Newsletter – Friday 10th April
Happy Friday Team! And Happy Good Friday to you too!
And here we are, edging through the weeks, patiently waiting to pick up from where we left off. I don’t know about you, but during these difficult times I’ve taken great pleasure in picking up some things that I just didn’t have the time for before. Baking, gardening and learning the keyboard have been thoroughly enjoyable things to spend time. How are you all doing? And what have you been having a go at whilst passing the time?
So, it’s Good Friday. And, although a lot of us are at home at the moment, it’s important to snatch this opportunity to make the day a little special. And I’ve got some top tips on how to. First things first, I’ve found it’s all about replicating that bit of normality as much as you can. If you normally spend the Easter weekend with your family, how about you organise a video call? If you normally sit round the table together, you might not be able to do that, but perhaps you could. Organise a video call for the pudding, and sit the phone at one end of the table so it feels the same? Do you normally take the opportunity for a bit of DIY or gardening? Well you can still do that. You may not be able to take a trip out to get some materials, but I’ll bet you’ve got some stuff around your place that you can put to good use. If you’ve got kids, now’s a great time to get out the arts and crafts. Plus, if you’re a rum fan then do keep your eye out for our social media on Monday, we’ve got a great little competition for you.
Now, for this week’s drinks. There are so many amazing Easter Cocktails out there! I’ve found a few crackers to share below and I’d also like to focus on the ‘Good Friday’ and some interesting twists we can put on this by using some flavoured gins instead of aperol.
So first up, Easter Cocktails!
And for our showcase this week we’ve got some fabulous Easter cocktails for you!
For those chocholics out there, here’s a cracker of a recipe from Prima, bringing rum into the mix to create a cocktail from a true easter favourite.
A bit of a wildcard, this. But, I just couldn’t resist the recipe from Lidl. It can use any classic gin, and a nice way to use any leftover sherry from Christmas, plus drinks so often use the egg white and it’s really interesting to see something using the yolk!
And although we’re due some great weather, here’s a little something just in case the rain comes. Care of Butternut Mountain Farm, here’s a really simple but lovely recipe for something a little more warming.
And secondly, the Good Friday. Now, I found this cocktail care of an Australian website that posted it way back in 2013. Firstly, check out the recipe here care of Pola Dot Bride’s make it yourself section:
Now, cocktails are a creative thing, and as much as you want recipes to have a go out and make yourself, it’s also worth remembering that you can twist and remake the drinks in all sorts of different ways, inventiveness is the key to a good cocktail. So with that in mind. I wanted to give you a showcase of 3 different flavoured gins that would work really well:
Sacred Pink Grapefruit Gin: From the Sacred craft distillery in Highgate comes the Pink Grapefruit Gin, made using every but of the grapefruit, from the flesh to the peel even to the pips! It may sound obvious, but by golly does this have some phenomenal pink grapefruit flavours. Grab a bottle here
Sanction Pomegranate and Jasmin Gin: Sanction Pomegranate and Jasmin presents a fruity forward taste with a delicate floral aftertaste. Buy it here
KURO Peach Gin: A premium flavoured gin with a deliciously fruity Japanese inspired twist from KURO Gin. Plenty of peach flavours running through this one. Smooth and sweet, with plenty of soft peach notes and hints of floral juniper. Get a bottle
So there we have it! Hope this has given you a little something ex
tra for the long weekend. Whatever you are doing, we hope you have a wonderful time. Happy Easter!
Stay safe, big love
Newsletter – Friday 24th January
Happy Friday Team!
We are nearly at the end of January! Whether you’re doing Veganuary, started at a gym, or even just holding out until payday, you’re nearly there!
And hey, when it comes to the ‘new year, new me’ change of habit, if there has been a slip here and there, don’t punish yourself too much. By all means, absolute winner to do the entire month, but it’s also about your frame of mind. I spent the latter part of last year as a ‘flexitarian’, mostly veg but if something really took my fancy, I’d eat it. Taking that option definitely meant me eating less meat than normal and I felt better in myself for it. This year, the fella and me are going Vegetarian, but if there’s a slip, that’s ok. If I eat meat, I’m not going back to just eating meat all the time, I’m carrying on bring more and more veg in and I know in the near future that’ll be it. We love to think we can make an immediate change because we want that change immediately. But give yourself a little patience if it takes a bit of time to incorporate it. Be kind to yourself while you adjust.
And that leads me on to the focus of this newsletter. Veganuary. I hope you guys appreciate the support in Dry January for the first couple of weeks, but I’m feeling it’s right to turn my eye onto those doing Veganuary and give them a little love too.
Now the good news is that most spirits are vegan. There are some obvious examples of spirits containing animal products, for example, Ant Gin. But on the whole, you’ll find that most gins and rums are vegan. So that got my thinking, cocktail recipes are kind of out. However, there are components of cocktails to be wary of. Things like egg white for example, that has been commonly used in Sours amongst others for well over a century. Its main purpose is to give the cocktail a thicker, creamier consistency and a foamy top without altering the flavour of the drink itself. Vegan alternatives to this can be a little tricky, so it’s worth trying and testing to see what ones work for you. A common alternative is chickpea water, otherwise known as Aquafaba, which is often drained from a can and then thrown away. This makes a great alternative, but does alter the flavour, so think about what you’re putting it with. Another great thing you can do with chickpea water is whisk it up with sugar and add some melted chocolate, to create an amazing vegan chocolate mousse. Why not slip a little rum or whisky in there to make it pop? I’d suggest adding it to the melted chocolate before folding it in, so you don’t lose the fluffiness.
And this leads me nicely onto a couple of vegan recipes. A little while ago, I shared recipes for Gin and Tonic Cake and Chocolate Rum Cake. So, I thought I’d hunt out a coupe of vegan alternatives. Yes, you can have your cake and eat it!
Firstly, the Gin and Tonic cake. This cake has become a staple of the gin world. Online you can find hundreds of variations. This one from BBC food took my fancy. It looks absolutely gorgeous! Let me know how it turns out:
Secondly, for those chocoholics out there, you just can’t beat rum and chocolate. What a tremendous duo! I’ve found this great little recipe from Onegreenplanet.org. And my, it’s not just chocolate, this is a Chocolate Coconut Rum cake. Ooderlally!
So, I hope this has been a nice little issue for you. Do let me know how you get on and if you’ve got any vegan friendly boozy recipes to share, drop them my way! Bernadette@ginandrumfestival.com
Have a great week you lovely lot. And remember, you’re nearly there! Next week we celebrate the last day of January.
Big Love, all of us at G&R.