Indulge: Frozen Cocktail Recipes

Kelly Barlow from What Kelly Cooks got in touch with us about making some summer recipes using Ink Gin.

Guest Post by Kelly Barlow from What Kelly Cooks.

Tom Collins Granita

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Ingredients:

150ml Ink Gin

650ml water

1 1/4 cup caster sugar

Juice of three lemons

Method: Heat the sugar and water over a low heat for 5-8 minutes, until all the sugar dissolves. Set the mixture aside and allow it to cool. While sugar syrup is cooling juice the lemons and strain it to remove seeds and excess pulp. Add the lemon juice and gin to the cooled sugar syrup and stir. Pour the mixture into a large freezer proof container with a lid. Leave to freeze over night for best results.

To serve: Use a fork to break up the granita and spoon it into a glass. Serve with fresh pieces of lemon.

Grapefruit Gin Granita

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Ingredients:

150ml Ink Gin

650ml water

1 1/4 cups of caster sugar

Juice of two pink grapefruits

Squeeze of lime

Method: Heat sugar and water over a low heat until dissolved. Allow the mixture to cool. While sugar syrup is cooling, juice the grapefruit and strain it to remove excess pulp. Add the grapefruit juice, squeeze of lime and gin to the cooled sugar syrup and stir. Pour the mixture into a large freezer proof container with a lid. Leave to freeze overnight.

To serve: Use a fork to break up the granita and spoon it into a glass. Serve with fresh pieces of grapefruit.

G&T Ice Blocks

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Ingredients: 

120ml Ink Gin

300ml Tonic Water

Juice of 1 lime

3tbs icing sugar, dissolved in 1/2 cup of water

1 punnet fresh raspberries

Method:

Pour Ink Gin, tonic and lime juice into a large jug. Add the dissolved icing sugar and give it a stir. Pour the liquid into ice block moulds and drop in a few raspberries. If you don’t have ice block moulds you can use polystyrene cups and bamboo sticks.


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