To celebrate Easter and being able to indulge again, we have taken a few traditional Easter treats and paired them with, you guessed it…GIN!
We’ve picked 5 Easter Favourites and paired them up with their perfect gin based partner. Be it a gin and tonic, a sloe gin or a delightful gin cocktail, we’ve searched and tested (quite willingly!) to find the right companions for your grub this Easter.
Why do we eat ham at Easter? Is there any religious significance? Not really. Some say it’s eaten because the pig was considered a symbol of luck in pre-christian Europe. However it’s more likely that it’s because years ago, when there was no refrigeration, the fresh pork that wasn’t consumed during the winter months before Lent kicked in was cured for spring. The curing process took a fair amount of time, and the first hams were ready around the time Easter came about. Thus, ham was a natural choice for the celebratory Easter dinner.
Traditionally a ham will be glazed with honey, so what better than a Bee’s Knees as a gin cocktail to go with your pork this spring?
The Bee’s Knees was originally created during prohibition era America when bathtub gin was in vogue. Generally bitter tasting and rather rough, adding honey and lemon juice was logical to mask both the flavour and strength of the bootleg gin. Nowadays, with a vast amount of quality gin and a variety of honeys available, the flavour of the booze doesn’t need to be hidden!
For making this classic gin cocktail we wholeheartedly recommend the fabulous Porter’s Gin from Aberdeen. The fresh citrus and smooth juniper flavours of the Porter’s pulls through and complements the honey beautifully.
Method: In the base of a cocktail shaker, stir the honey syrup with the gin until the honey fully dissolves.
Add the lemon juice and shake with ice. Strain into a cold coupe glass.
Garnish with a lemon twist.
Lamb has long been the traditional choice for Easter dinner across Europe. Representing sacrifice and new birth, we tend to like it in Britain with new potatoes and, of course, mint sauce.
Roast Lamb and mint go together like peas in a pod, so it completely makes sense to pair it with a gin and tonic using Daffy's Gin, garnished with mint and lime. Distilled using Lebanese mint and balanced with eight other carefully chosen botanicals, it is the perfect accompaniment. The mint shines throughout, working beautifully with the pine of the juniper to create an elegant companion to your delicious leg of lamb.
Superstition says that if you keep hold of a hot cross bun baked on good Friday and hang it up in your kitchen, your home will be protected from evil spirits for a whole year and all breads baked will turn out beautifully. The bun also supposedly has medicinal powers if someone falls ill.
Similarly, juniper has been long associated with having medicinal properties and was used in Celtic rituals to protect the household and its inhabitants.
Taking all that into account, a hot cross bun washed down with gin MUST be one of the healthiest and safest combinations around!
With a citrus burst, delicate spice, a hint of tea flavours and then a fabulous Yorkshire style finish of candied rhubarb, a Slinsgby gin and tonic with a slice of grapefruit would be the ideal companion to your hot cross bun over the Easter Weekend.
The tradition of exchanging sweets and chocolate Easter Eggs flourished in the 19th Century, as did the production and consumption of gin.
Eggs at Easter represent life in its various stages of development, encompassing the mystery and magic of creation. This can also often be the topic of conversation after having that one too many...
To get the most out of your Easter Egg, here at Gin Festival we would recommend washing it down with a glass of Ely Gin Orange. For those with a sweet tooth try it neat or with soda, but if you’re having a dark chocolate egg why not try it with tonic for a hit of marmalade and candied orange. A real Easter treat.
Simnel cake has been baked and eaten since the middle ages and has enjoyed a major revival in recent years. It is a light fruit cake with fragrant spices and two layers of marzipan, one in the middle and one on top, that is eaten during the Easter period. Traditionally eleven marzipan balls are used to decorate the cake, with a story that the balls represent the apostles, minus Judas (for obvious reasons!).
There is only one choice when finding a partner for a Simnel Cake, Professor Ampleforth’s Bathtub Gin Sloe Gin. With warming spices, vanilla, sloe berries, crushed almonds and oak tannins, there aren’t many other sloe gin’s that we can think of that would pair so well.
Pick up some perfect Easter gins from our online gin shop and have a wonderful weekend!
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