Cooking With Gin: Three Delicious Recipes

Try these alternate recipes using one of our favourite spirits

To celebrate World Gin Day on 9 June, we have devoted ourselves to the multi-faceted enjoyment of this popular spirit. Be inspired by our recipes for a refreshing gin and tonic block, or a gin and lemon pasta with mussels.

One spirit, infinite variety of pleasures - GIN

Gin & Tonic Ice Blocks

Cucumber G&T Ice Block

  • 50ml gin
  • 350ml tonic
  • Juice of 1 lime
  • Cucumber slices

Mix gin, tonic and lime juice. Place the cucumber into slices in ice-cream moulds.

Fill the moulds with the gin and tonic mixture and freeze for at least 6 hours.

Raspberry G&T Ice Block

  • 150ml water
  • Juice of 1 lime
  • 2½ tablespoons sugar
  • 50ml gin
  • 350ml tonic
  • 200g frozen raspberries

Simmer water, lime juice and sugar over medium to high heat for 1-2 minutes or until the sugar dissolves. Remove the pot from the stove and allow the mixture to cool down a little. Add gin and tonic, stir and set aside.

Put the frozen raspberries in a sealable plastic bag and crush with a rolling pin. Pour 1 tablespoon of the raspberries into ice-cream moulds. Top up the moulds with gin and tonic mixture and freeze for at least 6 hours.

One spirit, infinite variety of pleasures - GIN

Gin & lemon pasta with mussels

Serves 4

  • 1kg mussels
  • 1 clove garlic (chopped)
  • 1 onion (diced)
  • 1 carrot (diced)
  • 1 leek (sliced)
  • 3 tbsp olive oil
  • 700ml white wine
  • 250ml fish stock
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 6-8 tbsp chopped parsley
  • Salt & pepper

Place the mussels in a large bowl of cold water for 10 minutes. Throw away floating, damaged and open shells. Brush the rest thoroughly, remove the beard and rinse with cold water.

Place garlic, onion, carrot and leek in a large pot, pour in white wine and fish stock. Add the herbs, seasoning and parsley.

  • 2 shallots (finely chopped)
  • 3 cloves garlic (pressed)
  • 2 sprigs rosemary
  • 100ml gin
  • 200ml fish stock
  • Zest of 1 lemon and juice of half
  • 250ml cream
  • 400g pasta
  • Fresh Parmesan cheese

Put a pot of water on stove to boil, and following instructions on the packet to cook the pasta.

Heat a little olive oil in a pan. Add shallots, garlic and rosemary to the pan. Gently fry the ingredients, deglaze with gin then add the fish stock.

Grate the rind of the lemon, squeeze the juice out of one half and add to the sauce. Season to taste with salt and pepper, then keep on low heat while pasta and mussels cook.

Add the mussels to the previously prepared stock, cover and cook over high heat for 4-5 minutes until they open. Mix with cooked pasta with the sauce, garnish with mussels, and have a gin-credible day!