30.01.2018
TOAST THE END OF JANUARY
30.01.2018
EMMA SLEIGHT
Food & wine editor
TOAST THE END OF JANUARY
These colourful cocktails feature our new juices and sparkling waters. Suggested gin pairings optional
Whether you’ve been on the wagon for Dry January or indulging in the newer tradition of Ginuary, raise a glass to the end of the month with these alcohol-optional cocktail recipes, made using a blend of our new in-store fruit juices and delicately flavoured sparkling waters. Brightly coloured and full of goodness, these pastel refreshers are heavenly on their own, but if you fancy lacing them with something a little stronger, we’ve provided an optional gin pairing to add a punch of flavour. So it’s win-win however you celebrate this year.
Gin pairings this way
“FRESH alcohol-free ideas or complementary gin cocktails – the choice is yours”
Strawberry coconut crush
“Tinged a delicate pink and packed with the refreshing goodness of coconut water, our new strawberry coconut juice blend is saintly on its own, but pairs perfectly with the complex floral notes of Botanist Gin’s 22 herb and flower botanicals should you want to transform it into something slightly punchier.”
Serves 2
Ingredients
Fresh strawberries, sliced to garnish
600ml M&S strawberry and coconut water
2 shots Botanist Gin, optional
Pour the strawberry and coconut water into a cocktail shaker with a few ice cubes. Add the gin if using. Shake well. Serve in long glasses with slices of strawberries arranged on the rim of the glass just before serving.
Carrot and orange zester
“This spicy, zingy juice and sparkling water mix makes a great non-alcoholic cocktail alternative, especially with the addition of sweet, edible carrot stirrers. But, for added spice, throw in a few shots of our bespoke No 02 Zest Gin.”
Ingredients
2 yellow carrots, thinly sliced
Sea salt flakes
A pinch of demerara sugar
500ml cold pressed orange, carrot and passion fruit juice
250ml apple and elderflower sparkling water
2 shots No 02 Zest Gin, optional
Preheat oven to 170C/150C fan/gas 3. On a baking tray sprinkle the carrots with a little sea salt and demerara sugar. Roast in the oven for 15-20 mins until just tender. Leave to cool.
Pour the juice and sparkling water into a cocktail shaker with a few ice cubes. Add the gin, if using. Shake well. Serve in short glasses along with the carrot stirrers.
Beetroot and ginger blast
“Packed with fiery ginger, our cold-pressed beetroot and apple juice is a great winter warmer. Turn up the heat even more with a dash of our No 01 Spice Gin with its hints of juniper, coriander, angelica, rosemary and ginger.”
Serves 2
Ingredients
1 small purple beetroot, thinly sliced
500ml cold pressed apple, beetroot and ginger juice
Lemon and ginger still water
2 shots Dry Gin No 01 Spice, optional
To make the beetroot crisps, preheat oven to 200C/180C fan/gas 6. Thinly slice the beetroot using a mandolin or very sharp knife. Lay the slices on parchment paper on a baking tray. Bake in the oven for 12-15 mins until crisp. Transfer from the oven and leave to cool – if you like you can sprinkle a little ground ginger on the slices before baking. Store any leftover crisps in an air-tight container – if you can resist eating them, that is!
Pour the juice and sparkling water into a cocktail shaker with a few ice cubes. Add the gin, if using. Shake well. Serve in long glasses with the beetroot crisps.
Matcha iced tea
“Elevate our new apple and matcha iced tea with slices of dehydrated apple and frozen sprigs of mint in ice cubes for an elegant alcohol-free cocktail (and add in a few shots of our London Dry Gin if you need an extra kick).”
Serves 2
Ingredients
1 Granny Smith apple, thinly sliced
500ml apple and matcha iced tea
2 shots London Dry Gin
To make the apple crisps, preheat oven to 140C/120C fan/gas 1. Thinly slice the apple through the core, using a mandolin or very sharp knife. Lay the slices on parchment paper on a baking tray. Bake in the oven for 40-60 minutes, until crisp. Transfer from the oven and leave to cool. If you like you can sprinkle a little ground cinnamon or demerara sugar on the slices before baking them for a sweet touch. This makes more than you will need for two drinks. Store any leftover apple crisps in an air-tight container for two days.
Pour the apple and matcha iced tea into a cocktail shaker with a few ice cubes. Add the gin, if using. Shake well. Serve in long glasses with the apple crisps as a garnish.
