection of gin too. I couldn’t justify buying it for myself so close to Christmas but when I got a bottle from Mark’s brother on Christmas day I was very happy.
On the Edinburgh Gin website, it’s described as having “spiced, aromatic notes of frankincense and myrrh”. Any idea what frankincense and myrrh actually are? Yup, me neither. Frankincense is an aromatic resin taken from the frankincense tree. Oil is extracted from the resin and is often used in aromatherapy. Myrrh is also a resin, extracted from small thorny trees. Doesn’t sound overly appealing, but I can confirm they do taste nice. Plus, both frankincense and myrrh promote health benefits, which basically means drinking this gin is good for you!
Before I go into the taste of the gin, I would like to take a minute to just appreciate the design on the bottle. We actually proudly display our bottles of gin (for me, whisky for Mark) in our kitchen so I’m a total sucker for an aesthetically pleasing design. Although many Edinburgh Gins are present in the display this is the first one in the newer bottle. I love the art deco styling of the glass and also on the label itself. The geometric shapes look great and the colours of this work well together and are subtly festive.
I had a taste of the gin straight first of all. There was a hint of orange and a nice subtle spiciness to it (as described on the website). Mixed with Fevertree tonic and lashings of ice, and served in a short glass it made the perfect G&T. We haven’t quite got back on track with our shopping so there was no fruit in the house for me to use to garnish. The Edinburgh Gin website suggests an orange garnish, which would taste lovely. For a really festive taste, I might even put some cloves in the orange. This would nicely compliment the subtle spices. But I’ll be waiting until next year for that.
Have you tried the Christmas Gin? I would love to hear your thoughts on it and what mixer and garnish you used.
Photographs by me