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home
gin
- local
- international
  - england
  - france
  - germany
  - ireland
  - italy
  - japan
  - netherlands
  - scotland
  - shetland islands
  - spain
  - united states
- non-alcoholic
- rare & experimental
- gifts
- glassware
mixers
- bitters & syrups
- tonics
garnish
- dehydrated fruit
- popping pearls
other spirits
- brandy& cognac
- rum
- tequila
- vodka
- whisky& bourbon
- liqueur
wine
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- champagne& sparkling wine
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theginguy_za

Hot Toddy GinStyle Ingredients 37.5ml Gin 75ml ho

Hot Toddy GinStyle

Ingredients
37.5ml Gin
75ml hot water
12.5ml lemon juice
20ml clove-infused lemon honey

Directions

1. Combine ingredients in a glass or mug and stir. Garnish with lemon and star anise.

To make clove infused lemon honey just heat honey, 10 cloves and lemon juice over gentle heat.

Mimosa Floats INGREDIENTS 1/4 cup melted white ch

Mimosa Floats

INGREDIENTS
1/4 cup melted white chocolate
rainbow sprinkles
1 x 750ml bottle of Champagne or MCC
1 PKT rainbow sherbet

DIRECTIONS
In a small dish, pour melted white chocolate. In another small dish, pour rainbow sprinkles. Dip champagne glass rims in melted white chocolate, then in sprinkles.
Add 1 to 2 scoops of sherbet to each champagne flute. Top with champagne and serve immediately.

Creamsicle Mimosas INGREDIENTS Orange slices, for

Creamsicle Mimosas

INGREDIENTS
Orange slices, for garnish
1/4 cup sugar, for rimming champagne flutes
1 cup orange juice
1 tbsp heavy cream
1 bottle champagne, prosecco, or MCC
100ml citrus gin

DIRECTIONS
Rim champagne flutes with an orange slice and dip in sugar. Set aside.
In a tall glass, stir together orange juice and heavy cream until combined. Pour into champagne flutes and top off with champagne and 25ml gin per glass.
Garnish with orange wedge.

BLUEBERRY GIN SOUR Ingredients 50ml gin 50ml blue

BLUEBERRY GIN SOUR

Ingredients
50ml gin
50ml blueberry syrup
juice from half lemon
1 egg white
ice

Blueberry Syrup
1 1/2 cups blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
2 tablespoons cold water

Method
To make the blueberry syrup: add blueberries, water, sugar, and lemon juice into a small saucepan over medium heat and bring to a slow boil, stirring frequently. In a small bowl, mix together cornstarch and cold water with a fork. Slowly stir the cornstarch into the blueberry mixture, trying not to pop or crush any berries. Stirring frequently, cook for 5-10 minutes longer, or until the mixture coats the back of a spoon. Remove from heat and cool for a few minutes, then pour into a mason jar or an airtight container with a lid. Place in refrigerator to cool completely.

To make the cocktail:
Add ice, gin, and blueberry syrup into a cocktail shaker. Juice half a lemon and add one egg white. Shake vigorously for 20 seconds until the egg whites are frothy. Pour through a strainer into a coupe glass. Garnish with a sprig of thyme or some lemon peel.

Yes! You can do this 😎

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