Alright, we admit it: we’re obsessed. We can’t stop with the infusions. As well as steeping every soft fruit on sale in our local market, we’ve moved on to chillis and vanilla pods (thankfully, not in the same bottle but who knows?)
Nothing is safe. In part this is due to the fact we love experimenting, but it’s mainly because the recipes we tried from Beefeater Summer Cocktails booklet from last year turned out so damned fab (see recipes below). Blackcurrant gin is a revelation, while the rhubarb infusion overtakes the crumble as our favourite way to enjoy this particular fruit. Make the most of special offers in the market (cherries, redcurrants, strawberries etc), buy in bulk and infuse in vodka or gin.
Berry NiceRaspberry & Earl Grey Iced Tea
50ml raspberry infused Beefeater Gin
100ml iced Earl Grey tea
20ml lemon juice
10ml raspberry syrup
Soda water
Method:
Stir the first four ingredients over ice in a highball glass. Top up with ice if required and add a splash of soda water. Garnish with a slice of lemon and two raspberries.
Rhubarb Ginger Apple
50ml rhubarb infused Beefeater Gin
75ml apple and rhubarb juice (Beefeater recommends Chegworth Valley. If you can’t get Chegworth use a good quality cloudy apple juice with a dash of lemon juice)
50ml ginger beer
Method:
Pour the first two ingredents into a highball glass filled with ice. Stir to mix and top up with ginger beer. Garnish with a thin stick of rhubarb.
Summer Negroni
45ml redcurrant infused Beefeater Gin
30ml Campari
15ml Noilly Rouge or Martini Rosso
5ml redcurrant syrup
Method:
Stir all ingredients over ice in a large tumbler. Garnish with a wedge of orange and a few redcurrants.
Morello Aviation
50ml cherry infused Beefeater Gin
20ml lemon juice
20ml sugar syrup
Dash Maraschino liqueur
Method:
Shake all the ingredients in an ice-filled container. Strain into a chilled Martini glass. Garnish with a cherry.
Green Cowboy Martini
75ml gooseberry infused Beefeater Gin
10ml gooseberry syrup
6 mint leaves
Method:
Shake all the ingredients in an ice-filled container. Strain into a chilled Martini glass. Garnish with a gooseberry.
Blackcurrant 75
50ml blackcurrant infused Beefeater Gin
20ml lemon juice
20ml liquorice syrup (alternatively, make blackcurrant syrup or use Cassis)
Champagne to top up
Method:
Shake the first three ingredients over ice and strain into a chilled flute glass. Garnish with a stick of liquorice root.
How to make infusions:
1 bottle Beefeater Gin
250g fresh fruit (try raspberries, blackcurrants, blackberries, redcurrants, either on their own or a combination)
2 tbsp caster sugar
Pour gin over the fruit and sugar and store in a large Kilner jar. Leave to infuse for one month. When ready to use, strain the infusion through fine muslin.
How to make fruit syrup
Heat equal quantities of fruit, sugar and water until dissolved. Strain and cool.
How to make sugar syrup
Heat equal quantities of sugar and water until dissolved. Leave to cool.
How to make liquorice syrup
Roughly chop the liquorice root into small pieces and heat with equal quantities of sugar and water until the sugar has dissolved. Strain and cool.
All recipes courtesy of Beefeater.
