Latest news with #WorldGinDay
Irish Daily Mirror
14-06-2025
- Entertainment
- Irish Daily Mirror
Just the tonic: Five tasty cocktail recipes to celebrate World Gin Day
It's World Gin Day and top mixologist Oisin Davis is sharing his gin cocktails to mark the occasion. Gin Day is the second Saturday in June, and is held to appreciate its history and culture. Cocktail expert and drinks aficionado Oisin explains: 'There are spicy gins that are great for martinis, herbal gins that are best served with tonic, and fruitier gins that work really well in long refreshing summer coolers. 'Pick up an Irish gin if you can - we have such an incredible range and variety of gin distilleries here.' Gin has become a big trend in recent years. Celebrity gin makers include Snoop Dogg, Margot Robbie and Brad Pitt. Premium Irish gin has continued to grow, going from a handful of distilleries to more than 50 nationwide. One of the standouts is the excellent Drumshanbo Gunpowder Irish gin, made in its Leitrim distillery, The Shed. Gin originated in the 11th century, when Italian monks used juniper berries to flavour distilled spirits. However, Holland is credited as its birthplace, with William of Orange introducing it to his subjects in the 17th century. London later became a gin-making epicentre. This weekend, food and drink festival Taste will also raise a glass to World Gin Day, with distillery forager Geraldine Kavanagh hosting Glendalough Distillery's masterclass experience. Here, Oisin shares his best recipes... INGREDIENTS: 35ml Irish gin; 100ml premium tonic water; 1 teaspoon of white sugar; 1 teaspoon of fresh lemon juice; 1 glass of ice (use the glass you're gonna serve the drink in) METHOD: Pour the gin, lemon juice, sugar and tonic water into a NutriBullet or kitchen blender, put the lid on and blitz it for about 5 seconds. Then take the lid off, lash in the ice and get the lid back on again. Blitz one more time but literally only for 2-3 seconds. You want the consistency of a slushie. If you blitz it for too long it will liquify the ice. Pour into your glass and serve with a straw. INGREDIENTS: 50ml of Irish gin (try Gunpowder, Dingle or Method & Madness); 1 tablespoon of lemon juice; 1/2 tablespoon of sugar; 1 tablespoon of hot water; 2 tablespoons of cream; 1 tablespoon of egg white; 100 ml of Club Orange METHOD: Pour the gin, sugar, water and lemon into the blender. Put the lid on and blitz. Take the lid off and pour in the cream, egg white and 3-4 ice cubes. Put the lid on again and blitz for 20 seconds. Pour into a long Collins or Slim Jim glass and slowly top it up with the Club Orange. Garnish with an orange wedge on the glass and serve with a straw. INGREDIENTS: 1 x 700ml bottle of Bertha's Revenge Irish Gin; 175ml of fresh lime juice; 4 tablespoons of white sugar; 1.5 litres of sparkling water. METHOD: The amount of juice a lime can produce can vary. To get the required amount of lime juice may require up to 10 limes but it should be about 6. Juice them into a large jug, then add the sugar, gin and 100ml of water. Using a soup blender, blitz all the ingredients together for about 30 seconds. Strain the mixture into a swing-top bottle, label it. For each serve, give the bottle a quick shake and fill a slim jim/long glass with ice and pour in 70ml of the gin mix and top it with sparkling water. Garnish with a lime wheel. YIELD: 14 x 70ml serves. It will keep for about 2 weeks in your fridge. After you've opened it, use it within a couple of days but keep it in your fridge as the lime will start to fade. INGREDIENTS: 500ml Ornabrak Single Malt Gin; 160ml lemon juice; 120ml Irish honey syrup METHOD: Pour in 100ml of honey into a jug and top it up with 2 tablespoons of boiling water. Stir for about 10 seconds before adding the gin and lemon juice. Add in 220ml water and blitz it all up with a soup blender. You then decant it into a swing-top bottle. Label it and get it cool in the fridge. When you fancy one, shake up the bottle and pour out 100ml into a martini glass and garnish with lemon peel. If you want it even colder, you can always serve it on the rocks, or if you have a thirst, pour 100ml into a long glass and top it up with 100ml of water. YIELD: 10 serves of 100ml each. It will stay good for a month in your fridge and once it's opened, finish it within a week but store it in your fridge. Roisin Murphy is headlining at the Beyond The Pale festival tonight in Wicklow, so mix this cocktail I made in her honour. INGREDIENTS: 25ml Blackwater Wexford Strawberry Gin; 1.5 teaspoons of sugar syrup; 2 teaspoons of fresh lime juice and 100ml of dry prosecco. A fresh Wexford strawberry to garnish. METHOD: Chill a champagne glass or coupe glass with ice. Place the gin, juice and syrup into a 500ml Kilner jar. Throw in some ice and seal it shut. Shake it hard for about seconds. Remove the ice from the glass. Open up the Kilner jar slightly and strain the cocktail into the glass. Top it up with the prosecco. Put a little sliver in the bottom of your Wexford strawberry and place it on the side of your glass. All recipes are from Irish Kitchen Cocktails, published by Nine Bean Rows. Photography by Joanne Murphy and styling by Orla Neligan.
