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This gin has been developed from an old English liqueur recipe. It is was one of the first real fruit gin liqueurs that we ever stocked, superbly rich in taste, and within a few months of choosing it, it won a Gold at the UK Speciality Food and Drinks Awards, letting us know that we were choosing first class products. Its quality has never changed and still is delicious ever time we try it.
How is it best drunk?
It is delicious drunk neat at the end of a meal or as a winter warmer. You could even have a go at using it to make our Festival Blackcurrant Ice-Cream recipe! For the more adventurous drinkers amongst you, it makes a deliciously refreshing long cocktail drink when mixed with chilled dry white wine or cider or even more gin as in our Blackcurrant Bomb cocktail. For celebrations try a sparkling dry white wine. For a less alcoholic concoction, mix with plenty of ice and soda water and a slice of lemon. It can be used as a wonderful base for sauces to accompany rich meats such as duck or game birds. Deglaze your roasting pan with some of this gin before adding the stock to give a delicious fruity, caramel flavour to the gravy. Pour this gin over fresh fruit or ice-cream to transform simple puddings into something far more glitzy.
How is this made?
All Colin and Phyllis Hingston’s fruit gins are based on a family recipe dating from 1842 and they have developed it to include this marvelous whole fruit gin which was awarded a Gold Award at the The Great Taste Awards 2005.