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Everything is just about ready for the children this Easter, but what about Easter treats for adults

When was the last time you got an Easter gift?  Hmmmm – possibly not since you still believed in the Easter Bunny and smashed open five different Easter eggs in the space of ten minutes just to see what was inside? If this sounds familiar it’s probably because unlike Christmas, adult-to-adult Easter ‘present-ing’ just isn’t really a thing is it?  

Easter really does seem to be ‘all about the kids’, which is fine because we love watching these little faces light up above the metallic glow of a shiny egg found under a tree/bush/plant pot/the neighbour’s wheelbarrow on Easter Sunday.  However, this Easter we’ve decided that the long weekend should be just as much about treats for grown-ups as treats for the children and we encourage you to follow suit!

Why us grown-ups deserve an Easter treat too

For starters, you’ve battled through the first quarter of the year – definitely the toughest with the cold dark mornings, the long days, the Fifty Shades of Grey skies and the perpetual feeling of “Let’s pack it all in and move somewhere sunny. Tomorrow.” Then it happens. One day the light just seems to change and our hearts lift.

Everything starts to feel hopeful, positive, like anything is possible. The buds begin to appear, we’re awoken by the tweet of the birdsong before the beep of the alarm and the hardest days seem easier because the sun is in the sky and life has come back to us again.

Which is really what Easter is about. New life, new living. We all deserve a treat, and so, we raise our oh so very special long and refreshing glass of Caorunn & T to that and leave you with some incredible gin inspired foodie ideas to make your Easter lunch go with a sparkle and a zing!

Give your Easter Bunny a hop with an extra spring

With a little help from our foodie friends we've created two gin-inspired recipes to start, and end your Easter lunch in suitable style.  And as for the main course we hear you ask? - a simple Caorunn and T is sure to make a refreshing accompaniment to your meal, enjoy!

Caorunn Gin Prawn Cocktail Recipe (Serves 4)

Gin Prawn Cocktail Recipe


  • 400g cooked shelled prawns
  • 1 Iceberg lettuce, finely shredded
  • 110g tomato ketchup
  • 100g good mayonnaise
  • 1 tbsp tomato puree
  • 2 tbsp double cream/crème fraiche
  • Juice of half a lemon
  • 2 tbsp of Caorunn Gin
  • 1 tbsp Worcestershire sauce
  • Salt and pepper
  • 2 tsp paprika
  • Cayenne pepper to top


  1. Put the mayonnaise in a bowl and stir to loosen.  Add the other ingredients, tasting as you go – you can add more of whatever you fancy. 
  2. Tip the prawns into the bowl and mix well.  Clingfilm and pop in the fridge.
  3. Wash and shred the lettuce finely and divide between four bowls or glasses, leaving a slight dip in the middle for the prawns. 
  4. Spoon the prawns on to the lettuce and top with a sprinkling of cayenne pepper.
Caorunn Gin and Tonic Lemon Tart Recipe

Gin Lemon Tart


  • 4 eggs
  • 165g caster sugar
  • 1tbs finely grated lemon zest
  • 185ml strained lemon juice
  • 150 ml thick double cream
  • 60 ml Caorunn gin


  • 200g plain flour, sifted (leave extra to dust)
  • 35g icing sugar, sifted
  • 75g chilled unsalted butter, chopped
  • 2 tsp lemon zest
  • 1 egg yolk
  • 60 ml chilled tonic water

Gin & tonic syrup

  • 150g caster sugar
  • 250ml tonic water
  • Thinly pared lemon zest
  • Juice of two lemons
  • 60ml Caorunn Gin
  • 5 Juniper berries


  1. To make the pastry, put the flour, icing sugar, chopped butter and lemon zest in a food processor and whiz until the mixture looks like fine breadcrumbs. 
  2. Add the yolk and tonic water and process until the mixture comes together in a smooth ball.
  3. Clingfilm and chill for 30 minutes.
  4. Preheat the oven to 180°C and grease a 23cm loose-bottomed tart pan.
  5. Roll out pastry on a lightly floured surface until 5mm thick, then use to line tart pan.
  6. Chill for a further 15 minutes.
  7. Prick base with a fork, then line with baking paper and fill with baking weights or uncooked rice.
  8. Bake for 10 minutes, then remove the paper and weights and bake for a further 5 minutes or until the pastry is golden. Allow to cool.
  9. Whisk the eggs, caster sugar, lemon zest and juice, cream and gin together until combined.
  10. Pour the filling into the cooled tart shell and bake for 20-25 minutes until just set.

To make the syrup, put the sugar, tonic water and lemon juice in a saucepan over low heat, stirring to dissolve the sugar. Add the gin and juniper berries and simmer for 5-10 minutes until slightly thickened. Blanch lemon zest in boiling water for 2 minutes, then drain and add to the syrup. Simmer for a further 5 minutes. Cool completely.

Remove the juniper berries from the gin and tonic syrup, then drizzle the syrup over the tart and serve.

Not a fan of Lemon Tart then why not check out our Gin Chocolate Cupcakes recipe as an alternative dessert, what's more this recipe can easily be created gluten free too - /blog/2016/may/cupcakes/
Feeling the gin n’ food vibe?

Foodies Festival

Come see us at the Foodies Festival, the UK’s biggest celebration of food, drink and wellbeing where you can watch Michelin Star chefs and Masterchef winners cooking their favourite recipes and serving up their foodie top tips.

  • We’ll be at Brighton from 29 April – 1st May. Come see us a Brighton Hove Lawns, Kingsway Road, BN3 2WN.

  • If you’re around Bristol we’ll be at the Foodie’s Festival from 12th – 14th May at Durdham Downs, Stoke Road, Bristol, BS9 1FG.

You’ll find us at both locations in the Drinks Theatre from 11.30 (where else..?)

In the meantime, chow down and chin-chin with your gin gin!

Wishing you a wonderful and very happy Easter.

Click here to visit our virtual cocktail bar for Caorunn Gin recipe inspiration 


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