Following my Stockholm bar guide on Monday, I’m here to give you the recipe for that INCREDIBLE Hot Gin & Tonic I had at Corner Club.
Laura might have given us some healthy spiced iced latte ideas yesterday, but I’m here to undo all that goodness by introducing you to a drink which involves both gin and double cream. Diet Schmiet.
The hot, bitter tonic, with a punch of gin, cuts through the chilled velvety cream, making it a drink that is hard to forget; and one that I HAD to recreate instantly when I got back from holiday!
Whilst I was at Corner Club, the bartender explained how he made the unusual G&T (Jakt & Tonic), which used the “Swedish Excellence” Hernö Gin (available from Master of Malt for £30.13 for a 50cl bottle), as well as tonic, cream and freeze dried lingonberries, blitzed into a fine powder.
Unfortunately, lingonberries are pretty hard to come by over here – apart from jars of the sauce you can pick up in Ikea to go with your meatballs – so instead, I used Arctic Power Berries Cranberry Powder (which would also be perfect in the iced spiced lattes!). You can buy a 50g pack from their website for £7.50; trust me, you’ll want to sprinkle it on EVERYTHING once you have some.
I also didn’t have any Hernö Gin to hand (though I really want to buy a bottle as it’s beautiful), so I used a favourite of mine; Plymouth Gin (£23.99 from Master of Malt). It’s smooth and juniper led – typically ‘ginny’ you might say – so perfect G&T material.
Enough now though, it’s definitely time to treat yourself to a fancy hot cocktail... Enjoy!
Hot Gin & Tonic (serves 1)
- 30 ml Gin
- 8 ml sugar syrup (approx. 2 bar spoons)
- 100 ml Tonic Water
- 150 ml tub Double Cream
- Pinch of Powdered Freeze Dried Berries
- Pour the tonic water into a pan, add the sugar syrup and heat gently for 5 – 10 minutes. You want the carbonation to disappear, and the liquid to reduce ever so slightly.
- Take the pan off the heat, pour the liquid into a jug, and set aside to cool a little. Meanwhile, lightly whip the double cream; you still want it to be quite runny, just thickened a bit. You won’t need all of this, but you can use the rest with some strawberries!
- In an Irish coffee glass, or flute of some description, pour in the shot of gin. Add the hot tonic, then carefully pour some of the double cream over the back of a spoon into the glass - as you would a liqueur coffee - so that it floats on the top.
- Sprinkle some of the freeze dried berries on top, and serve.