Yes, you read that right! Buttered gin is a thing and perfect for this cold weather that is setting in. November’s Gin of the Month, the delectable Cambridge Dry Gin, Rosemary and Verbena Limited Edition, works perfectly in gin cocktails and this hot buttered punch is a great way to try something new. There’s some preparation involved, but we assure you, it’s worth it!
First…butter your gin…
This recipe will give you enough to make ten cocktails: add 500ml of Cambridge Dry Gin to a saucepan with 100g unsalted butter. Add spices: we used two star anise and one cinnamon stick, but once you’ve got the hang of it, you can adjust it to your own personal preference. Warm on a low heat to melt the butter, stirring throughout. Allow the mixture to cool, place in a freezer tub and freeze for up to 12 hrs. After 12 hours, make a small hole in the butter layer and pour out the gin, sieving to remove spices.
Buttered Orchard Punch
50ml Buttered Cambridge Dry Gin Rosemary & Verbena Limited Edition
50ml fresh apple juice
25ml gingered vanilla syrup*
25ml lemon juice
5ml crème de cassis
Sprig of rosemary, to garnish
Add all ingredients into a cocktail shaker. If serving cold, add ice and stir gently, then strain into a pair of glasses. If serving warm (recommended), pour into a saucepan and heat gently: serve in your favourite mug. Garnish with a sprig of fresh rosemary.
*For gingered vanilla syrup, simply mix a vanilla syrup half and half with a fiery ginger beer.