Make 5 delicious gin slushies straight out of your school’s out for summer memories and get that lazy summer holiday feeling. This is a great excuse to be a kid again with a grown up version of your favourite treat. Perfect for a warm day, just follow our easy and tasty recipe, sit back, relax and drift into your top summer memory.
Here’s how to make our favourite gin slushies using a ratio of 1 part gin to 3 parts mixer:
RASPBERRY GIN SLUSHIE INGREDIENTS
1 part Pinkster for that delicious extra kick of raspberry
3 parts Lemonade
Creme de Framboise - drizzle over the top
Garnish with mint and raspberries
VIOLET GIN SLUSHIE INGREDIENTS
1 part Bloom London Dry Gin for gorgeous floral and citrus tones
3 parts Soda water
Drizzle Creme de myrtille/mure
Garnish with blueberries
CLASSIC GIN SLUSHIE INGREDIENTS
1 part Nelson's Gin - a classic London Dry with subtle vanilla and cinammon for that touch of spice
3 parts Soda water
1 part Sugar syrup (mix 2 tbsp water with 2 tbsp sugar in a pan and heat until sugar dissolves)
Garnish with a Grapefruit twist
Pour the gin, we suggest a ratio of 1:4 parts (a quarter) into a tray or whatever good sized container you can get your hands on. Add soda or lemonade, a ratio of 3:4 parts (3 quarters) depending which recipe you fancy.
Freeze for at least 2 hours until you have mushable ice. Mash up the ice with the handle of a spoon (or whatever comes to hand), until you have a slush puppy like consistency.
Fill a glass full of the slush. Top up with extra gin or lemonade/soda to taste.
Drizzle the liqueur or sugar syrup over and add your garnish.
Sit back, relax and enjoy your gin slushie!
Use crushed ice it’s quicker! But it doesn’t give you proper slush.
RASPBERRY GIN SLUSHIE
Muddle the raspberries (gently press with a spoon) to release juice, add the Pinkster and lemonade, top with ice and a drizzle of creme de framboise. Garnish with mint and raspberries, gorgeous.
VIOLET GIN SLUSHIE
Freeze blueberries for approx 2 hours.
Muddle frozen blueberries with Bloom London Dry Gin, a splash of sugar syrup, and a squeeze of lemon.
Top with crushed ice & soda, then drizzle creme de myrtille/mure over the top, ta da!
CLASSIC GIN SLUSHIE
Add Nelson's Gin, sugar syrup, and red grapefruit flesh to glass and muddle. Top with soda and crushed ice. Garnish with a grapefruit twist (for no waste use the skin that's left over once you've removed the flesh) and you're done!
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