Hindustan Times
14-06-2025
- Entertainment
- Hindustan Times
World Gin Day: Curated list of standout gin cocktail recipes
This World Gin Day, some of the most innovative bars and mixologists across the country are raising the bar — literally —with creative, gin-forward cocktails that celebrate bold botanicals, regional ingredients, and modern mixology. From pandan and passion fruit to cinnamon, cardamom, and kaffir lime, here's a curated list of standout gin recipes from top venues that deserve a toast. Ingredients: * Premium gin * House-made matcha syrup * Pandan syrup * Longan pickle brine (a delicate touch) Method: Shake all ingredients with ice until well chilled. Strain and serve in a chilled glass. Garnish: Longan pickle served in a bamboo cone A vibrant blend of herbal, spicy, and tropical notes Ingredients: * Pandan-infused gin * Jalapeño * Passion fruit Method: Muddle jalapeño gently. Shake all ingredients with ice. Double strain and serve chilled. Garnish: Optional: Thin jalapeño slice or passion fruit seed float A warm and aromatic cocktail with a crisp finish Ingredients: * Cinnamon-infused gin * Aromatic bitters * Fresh citrus juice * Tonic water Method: Build over ice in a highball or balloon glass. Stir gently. Garnish: Cinnamon stick and fresh blueberries A creamy, citrus-forward indulgence Ingredients: * 60 ml gin * 30 ml pomegranate syrup * Thai basil (few leaves) * Egg white Method: Dry shake all ingredients to emulsify egg white. Add ice and shake again. Double strain into a coupe or martini glass. Garnish: Thai basil leaf or pomegranate seeds A savoury, spicy tribute to the Thai classic Ingredients: * 60 ml kaffir lime–infused gin * 10 ml lime juice * 20 ml ginger honey syrup * 2–3 julienned galangal slices * 4–5 diced lemongrass pieces Method: Shake all ingredients with ice. Double strain into a ceramic highball glass. Garnish: Kaffir lime leaf and rice crackers Dawa by WESTIN SOHNA RESORT & SPA – CHAUPAL COCKTAIL BAR A smoky, herbaceous floral martini Ingredients: * 60 ml gin (optional for lighter version) * 15 ml elderflower syrup * 15 ml honey * 30 ml fresh lime juice * 2 sprigs fresh rosemary Method: Muddle 1 rosemary sprig in a shaker. Add remaining ingredients with ice. Shake well. Strain into a chilled martini glass. Smoke with a piece of dried rosemary just before serving. Garnish: Fresh rosemary sprig or edible flowers Floral, exotic and creamy Ingredients: * 50 ml cardamom & vanilla gin * 25 ml pineapple syrup * 15 ml lime juice * 1 whole egg white Method: Shake all ingredients vigorously without ice (dry shake), then add ice and shake again. Double strain into a martini glass. Garnish: Sliced rose petals
The Hindu
14-06-2025
- Business
- The Hindu
World Gin Day: Cherrapunji Gin becomes first alcohol label from northeast
GUWAHATI: Meghalaya's rain-fed 'Cherrapunji' is literally in high spirits. The Cherrapunji Eastern Craft Gin has become the first alcohol label from the northeastern part of India to be exported. The Meghalaya-based company announced this on World Gin Day (June 14). The company's CEO Mayukh Hazarika said the gin carrying the British-era name of Sohra is available in parts of the European Union. Beyond this bloc, the product is expected to be marketed in Japan, Thailand, and the United Kingdom later this year. 'This is a moment of pride not just for us, but for the region. We wanted to create a product that tells a story about where it comes from, and we are seeing that story resonate far beyond our expectations,' he said. The gin's international journey coincides with a broader shift in how spirits are being consumed and valued. Globally, gin has emerged as a canvas for local expression, with distilleries in places as far-flung as Japan, Kenya, and Iceland producing regionally inspired versions. 