We are really looking forward to spending more time with the people we have missed, this summer, whether this means going for a day out, sitting in the garden or spending time at home properly catching up with family or friends.

We believe there’s nothing better than getting together with loved ones over some good food and a couple of G&Ts. That’s why we’d like to share our new favourite moment – the One Gin afternoon G&T.

Follow our two new recipes to learn how to make a One Gin & tonic cheesecake and apple butterfly buns, all paired with a refreshingly summery G&T, to create your own afternoon tea with a special gin twist. 

For the perfect G&T, fill your glass with lots of ice, pour over 50ml of One Gin, top up with 120ml of premium tonic water and garnish with freshly sliced apple and a sage leaf or two.

One Gin & tonic cheesecake

This One Gin & Tonic Cheesecake is the perfect dessert for summer get togethers and bbqs. Sure to please all of your sweet toothed friends, garnished with fresh apples soaked in a gin and tonic glaze on top of a bed of crushed meringue. This cheesecake has everything! 


For the cheesecake:
– 250g digestive biscuits
– 100g butter, melted
– 600g cream cheese
– 100g icing sugar
– juice of 1 lime
– 50ml One Sage & Apple Gin
– 280ml double cream

For decorating:
– 2 meringues
– 50ml One Sage & Apple Gin
– 100ml premium tonic water
– 2 tbsp caster sugar
– juice of 1 lime


Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

To make the filling, place the cream cheese, icing sugar and lime in a bowl, then beat with an electric whisk until smooth. Tip in the gin and double cream, and continue beating until the mixture is thick and completely combined. Now spoon it onto the biscuit base, and spread to the edges. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Pour the gin and tonic into a pan, add the caster sugar, lemon juice, and apple slices and boil hard. After 2 minutes remove the apple slices. Once it has reduced to a syrup (about 3-4 minutes over high heat), cool a little, then add the apple again and toss in the syrup. 

To serve, gently remove the sides of the tin, slip the cake onto a serving plate, removing the lining paper and base. Top with a handful of the crushed meringues, then drizzle with the syrup, scattering the apple slices on top as you go. 

Apple butterfly buns

The butterfly effect is at the heart of everything we do at One Gin. That’s why we couldn’t resist putting a unique twist on this traditional favourite. Keeping it simple with a vanilla sponge cake recipe, but using delicate apple slices as the butterfly wings adds a fresh and summery aspect to these moorish treats. These are a definite crowd pleaser with simple but beautiful presentation, you can make it your own by adding your choice of flower to the centre of each cake. 


For the buns:
– 100g butter, softened
– 100g caster sugar
– 2 eggs
– 1tbs vanilla extract
– 100g self-raising flour
– ½ tsp baking powder
– 1 tbsp milk

For the icing: 
– 300g icing sugar
– 150g butter, softened
– 1 tbsp vanilla extract

For decorating:
– 1 Apple
– Flowers of choice (optional)


Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases.

To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.

While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff. Using a sharp knife, carefully cut the apple into thin slices to use as the wings.

Once the cakes are cool. pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves of apple into the buttercream on each cake, doing this at an angle to look like butterfly wings.

Follow @TheSpiritOfOne on Facebook, Instagram, Twitter and Pinterest for brand new gin baking recipes, cooking tips and inspiration for hosting more afternoon teas with a special gin twist throughout the summer – and don’t forget to show off your creations tagging #OneGoodGin.


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