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There are two types of Christmas mornings: the chaotic, wrapping paper everywhere kind, and the slow, morning sun drenched “let’s make something cute and delicious” kind. This one’s for the second crew! We’re talking homemade blueberry bagels fresh from the oven and a fresh Ink Sloe Sunset in hand. Trust us, this combo couldn't work better.  Screenshot this for later 🌲✨ Ink Sloe Sunset Your new favourite “breakfast cocktail.” It's like a Mimosa - light, fresh, and a little bit boujeeee. You’ll need: Ice to the top  Orange juice  A dash of soda  60ml Ink Sloe & Berry Gin A slice of orange to garnish  Build in the glass, starting with LOTS of ice. Half fill the glass with orange juice, add a big dash of soda water, and then very slowly pour the gin over the top of the mix, so that it gently floats on top of the ice.  Homemade Blueberry Bagels These look impressive but they’re honestly surprisingly simple - and the warm blueberry aroma is chef’s kiss on Christmas morning. Ingredients: 450g bread flour 2tsp instant yeast  50g sugar 1½ tsp salt 240ml warm water 200g blueberries 1 tbsp honey (for boiling)  Method: Mix flour, yeast, sugar + salt in a bowl. Add warm water + blueberries and bring it together into a dough. Knead for 5-8 minutes until smooth. Let it rise for 1 hour. Shape into 8 cute little bagels. Boil each side for 1–2 minutes in honey water (this is what makes them chewy). Bake at 220°C for 20–25 minutes until golden. Serve warm, Sloe Sunset in hand, and you're ready for some present opening!!

An easy, beautiful and lower-alcohol gin cocktail made with fridge ingredients - fresh orange juice, soda and Ink Sloe & Berry Gin.

Buttery scones, making fresh strawberry jam, and shaking up a bonus cocktail - the Ink Strawberry Jamz made with Ink Sloe & Berry Gin.

  If you’re looking for a cocktail that’s equal parts zesty and chic, the Marmalade Martini is your go-to! It’s fresh, slightly tangy, and has that subtle sweetness that only marmalade can bring. Perfect for impressing at brunch or lunch, or for a high tea!  Edwina (part of the founding family of Ink Gin) is an incredible baker. She pulled together a high tea which included this delicious martini perfect for brunch. Here's the full recipe, and it's super easy...  Ingredients 15ml or a generous teaspoon of orange marmalade 30ml lemon juice 60ml Ink Gin Method Add all ingredients into a mixing glass with ice. Stir down gently until everything is chilled and beautifully blended. Strain into a martini glass. Garnish with edible flowers or a twist of orange rind for that final touch. Serving Tip This cocktail looks gorgeous served up in a crystal martini glass, and a pop of orange rind or flower garnish makes it a total showstopper. Watch the reel on our IG @ink _gin and check out @edwinajane__ for more at home recipes.

These no-fuss mini pavlovas are the perfect sweet treat for your next spring gathering. Made with store-bought pavlova bases, dollop cream and seasonal fruit, they’re as pretty as they are easy. Pair with a floral Ink Gin spritz and you’ve got instant garden party magic. This is the ultimate dessert hack to bring the colour (and the compliments) to your table.

Hosting a spring party? This guide has everything you need to throw a beautiful garden gathering — complete with jugs of colourful Ink Gin spritzes, a dreamy olive oil and lemon cake, cheat’s mini pavlovas, and a whimsical floral tablescape. Whether it’s a baby shower, birthday or just an excuse to celebrate the season, discover how to bring the colour to your next afternoon affair with this easy, elegant menu and styling inspiration.

Add a bold pop of pink to your cheeseboards or sliders with these quick pickles infused with rosella flowers – the same tart botanical that gives Ink Sloe & Berry its vibrant colour. Tangy, crunchy, and deeply addictive, these bougie pink pickles are easy to make and even easier to show off at your next long lunch or picnic.

Celebrate the season with three vibrant Ink Gin spritz recipes that are light, bright and ready to pour. From a floral elderflower fizz to a bittersweet orange spritz and a juicy sloe berry fizz, these drinks are made for sunshine, playlists and long afternoons with friends. Style them in jugs, serve over ice, and bring the colour to your next garden party.

HOSTED | By Ink – Italian Dinner Party Edition So, you’re hosting. You want the food to be delicious, the drinks flowing, and the vibe chef’s kiss - but you also want to enjoy the night, not spend it chained to the kitchen. This menu is built for that. It’s all about seasonal flavour, easy prep, and big family-style energy. Serve the food with flair, keep the Negronis on ice, and let the night unfold. To Drink You don’t want to be pouring drinks while you’re plating pasta. Set up a self-serve drinks station with a printed menu and everything guests need On the menu, batched Negronis served on ice with orange twists - keep the cocktail in a bucket of ice and let guests help themselves. Since you have the gin, you may as well offer Ink Gin & Tonics. Put tonic on ice, and a small plate of rosemary sprigs ready to garnish with a sign saying “Top yourself up”. Sides First Set the table with bread, whipped or salted butter, and both salads. Make these well ahead of time and refrigerate. Have them ready to place on the table just before you start cooking the pasta water - these can sit beautifully on the table, ready to scoop onto plates as the pastas roll out. Crusty Bread + Salted Butter Get some good bread from the bakery and serve with softened salted butter or olive oil + balsamic. Checkerboard Salad This marinated fetta and cucumber salad is a showstopper. Get the full recipe here. Heirloom Tomato Salad Layer slices of red, yellow and orange heirloom tomatoes on a large platter. In a bowl make a quick marinade to pour over the top: olive oil, red wine vinegar, lemon juice, minced Red Onion, herbs, garlic, salt and pepper. This is the recipe we used. You want this to sit in the fridge for a good few hours to marinate.  Optional: Add a spoonful of burrata or stracciatella if you’re feeling extra. To Plate & Serve Hot If you follow this plan, you'll only have to cook the pasta and the burnt butter sauce during the evening - everything else would be done in advance. Once everyone’s ready, bring out the pastas. Serve both family-style on the table or plate them up in rounds - whichever suits your vibe. Burnt Butter & Sage Pasta Based on this 10-minute wonder from The Burnt Butter Table, this dish is buttery, nutty and beautifully simple.  How to make:– Melt butter in a pan until golden and fragrant– Add fresh sage leaves and fry until crisp– Toss with al dente pasta (fresh is best) andfinish with cracked pepper and parmesan – Serve immediately, hot and glossy Slow-Cooked Bolognese Ragu Make this up to 2 days before - it only gets better. Of course we used Queen Nagi's recipe for this and it was elite.  To serve:– Toss through fresh pasta – Top with grated parmesan and cracked pepper– Pour yourself a G&T and sit down already Fresh pasta bonus round:Make your own if you’re game - or turn it into a group activity. Just pre-make most of the pasta ahead of time, and let guests shape one type (like orecchiette or pappardelle) as a fun ice-breaker. That way it’s interactive, not a disaster, and doesn't take too long.  Hosting Flow Before guests arrive: Set out bread, salads and drinks station. Set the table. Keep pasta water hot and ragu warming gently. When guests arrive: Pour Negronis, mingle, nibble. Let people snack and chat while you do the pasta final touches. Dinner: Plate or serve pastas. Keep salads and bread on the table to graze. After: Sit back, sip something icy, and bask in the compliments. This is dinner party hosting done right:Beautiful food, great drinks, and enough breathing room to actually enjoy your own party.