Category / Drink

Sipsmith Gin

11 Wicked Uses for Hot Sipsmith Gin

Sipsmith Gin plays a major part in our household and Gin-uary is no different.

Right in the heart of Soho,  Ham Yard Hotel has teamed up with Sipsmith Gin to offer cocktails on their roof.  If you’re a regular reader, you’ll know that Sipmsith makes some of the best gin on the market. Ham Yard’s Hotel Bar Manager is working with the brand’s Master Distiller Jared Brown.

Sipsmith Gin: Hot Gin

It’s menu with gin heritage as its inspiration, paying homage to the days when gin kept London warm.  Hot Gin made its debut in the 18th century, at London’s Winter Frost Fairs, when the Thames would freeze.  Transformed into a winter playground, it played host to a plethora of gastronomic delights.

Sipmsith Gin

Sipsmith Gin: The Cocktails

Hot Gin & Tonic

Sipsmith Gin and homemade Tonic syrup (£11)

Sipmsith Gin

Smoking Cardinal

Sipsmith VJOP, Merlot and spiced citrus syrup (£11)

The Smoking Bishop is one of the London’s long lost classic hot drinks. One step further into the depths of alcohol history, its close cousin, the Smoking Cardinal, is far more refined. An elegant version of mulled wine, dating back to at least the 19th century.

Hot Negroni

Sipsmith London Dry Gin, Campari, Cocchi Vermouth di Torino, Red Berry Tea (£11)

Sipmsith Gin

Sipmsith Gin

The Negroni was famously born around 1910 when Count Camillo Negroni returned from his travels in North America. He discovered a new drink in his Florence home: the Milano-Torino or the Americano made with Campari, vermouth and soda.  He asked bartender Fosco “Gloomy” Scarscelli to make it stronger by replacing the soda with gin.

Reverse Martini

Sipsmith Gin, vermouth mix, vermouth bitters (£12)

Sipmsith Gin

Sipmsith Gin

Sipmsith Gin

With the Martini’s origins a far cry from today’s expression, they go back to its roots.  A combination of vermouth both dry and sweet mixed with an equal part of Sipsmith London Dry Gin.  Spent botanicals from the vermouth are turned into aromatic bitters and added to give the drink a lift.  Finished with a traditional olive, with a twist.  Oven-roasted and covered in Rosemary with seasoned breadcrumbs.

Hot Martinez

Sipsmith Gin, Cocchi Vermouth di Torino, maraschino, Angostura Bitters (£12)

The Martini’s close cousin, the Martinez is more rounded and aromatic lending itself to be served hot.  The drink itself traces back to the 1880s when a cocktail book recommended making it as a Manhattan, only with gin.

Hot London Cup

Sipsmith London Cup, lemon, earl grey tea (£10)

Cups and Punches are synonymous with London’s drink history, tracing back to an early 18th-century boom in both.  It’s a faithful recreation of historic London cups, using Sipsmith’s own London Cup with botanicals grown in Jared Brown’s garden in the Cotswolds.

The New Proof 

Sipsmith VJOP, Sipsmith Sloe Gin, Fernet Branco, Islay Whisky, popcorn tea (£12)

In spirits, the proof is the old term for the measure of alcohol strength.  The Royal Navy, buying rum for the sailors and gin for the officers, would pour a bit of spirit onto a spoonful of gunpowder.  If it still ignited, it was at least proof (57.4% alcohol).  If it flared, it was over proof.  This drink is mixed as a “blazer” an 18th-century double entendre, as it referred to the flaming drink mixed by pouring between two containers.  It also meant a boast.  This drink is both.

Purl

Sipmsith VJOP, London Ale, wormwood (£12)

Centuries ago, beers were mixed and bittered with wormwood (Artemisia absinthium).  One drink documented in a 19th-century publican’s trial for serving spirits without a licence was “purl” a combination of ale, wormwood and gin served hot.