'In India, this movement picked up pace with the emergence of brands focused on hyperlocal ingredients and storytelling,' Mr. Hazarika said. The spirit, produced in small batches using traditional copper stills, is distilled from naturally harvested rainwater sourced from Sohra and Mawsynram, the two wettest places on Earth. Its botanical profile is built on local ingredients such as kaji nemu (Assamese lemon), Khasi mandarin, Sohmarit pepper, smoked black cardamom, and pine-smoked tea, creating a flavour described by enthusiasts as complex, aromatic, and regionally distinctive. Mr. Hazarika said Cherrapunji Gin is packaged in a military-grade stainless steel bottle, a sharp departure from the norm in the world of spirits. 'Designed to be reused and repurposed, the bottle is a quiet challenge to the throwaway culture of luxury packaging. Most glass bottles are used once and discarded. We wanted ours to be functional, long-lasting — something people would keep,' he said. He said gin, once a colonial-era staple, is undergoing a global revival. 'In recent years, the spirit has seen a sharp uptick in popularity, driven by the rise of artisanal distilleries, experimental botanicals, and an evolving consumer palate that favours provenance, craftsmanship and authenticity,' he added. In India, gin has moved from a niche category to a staple in urban bars and home collections over the last five years. This has been buoyed by the success of premium domestic labels and a surge in cocktail culture. What was once dominated by imported brands now features a growing number of Indian-made craft gins that foreground regional botanicals and local narratives. The Cherrapunji Eastern Craft Gin has won 13 international spirits awards, including a 'Master' medal at the Global Spirits Masters 2023, its launch year, and a silver at the World Gin Awards. Mr. Hazarika said that government support, especially from Meghalaya, played a major role in enabling this venture.
The Citizen
14-06-2025
- Lifestyle
- The Citizen
Celebrate World Gin Day with this peach and berry gin fizz cocktail
In honour of World Gin Day, let's raise a glass to one of the world's most storied spirits – gin. From its humble beginnings as a medicinal elixir in 17th-century Holland to becoming the quintessential South African spirit, gin has a rich history steeped in botanicals and flavour. Originally created as a juniper-infused remedy, it didn't take long for gin to evolve into a beloved social beverage, making its way into iconic cocktails like the classic G&T and the sophisticated martini. Whether you're a gin aficionado or just looking for a fresh sipper, this cocktail is a perfect way to toast the occasion. Ingredients 50ml gin (your choice of botanical gin) 25ml peach schnapps Fresh peaches, sliced (1 peach, thinly sliced) Mixed fresh berries (raspberries, blueberries, and red currants) 15ml freshly squeezed lemon juice 15ml simple syrup (optional for extra sweetness) 150ml sparkling water or soda water Ice cubes Rosemary sprig (for garnish) Method Fill a highball glass with ice cubes and a mix of fresh berries. Add a few thin slices of fresh peach. In a cocktail shaker, combine the gin, peach schnapps, lemon juice, and simple syrup. Add a handful of ice cubes and shake well for about 10 seconds until chilled. Strain the gin mixture over the ice and fruit in the glass. Top with sparkling water or soda water, giving it a light, fizzy finish. Gently stir once to combine, then garnish with a fresh sprig of rosemary.
