© Eddie Garcia

Tonic is Dated! 3 Fancy Gin Recipes

Hey Gin! Would you know what gin potions could taste like?

Did you know: Gin has been the trend drink in 2017 and will remain the talk of the town in 2018 too (haha). Since we love to add a sense of variety to our leisure and after-work time, we show you three extraordinary Gin recipes that will surprise you for sure.

 

1. Basil Pepper-Mash

 

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Ein Beitrag geteilt von the Curvy am

 

You need:

Basil

Ice cubes

Peppercorns

2 cl lemon juice or 1 cl lemon concentrate

2 cl sugar syrup (use at discretion)

6 cl Gin

Preparation: 

Fill up a glass with ice cubes, add basil leaves and peppercorns and crush with a pestle until the cubes become crushed ice. Then, add Gin, syrup and lemon juice and pour the mixture into a shaker. Shake well for at least 40 seconds until the ingredients are well mixed. Pass the drink through a fine sieve, decorate with peppercorns and basil leaves and serve. Cheers!

 

2. Gin-flavoured Cocoa

 

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Ein Beitrag geteilt von the Curvy am

 

You need:

0,3 l milk

Dark chocolate

2 cl Gin

Chilli flakes

Preparation: 

Heat the milk in a pot, do not boil! Fill it in a glass container, chop the chocolate and add some chips (quantity depends on the desired intensity) to the milk. Stir well until the chocolate has melted. Now, add 2 cl of Gin and put the drink in the freezer for cooling. It tastes best when the milk has slightly frozen. Add some chilli flakes before serving and… ready to enjoy!

 

3. Black Coco

 

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Ein Beitrag geteilt von the Curvy am

 

You need:

Ice cubes

Fresh black tea

A bunch of mint leaves

2 cl coconut milk

4 cl Gin

A pinch of salt

Brwon sugar

Preparation: 

Fill up a glass with ice cubes, add mint leaves, salt and some brown sugar and crush with a pestle until the cubes become crushed ice. Brew the tea up to 3 minutes longer than recommended. Add the coconut milk after cooling. Stir well and fill in the prepared glass with ice cubes. Add the Gin and decorate with some mint leaves and brown sugar. Skol!

 

Translation: Danielle De Bie