Red Snapper

Sipsmith Gin, smoked lamb gin, Ham Yard Snapper Mix, basil, rosemary, kale (£15/serves 2)

The earliest mention of a recipe with tomato juice, Worcestershire Sauce, Tabasco, lemon, salt, pepper and horseradish in the UK was in the London Hospital Gazette in 1872. Reported in the Milwaukee Hospital Gazette in 1873 a spelling error doomed the Bloody Mary to wait for its popularity.  It was discovered in the 1930’s because no one wanted to try a recipe that called for “tobacco” sauce.  (Tabasco was only 24 1/2 years old at the time, a tiny brand from Avery Island, Louisiana, and unheard of in London until much later on).  It’s the first time the drink has been served hot.  Fantastic with a chargrilled pepper finger sandwich, dipped in a small serving cup.

Hot Pharmaceutical

Sipsmith Gin, coffee, maple syrup (£12)

Sipmsith Gin

Dick Bradsell, the”father of modern London, bartending”, invented the Espresso Martini in the nineties.  In his honour, they’ve reworked the pure masterpiece, and I can tell you this is an absolute winner.

Hot Lady

Sipsmith Lemon Drizzle Gin, Curacoa, lemon, foamed lemon verbena milk (£12)

The 1930’s classic receives a twist from Morocco, where hot lemon verbena milk is an afternoon favourite in cafes.

If you’re a Firmdale Hotels guest, then you can pop up to the roof bar and pay individually for these cocktails.

There are a few ‘Roof Nibbles’ including Cheese and chutney for two (£15), charcuterie board for two (£18), olives (£3.50), almonds (£3.50)  and seaweed crackers (£3.50).

Be quick because Hot Gin Roof runs from Friday 2oth January until Tuesday 14th February in timed sessions (Wednesday to Saturday 6-7.30pm and 8-9.30pm; Sunday 6.30-8pm).

Sipmsith Gin

Tickets cost £18 per person and include a complimentary welcome Hot Gin and Tonic, followed by a cocktail of choice.  They’ll also be an introduction by one of the Sipsmith Distillery team.

Why You Need Rice Dream In Your Life

Rice Dream is a milk alternative. I’m a lover of cow’s milk, but I do know that some people can’t drink, or just don’t like the taste. If you’re reading this, then you’re probably interested in the subject. I got sent a couple of cartons of chilled Rice Dream one of many products made by Dream.

Rice Dream, dairy alternative

Now I’ve tried quite a few alternatives and to be fair nothing really replaces that dairy taste for me, but Rice Dream does a pretty good job. It’s easy to digest, and it’s 99% fat-free with no cholesterol so if you’re watching your diet, a pretty useful alternative. Interesting that it’s got almost as much calcium as a glass of full-fat cow’s milk.

Rice Dream is free from Gluten, Wheat, Lactose & Dairy and contains no added sugar.

Rice Dream, dairy alternative

It’s perfect for making smoothies, but the real test is a good cuppa. I love that this doesn’t compromise on consistency or ‘clot’ in your cup.

Rice Dream, dairy alternative

Rice Dream, dairy alternative

Rice Dream – Try It Free

If you’re quick, you can try Rice Dream for free. Look out for one of the 120,000 packs inviting you to try it with the promise of your money back if you don’t like the taste.

Rice Dream, dairy alternative

Rice Dream – Not Just For Tea

There are quite a few recipes on their website, including this muffin recipe.

Ingredients

250g self-raising flour
100g light brown muscovado sugar
35g cocoa powder
75g dark 70% chocolate, roughly chopped
100ml light olive oil
150ml Organic or Calcium Rice Dream
1tsp bicarbonate of soda
1tsp vinegar
12 rounded tsp peanut butter

Method

Preheat the oven to 200°C/180°C fan/gas mark 7.

Line a 12 hole muffin pan with papers.
Place the flour, sugar, cocoa and chocolate chunks in a large bowl and mix.
Pour in the oil and rice milk and stir to create a batter.
Blend the bicarbonate of soda with the vinegar and add to the mix.
Place a large spoonful of batter in each case.
Spoon in the peanut butter, then top with the rest of the mixture, using it all up ensuring you have even sized muffins for even cooking.
Bake for 15 minutes until springy to the touch.
Eat these muffins on the day you make them. They also freeze well and can be put in the kids’ lunchbox (or yours), and by lunchtime, they’ll have defrosted.

Look for it in in the chiller cabinet in Tesco and Asda.