This is James Gin's spin on the classic Snowball cocktail, this time with the tang of rhubarb.
The botanicals in the gin accentuate the depth of flavour in the rhubarb, whilst the savoury notes from the parsnip gin work amazingly well with the richness of the advocaat.
Rhubarb and Custard - a classic British dessert, best served after a hearty roast dinner involving parsnips.
So really you can forget the cooking altogether as this is, in effect, the entire meal distilled into a glass.
INGREDIENTS
45 ml James Gin Asian Parsnip
30 ml Advocaat
10 ml simple syrup (method below to make this at home, or be really lazy and get it on Amazon)
90 ml Fever-Tree Rhubarb & Raspberry tonic
Rhubarb to garnish
METHOD
Fill a highball glass with ice.
Add James Gin, Advocaat, and simple sugar syrup. (To make a simple sugar syrup, Dissolve 300g caster sugar in 150ml water over a low heat, leave to cool.
Slowly top with the tonic to create a layered appearance.
Garnish with a stick of rhubarb.
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JAMES GIN SLOE DOWN
Grab those hiking boots, forage for sloes in wintery air - or just save a load of time and effort and buy some liqueur. Now you can make cocktails involving foam in the comfort of your own home (or shed if you need to get away from the in-laws), should that be something you really want to do.
The nuttiness of the orgeat pairs well with the parsnip, with the citrus to balance out the sweetness, and the sloe gin adding a depth of complexity to the fruity and herbal notes in the Asian Parsnip.
Put more simply, a cocktail that involves adding gin to gin seems ideal.
INGREDIENTS
45 ml James Gin Asian Parsnip
15 ml Sloe Gin Liqueur (google this to buy - it's a bit unusual but worth the effort)
25 ml lemon juice
10 ml Orgeat Syrup (find this at Tesco)
Dash vanilla bitters
METHOD
Add all ingredients to a shaker with ice.
Shake well until chilled.
Double strain into a chilled coupe glass.
Garnish with a few drops of the bitters, then swirl with a cocktail pick.
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THE SLOW BURN
Are you one of these wonderful people that sacks off the cooking for a takeaway on Christmas Eve? Then, read on.
The 'Asian' in 'Asian Parsnip' is all about the spices. Add ginger and chilli and you've basically got an Indian takeaway in cocktail form.
INGREDIENTS
2 slices ginger (muddled) or ginger syrup
30 ml James Gin Asian Parsnip
10 ml honey & chilli syrup (make your own by adding a glug of runny honey, chopping up a chilli and a splash of water. Boil down for 5 minutes and leave to cool)
15 ml fresh lemon juice
Your favourite Sparkling Wine
METHOD
Muddle the ginger in a shaker (skip this step if using ginger syrup).
Add the James Gin, honey & chili syrup, and lemon juice.
Shake with ice until well chilled.
Fine strain into a chilled flute glass.
Top with dry sparkling wine.
Garnish with a long, thin lemon twist and a chili.
