Smoked Whisky Gin and Gin BBQ Sauce are the ideal recipes for Father's Day!

Smoked Gin

This utterly debonair tipple is a sophisticated way to treat the coolest father figure in your life. The tantalising combination of juniper and citrus notes from the classic London dry gin and the smoky peat notes of the whisky is remarkably delicious.

For the full experience, why not also provide tasting notes based on your choice of gin and whisky so that they can sip it like a true pro. Great neat or over ice, this marvellous tipple is also fantastic in a negroni or gin old fashioned (add a dash of maple syrup for a real treat!) – mix up either one or both and you will have a Father’s Day like no other!

Ingredients

630ml classic, juniper-forward gin (Dartmouth English Gin for example)
70ml Islay Whisky
One resealable glass bottle

Method

Using a funnel, decant 630ml of gin into your glass bottle. Add the whisky, seal the lid and tip over a few times to combine. This ‘smoked’ gin will combine the fresh juniper notes of gin with the quintessential ‘smoked’ quality of the whisky. Yum!

Gin BBQ Sauce

Is there a father figure out there who hasn’t burnt an item or two on the barbie? We don’t think so. No, sausages are not supposed to be black on the outside and pink in the middle!

Enter this delicious gin-infused BBQ sauce, the saviour of any outdoor summer feast. Truly, anything you spread this sweet, tangy elixir on turns to a lip-smacking delight – not burnt yet raw sausages though, best to chuck them, sorry dad.

Ingredients

175ml gin
350ml tomato ketchup
Juice from 1 orange
175ml cider vinegar
1 tbsp molasses
½ tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp chilli powder

Method

Pop a saucepan onto the hob and add your gin, ketchup, orange juice, cider vinegar, molasses and Worcestershire sauce. Once the sauce is simmering, add your spices and continue to cook for two or three minutes. Decant into a bowl and use as a marinade for chicken or ribs, or as a spread on sausages or burgers.