One spirit, infinite variety of pleasures – GIN

Today - on World Gin Day - we want to devote ourselves to the multi-faceted enjoyment of this popular spirit drink without losing many words.

If you only drink gin, you can let yourself be inspired by our recipe ideas and expand new taste horizons with refreshing gin and tonic ice cream on a stick or a gin and lemon pasta with mussels.

Have a gin-credible day!


Gin Tonic ice cream on a stick

Ingredients: 50 ml gin, 350 ml tonic, 1 lime (juice), approx. 1/2 cucumber

Preparation: Mix gin, tonic and lime juice. Cut the cucumber into slices and place them in ice-cream moulds. Fill the ice cream moulds with the gin and tonic mixture and freeze for at least 6 hours.


Raspberry Gin Tonic ice cream on a stick

Ingredients: 150 ml water, 1 lime (juice), 2½ tablespoons sugar, 50 ml gin, 350 ml tonic, 200 g raspberries (frozen)

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

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


Gin and lemon pasta with mussels

This recipe is for 4 people.

Ingredients for the mussels: 1 kg mussels, 1 clove of garlic, 1 onion, 1 carrot, 1 leek, 3 tbsp olive oil, 1 tsp black peppercorns, 1 bay leaf, 700 ml white wine, 250 ml stock or fish stock, salt, black pepper, 6-8 tbsp chopped parsley

Preparation of the mussels: 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. Peel and slice the garlic and onions. Peel and chop the carrot. Clean leek and cut into thin rings. Put everything in a large pot, pour in white wine and stock/fish stock. Add the spices 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, 100 ml gin, 200 ml fish stock, 1 lemon, salt & pepper, 250 ml cream, fresh Parmesan cheese

Preparation of the sauce and pasta: 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 both to the rest. 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 and garnish with the mussels.
Enjoy your meal!