Skip to the content
Yes I know we can do this anytime (and we’re pretty sure we’re a regular guest to your Friday night, so we’re well acquainted by now), but this is a date with a difference. This time, it’s World Gin Day, and a chance to join gin fans across the world to celebrate all things gin. Together.
An opportunity to get to know each other a little better, me of course being that beautiful bottle with the red star that takes pride of place on your drinks shelf/cupboard/bar!
There are heaps of gin-infused celebrations taking place all over the world on June 10th but if you’re one of the ‘all over to mine’ party people who prefers to put your own stamp on a celebration then look no further than our guide to throwing the ultimate Gin party for World Gin Day complete with checklist of everything you need to think about, do, buy, prepare and bring together to put on the best ‘gindig’ ….
One man’s 80s disco is another man’s Hawaiian Hula is another man’s Golden Flamingo Outdoor Fiesta, so we won’t be too prescriptive but… taking inspiration from our red and blue branding, we’d probably go for a Great British Summertime theme, regardless of the weather.
Perhaps some of the fun in a BBQ is the ‘not knowing’ and just rolling with whatever nature decides to shine or shower on you that day. A great party is never ruined by the weather. It’s the people, atmosphere, food, fun and of course the gin that make great parties swing (thank goodness!).
If you’ve ever had your favourite tipple out of a glass that was definitely meant to be for another drink, you’ll know what we mean. It’s true – if you’re having a special drink, make the effort to present it in the best way. When it comes to a G&T we’re no strangers to the old hi-ball but this summer why not try a Copa de Balon for your Caorunn & Tonic. This large balloon shaped number is designed to trap the aromas of the gin and produce a better taste and the large bowl also allows not only plenty of ice, but plenty of ice not melting which means you get to enjoy a beautiful undiluted Caorunn & T.
It’s up there with the “We can only find three legs for the gazebo” as the dark clouds start to swirl… In Caorunnworld, ice is everything. Not only does it keep your drink cool, it keeps it fizzy and we all know that there is pretty much nothing worse than a flat G & T (in Caorunnworld of course…). If the temperature of a drink is low, the carbon dioxiode molecules which create the bubbles can’t escape so easily, so your drink will stay fizzier, more aromatic (and cooler) for longer. Perfect for these warm, occasionally monsoon like Great British Summer Days!
Be adventurous and pick say five or six different drinks for your guests to try (and stock up well on ingredients). Head over to our virtual gin cocktail recipe bar to discover a suite of drinks recipes.
Summer BBQ Cocktail Recipe
To mix: Pour the Caorunn, sloe gin, lemon juice and gomme into a cocktail shaker and shake with ice to blend.
To serve: Pour into a glass and top with soda. Garnish with apple slices, a blackberry and a lemon twist
Summer Solstice Cocktail Recipe
To mix: Mix ingredients together in a cocktail shaker
To serve: Pour over crushed ice into a highball glass. Garnish with a grapefruit twist and lime wedge
We got back to our roots and started celebrating the more simple dishes in life. Great dishes done really well. No more of the fancy pants kinda stuff. Retro food has had a big comeback over the last couple of years and a bbq is the ideal place to showcase your ‘those were the days’ cooking skills. In our book, that just works. None of us have an abundance of time these days – there is something always competing for our attention and resources so keep it simple. Do simple, great things, really, really well rather than inching closer towards a full-scale meltdown as you serve up a gazillion summery dishes from around the world. If you’re going for a Great British Summertime theme, you might want to throw in a few of these simple and awesomely great dishes.
The Great British Old School Dirty Burger Recipe
(makes 8 burgers)
1kg good-quality beef mince
1 small onion, finely chopped
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 large free-range egg yolk
200g good melting cheese, such as Cheddar or Gruyere
8 brioche buns with sesame sees
Large tomatoes, sliced
Iceberg lettuce leaves
Please all the ingredients in a bowl and mix well, leave to refrigerate for an hour
Shape into burger shapes and brush each side with a little olive oil
Cook 3-4 minutes each side until well browned
Top with the cheese
Mix the mayonnaise with the mustard and spread on the base of each bun, top with the burger, place the tomato, iceberg lettuce leaf on top and a dollop of ketchup.
Chicken Wings with Blue Cheese Dip Recipe
1kg chicken wings/drumsticks
1 tbsp light muscovado sugar
1 tbsp tomato ketchup
2 tsp sweet smoked paprika
1 garlic clove, crushed
1 fresh red chilli, deseeded and finely chopped
2 tbsp Worcestershire sauce
2 tbsp olive oil
salt and freshly ground black pepper
Blue Cheese Dip
300g sour cream or crème fraîche
150g blue cheese, crumbled
1 tbsp white wine vinegar
1 tsp Worcestershire sauce
Put the chicken in a large bowl and season with salt and pepper. Put the remaining ingredients in another bowl and mix.
Pour the marinade over the chicken and mix well, cover with cling film and marinate overnight in the fridge.
Barbecue for about 30 minutes, turning once halfway through, or until cooked through and a deep golden-brown colour.
Blue Cheese Dip
Mix the sour cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning in a bowl, cover and refrigerate until ready to serve.
Hot Dogs with Balsamic Onions Recipe
8 thick pork sausages
1tsp olive oil
700g red onions, finely sliced
1tbsp caster sugar
2 tbsp Balsamic Vinegar
French bread/8 bread rolls
Cook the balsamic onions ahead of the sausages. Heat the oil in a non-stick frying pan, add the onions and sauté for 1-2 minutes. Add the balsamic vinegar, sugar and seasoning and reduce the heat to cook to onions gently for 5-6 minutes, stirring occasionally until caramelised.
Serve the sausages in the roll or cop up a baguette and top with the caramelised onion.
Gin & Tonic Sorbet
310g white granulated sugar
8 tbsp Caorunn Gin
375 ml tonic water
Zest and juice of 1 lemon
Zest of 1 lime (optional)
1 egg white
Red apple to garnish
Make the sugar syrup by putting the sugar and water into a saucepan, stirring over a medium heat until the sugar has completely dissolved. Pour into a large jug and allow it to cool completely. Add the gin, tonic, the strained lemon juice and the zest and stir. Chill in the fridge. Churn it for 15 minutes or still-freeze it
by pouring it into a plastic box and placing in the freezer for an hour to an hour and a half until it goes slushy when you beat it. Beat the egg white with a fork to loosen it and then combine it with the sorbet mix. Churn for another 10 minutes until it’s slushy, or repeat the freeze-and-beat step twice more at 30-60 minute intervals. Decant it into a suitable box, cover with greaseproof paper and freeze overnight.
Serve straight from the freezer by the scoop in waffle cones
We like to go waaaay back in time and download whatever was in the charts, on that day (the day of your party), over a period of say 20 years to create a mix for all ages and musical tastes. It’ll take people back to June 10 throughout the years and evoke memories of fun times.