insideKENT Magazine Issue 93 - December 2019

FOOD+DRINK GIN-GLE BELLS CONT. Silent Pool Gin Festive Spritz • 50ml Silent Pool Gin • 25ml De Kuyper Cherry Brandy Liqueur • 20ml Freshly Squeezed Lemon Juice • 150ml Soda Water • Ice • Wedge of lemon & a glazed morello cherry Combine the Silent Pool Gin, cherry brandy and lemon juice in a tall glass. Fill the glass to the top with large cubes of ice and gently pour the soda water over the ice cubes. Garnish with a wedge of lemon and a glazed morello cherry. Stir before consuming. The Pinkster Winter Serve • 50ml Pinkster Gin • Fever-Tree Aromatic tonic • Orange Slice • Cloves Add to a tall ice-filled glass and garnish with an orange slice studded with cloves. Cloves are an all too rare addition to cocktails. More’s the pity as their smoky space is one of winter’s most iconic flavours. Baby Flagingo Jelly Shots • 300ml tonic water or lemonade • 200ml Zymurgorium Flagingo Pink Gin • 5 sheets of gelatine Kokora Sakura 75 • 20ml Kokoro Gin • 20 ml Kokoro Gin Cherry Blossom Liqueur • 25ml Lemon Juice • 125ml Prosecco, Champagne or sparkling Sake Shake the gin, liqueur and lemon juice together, then strain into a flute glass. Top with fizz and garnish with a cherry. Simmer the tonic water or lemonade for 5 minutes and take off the heat. Prepare the gelatine by soaking the sheets in cool water for 4 minutes. Add the soaked sheets of gelatine into the warm mixer and stir until dissolved. Add the Zymurgorium Flagingo Pink Gin into the mix. Allow the liquid to cool then pour into moulds or serving glasses. Transfer the shots to the fridge and allow them to set overnight before un-moulding. So whether you are buying gin as a gift, enjoying it yourself, or showcasing your newly found cocktail skills off - tis the season to get jolly for you gin lovers out there! 95

insideKENT Magazine Issue 93 - December 2019 | Page 95