Hindustan Times
14-06-2025
- Entertainment
- Hindustan Times
World Gin Day: India's evolving gin scene with creative cocktails and immersive experiences
No longer just a normal spirit, India's gin scene has evolved over the years with interesting pairings and experiments. This year on World Gin Day, Mixologists are stirring things up by setting up DIY trolley bars, organising workshops and preparing creative fusions with innovative ingredients. The weekend is the perfect time to ring in this day, an annual ode to the juniper-flavoured spirit. According to bartender Ami Shroff, in the last couple of years, gin has become popular with more and more people developing a taste for it. 'With the arrival of new Indian brands, people now have a variety of options to choose from. As a spirit itself, it is resonating with the consumers, and they are looking for immersive and creative experiences to try,' she adds. At Monkey Bar, Delhi, the mixologists have curated a special DIY Gin & Tonic for guests to prepare their own gin-based cocktails using five distinct flavour profiles: citrusy, floral, spicy, herbal, and fruity. These can be paired with fresh botanicals, garnishes, herbs, and spices. 'The DIY bar provides a canvas for self-expression and experimentation. It's an event designed not just for gin aficionados but also for curious first-timers looking to explore the spirit,' shares Harish Chhimwal, Lead Mixologist. In the west, Carnival by Trèsind, Mumbai has also curated a DIY trolley designed for guests to curate their own cocktails using a variety of fresh fruits, herbs, and their crafted in-house sugar-free tonics with flavours like mandarin, coffee, and yuzu. 'We believe fun dining should be an immersive experience. This experience is part of our broader sugar-free bar program, designed to deliver full flavour without the extra sugar. It's about giving our guests the freedom to experiment and enjoy their drinks in a fun, interactive way—because great drinks are meant to be personalised and shared,' says Rahul Kamanth, beverage head. In Bangalore, a city known for its breweries and bars, The Good Craft Co.'s Flavour Lab is bringing the stories of craft spirits to life. They are hosting a special workshop which will include guided tastings, behind-the-scenes walkthroughs, and interactive sensory games that dive deep into the world of Indian craft gin. It will explore four interactive zones that combine storytelling, flavour profiling, and behind-the-scenes insights into spirit-making. Fusions are a fun way to experience cocktails with different flavours, offering a refreshing take. At Juniper Bar, Andaz Delhi, by Hyatt, the curated menu brings together a lineup of summer cocktails, showcasing an infusion of mango. Highlights include the Frozen Mango Daiquiri, a chilled, tropical blend of ripe mango and zesty lime; Tang & Tonic, a slushie-style twist on the classic G&T with a bold mango kick; and Citrus Fog, a smoky yet citrus-forward cocktail that teases the senses with its layered textures and aromas. 'We wanted to celebrate seasonal vibrancy, and mango felt like the perfect canvas. The sweet, tangy notes pair beautifully with gin, allowing us to craft cocktails that are both nostalgic and refreshingly modern,' shares Ankit Tiwari, Bar Manager, Andaz Delhi, by Hyatt. Call Me Ten, Delhi also has an interesting take on gin with pan-Asian ingredients by emphasising balance, minimalism, and intention. They have prepared Tom Yum with kaffir gin, galangal, lemongrass, ginger honey, rice crisp, inspired by the Thai-Japanese soup found in streets and seaside towns. Another preparation, Tirreti bazaar made with pandan hapusa, wasabi, orange, mausambi, mishti Doi, waffle cone, is an ode to the Chinese-Japanese settlement in Kolkata, confluencing through their ingredients. 'Our gin cocktails merge Japanese precision with pan-Asian soul. We wanted each drink to evoke memory and place, using ingredients like galangal, wasabi, and mishti doi in unexpected ways. It's about creating balance and storytelling through flavour, while celebrating the versatility of gin and what better occasion to do this other than World Gin Day,' shares Mohit Badh, Bar Manager, Call Me Ten. Meanwhile, Avartana, ITC Maurya, Delhi has curated a gin cocktail infused with Indian spices, celebrating the essence of the South Indian flavours. They have prepared Anantpura Bajra Martini Gin, cold infused with roasted bajra, vermouth and prosecco, inspired by the district Anantapur in Andhra Pradesh, which is known for producing high-quality bajra.
