Gin has a lengthy and distinctive history that starts in Europe. The name “gin,” as it is known today, may have originated from the Flemish words “genever” or “jenever,” which were originally used to describe the beverage’s medical properties. In addition to berries from the coniferous juniper shrub and other botanicals, it is produced from a distilled grain. In the past, a less expensive variety of gin would have been flavored with turpentine, but it has gone a long way since then! Gin today is perhaps a little bit different because it is purer and offers a wide range of distinctive flavors and styles.
While some people decide to abstain from alcohol during the month of January, Ginuary is on the other end of the spectrum. The goal of the month is to highlight gin as a versatile spirit that presents a variety of chances to discover unusual and fascinating gin flavors and styles, as well as recipes that may be produced with it. So if you want to truly celebrate Ginuary, scroll down to find a few recipes curated by some of the best restaurants.
Poco Loco
Espuma De Maracuya
Photo Courtesy: Poco Loco
Prep time: 10 minutes
Servings: 1
Glass: Red Wine Glass
Ingredients required:
Gin 45 ml
Passion fruit puree 20 ml
Lime juice 20 ml
Method: Pour the gin along with passion fruit, and lime juice into a shaker. Add a few cubes of ice. Shake well and top it up wid soda
The Manzana
Photo Courtesy: Poco Loco
Prep time: 10 minutes
Servings: 1
Glass: Old Fashioned
Ingredients required:
Gin 45 ml
Green apple syrup 20 ml
Lime juice 20 ml
Method: Add Gin, green apple syrup and lime juice into a shaker along with a few cubes of ice. Pour it over a layer of crushed ice for an enhanced taste.
Flora Lavanda
Photo Courtesy: Poco Loco
Prep time: 10 minutes
Servings: 1
Glass: Martini
Ingredients required:
Gin 45 ml
Lavender syrup 20 ml
Lime juice 20 ml
Method: Pour Gin, Lavender syrup, and lime juice into a shaker with cubes of ice. Shake well and pour it into a glass. Garnish it with edible flowers
La Poz
Berry Fruit
Photo Courtesy; La Poz
Prep Time: 10 minutes
Number of Servings: 1
Glass Type: Coupe
Ingredients Required:
60ml raspberry-infused gin
60ml fresh Grapefruit Juice
15ml freshly-squeezed lime juice
15ml sugar syrup
Egg White
Method:
Step 1: Homemade Raspberry Infused Gin
Acquire 400 grams of fresh raspberries, and muddle them together adding a pinch of salt. – – Add 750 ML of your preferred gin and bottle it with the raspberries. Refrigerate for about 24 hours and sieve out the raspberries from the cumulation later to get your homemade gin.
Step 2: The Cocktail
Add the raspberry-infused gin,fresh grapefruit juice, freshly-squeezed lime juice, sugar syrup and vegan egg white, all in a shaker glass. Add ice and shake vigorously for 15 seconds. Now separate the ice to conduct a dry shake for a foamy and smooth texture. Pour it into a cut coupe glass, garnishing it with a consumable rice paper sheet
Gin Fruit Tea
Photo Courtesy; La Poz
Prep Time: 10 minutes
Number of Servings: 1
Glass Type: Old Fashioned
Ingredients Required:
60 ml Gin
40 ml Passionfruit juice
30 ml Hibiscus Tea
Mint Leaves
Method: Pour the passionfruit juice into an old-fashioned glass with the hibiscus tea, your choice of gin and some mint leaves. Combine all the ingredients together by gently stirring it, add some passion fruit seeds and the drink is ready to be sipped.
Greek Grape
Photo Courtesy: La Poz
Prep Time: 10 minutes
Number of Servings: 1
Glass Type: Old Fashioned
Ingredients Required:
60 ml Gin
30 ml Grapefruit Juice
Vegan Egg White
Sour Mix
Method: Add your choice of gin, grapefruit juice, a pinch of sour mix and a vegan egg white into a shaker with ice and shake vigorously for 20 seconds. Strain the cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned glass filled with ice
British Brewing Company
Gin Lavender Martini
Photo Courtesy: British Brewing Company
Ingredients:
50 ml Gin
20 ml Lavender Nectar
10 ml Lime Juice
1 Tbsp Egg White
Method: Add your ingredients into a cocktail shaker and shake! Strain into a chilled martini glass and garnish with a couple of maraschino cherries.
