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 recipe ideas and expand new taste horizons with refreshing gin and tonic block, or a gin and lemon pasta with mussels. Have a gin-credible day!
Gin & Tonic Ice Block
Ingredients: 50 ml gin, 350ml tonic, 1 lime (juice), cucumber slices
Preparation: 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 Gin & Tonic Ice Block
Ingredients: 150ml water, 1 lime (juice), 2½ tablespoons sugar, 50ml gin, 350ml tonic, 200g frozen raspberries
Preparation: 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 closable plastic bag and crush with a rolling pin. Pour 1 tablespoon of the raspberries into ice-cream moulds. Fill the moulds with gin and tonic mixture and freeze for at least 6 hours.
Gin and lemon pasta with mussels (serves 4)
Ingredients for the mussels: 1kg mussels, 1 clove garlic (chopped), 1 onion (diced), 1 carrot (diced), 1 leek (sliced), 3 tbsp olive oil, 1 tsp black peppercorns, 1 bay leaf, 700ml white wine, 250ml fish stock, salt, black pepper, 6-8 tbsp chopped parsley.
Preparation: 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. Cover the mussels in the stock and cook over high heat for 4-5 minutes until they open. Keep the mussels warm until you have finished preparing the pasta and sauce.
Ingredients for the sauce: 2 shallots, 3 cloves garlic, 2 sprigs rosemary, 100ml gin, 200ml fish stock, 1 lemon, salt, black pepper, 250ml cream, fresh Parmesan cheese.
Preparation: Heat a little olive oil in a pan. Peel and finely chop the shallots, peel and press on the garlic and put into the pan together with the rosemary sprigs. Roast the ingredients, deglaze with gin and 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, and stir in the cream.
Cook the sauce on a low heat (rosemary sprigs and garlic can be removed from the sauce as desired) and cook approx. 400 g pasta al dente according to instructions on the packet.
Mix the pasta with the sauce, garnish with mussels, and enjoy!