We’re getting towards the back end of the long, dark days of winter and all of the “nuary” initiatives that come with the first month of the year. We’ve dealt with Veganuary (twice!), Tryanuary and, to a point, Dryanuary, but we’re yet to take a look at one more – Ginuary!
Since we launched our Limited Edition Hopped Gin back in November 2019, we’ve been happily sipping it with a single ice cube or adding a splash of our favourite tonic water, but we’ve been inspired to try something new for the new year – gin cocktails.
Some of the team have just come back from a holiday in Gran Canaria, full to the brim with ideas about sunshine drinks and the long lost days of summer. Beerblefish Hopped Gin has a rounded mouth-feel and citrusy notes thanks to the hop addition, so it’s a great base for a Spanish-themed trio of fiesta drinks, inspired by the sun, sea and sand.
We’ve tried to make these recipes quick and easy so you can impress your guests (or yourself!) in a flash.
Agua de Valencia
This is a classic Spanish drink that works really well with a Hopped Gin. This is the short version – if you want a longer drink add a bit more orange juice and cava. It’s not typically served with ice, so make sure your juice and cava are well chilled before you start.
Serves 2, takes 5 minutes (longer if you squeeze your own orange juice).
Ingredients:
- 50ml Beerblefish Limited Edition Hopped Gin
- 50ml vodka
- 100ml good orange juice (if you can squeeze your own orange juice, even better!)
- 100ml cava
Method:
Mix all the ingredients together into a jug and pour into large wine glasses. Add a slice of orange to garnish if you’re feeling fancy.
G & (Earl Grey) Tea
This is quite a delicate drink. You need to make the tea really strong for the flavour to come through well once it’s chilled, so don’t worry about the tea bag to water ratio! We like to make and serve this one in a teapot.
Serves 2, takes 5 minutes to mix plus 30 minutes cooling time for the tea.
Ingredients:
- 150ml boiling water
- 2 Earl Grey tea bags
- 50ml Beerblefish Hopped Gin
- 50ml Licor 43
- 50ml good orange juice
- Ice cubes to serve
Method:
1. Make tea using the boiling water and the tea bags and leave to steep for 5 minutes.
2. Remove the tea bags and leave the tea to cool (put it in the fridge once it’s at about room temperature).
3. Once the tea has cooled, add the Beerblefish Hopped Gin, the Licor 43 and the orange juice and give it a swirl.
4. Fill a large whiskey glass with ice cubes and pour the drink over the ice. Add an orange slice to garnish if you feel inclined.
Raspberry Fizz
This is an indulgent drink for a special occasion. Or a not so special occasion. Or even no occasion at all. You choose. If you can’t find creme de framboise, you can try the more readily available creme de cassis instead – it gives the colour and sweetness we’re after, but with a blackcurrant flavour instead of raspberry.
Serves 4, takes 5 minutes.
Ingredients:
- 8-10 fresh or frozen raspberries
- 50ml Beerblefish Hopped Gin
- 50ml creme de framboise (raspberry liqueur)
- 350ml cava
Method:
1. Put two or three raspberries in the bottom of each of four flute glasses.
2. Mix the Beerblefish Hopped Gin and the creme de framboise together in a small jug, then pour the mixture over the raspberries, dividing equally between the glasses.
3. Top up the glasses with the cava.
