The few months at the beginning of the year are usually the longest, and toughest, of the year. Not too long ago we were enjoying late, lazy mornings, fun in the sun with family and friends and treating ourselves to all things delicious. Now we’re back in the real world … with sunsets and cocktails behind us. Nope … we don’t think so! We’re making these delish Bloedlemoen Gin cocktails to help ease those first-months-back-at-work blues.
Bloedlemoen (pronounced Blue’d Le Moon) is the first Blood Orange Gin in the world and the fruit is locally sourced from growing partners in the Cape. It’s a contemporary, London Dry-style gin, which is distilled using 10 botanicals through a combination of maceration and vapour infusion. The result is a premium, small batch gin that cuts no corners when it comes to quality and consistency, despite its humble beginnings. Look out for the new Bloedlemoen Amber that has just been launched.
Here are three fabulous cocktails … try them this weekend. Before you start … enter our competition. Visit our Facebook Page Get It National Magazines, simply tag a friend in the comments section, and you’ll be in the draw for a bottle of Bloedlemoen. Entries close March 2.
30ml Bloedlemoen Gin; 12,5ml lemon juice; 15ml raspberry syrup (1 cup sugar: 1 cup boiling water cup boiling water: 10 raspberries. Shake to dissolve sugar then chill); 20ml egg white (yes, egg white. Pro tip: The lemon cooks the egg. Kind of.); 20ml Dry Vermouth.
Shake like mad … then fine strain into a coup or martini glass. Garnish with a flower.
SHERBET AROUND THE CLOCK
37,5ml Bloedlemoen Gin; 20ml vanilla syrup (Pro tip: You can find in the baking section in most supermarkets); 20ml lemon juice, 70ml cranberry juice
Shake all the ingredients and garnish with two lemon wedges.
25ml Bloedlemoen Gin; 25ml Campari; 25ml full cream sherry; 1 orange twist/peel garnish (pro tip: use a potato peeler)
Stir all the ingredients together and strain into a tumbler glass with a big block of ice. Take the orange twist and squeeze the oil over the drink.
Pro tip: Run the peel on the outside of the glass … it gives you a multisensory experience with the orange oil on your fingertips.