Fine-dining gin recipes for your summer soirée

Gin has grown up into Britain’s favourite tipple. Craft distillers and complex botanicals have helped turn a traditional spirit into the toast of London. But a serious ingredient in the kitchen? Well, yes.

Here are five recipes that take gin to the next level by infusing it into succulent roast lamb, G&T sorbet or even a sharp and silky lemon tart…

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For starters

Hendrick’s cucumber jelly with smoked mackerel and feta.

Ingredients

• 1 cucumber

• Handful of mint

• Juice of 1 lime

• Leaf gelatine – follow instructions to set 500ml

• 50ml Hendrick’s Gin

• 200ml tonic water

• 250ml water.

Slice the cucumber and mint finely and arrange in a shallow serving tray.

Soak the gelatine in cold water for 5 minutes or until soft.

Gently warm the gin, lime juice, tonic water and water, then add the gelatin. Stir until dissolved then leave to cool. Pour into the tray and refrigerate until set.

Cut into squares and serve with smoked mackerel and feta cheese slices.

Hendrick’s Gin

An unusual distillation process combined with an oddly delicious set of infusions of rose petal and cucumber yields a one-of-a-kind gin that is passionately loved by individuals all over the world. Handmade in tiny batches, the tender approach is what makes Hendrick’s so divine.

Reserve Hendrick’s now

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Main course

Bombay Sapphire marinated lamb

Ingredients

• Shoulder of lamb

• 200ml Bombay Sapphire

• 1 bulb garlic

• 10 sprigs of rosemary

• Juniper berries

• Rock salt.

Roughly chop the garlic, rosemary, then mix with the gin, juniper berries and rock salt. Rub liberally over the shoulder of lamb, cover and refrigerate for at least 4 hours, preferably overnight.

Pre-heat the oven to 140ºC. Place the lamb into a roasting tin, cover with the remaining marinade and roast for 3 hours or until juices run clear. Baste regularly.

Bombay Sapphire

Created with a secret recipe of 10 hand-selected botanicals from around the world.

With its fresher, brighter and yet balanced taste, Bombay Sapphire is the perfect spirit for special occasions.

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Desserts

Bloom London Dry Gin & tonic sorbet

Ingredients

• 200ml elderflower tonic water

• 150g caster sugar

• 3 tbsp elderflower cordial

• 6 juniper berries

• 100ml Bloom London Dry Gin

• 6 lemons, juiced and zested

• 3 egg whites, beaten.

Serves 4

Heat tonic water, sugar and juniper berries until the sugar has dissolved. Bring to the boil then remove from the heat and add the elderflower cordial and the juice, and lemon zest. Leave to cool.

When cool, remove the juniper and add the gin. Churn in an ice cream maker until almost frozen. At this stage add the whisked egg whites and continue to churn until frozen. Serve topped with lime zest.

Bloom London Dry Gin

A floral London dry gin, inspired by nature.

Joanne Moore – who celebrated her 10th Anniversary in 2016 as Master Gin Distiller – chose the flowers of chamomile and honeysuckle, with the citrus fruit pomelo, to make up the three main botanicals.

Reserve Bloom now