Cooking With Gin

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Having stumbled across the joy of a slug of gin in an asparagus risotto and realising that Bloody Mary's are better with gin, does anyone else have any good recipes which call for the odd dash of our favourite botanicals.

― Pete (Pete), Wednesday, 29 June 2005 08:59 (twenty years ago)

gin and tonic sorbet is great. especially with lime zest in it, and way better than vodka and red bull sorbet, which is kinda nasty

― Porkpie (porkpie), Wednesday, 29 June 2005 18:21 (twenty years ago)

I second the g&t sorbet, especially in the hottest days of summer. Gin fizz, gin ricky. I suppose you could baste game with it, though what a waste of a good stiff drink.

― Jaq (Jaq), Wednesday, 29 June 2005 22:25 (twenty years ago)

Oh man, I am so gonna make that next summer.

― Trayce (trayce), Thursday, 30 June 2005 08:17 (twenty years ago)

Using a bit of gin for deglazing pans that grrrr meat (esp. game e.g. venison?) has been seared in would be nice, providing a slosh of junipery sauce.

― Liz :x (Liz :x), Thursday, 30 June 2005 08:46 (twenty years ago)

Seems a bit of a waste to cook with it. I suggest this instead:

Evelyn Waugh’s Noonday Reviver:

1 hefty shot of gin
1 (1/2 pint) bottle of Guinness
Ginger Beer

Kingsley Amis – ‘Put the gin and Guinness into a pint sliver tankard and fill to the brim with ginger beer. I cannot vouch for the authenticity of the attribution, which I heard in talk, but the mixture will certainly revive you, or something. I should think two doses is the limit.’

TS: London v. Plymouth (v. Cork?)

― bham, Thursday, 30 June 2005 08:48 (twenty years ago)

I think two doses would be the limit before one hurled it back up, perhaps =)

― Trayce (trayce), Friday, 1 July 2005 07:42 (twenty years ago)

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