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08.06.2019

COCKTAIL GIN-SPIRATION

Spice and zest gin in bottles with tonic in glasses

08.06.2019

Heather Taylor

Deputy food and wine editor

COCKTAIL
GIN-SPIRATION

Pick your favourite from our spice or zest craft gins, then try these summer-ready cocktails

There’s been a renaissance of craft gin in the past few years. From Durham to Dover, distilleries around the UK are producing top-quality examples of this ever-popular botanical spirit, and they offer an array of flavour profiles far beyond the usual juniper-heavy versions of old. Take our zest and spice gins, made at London’s Thames Distillery, a micro-brewery that was way ahead of the craft gin curve, making spirits in Clapham, London since 1700. The zest flavour balances hints of citrus zest, orange peel, liquorice, angelica and cassia, while the spice version is a heady combination of coriander, rosemary and ginger. Both taste amazing with tonic – or shake things up with the easy summer cocktail ideas below.
More M&S Food news

“CELEBRATE World Gin Day with
these craft spirits, blended by
master distiller Charles Maxwell”

Three easy gin cocktails

Strawberry gin fizz (left)

Freeze whole M&S Red Diamond strawberries into ice cube trays with water. Fill a tumbler with the strawberry ice, pour over two measures of M&S spice gin and fill with Fever-Tree Mediterranean tonic water. Garnish with fresh strawberries. Makes one.

Cucumber cooler (centre)

Use a peeler to cut a couple of wide ribbons from a cucumber and set aside. Cut a 5cm piece of cucumber, peel, and muddle in the bottom of a cocktail shaker. Add the juice of one lemon and lime and 1 tsp sugar. Add two meausures of gin and fill with ice, cover and shake for 20 seconds. Strain into short tumblers, top up with soda and garnish with the cucumber ribbons. Makes one.

Gin and tonic grapefruit granita

Stir together 250ml Fever-Tree aromatic tonic water, 170ml gin, the juice of a grapefruit and 3 tbsp caster sugar until the sugar has dissolved. Strain into a freezer-proof container, freeze for 2 hours, and scrape with a fork to break up. Repeat the process every hour until the granita has the consistency of snow. Serve in martini glasses topped up with a little tonic.

Words: Heather Taylor / Images: Ali Allen / Food styling: Lizzie Harris / Art Director: Helen Richardson
Prop styling: Marisa Daly

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