Start drooling! 10 perfect summer Cocktail & Food pairings from our Gins of the Month

Drink your cocktail and eat it, too! Or at least pair it with something to eat. With wine and beer more often associated with food pairings, we think that it's high time gin cocktails were matched with something succulent. Below you'll find 10 original gin mixes and their food complements so that you can drink the cocktails the way our Gin of the Month distillers meant them to be drunk!

Stay up to date on all the latest craft gins, their cocktails and food pairings by joining the Craft Gin Club. Take advantage of our introductory offer with the code GIN&FOOD

photo credit: Punch Drink

Burleigh's Dry Gin - September 2015 Gin of the Month

Afternoon Picnic - A touch of sparkle in the warmth of the setting summer sun

  • 35ml Burleighs 40%
  • 15ml red vermouth
  • 15ml Campari
  • Top with champagne

Serve in a wine glass with a slice of orange

Food pairing: Enjoy with some cured meats/ charcuterie 

East London Liquor Company - December 2014's Gin of the Month

Whet Martini

  • 60ml East London Liquor Company Batch 2 Gin
  • 20ml Lillet Blanc
  • Sage leaf

Stir over ice until appropriately chilled.  Pour into a martini glass and garnish with a fresh bruised sage leaf.
Food pairing: Fettuccine Alfredo

Dangria Fizz

  • 40ml East London Liquor Company Batch 1 gin
  • 15ml Cardamom infused sugar syrup
  • 30ml Guanabana Juice
  • 15ml Lime Juice

 Stir over ice and pour into a champagne flute and top with dry bubbles.  A white grapefruit zest makes for a good garnish.
Food pairing: Pork belly or dark chocolate

Makar Glasgow Dry Gin - January 2015's Gin of the Month

Good Red Fire

  • 25ml Makar Glasgow Gin
  • 25ml Manzanilla Sherry
  • 25ml Campari
  • 10ml Saffron Syrup
  • Fever Tree Ginger Beer 

Combine first four ingredients in mixing glass and stir with ice. Fine strain into old-fashioned glass filled with fresh ice. Top with a splash of ginger beer. Garnish with an orange twist. Good Red Fire is a twist on the classic Negroni with added “fire” from the ginger beer.

Food pairing: antipasti

Warner Edwards Harrington Dry Gin - February 2015 Gin of the Month

Hedgerow Martini

  • 2 shots Harrington Dry Gin 
  • 3 shots sloe gin 
  • 1 shot fresh lime juice 
  • ¾ shot of elderflower cordial 
  • 2 fresh blackberries 
  • 2 frozen blackberries (for the garnish) 
  • ice 

Shake vigorously for 30 seconds, pour through a cocktail strainer into the chilled martini glasses. Garnish with the blackberries

Food pairing: Dark Chocolate Raspberry Cheesecake

Elderflower Gimlet

  • 50ml Elderflower Infused Gin
  • 20ml lemon juice
  • 25ml elderflower cordial

Shake the ingredients in a cocktail shaker, over ice, and strain into a chilled martini glass. Garnish with a mint leaf or a twist of lemon.

Food pairing: Strawberry & Elderflower Fool

Anno Kent Dry Gin - May 2015 Gin of the Month

White Cliffs Gin Fizz

  • 50ml Anno Kent Dry Gin
  • 25ml lime juice
  • 20ml sugar syrup
  • Couple drops of rose water
  • Couple drops vanilla extract
  • 1 large egg white
  • 25ml double cream
  • Top with club soda

Mix ingredients bar soda in a shaker with ice. Strain into a glass and add soda. Serve in a Collins or highball glass

Food pairing: Oysters or scallops

Garden of England

  • Anno Kent Dry Gin (25ml)
  • Anno Elderflower & Vodka (25ml)
  • Fresh cloudy apple juice (50ml)
  • Lime juice (dash)
  • Strawberries 
  • Raspberries
  • Blackberries

Muddle blackberries, raspberries and strawberries in a shaker. Add other ingredients, shake with ice, strain and serve in a tea cup or coupe glass with finely crushed ice. Garnish with strawberry slices, raspberries and blackberries

Food pairing: Red berries and chocolate. My favourite pairing is with a gooey chocolate brownie with raspberry coulis

Blackwater No. 5 Dry Gin - March 2015 Gin of the Month

Rhubarb Martini

  • 3 shots Blackwater No. 5 Gin
  • 2 shots Rhubarb syrup
  • 1/2 shot fresh lime juice

Mix all ingredients in cocktail shaker with ice. Shake vigorously for thirty seconds. Strain into chilled martini glasses. Serves 2. 

Food pairing: Monkfish with rhubarb chutney and fennel and chervil salad with rosé wine vinaigrette

Da Mhile Botanical Seaweed Gin - July 2015 Gin of the Month

Da Mhile Dirty Martini

  • 1 part Seaweed Gin
  • 2 parts Sweet Vermouth
  • 1 part olive juice
  • Olives

Combine gin, vermouth and olive juice in mixer glass on ice. Stir mildly. Strain into Martini glass. Garnish with olive to taste.

Food pairing: Oysters on the half shell or sushi

Get GINNED! Our club magazine free into your inbox each week