The gin is distilled at Antica Distilleria Quaglia, a Piedmont distillery that produces a wide variety of Italian amaros and vermouths, so expect the flavors to pair particularly well with the red vermouth and bitter notes of a classic Negroni. While the cake is baking, make the drizzle. Sift the icing sugar into a pan and add the other ingredients, warm gently stirring until sugars and quince has dissolved. But, we’re only interested in the very best! So, we’ve put our top spirit team on the case to find the best pink gins for 2023. Made with Italian juniper berries and orris root, Spanish almonds and lemons, grains of paradise from West Africa, and Chinese licorice, Bombay Sapphire is the product of a 1761 gin distillery founded by Thomas Dakin in Warrington, England. The London Dry Gin, spotted easily because of its distinct, bright blue bottle, is aromatic and crisp, and holds up delightfully in a martini. Weigh out the dried fruit into a bowl, cover with 20ml of Shed 1 Festive Tipple Gin and leave for a minimum of 24 hours.

Linden Pride, co-owner of Dante NYC, notes it is particularly excellent in a martini. “Preferred as a 50/50 martini, Fords Gin has the bright citrus notes, and mild juniper palate that gives this gin the strength to be easily distinguished in a martini, whilst having the nuances to balance with the fragrance of the vermouth." Stir butter mix and flour mix together until combined. Spoon the mixture into the cake tin & bake for 45 minutes until firm and springy and a skewer comes out clean. Brush with a mix of apricot jam and boiled water then decorate with glace orange slices and dried cranberries.There are four main styles of gin. London dry gin is very dry with a strong juniper taste. Plymouth Gin is fruity and aromatic, Old Tom gin is sweeter and smoother than London dry gin. New Western, also called new American gin, new world gin, or international gin, is a gin where the juniper taste is less prominent and calls for an expanded cast of botanicals to make the blend. Genever, a Dutch variation that is the origin of all other gins, is sweet when aged and drier and lighter when young. As for gin and tonics, I think the world is your oyster," says Heather Perkins, bar manager at DiAnoia’s Eatery in Pittsburgh. "With only two ingredients, it's more important that your tonic and gin are a complement to one another. You can adapt the tonic for the gin or adjust the gin for the tonic, depending on what you have. This is where you can experiment and have fun, especially with garnishes.

We think this fabulously fruity offering from spirit aficionado Chase will have your tastebuds doing a little dance thanks to its bright, citrus flavours. Despite being predominantly sharp and citrusy, the classic spicy juniper aroma really comes through, which isn’t always the case with flavoured variants. If you’re a big fan of sharp grapefruit but typically prefer traditional dry gins, we urge you to give this a go. It’s an ideal blend of the two and not overly sweet or sugary. Absolutely not! Many gins do have added sugar to make them sweeter and this is particularly the case with gin liqueurs. However, an equal number of gins proudly claim to contain no added sugar and only use natural flavourings. Put the mixture into the lined tin and bake for 50 min – 1hour. A metal skewer should come out clean when inserted Allow to cool for 2-3 minutes before stirring in the egg yolks (mix thoroughly, to avoid any lumps), followed by the sweetened sloe coulis (keep 20g aside for garnish) and 100ml of Hayman’s Sloe Ginsloe berries (if you don’t have sloe berries I can vouch that raspberries work as good replacement) Add a spoonful of the flour mix to the butter mixture and combine, then add a spoonful of the soaked fruit mixture and combine. Repeat until all the ingredients are used. Sift the flour, baking powder and salt into the bowl, add the milk and mix until smooth. Carefully spoon over the pineapple slices and spread level.

To make the drizzle. Put all the juices (with just 25ml of the gin) and the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar and remaining gin. Stir.Cream butter and sugar till pale and fluffy. Sift the flour into a large mixing bowl and add in the baking powder, eggs, zest and a pinch of salt. These botanicals add complexity and depth to gin, making it a perfect match for sweet ingredients like fruit juices, liqueurs, and syrups. Remove from the oven and pour over 5ml of Shed 1 Festive Tipple. Allow to cool and remove from the tin and paper. If you can't find Portofino, we do also recommend Monkey 47 for a Negroni. It's complex, flavorful profile will nicely complement the oft-overbearing Campari.