The sun is finally here and is set to stay for the end of Summer (we hope).

Time to bring out the BBQ, and get your oven glove on and tongs at the ready.
We may not be going far this weekend but life can be beautiful at home too with friends, delicious food and refreshing drinks.

 

This summer we are working closely with some great brands, like Olly’s Olives, Divine
Chocolate, Hattingley Valley and Cawston Press. To create fun and exciting cocktails and
some delicious food partnerships. These recipes are guaranteed to wow your guests and
leave them wanting more. We have everything from Gin Soaked Prawns and Olive Salad
to Champagne Raspberry Posset. Read on !

 

 

Gin Salsa

• 1 avocado, stoned, peeled and diced
• 1 under-ripe mango, stoned, peeled and diced
• 2 spring onions, finely chopped
• 2 large tomatoes, deseeded and finely chopped
• juice of ½ a lime
• 1 tbsp gin
• ½ x 31g pack coriander, roughly chopped

Finely chop all ingredients and add to a bowl, add tbsp gin and combine well. Finish with a few fresh stalks of coriander and a bowl of tortilla chips.

 

Gin Soaked Prawns

• 24 fresh prawns
• 3 cloves of garlic
• 1 fresh red chilli
• a few sprigs of fresh flat-leaf parsley
• 50 ml olive oil , ideally Spanish
• ½ teaspoon smoked paprika
• 1 lemon
• 1 tbsp gin

Chop all ingredients (except prawns) and mix well in a large mixing bowl. Toss the prawns in mixture until evenly covered and refrigerate for at least 15 mins. Thread the prawns on bamboo or metal skewers and grill on each side for 2 minutes or until cooked through. Season with salt and pepper and slide on top of salad.

Salad – Romaine lettuce, spinach, cherry tomatoes, cucumber, avocado, red onion and Olly’s Ollys Chilli & Rosemary olives

 

 

Strawberry Celebration Cocktail

• 4 large strawberries (1 to garnish)
• 30ml lemon juice
• 3 bar spoons of sugar or 15ml sugar syrup
• 90ml One Sage & Apple Gin
• 150ml fizz

Muddle strawberries, sugar and lemon juice in the bottom of a shaker, add gin and shake with ice. Fine strain into 2 flutes or coupes and top with bubbles. cut your spare strawberry into some fun shapes and garnish.

 

 

Raspberry Posset

• 140g frozen raspberries, defrosted or you can use fresh
• 2 tbsp champagne our favourite is Hattingley Valley Classic Reserve
• 200ml double cream
• 4 tbsp golden caster sugar
• 2 tsp freeze-dried raspberry pieces
• shortbread biscuits , to serve

Put the raspberries and fizz in a mini food processor or blender and blend until the purée is as smooth as you can get it. Fine strain this mixture through a strainer, disposing of as many of the seeds as you can.

Put the cream and sugar in a saucepan and heat gently until the sugar and cream are combined. Increase the heat until just boiling, then keep boiling for 2 1/2 mins, stirring continuously.  Turn off the heat and stir in the raspberry fizz purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins and then remove form the fridge to place some fresh raspberries on the top the and chill for at least 2 hrs until set or if you have the time, over night to make sure they are set to perfect.

 

You’re all set – A delicious starter, a zingy cocktail and indulgent dessert. Just throw those burgers on the grill and you’re ready to go!

 

August may have started off slightly damper than we were expecting but fear not, the sun is around the corner, and there’s nothing like ice cold, fruity lollies to cool you down on a hot Summer’s day. We’ve partnered up with Cawston Press to create four delicious One Gin cocktail ice lollies that are perfect for parties in the garden or for when you’re simply craving that cooling indulgence.

 

Strawberry Fizz

 

Cocktail

50ml One Gin Crisp Apple

3 large strawberries (muddled)

12.5ml lemon juice

150ml Hattingley Valley Sparkling Wine

 

Muddle strawberries in a mixing glass with lemon juice and gin. Fill with ice and shake well. Double strain into a sugar-rimmed chilled coupe and top with Hattingley Valley. Garnish with a pretty strawberry shape. 

Ice Lolly

12.5ml One Crisp Apple

100ml Cawston Press Apple Juice

3 large strawberries (muddled)

12.5ml lemon juice

Muddle strawberries in a mixing glass with lemon juice and gin, fill with ice and shake well. Double strain into an ice lolly mould and top with Cawston press Apple Juice. Add a few thin slices of fresh strawberry to decorate and freeze overnight.

 

Hugo Cocktail

Cocktail

15ml One Crisp Apple

150ml Sparkling Wine

15ml Elderflower Liqueur

4-5 fresh mint leaves

Pour all ingredients into a large wine glass filled with ice. Stir gently and garnish with a sprig of mint to serve.

Ice lolly

12.5ml One Gin Crisp Apple

100ml Cawston Press Elderflower & Apple Juice

25ml Sparkling Wine

4-5 fresh mint leaves

Pour all ingredients into a small jug and stir until the sparkling wine has lost a bit of its fizz. Strain the mixture into an ice lolly mould and leave to freeze overnight.

 

Rhubarb Gin Rickey

 

Cocktail

50ml One Gin Crisp Apple

15ml Rhubarb Syrup (100g sugar, 200g rhubarb, 200ml water)

15ml Lime juice

Soda water

Add the first 3 ingredients to a shaker filled with ice and shake well. Strain into a rocks glass filled with ice and top with soda water. Garnish with rhubarb or lime.

Ice Lolly

12.5ml One Gin Crisp Apple

120ml Cawston Press Apple & Rhubarb Juice

10ml Lime juice

Add all the ingredients to a small jug and stir until well combined. Decant into your ice lolly mould and freeze overnight.

 

Floradora

Cocktail

50ml One Gin Crisp Apple

2-3 tsp raspberry jam

20ml lime juice

Ginger Ale

Add lime juice and raspberry jam to a shaker and stir until combined. Add gin and ice and shake well. Strain into a highball glass filled with ice and top with ginger ale. Garnish with a fancy lime wedge, wheel or peel.

Ice Lolly

12.5ml One Gin Crisp Apple

100ml Cawston Press Apple & Ginger Juice

2-3 tsp raspberry jam

10ml lime juice

Add all ingredients to a small jug and stir until well combined. Double strain into your ice lolly mould and add a fresh raspberry or two. Freeze overnight and enjoy the next day in the sun.

 

Cucumber Collins

Cocktail

50ml One Gin Classic

Fresh Mint

Cucumber

20ml lemon juice

Cloudy Apple Juice

Soda Water

Add lemon juice, fresh mint, cucumber and gin to shaker filled with ice. Shake well and strain into a collins glass full of ice, top with equal parts cloudy apple juice and soda water.

Ice Lolly

12.5ml One Gin Classic

100ml Cawston Press Apple Juice

Fresh Mint

10ml lemon juice

Add all ingredients to a small jug and stir until well combined. Double strain into your ice lolly mould and add a fresh mint leaf or two. Freeze overnight and enjoy the next day in the sun.

 

All these recipes are perfect to enjoy in the sunshine whilst sitting in your garden with friends. They’re made better if you shut your eyes for a moment, pretend you’re on a beach with the sun shining on your eyelids and sand between your toes, listening to the sound of the waves breaking.

Whatever you do this summer we hope you enjoy one with One Gin this summer.

Have you experimented with making your own ice lollies before? Tag us in your recipes on social!