Dill & Gin Mojito

Herbs have got to be one of the worst things for buying in too large a quantity for me, I try to avoid/substitute where possible and if I’m organised enough I’ll dry/freeze them. I have an old blog post on that here.

I’ve also started to grow my own but only have a very small selection at the moment as I’m very good at killing plants, so I’ll keep you all updated on the progress.

Anyway, this week I had a lot of dill left over (which is allegedly 10 days past it’s Best Before date but is still looking pretty good looking to me). I figured it was something that would probably go quite well with gin as I consider it to have that same spring fresh taste as cucumber which compliments some gins very well.

A quick internet search threw up this wonderful Gin Dill Mojito from Meg is Well and I can now safely say, I’ll never have leftover dill again. This months gin of choice from Craft Gin Club is Cuckoo Gin from my home county of Lancashire. (If you refuse to count Greater Manchester as a county that is). I’m now wondering what other herbs would go well in cocktails, any suggestions?

Ingredients (serves 1) – original recipe from Meg is Well.

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Lemon Drop Martini

On the 6th day of Christmas …

Lemon drop martini

As it’s New Year’s Eve, I thought it appropriate to share one of my favourite cocktail recipes.

This was discovered whilst attempting to deplete the contents of a relatives drinks cabinet, so I feel that it’s perfectly legitimate to classify it as a food waste recipe.

It’s not just food that gets over bought at Christmas but wine and spirits as well. I’m sure a lot of you will have numerous random liquors in the cupboard such as the classic creme de menthe, or as used in this recipe, triple sec/orange liquor.

Most of these beverages aren’t designed to drink neat, they’re meant to be mixed with other spirits and mixers to create some quite delicious tipples. Also it’s a common misconception that liquors last forever, whilst they may still be drinkable it’s likely that the alcohol content will have largely evaporated over time.

A lemon drop is a classic martini cocktail and there are numerous variations however here’s the recipe I tend to follow (makes 2)

75ml vodka
75ml lemon juice
25ml triple sec

Use a slice of lemon to wet the rim of a martini glass (or a tumbler/champagne flute if you don’t have)

Roll the rim of the glass over a plate of sugar to create a sugar rimmed glass. The sweetness of the sugar on the glass takes the edge off the bitterness of the lemon and also looks quite impressive.

Pour all other ingredients into a cocktail shaker over ice

Shake and strain into martini glass.

A tip that I learnt from my days as a bartender was never shake too much as you only want to chill the drink and not dilute it with melted ice but hey where’s the fun in that? It’s New Year, feel free to let your best Tom Cruise cocktail impression loose.

A delightful tipple to greet your new year guests with.