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